Sep 7, 2009


Things required:
Filling: .
Chana dal : 1 1/2 cups (soak in water for 4-6 hours)
Garlic: 4-6 cloves
green chilly: 1
ginger: 1" piece
salt to taste
Wheat flour: 2 cups
Warm cooking oil: 1 tbspn
salt to taste
Tempering :
Cooking oil: 3-4 tbspn
Rai (mustard): 1 tspn
green chilly (chopped): 1
haldi (turmeric): 1/2 tspn
Curry leaves: 8-10
Til seeds: 1 tspn
Poppy seeds: 1 tspn
dry grated coconut: 2 tbspn
coriander: 4 tb spn
garam masala: 1/2 tspn

Grind all the ingredients  of filling adding 1/2 cup water to make it a smooth paste. Add oil and salt to wheat flour and knead with water to make a dough of rolling consistency. Make four balls. Roll each ball into a 6" diameter circle. Place 1/4 th of the filling on one side and fold it to make a semi circle gujiya and press the edges tightly to seal the filling in gujiya. Make similar gujiyas of other balls.
Add all the four gujiyas to boiling water in a big pan so that all of them immerse properly. Cook on medium flame till the gujiyas come up on the water surface. Remove and keep them on a cloth to cool. Slice gujiyas to make eye shaped pitthas of 1 cm thickness.
Tempering: Heat oil, add rai till it splutters, add green chilly, curry leaves, til seeds, poppy seeds, haldi, 2 tb spn coriander, coconut in same order. Add Pitthas, mix them gently so that the masala covers them evenly. Cook for 2 minutes, stirring and mixing. Remove from fire, add garam masala and sugar. Transfer in serving dish and garnish with remaining coriander. Serve hot with peanut coriander chutney.

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