Soya and Matar Gujiya

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Top Rated Recipe

Chef Ajay Chopra

Last Updated: Sep 03, 2019

Soya and Matar Gujiya

About Soya and Matar Gujiya

Table of Contents

Soya chunks increase the nutrient content of these delicious savoury gujiyas

  • All-purpose flour 2 cups + 1 tbsp
  • Semolina (suji / rawa) ¼ cup
  • Ghee 3 tbsps
  • Soya chunks, soaked and chopped 200 gms
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  • To make the dough, take all-purpose flour in a bowl, add semolina and ghee and mix well. Add sufficient water and knead into a semi soft dough. Let the dough rest while you make the stuffing.
  • To make the stuffing, heat oil in a non-stick pan, add ginger, green chilies and asafoetida, mix and saute on medium heat.
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Ingredients

  • All-purpose flour 2 cups + 1 tbsp
  • Semolina (suji / rawa) ¼ cup
  • Ghee 3 tbsps
  • Soya chunks, soaked and chopped 200 gms
  • Green peas ⅓ cup
  • Oil 3 tbsps + to deep-fry
  • Ginger, chopped 1 inch
  • Green chillies, chopped 2
  • Asafoetida ¼ tsp
  • Medium onions, chopped 2
  • Red chilli powder 1 tsp
  • Garam masala powder 1 tsp
  • Coriander powder 1 tsp
  • Salt to taste
  • Fresh coriander leaves, chopepd 2 tsps

How to Make Soya and Matar Gujiya (Stepwise Photos)

Method

  1. To make the dough, take all-purpose flour in a bowl, add semolina and ghee and mix well. Add sufficient water and knead into a semi soft dough. Let the dough rest while you make the stuffing.
  2. To make the stuffing, heat oil in a non-stick pan, add ginger, green chilies and asafoetida, mix and saute on medium heat.
  3. Add onions and saute till transparent.
  4. Add soya chunks, green peas, red chilli powder, garam masala powder, coriander powder, a little water and salt, mix and cook till the green peas are done.
  5. Add coriander leaves and mix well. Set aside to cool.
  6. Divide the dough into small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges lightly.
  7. Press the edges with a fork to create a pattern and seal the gujiyas.
  8. Heat sufficient oil in a kadai, gently slide in the gujiyas, a few at a time and deep-fry on medium heat till they are a light golden all over.
  9. Drain on absorbent paper. Serve hot.

Additional Tips and Tricks

About chef

Chef Ajay Chopra

Chef Ajay Chopra

Having worked in London and had great exposure to the International restaurant scene, Ajay brings a refreshing approach to Indian food culture.

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Key Details:

Prep:35 minutes

Cook time: 35 minutes

Difficulty Level: Moderate

Course: Snack

Cuisine: Indian

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