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Matar Ghujiya

Here is a traditional snack dumpling with crispy, flaky outer crust and pea stuffing.
Gurdip kohli punj`s matar gujiya recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • FOR Stuffing
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • ¼ tsp asafoetida
  • 1 cup peascrushed
  • ½ tsp cumin powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • ½ tsp anise powder
  • ½ tsp dry mango powder
  • ½ tsp chopped coriander
  • ½ cup chopped mint leaves
  • ½ cup raisins
  • ½ cup chironji nuts
  • salt

HOW TO PREPARE MATAR GHUJIYA

  1. 1

    Heat oil in a pan.
  2. 2

    Saute cumin seeds asafoetida, blanched crushed peas, salt, cumin powder, red chilli powder, coriander powder, anise powder, and dry mango powder.
  3. 3

    Add chopped coriander, chopped mint leaves, raisins, and chironji nuts.
  4. 4

    Once cooked, leave the mixture aside for cooling.
  5. 5

    In a bowl, add some refined flour.
  6. 6

    Mix with clarified butter and water to prepare a dough.
  7. 7

    Keep aside for 10 minutes.
  8. 8

    Knead again for a minute and then make lemon sized balls with the dough.
  9. 9

    Using a rolling pin, flatten these balls and shape it with a round cutter.
  10. 10

    Fill the stuffing and seal the edges with water.
  11. 11

    Press the edges with a fork to give a design.
  12. 12

    Heat oil in a deep pot and deep fry the ghujiyas.
  13. 13

    Serve with green chutney.
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