Brinjal Gujia ( Brinjal Bhajiyas)
by rituaakash_001
16 Mar 2011
This recipe has been viewed 10240 times
Great use of brinjals in making a delicious and unique recipe.
Brinjal Gujia ( Brinjal Bhajiyas) recipe - How to make Brinjal Gujia ( Brinjal Bhajiyas)
Preparation Time: Cooking Time: Total Time:
Makes 15 gujias
For The Dough
1/4 cup tomato puree
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
250 gms plain flour (maida)
For The Filling
4 to 6 brinjals (baingan / eggplant) , diced and soaked in water
1 tsp oil
2 green chillies , chopped
a pinch of asafoetida (hing)
1/2 cup finely chopped coriander (dhania)
2 to 3 potatoes , boiled , peeled and mashed
3 tbsp cashewnuts (kaju) powder
salt to taste
Other Ingredients
oil for deep frying
Method
For the dough
For the filling
How to proceed
For the dough
- For the dough
- Combine the tomato puree, garlic paste, ginger paste, turmeric powder and chilli powder and salt and blend in a mixer till smooth.
- Add this mixture to the flour, mix well and knead into a smooth dough using enough water. .
- Knead well and keep aside for 30 minutes.
- Divide the dough into 15 equal portions and keep aside.
For the filling
- For the filling
- Drain the brinjals and keep aside.
- Heat the oil in a broad pan, add the green chillies and brinjal and saute on a medium flame for 2 minutes.
- Add the asafoetida, mix well and cover and cook on a slow flame till the brinjals are soft and tender, while stirring once in between.
- Remove from the flame, add the salt, coriander, potatoes and cashewnut powder and mix well.
- Divide the filling into 15 equal portions and keep aside.
How to proceed
- How to proceed
- Roll out each portion of the dough into small puris.
- Place a tablespoon of the filling at the center of each puri.
- Fold over to form a gunjia and seal the edges. Till they turn crispy and golden brown in colour from all the sides.
- Serve hot.
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