What's Cooking

Dahi Gujiya



  • Urad dal – 200 gm
  • Salt – to taste
  • Raisins – 25-30
  • Cashews – 15 (chopped)
  • Oil – for frying
  • Curd – 800 gm
  • Coriander mint chutney -1 small bowl
  • Tamarind chutney – 1 small bowl


  • Wash the pulses and soak it for 4-5 hours or for overnight.
  • Now strain the excess water from the pulses and put it into the mixer.
  • Make a thick paste from the pulses without adding
    water in it.
  • If required, add a little gram flour to adjust the
  • Take out the pulses paste in a bowl and knead with
    hands. Mix the nuts together.
  • Heat oil in a pan. Take the batter in the size of a ball in
    wet hands, spread and fill the nuts inside.
  • Then fold in the shape of a half moon and deep fry until
    they turn brown from both the sides.
  • Then dip in water and salt solution for 10/15 minutes.
    Take it out from the vessel and press with hands to
    strain water from it.
  • Strain water from the curd with the help of a strainer.
    Whisk the curd and add salt to it.
  • Dip each gujiya into the curd and place on a serving
  • Garnish with roasted cumin seeds powder, red chilli
    powder and chat masala and with the chutneys and sev.

By Chef Gautam Mehrishi
Corporate Chef,
Sun and Sand Hotel, Mumbai

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