Name: Baked Savoury Gujiya With Corn Stuffing recipe by Pari Vasisht at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 200gms frozen corn; 2tbsp oil; 2-3tbsp khoya/ milk powder; 2-3tbsp low fat milk +large pinch saffron; 1tsp yellow chilli powder; 2-3tsp coriander powder; 1/2tsp white pepper powder; 1/2tsp fennel powdered; 1/2tsp cumin powder; 1/4 to 1/2tsp ginger powder; a large pinch asafoetida; a pinch of turmeric; lemon juice as per taste; salt to taste; 1-1/4cups/125gms of all purpose flour/maida; 2-1/2tbsp Clarified butter/ghee (melted) or oil; 1/4cup warm milk

ABOUT Baked Savoury Gujiya With Corn Stuffing RECIPE

I cooked corn quite similar to how I made daal and then filled it in a rolled out pastry dough and baked it. This version has less amount of fat and calories as compared to the deep fried version. I wanted to keep intact the colour of the corn, so I did not use any such ingredients which could harm the colour also I used ingredients which would enhance more of yellow colour, so I used turmeric, saffron and yellow chilli powder, each of which enhanced the yellow colour. I also added some khoya which provided adequate binding to the stuffing.

Ingredients Serving: 6

200gms frozen corn
2tbsp oil
2-3tbsp khoya/ milk powder
2-3tbsp low fat milk +large pinch saffron
1tsp yellow chilli powder
2-3tsp coriander powder
1/2tsp white pepper powder
1/2tsp fennel powdered
1/2tsp cumin powder
1/4 to 1/2tsp ginger powder
a large pinch asafoetida
a pinch of turmeric
lemon juice as per taste
salt to taste
1-1/4cups/125gms of all purpose flour/maida
2-1/2tbsp Clarified butter/ghee (melted) or oil
1/4cup warm milk

Instructions

In a microwave safe glass container roast the khoya for 1min on high else roast in a pan.Thaw the corn, rinse and drain. Grind it coarsely in a mixer grinder.
Heat oil/ghee (ghee gives better taste) and on low flame add asafoetida, fennel powder followed by turmeric and corn, sauté and mix properly.
Once half cooked, add the spices and cook thoroughly till it starts leaving edges. Lastly add khoya and saffron-milk mix. Cook for a minute and switch off the flame.
The consistency of the filling should not be dry nor should it be wet. It should be soft and slightly wet, else it would dry up while baking. Mix the lemon juice at the last.
In the flour mix the ghee and rub gently. Add milk gradually and knead a firm dough, if required use more milk.
Rest the dough for half an hour. Keep covered with a wet cloth.
Knead the dough again and break it into 15-16 pieces.
Make smooth balls and flatten them. Roll into a round, thin disc of 3-4inch diameter. Take a gujiya/ karanji mould and place the rolled disc over it.
Fill a teaspoon of filling into one part. Apply water on the edges and then close the mould to seal the edges. This would form a D shape.
Remove the excess part and keep it covered under wet cloth.Keep the gujiya covered under wet cloth. Make all gujiya’s in this way.
Preheat the oven at 200C.Grease a baking tray/dish and line the gujiyas over it.
Bake for 7-8mins first till light golden colour appears on the top surface.
Remove and apply a milk wash on both the sides, turn the gujiyas to bring lower side up and bake on the other side for 7-8mins or till a nice golden hue is seen.
Remove and serve hot or one can store it for about a day.

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