20 January, 2018
Moong Dal Ghughra
Posted in : Snacks on by : Aafreen Shaikh Tags: Amchur, Hing, Maida, Moong dal, Saunf
Ingredients for the outer crust: 2 cups Maida, 1/2 cup Ghee, 1/4 teaspoon Salt, Water , for kneading, Cooking oil , for deep frying
Ingredients for the filling: 2 cups Green Moong Dal (Whole) , soaked and steamed, 1 teaspoon Cumin seeds, coarsely pounded, 1 teaspoon Fennel seeds (Saunf) , coarsely pounded, 1 teaspoon Sesame seeds (Til seeds), 2 teaspoons Sugar, 1/2 teaspoon Asafoetida (hing), 1 teaspoon Amchur (Dry Mango Powder), 1/2 teaspoon Turmeric powder (Haldi), 1/2 teaspoon Red chilli powder, 2 Green Chillies , finely chopped, 1 inch Ginger , grated, Salt , to taste
- To begin making the Moong Dal Ghughra (Gujiya) will first prepare the filling.
- Soak the moong dal in 2 cups of water for about 3 to 4 hours. Once soaked, drain any excess water and keep aside. Using a pressure cooker or steamer, cook the dal until soft and tender.
- Heat oil in a non stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, asafoetida and allow them to crackle.
- Stir in the cooked green moong dal and the remaining filling ingredients. Stir until all the ingredients are well combined.
- Allow the moong dal gujiya mixture to cool and divide into 20 portions and keep aside.
- In our next step we will make the dough for the pastry crust if the Ghughra/ Gujiya
- Combine the maida, ghee and salt, in a large bowl. Work the ghee into the flour with your fingers until the mixture resembles a coarse meal.
- Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.
- Be careful to add only little water at a time, and not allowing the dough to become soggy. Knead well with your hands until the dough becomes into a firm ball of dough.
- Divide the dough into 20 portions. Or you can roll the dough into a large circle and use a round cookie cutter to make 3 inch diameter circles.
- Once rested, make 20 small portions of the gujiya dough and roll into a small 3 inch circle.
- Place a teaspoon full of moong dal mixture onto one half of the circle. Wet your fingers into the bowl of water and spread a little water around the edges of the circle.
- Gently fold the circle into a semi circle, forming a half moon shape. Seal the edges by pressing slightly, so that the dough sticks to each other making sure all the filling is concealed inside.
- Decorate the edges by twisting the dough portion carefully to form a twisted shape. Continue the same procedure with the remaining dough and filling portions.
- You can also use a calzone maker to make these gujiya and they are so much more faster and easier and you will have a perfectly filled ghughra.
- Preheat the oil for deep frying and deep fry these gujiyas on medium heat until golden brown in color.
- Serve the Moong Dal Gujiyas along with Green Chutney .