Brinjal Gujia ( Brinjal Bhajiyas)


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Great use of brinjals in making a delicious and unique recipe.

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Brinjal Gujia ( Brinjal Bhajiyas) recipe - How to make Brinjal Gujia ( Brinjal Bhajiyas)

Preparation Time:    Cooking Time:    Total Time:     Makes 15 gujias
Show me for 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
For the dough

    For the dough
  1. Combine the tomato puree, garlic paste, ginger paste, turmeric powder and chilli powder and salt and blend in a mixer till smooth.
  2. Add this mixture to the flour, mix well and knead into a smooth dough using enough water. .
  3. Knead well and keep aside for 30 minutes.
  4. Divide the dough into 15 equal portions and keep aside.

For the filling

    For the filling
  1. Drain the brinjals and keep aside.
  2. Heat the oil in a broad pan, add the green chillies and brinjal and saute on a medium flame for 2 minutes.
  3. 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.
  4. Remove from the flame, add the salt, coriander, potatoes and cashewnut powder and mix well.
  5. Divide the filling into 15 equal portions and keep aside.

How to proceed

    How to proceed
  1. Roll out each portion of the dough into small puris.
  2. Place a tablespoon of the filling at the center of each puri.
  3. Fold over to form a gunjia and seal the edges. Till they turn crispy and golden brown in colour from all the sides.
  4. Serve hot.

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This recipe was contributed by rituaakash_001 on 16 Mar 2011

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