I had first thought of making these “fusion gujiyas” for Diwali a couple of years ago and then decided to make them for Holi and finally ended up making them only a few days after Holi. But it’s always a good time to relook an older recipe because you don’t need a reason to snack do you?
For the dough
1 cup- Flour
1 1/2 tbsp – Oil or ghee
1/2 tsp – Sesame seeds
Sufficient water to make the dough
To taste – Salt
For the filling and frying
4 tbsp – Corn
3 tbsp – Peas
2 tbsp – Raisins
2 tbsp – Toasted Nuts
A pinch – Salt
1/2 tsp – Sugar
3/4 cup – Cheese
Sufficient oil to fry
* In a mixing bowl, add 1 cup flour, sesame seeds, 1.5 tbsp oil/ghee, salt as per taste. Get your hands in and incorporate the oil well with the flour.
* Add little water at a time, and make a firm yet pliable dough. Do not knead, just form into dough using sufficient water. Cover and keep aside for 15-20 minutes.
* For filling, mix cheese, peas, corn, raisins, toasted nuts, 1/2 tsp sugar, a pinch salt. Keep aside.
* Divide the dough into 8 equal portions.
* Heat up oil for deep frying.
* Take a portion of the dough and start rolling. Roll it to about 3.5-4-inch diameter.
* Apply water in the rim and put in a good tablespoon and half of stuffing or more.
* Gather the edges from one side, and shape it to a half moon (something like a hand pie or calzone in looks).
* Crimp the edges by folding or using fork. Make all in a similar way.
* Fry these on medium flame, until golden brown.
* Place them on a kitchen tissue to absorb excess oil and serve hot.