Khazana of Indian Recipes

54
White gram, split (urad dal).... 2 cups
Cumin seeds 1 tspn
Fennel seeds (saunf) Vi tspn
Cashewnuts 15-20
Raisins 2 tblspns
Black pepper corns V2 tspn
Salt as per taste
INGREDIENTS
Oil to fry
Yogurt 6 cups
Roasted cumin powder 1 tspn
Red chilli powder 1 tspn
Chopped coriander leaves for garnish
Ginger julienne for garnish
Tamarind chutney ... as accompaniment
METHOD OF PREPARATION
X Soak urad dal in enough water for six hours. Grind to a paste; the batter
should be thick, not runny. Add cumin seeds, saunf and salt and mix well.
Chop cashewnuts and raisins. Mix well.
Heat oil in a kadai. Pour a small ladle full of dal batter on a plastic sheet of
6"x 6". Spread the batter into a circle of 2 Vi diametre. Place a teaspoon
of cashewnut and raisin stuffing in the center. Hold two top corners of
the plastic sheet and bring towards you to join them with the other two
corners. This will fold the batter into crescent shape. Gently slide the gujia
into hot oil.
3 Deep fry the gujias till golden brown. Soak in warm water.
-4- Beat yogurt to a smooth consistency, add salt.
£5 Squeeze the gujias and put in the yogurt.
Sprinkle roasted cumin powder, red chilli powder, chopped coriander
leaves and ginger julienne before serving.
^ Serve topped with tamarind chutney.
Chef's Tip : I have seen my mother use milk poly-bags instead of plastic sheets. The
thickness of these bags is just right for this purpose. However cut open the bag and
wash before use.