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Paneer Gujiya Recipe
How to Make Paneer Gujiya
Paneer Gujiya | Paneer Karanji: Paneer Gujiya or Paneer Karanji is a savoury version of the famous Holi snack. Stuffed with a flavourful paneer filling, they are a welcome break from the sweet delicacies one usually eats during the festive season. They also make for a delicious tea-time snack.
- Total Cook Time 35 mins
- Prep Time 15 mins
- Cook Time 20 mins
- Recipe Servings4
- Easy
Ingredients of Paneer Gujiya
- 150 gms Maida (flour)
- 5 Ghee
- 150 Paneer (grated or finely chopped)
- 1 Oil
- 1/4 tsp Turmeric powder
- 1/2 tsp Jeera
- 1 tsp Pepper powder
- 1 tsp Ginger garlic paste
- 1 tsp Red chilli powder
- 1 tsp crushed kasuri methi
- 1 tsp Amchur (mango powder)
- 1 tsp Saunf powder
- 1 tsp Green Chillies, finely chopped
- 1/2 Green Peas
- 2 onions , finely chopped
- 1 Honey
- 1/2 coriander leaves, finely chopped
- Salt
- Oil for frying
How to Make Paneer Gujiya
HideShow Media1.
To make the outer covering of the gujiya, sieve maida into a large bowl. Add ghee, salt and water/milk to form a dough. Knead for a few minutes and then keep covered in the bowl for half an hour.
2.
To make the filling, heat one tablespoon of oil in a kadhai or heavy-bottomed pan. Add the jeera (cumin), ginger garlic paste, green chillies, and onion. Sautee for a few minutes till the onions become translucent.
3.
Add the powdered masalas (haldi, chilli, saunf, amchur) and stir for a minute.
4.
Now add the paneer, half-boiled green peas, and kasuri methi to the vessel. Stir and then add the honey, crushed cashew nuts and salt to taste.
5.
Cover and let it cook on low flame till the green peas are tender.
6.
Add pepper powder and chopped coriander. Stir till the mixture is dry.
7.
Turn the heat off. Add in the cheese and mix well. Let the filling cool, uncovered.
8.
Now it’s time to start putting the gujiyas together. Remove the dough from the bowl and break off small pieces. Make mini balls of dough and roll them into thin circles.
9.
Gently spoon a little bit of the filling into the centre of each circle and seal it closed, as you usually do while making sweet gujiyas/ karanjis. You can apply a little water around the edges before closing.
10.
Deep fry the gujiyas until they turn golden. Serve hot with sweet chutney and spicy chutney.
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