Diwali Special | Sanjeev Kapoor Khazana

Wishing you all a very Happy Diwali !

ALOO GUJIYA

Ingredients

3 medium potatoes (aloo), boiled
¾ cup green peas, boiled
1 inch ginger
2-3 green chillies
1 tablespoon coriander seeds
1½ teaspoons cumin seeds (jeera)
1 tablespoon ghee
1 teaspoon garam masala powder
Salt to taste
½ teaspoon chaat masala
1 tablespoon chopped fresh coriander leaves
Oil for deep-frying
Dough
1½ cups refined flour
2 tablespoons melted ghee
1 teaspoon carom seeds (ajwain)
Salt to taste

Method

1. To prepare stuffing, peel potatoes, put in a bowl and mash.
2. Coarsely grind green peas. Roughly chop ginger and green chillies, add to grinder and grind again into a coarse paste.
3. To prepare dough, put refined flour in a parat. Add meltedghee,carom seeds and salt and mix well. Add sufficient water and knead into a semi-stiff dough. Transfer in a bowl, cover with a damp muslin cloth and set aside.
4. Dry-roast coriander seeds and 1 teaspoon cumin seeds in a non-stick pan till fragrant and golden brown. Transfer in a mortar and coarsely crush using a pestle.
5. Heat ghee in the same non-stick pan. Add remaining cumin seeds and when it changes colour, add crushed green peas mixture and cook till the excess moisture evaporates and the mixture thickens.
6. Add garam masala powder, salt, chaat masala and roasted coriander-cumin seed powder and mix well. Switch off heat, add mashed potatoes and coriander leaves and mix well. Transfer in a bowl and slightly cool.
7. Heat sufficient oil in a kadai.
8. Divide the dough into equal portions and roll out into semi-thick discs.
9. Put some stuffing in the center of each disc, fold into a moon shape, press the edges to seal and twist to create a pattern.
10. Deep-fry the gujiyas in medium-hot oil till golden brown and crisp. Drain on absorbent paper.
11. Serve hot.


KHOYE KI PURI

Ingredients

¾ cup refined flour (maida)
¾ cup whole wheat flour (atta)
Salt to taste
Ghee as required
Oil for deep-frying
Khoya stuffing
1 cup grated khoya/mawa
12-15 almonds
15-20 pistachios
12-15 cashewnuts
Few saffron strands
½ cup powdered sugar

Method

1. Mix refined flour and wheat flour in a parat. Add salt and sufficient water and knead into a semi-stiff dough. Transfer in a bowl, cover with a damp muslin cloth and set aside.
2. To prepare khoya stuffing, grind together almonds, pistachios, cashewnuts and few saffron strands into fine powder.
3. Heat khoya in a non-stick pan and cook till it melts, stirring continuously. Transfer on a plate and slightly cool.
4. Add ground nuts to melted khoya and mix. Add powdered sugar and mix well.
5. Heat sufficient oil in a kadai.
6. Divide the dough into equal portions. Dip each portion in some ghee and roll out into small thin discs.
7. To prepare one khoya puri, put some stuffing in the center of one disc, apply some water on the edges, cover with another disc, press and seal the edges and cut the excess edges using a pastry cutter.
8. Deep-fry the khoya puris in hot oil till they slightly puff up, turn golden brown and crisp. Drain on absorbent paper.
9. Serve.


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