Moong Dal Ghughra Recipe (Gujiya / Karanji)
A vegetarian North Indian Recipes recipe with vivatta maida, ghee, salt. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
23 steps- 1
To begin making the Moong Dal Ghughra (Karanji/ Gujiya) recipe we will first prepare the filling
green moong dal (whole) - soaked and steamed(2 cups) - 2
Soak the moong dal in 2 cups of water for about 3 to 4 hours
water - for kneadinggreen moong dal (whole) - soaked and steamed(2 cups) - 3
Once soaked, drain any excess water and keep aside
water - for kneadinggreen moong dal (whole) - soaked and steamed(2 cups) - 4
Using a pressure cooker or steamer, cook the dal until soft and tender
- 5
Heat oil in a non stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, asafoetida and allow them to crackle
cumin seeds (jeera) - coarsely pounded(1 teaspoon)fennel seeds (saunf) - coarsely pounded(1 teaspoon)sesame seeds (til seeds)(1 teaspoon)asafoetida (hing)(1/2 teaspoon) - 6
Stir in the cooked green moong dal and the remaining filling ingredients - sugar, turmeric powder, red chilli powder, green chillies, ginger and salt
salt(1/4 teaspoon)green moong dal (whole) - soaked and steamed(2 cups)teaspoons sugar(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)green chillies - finely chopped(2)inch ginger - grated(1)salt - to taste - 7
Stir until all the ingredients are well combined
- 8
Allow the moong dal gujiya mixture to cool and divide into 20 portions and keep aside
green moong dal (whole) - soaked and steamed(2 cups) - 9
In our next step we will make the dough for the pastry crust for the Ghughra/ GujiyaCombine the maida, ghee and salt, in a large bowl
vivatta maida(2 cups)ghee(1/2 cup)salt(1/4 teaspoon)salt - to taste - 10
Work the ghee into the flour with your fingers until the mixture resembles a coarse meal
ghee(1/2 cup) - 11
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
water - for kneading - 12
Be careful to add only little water at a time, and not allowing the dough to become soggy
water - for kneading - 13
Knead well with your hands until the dough becomes into a firm ball of dough
- 14
Once rested, make 20 small portions of the gujiya dough and roll into a small 3 inch circle
inch ginger - grated(1) - 15
Place a teaspoon full of moong dal mixture onto one half of the circle
green moong dal (whole) - soaked and steamed(2 cups) - 16
Wet your fingers into the bowl of water and spread a little water around the edges of the circle
water - for kneading - 17
Gently fold the circle into a semi circle, forming a half moon shape
- 18
Seal the edges by pressing slightly, so that the dough sticks to each other making sure all the filling is concealed inside
- 19
Decorate the edges by twisting the dough portion carefully to form a twisted shape
- 20
Continue the same procedure with the remaining dough and filling portions
- 21
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
- 22
Preheat the oil for deep frying and deep fry these gujiyas on medium heat until golden brown in color
sunflower oil - for deep frying - 23
Serve the Moong Dal Gujiyas along with Green Chutney and Chai for Tea Time Snacks or even for festivals like Diwali or Holi or any special occasions with your family
green moong dal (whole) - soaked and steamed(2 cups)green chillies - finely chopped(2)
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Moong Dal Ghughra Recipe (Gujiya / Karanji)
A vegetarian North Indian Recipes recipe with vivatta maida, ghee, salt. Ready in 1h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
23 steps- 1
To begin making the Moong Dal Ghughra (Karanji/ Gujiya) recipe we will first prepare the filling
green moong dal (whole) - soaked and steamed(2 cups) - 2
Soak the moong dal in 2 cups of water for about 3 to 4 hours
water - for kneadinggreen moong dal (whole) - soaked and steamed(2 cups) - 3
Once soaked, drain any excess water and keep aside
water - for kneadinggreen moong dal (whole) - soaked and steamed(2 cups) - 4
Using a pressure cooker or steamer, cook the dal until soft and tender
- 5
Heat oil in a non stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, asafoetida and allow them to crackle
cumin seeds (jeera) - coarsely pounded(1 teaspoon)fennel seeds (saunf) - coarsely pounded(1 teaspoon)sesame seeds (til seeds)(1 teaspoon)asafoetida (hing)(1/2 teaspoon) - 6
Stir in the cooked green moong dal and the remaining filling ingredients - sugar, turmeric powder, red chilli powder, green chillies, ginger and salt
salt(1/4 teaspoon)green moong dal (whole) - soaked and steamed(2 cups)teaspoons sugar(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)green chillies - finely chopped(2)inch ginger - grated(1)salt - to taste - 7
Stir until all the ingredients are well combined
- 8
Allow the moong dal gujiya mixture to cool and divide into 20 portions and keep aside
green moong dal (whole) - soaked and steamed(2 cups) - 9
In our next step we will make the dough for the pastry crust for the Ghughra/ GujiyaCombine the maida, ghee and salt, in a large bowl
vivatta maida(2 cups)ghee(1/2 cup)salt(1/4 teaspoon)salt - to taste - 10
Work the ghee into the flour with your fingers until the mixture resembles a coarse meal
ghee(1/2 cup) - 11
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
water - for kneading - 12
Be careful to add only little water at a time, and not allowing the dough to become soggy
water - for kneading - 13
Knead well with your hands until the dough becomes into a firm ball of dough
- 14
Once rested, make 20 small portions of the gujiya dough and roll into a small 3 inch circle
inch ginger - grated(1) - 15
Place a teaspoon full of moong dal mixture onto one half of the circle
green moong dal (whole) - soaked and steamed(2 cups) - 16
Wet your fingers into the bowl of water and spread a little water around the edges of the circle
water - for kneading - 17
Gently fold the circle into a semi circle, forming a half moon shape
- 18
Seal the edges by pressing slightly, so that the dough sticks to each other making sure all the filling is concealed inside
- 19
Decorate the edges by twisting the dough portion carefully to form a twisted shape
- 20
Continue the same procedure with the remaining dough and filling portions
- 21
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
- 22
Preheat the oil for deep frying and deep fry these gujiyas on medium heat until golden brown in color
sunflower oil - for deep frying - 23
Serve the Moong Dal Gujiyas along with Green Chutney and Chai for Tea Time Snacks or even for festivals like Diwali or Holi or any special occasions with your family
green moong dal (whole) - soaked and steamed(2 cups)green chillies - finely chopped(2)
Rate this recipe
