Moong Dal Ghugra (Karanji/ Gujiya) Recipe
Description:
Moong Dal Ghugra, also known as Karanji or Gujiya in different regions of India, is a delightful snack featuring a crisp, flaky outer crust filled with a unique mixture of sweet, sour, and spicy green moong dal. These treats are often prepared during festive occasions, especially during Holi—the vibrant Indian festival of colors. The festival is celebrated with an array of delicious food, and among the favorite savory snacks are Gujiyas, Kachoris, and Samosas, while sweets like Kulfis, Thandais, and Malpuas take center stage. Moong Dal Ghugra stands out as a specialty snack, making it a must-try during Holi or any special gathering with family and friends.
Cuisine: North Indian
Course: Snack
Diet: Vegetarian
Ingredients
For the Outer Crust:
| Ingredient | Quantity |
|---|---|
| Vivatta Maida | 2 cups |
| Ghee | 1/2 cup |
| Salt | 1/4 teaspoon |
| Water | For kneading |
| Oil | For deep frying |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 2 cups, soaked and steamed |
| Cumin Seeds (Jeera) | 1 teaspoon, coarsely pounded |
| Fennel Seeds (Saunf) | 1 teaspoon, coarsely pounded |
| Sesame Seeds (Til) | 1 teaspoon |
| Sugar | 2 teaspoons |
| Asafoetida (Hing) | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Green Chilies | 2, finely chopped |
| Ginger | 1 inch, grated |
| Salt | To taste |
Preparation Time
Prep Time: 60 minutes
Cook Time: 30 minutes
Instructions
Step 1: Prepare the Filling
-
Soak the Moong Dal:
Begin by soaking the green moong dal in 2 cups of water for about 3 to 4 hours. Once soaked, drain any excess water and set it aside. -
Cook the Moong Dal:
In a pressure cooker or steamer, cook the soaked dal until it becomes soft and tender. -
Prepare the Spice Mixture:
Heat oil in a non-stick pan over medium heat. Add cumin seeds, fennel seeds, sesame seeds, and asafoetida. Allow them to crackle and release their aromatic flavors. -
Combine the Ingredients:
To the pan, add the cooked moong dal along with sugar, turmeric powder, red chili powder, chopped green chilies, grated ginger, and salt. Stir the mixture thoroughly until all the ingredients are well-combined. Let it cook for a few minutes. -
Cool and Portion:
Allow the moong dal mixture to cool completely. Once cooled, divide the mixture into 20 equal portions and set aside.
Step 2: Prepare the Dough
-
Make the Dough for the Crust:
In a large bowl, combine the maida (flour), ghee, and salt. Using your fingers, work the ghee into the flour until the mixture resembles coarse crumbs. -
Knead the Dough:
Gradually add water, a little at a time, and knead the dough into a firm ball. Be careful not to add too much water; the dough should not be soggy. Once the dough is smooth and firm, cover it and allow it to rest for 15-20 minutes.
Step 3: Assemble the Ghugra
-
Divide the Dough:
After the dough has rested, divide it into 20 small portions and roll each portion into a small ball. Roll out each ball into a 3-inch circle. -
Fill the Dough:
Place a teaspoon of the cooled moong dal mixture in the center of each circle. Wet the edges of the dough with a little water using your fingers to help seal it. -
Shape and Seal the Gujiya:
Gently fold the dough circle in half, forming a half-moon shape. Press the edges together to seal the filling inside. You can twist the edges to create a decorative look or simply press them using a fork for a more traditional appearance.Tip: If you have a calzone maker, you can use it to make the process faster and more consistent.
Step 4: Fry the Ghugra
-
Heat the Oil:
Preheat oil in a deep frying pan over medium heat. Ensure that the oil is hot enough for frying by dropping a small piece of dough into the oil; it should sizzle immediately. -
Fry the Ghugra:
Carefully drop the prepared Gujiyas into the hot oil and fry them until golden brown and crisp on both sides. Do not overcrowd the pan to ensure they cook evenly. -
Drain Excess Oil:
Once fried, remove the gujiyas from the oil and drain them on paper towels to remove any excess oil.
Step 5: Serve
Serve the Moong Dal Ghugra hot with a side of green chutney and a cup of chai as a delightful tea-time snack. These crispy, flaky treats are perfect for festive occasions like Diwali, Holi, or any special family gathering. Their unique blend of flavors—spicy, tangy, and sweet—makes them an unforgettable delicacy.
Tips for Perfection:
- If you prefer a lighter pastry crust, you can use a mix of maida (all-purpose flour) and whole wheat flour for a slightly healthier version.
- You can adjust the spice levels by adding more or less green chilies or red chili powder.
- These Moong Dal Ghugras can also be baked instead of fried for a healthier version, though frying gives them a more authentic taste and texture.
Enjoy the festival of colors with this delightful snack, a true representation of North Indian culinary traditions!
