This week, try this recipe for cheesy gujiyas for Holi

Switch from sweet to savoury when you feel like snacking on these gujiyas filled with peas, corn, toasted nuts and cheese.

Written by Yaman Agarwal | Hyderabad | Updated: March 21, 2016 2:48 pm
cheesy gujiyas1_759_CookingShooking This Holi, make the traditional gujiya with a cheesy twist. (Source: CookingShooking)

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?

Ingredients
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

Method
* 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.

Watch a video of the recipe here.

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