Bread Dahi Gujiya
Bread Slices – 5
Almonds – 1-1/2 tbsp (chopped)
Raisins – 2 tbsp (chopped)
Shredded Coconut – 2 tbsp
Cashewnuts – 1-1/2 tbsp
Chironji – 1 tbsp
Ginger – ½ tsp (finely chopped)
Green Chillies – 2 to 3 (finely chopped)
Fresh Coriander Leaves – 2 tbsp (finely chopped)
Salt – to taste
Sugar – 1 tsp
Red Chilli Powder – to taste
Roasted Cumin Powder – ¼ tsp
Whisked yogurt – 2 cup
Tamarind and Dates Chutney – to serve
Coriander and Mint Chutney – to serve
Oil – to deep fry
Take a bowl and add almonds, cashewnuts, chironji, raisins, coconut, ginger, green chillies, coriander leaves, salt together. Mix well and keep it aside.
Cut the bread slices into rounds with the help of a cutter.
Take a bread slice and dip in the water. Keep inbetween your hands and squeeze out the water.
Now place a spoonful of the stuffing in the centre and carefully fold one side over the other to make a semi circle.
Seal the edges by slightly pressing them.
Heat oil in a kadhai and deep fry the gujiyas until they turn golden brown in colour. Drain on an absorbent paper. Repeat the process to make more gujiyas.
Before serving dip gujiyas into the warm water for 2 minutes. Now take it out and squeeze the excess water from them.
Take yogurt into a bowl and add salt and sugar. Mix well.
Now dip gujiyas into the whisked yogurt for 2-3 minutes.
Transfer Dahi Gujiyas into the serving plate. Put some tamarind and dates chutney, coriander and mint chutney.
Now sprinkle red chilli powder, roasted cumin powder and serve.