Introduction

I am Ajay Chopra and I first saw the Holi Special Matar Gujiya when Chef Pankaj Bhadouria made it in our studio. I remember the excitement when the chef explained how fresh matar and spices create a unique twist on the traditional gujiya. It made me eager to try the Holi Special Matar Gujiya at home.

When I made the Holi Special Matar Gujiya, I felt like I was part of a festive celebration. The fresh matar, ginger, green chilli, and garlic were mixed to create a spicy filling that reminded me of old Holi traditions. 

 

Ingredients of Holi Special Matar Gujiya

Portion Servings: 6-7 pax

Preparation Time: 05 mins

Cooking Time: 70 mins

For the Dough:

• 1½ cups refined flour
• ½ tsp salt
• ½ tsp ajwain
• 3 tbsp ghee
• Water as required

For the Stuffing:

• 1½ cups green peas
• 1 inch ginger
• 3 green chillies
• 5-6 cloves garlic
• A handful of coriander
• 1 tbsp oil
• 1 tsp jeera
• ½ tsp hing
• ½ tsp salt
• ½ tsp red chilli powder
• 2 tsp coriander powder
• ½ tsp garam masala
• 1½ tbsp amchur powder

For Frying and Sealing:

• ½ cup refined flour (for slurry)
• Extra oil for frying

 

Instructions of Holi Special Matar Gujiya

Step 1: Dough Preparation

I start by taking a mixing bowl and adding 1½ cups refined flour, ½ tsp salt, and ½ tsp ajwain. I mix them well.

Then, I add 3 tbsp of ghee and rub it into the flour until it looks like breadcrumbs.

Slowly, I add water and knead the mixture into a stiff, smooth dough. I cover the dough with a damp cloth and let it rest for 20 minutes.

 

Step 2: Stuffing Preparation

I put 1½ cups green peas, 1 inch ginger, 3 green chillies, 5-6 garlic cloves, and a handful of coriander in a blender. I pulse them to get a coarse mixture; I do not blend it into a fine paste.

In a pan, I heat 1 tbsp oil and add 1 tsp jeera. When the jeera splutters, I add ½ tsp hing.

I add the green pea mixture and sauté it on medium heat until the moisture evaporates and the mixture becomes fragrant.

I then add ½ tsp salt, ½ tsp red chilli powder, 2 tsp coriander powder, and ½ tsp garam masala. I mix everything well and cook for 2-3 minutes.

After turning off the heat, I immediately add 1½ tbsp amchur powder and mix well. I let the stuffing cool completely.

 

Step 3: Shaping the Gujiyas

I knead the dough again briefly and divide it into small balls.

On a lightly greased surface, I roll each ball into a small puri. I then place a spoonful of the prepared stuffing in the center of each puri.

I brush a thin layer of refined flour slurry along the edges. Then, I fold the puri over the filling to form a semicircle and press the edges firmly to seal them. I sometimes crimp or twist the edges for a decorative look.

 

Step 4: Frying the Gujiyas

I heat oil in a deep pan over medium heat. Once the oil is ready, I gently drop a few gujiyas into the hot oil.

I fry them on medium heat, turning occasionally, until they become golden brown and crispy.

After frying, I remove the gujiyas with a slotted spoon and drain them on paper towels to remove excess oil.

 

Step 5: Cooling and Serving

I let the fried gujiyas cool completely on a tray before serving.

Once cooled, I serve the Holi Special Matar Gujiya hot and crisp with green chutney or tamarind chutney. I enjoy these spicy, tangy, and crispy gujiyas as a festive snack or during tea time.

 

About the Recipe

The Holi Special Matar Gujiya is a special treat that I enjoy every Holi. This Holi Special Matar Gujiya is different because it uses fresh matar instead of the usual sweet filling. The dough is made soft with maida, a pinch of ajwain, salt, and a little ghee, which helps the Holi Special Matar Gujiya roll out smoothly.

I love how the filling for the Holi Special Matar Gujiya is made by grinding fresh matar with a bit of ginger, green chillies, garlic, and coriander. The filling is kept a little coarse so that the Holi Special Matar Gujiya has a crunchy texture and a strong flavor.

Every time I prepare the Holi Special Matar Gujiya, I enjoy the process of rolling the dough, filling it, and then frying it until it turns crispy. The Holi Special Matar Gujiya always brings back memories of festive celebrations and the fun of Holi.

 

Cooking Tips

When making the Holi Special Matar Gujiya, always keep the dough soft and pliable. I learned that the dough should be medium soft so that the Holi Special Matar Gujiya rolls out evenly.

For the filling, be careful not to add too much water. I make sure that the Holi Special Matar Gujiya filling stays coarse so that it keeps a nice texture when fried.

Fry the Holi Special Matar Gujiya in oil at a low temperature. This way, the Holi Special Matar Gujiya becomes crispy on the outside while the filling inside remains soft and flavorful.

 

Pairing Guide

I love to enjoy the Holi Special Matar Gujiya with a hot cup of masala chai. The spicy and tangy taste of the Holi Special Matar Gujiya pairs perfectly with a warm, soothing tea.

Sometimes, I also serve the Holi Special Matar Gujiya with a glass of fresh lemonade. The cool and refreshing lemonade balances the rich flavors of the Holi Special Matar Gujiya, making it a delightful festive snack.

 

Frequently Asked Questions

Q1: What is the Holi Special Matar Gujiya?
A: The Holi Special Matar Gujiya is a festive snack made with a soft dough and a spicy filling of fresh matar. I love the Holi Special Matar Gujiya because it is a unique twist on traditional gujiya and reminds me of joyful Holi celebrations. The Holi Special Matar Gujiya has a bold flavor that stands out during the festive season.

Q2: How do I make the dough for the Holi Special Matar Gujiya?
A: For the Holi Special Matar Gujiya, I mix maida with a little ajwain, salt, and ghee. I add water gradually to form a soft dough that is perfect for the Holi Special Matar Gujiya. The soft dough is key to rolling out the Holi Special Matar Gujiya evenly.

Q3: What ingredients are used in the filling of the Holi Special Matar Gujiya?
A: The filling of the Holi Special Matar Gujiya is made with fresh matar, sliced ginger, green chillies, garlic, and coriander. I grind these ingredients to a coarse paste so that the Holi Special Matar Gujiya filling stays textured and spicy. The filling gives the Holi Special Matar Gujiya its unique taste.

Q4: Can I make the Holi Special Matar Gujiya without sugar?
A: Yes, you can make the Holi Special Matar Gujiya without adding extra sugar. I prefer the Holi Special Matar Gujiya to be naturally spicy and tangy. The Holi Special Matar Gujiya tastes great without too much sweetness, letting the fresh matar shine through.

Q5: How do I ensure the Holi Special Matar Gujiya stays crispy?
A: I ensure the Holi Special Matar Gujiya stays crispy by rolling the dough evenly and not overfilling it. Frying the Holi Special Matar Gujiya on low heat helps the outer layer turn golden and crisp while keeping the inside soft. The Holi Special Matar Gujiya must be handled carefully to retain its crispness.

Q6: What is the best way to fry the Holi Special Matar Gujiya?
A: The best way to fry the Holi Special Matar Gujiya is to use oil at a low to medium heat. This ensures that the Holi Special Matar Gujiya cooks slowly and evenly, turning out crispy on the outside. I always monitor the oil temperature to get the perfect Holi Special Matar Gujiya.

Q7: How long can I store the Holi Special Matar Gujiya?
A: After the Holi Special Matar Gujiya cool completely, I store them in an airtight container. The Holi Special Matar Gujiya can remain crispy for a couple of days if stored properly. I always enjoy my Holi Special Matar Gujiya fresh and crunchy.

Q8: What makes the Holi Special Matar Gujiya different from traditional gujiya?
A: The Holi Special Matar Gujiya is different because it uses fresh matar and spices for a tangy filling instead of a sweet one. I love the Holi Special Matar Gujiya for its unique flavor and the way it captures the spirit of Holi. The Holi Special Matar Gujiya offers a refreshing change from the regular gujiya.

Q9: Can I adjust the spice level in the Holi Special Matar Gujiya?
A: Yes, you can adjust the spice level in the Holi Special Matar Gujiya to suit your taste. I sometimes add extra green chillies if I want the Holi Special Matar Gujiya to be spicier. The Holi Special Matar Gujiya is very flexible, and you can make the filling as mild or as hot as you prefer.

Q10: Why do I love making the Holi Special Matar Gujiya?
A: I love making the Holi Special Matar Gujiya because it brings back fond memories of Holi celebrations and family gatherings. The process of making the Holi Special Matar Gujiya is fun and creative, and every bite of the Holi Special Matar Gujiya reminds me of festive joy and tradition.