Gujiyas stuffed with raisin mixture topped with sweetened curd and tamarind date chutney.DAHI GUJIYAIngredients2½ cups yogurt (dahi), whisked½ cup split black gram (urad dal), soaked and drainedSalt to tasteOil for deep-frying ¼ teaspoon asafoetidaBlack salt to taste¾ tablespoon raisins1 tablespoon chopped cashewnuts1 inch ginger, choppedGreen chutney as requiredTamarind-date chutney as required Roasted cumin powder for sprinklingRed chilli powder for sprinkling1 tablespoon chopped fresh coriander leavesMethod1. Spread the black gram on a kitchen towel and dry it out. Grind into a smooth and thick paste alongwith salt. 2. Heat sufficient oil in a kadai. 3. Take about 2 cups water in a bowl. Add asafoetida and black salt and mix well. 4. To make stuffing, combine raisins, cashewnuts and ginger in a bowl and mix well. 5. Dampen your palms with some of the water mixture, take a portion of the paste and flatten into a large disc. 6. Put a portion of the stuffing in the centre of the disc, bring the other edge over and form a gujiya. Press the edges to seal. Similarly prepare remaining gujiyas. You can even use a thick plastic sheet to prepare the gujiyas. 7. Deep-fry gujiyas in hot oil till golden and crisp. Put them in the water mixture and soak for a while.8. Squeeze the excess water from the gujiyas and place on a serving plate. Drizzle some green chutney and tamarind-date chutney. Top with yogurt and sprinkle cumin powder, chilli powder and black salt. Drizzle some more tamarind-date chutney, garnish with chopped coriander and serve immediately.Preparation Time: 25-30 minutesCooking Time: 8-10 minutesClick to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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