Vegetable Gujiya
Servings - 3 - 4
INGREDIENTS

All purpose flour - 250 grams
Oil - 1 tablespoon
Salt - 1/2 teaspoon
Warm water - 150 milliliters
Butter - 30 grams
Onions - 100 grams
Carrots - 100 grams
Green beans - 100 grams
Bell pepper - 300 grams
Paneer - 100 grams
Salt - 1/2 teaspoon
Pasta seasoning - 1 teaspoon
Chilli flakes - 1 teaspoon
Oregano - 1 teaspoon
Oil - for frying
PREPARATION
1. In a mixing bowl, add 250 grams all purpose flour, 1 tablespoon oil, 1/2 teaspoon salt and mix it well.
2. Add 150 milliliters warm water and knead it into a smooth soft dough.
3. Rest the dough for 20 - 30 minutes.
4. Heat 30 grams butter in a skillet, add 100 grams onions and fry till translucent.
5. Then, add 100 grams carrots, 100 grams green beans, 300 grams bell pepper and mix it well.
6. Cook for 7 - 10 minutes on medium heat.
7. Now, add 100 grams paneer, 1/2 teaspoon salt, 1 teaspoon pasta seasoning, 1 teaspoon chilli flakes, 1 teaspoon oregano and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Remove it from heat and keep aside.
10. Take a ball from dough and flatten it with the help of a rolling pin.
11. Add some prepared mixture on it.
12. Brush it with water.
13. Gently bring together both the edges and join. Gently press the edges.
14. Now with your fingertips, start pinching the pressed edges.
15. Heat sufficient oil in a heavy skillet and deep fry these till golden brown and crispy. Drain it on an absorbent paper.
16. Serve hot with ketchup.
Baked Gujiya
Servings - 4 - 5
INGREDIENTS
All purpose flour - 120 grams
Whole wheat flour - 120 grams
Salt - 1/4 teaspoon
Ghee - 50 milliliters
Water - 150 milliliters
Mawa - 200 grams
Desiccated coconut - 30 grams
Powdered sugar - 80 grams
Almonds - 30 grams
Cashews - 30 grams
Raisins - 30 grams
Cardamom powder - 1/4 teaspoon
Water
Ghee - for brushing
Silver leaves
PREPARATION
1. In a mixing bowl, add 120 grams all purpose flour, 120 grams whole wheat flour, 1/4 teaspoon salt, 50 milliliters ghee, 150 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 30 minutes.
3. Take a pan, add 200 grams khoa and cook till it becomes soft and comes together. Let the khoa cool down to room temperature.
4. Transfer this into a bowl, add 30 grams desiccated coconut, 80 grams powdered sugar, 30 grams almonds, 30 grams cashews, 30 grams raisins, 1/4 teaspoon cardamom powder and mix all the ingredients well.
5. Take a medium sized ball from dough and flatten them with a rolling pin.
6. Cut out circle from it. Apply some water on the edges.
7. Fill it with khoa filling and seal the edges making sure there are no air bubbles.
8. Place them on a baking tray and brush it with ghee.
9. Preheat the oven to 400°F/200°C. Bake for 15 - 20 minutes.
10. Serve.
