Forget everything you thought you knew about gujiya! This isn't your grandmother's sweet, traditional treat. We're diving headfirst into a savory revolution with our Cauliflower Gujiya recipe – a spicy, flavour-packed Indian snack that's both surprisingly easy to make and utterly irresistible. Imagine crispy, golden-brown pastry pockets bursting with a fragrant filling of perfectly seasoned cauliflower, aromatic spices, and a hint of irresistible heat. It's the perfect appetizer for a party, a delightful addition to your lunchbox, or a satisfying snack any time of day.
This unique twist on a classic elevates the humble cauliflower to new heights. The combination of textures—the delicate pastry shell giving way to the soft, spiced cauliflower—is truly mouthwatering. Ready to experience the magic for yourself? Let's get started with our step-by-step guide to creating these delicious Cauliflower Gujiyas.
Tools Needed
- Pan
- Mesh
- Stand
- Lid
Ingredients
- Cauliflower
- Coriander powder: 1 big spoon
- Garam masala: 1 big spoon
- Turmeric powder: 1/2 spoon
- Water
- Mustard oil: 2 big spoons + 1 big spoon
- Cumin seeds: 1 big spoon
- Green chilies
- Salt
- Potato
- Cauliflower stalk
- Ginger
- Onion
- Garlic
- Tomato
- Wheat flour
- Dry flour
- Kashmiri chili: 1 tablespoon
- Grinded onion, tomato, garlic
- Soaked soya masala
- Green peas
- Green coriander
- Bay leaves
Step-by-Step Instructions
Step 1. Prepare the Filling and Dough
- Combine coriander powder, garam masala, and turmeric powder. Add water to form a paste.
- Heat mustard oil in a pan. Add cumin seeds and green chilies. Add finely chopped cauliflower and fry on medium-high flame for 2 minutes. Add salt and mix well. Cover and cook for another 2 minutes.
- Add another spoonful of mustard oil to the pan. Add chopped potatoes and cauliflower stalk. Fry for 2-9 minutes until well-cooked.
- Sauté chopped ginger, onion, and garlic. Add chopped tomatoes and a small glass of water. Cook until softened.
- Knead wheat flour with dry flour to make a dough. Roll out the dough thinly and cut into circles.
Step 2. Assemble and Steam the Gujiyas
- Fill each dough circle generously with the cauliflower and potato mixture. Seal the edges to form gujiyas.
- Oil a mesh and place it on a stand in a pot. Arrange the gujiyas on the mesh, cover, and steam on low flame for 5-6 minutes.
Step 3. Prepare the Spicy Gravy
- Heat mustard oil in a pan. Add finely chopped onions, bay leaves, and Kashmiri chili. Add the ground onion, tomato, and garlic mixture. Add soaked soya masala, salt, and green peas. Cover and cook for 2 minutes.
- Add the fried cauliflower stalk and potatoes to the gravy. Add water, cover, and simmer for 4-5 minutes.
Step 4. Combine and Serve
- Add the steamed gujiyas to the gravy. Cover and cook for another 4 minutes. Garnish with green coriander and serve hot.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Ensure the cauliflower is cooked well before adding to the filling.
- Adjust the spices to your liking.
Nutrition
- N/A
FAQs
1. Can I make the dough ahead of time?
Yes! The dough can be made a day or two in advance and stored in the refrigerator, wrapped tightly in plastic wrap. Bring it to room temperature before rolling.
2. What can I substitute for the cauliflower?
While cauliflower is ideal, you could experiment with other vegetables like potatoes, peas, or a mix of finely chopped vegetables for a similar texture and flavor profile. Adjust the spices accordingly.
So there you have it – a delicious and surprisingly easy recipe for Cauliflower Gujiya that's sure to impress. This unique twist on a classic snack offers a delightful blend of textures and flavors, perfect for any occasion. Now go forth and create your own batch of these spicy, savory delights!