Moong Dal Ghughra Recipe (Gujiya / Karanji)

Step 1: To begin making the Moong Dal Ghughra (Karanji/ Gujiya) recipe we will first prepare the filling

Step 2: Soak the moong dal in 2 cups of water for about 3 to 4 hours

Step 3: Once soaked, drain any excess water and keep aside

Step 4: Using a pressure cooker or steamer, cook the dal until soft and tender

Step 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

Step 6: Stir in the cooked green moong dal and the remaining filling ingredients - sugar, turmeric powder, red chilli powder, green chillies, ginger and salt

Step 7: Stir until all the ingredients are well combined

Step 8: Allow the moong dal gujiya mixture to cool and divide into 20 portions and keep aside

Step 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

Step 10: Work the ghee into the flour with your fingers until the mixture resembles a coarse meal

Step 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

Step 12: Be careful to add only little water at a time, and not allowing the dough to become soggy

Step 13: Knead well with your hands until the dough becomes into a firm ball of dough

Step 14: Once rested, make 20 small portions of the gujiya dough and roll into a small 3 inch circle

Step 15: Place a teaspoon full of moong dal mixture onto one half of the circle

Step 16: Wet your fingers into the bowl of water and spread a little water around the edges of the circle

Step 17: Gently fold the circle into a semi circle, forming a half moon shape

Step 18: Seal the edges by pressing slightly, so that the dough sticks to each other making sure all the filling is concealed inside

Step 19: Decorate the edges by twisting the dough portion carefully to form a twisted shape

Step 20: Continue the same procedure with the remaining dough and filling portions

Step 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

Step 22: Preheat the oil for deep frying and deep fry these gujiyas on medium heat until golden brown in color

Step 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