Gunjia, Lentil Patties in Yoghurt Sauce
Dahi Gunjia
Mamta Gupta
This is a slightly up market version of Dahi Vada, it has stuffing inside each vada. Vadas belong to a group of dishes called 'Chat'. Makes 25
Ingredients
For pasty or gunjia mix
250 gm. urad/urd/urid or black gram dal, skinless*
50 gm. moong/Mung dal, skinless*
1 tsp. salt**
1/2 tsp. baking powder**
A small pinch of heeng powder** (asafoetida)
Oil for deep frying
A handkerchief size muslin cloth or a thin plastic sheet
**If using ready made vada mixes, these are already in the mix.
For the filling
1 tbsp. chironji nuts (chiroli), whole
1 tbsp. sultanas or raisins, chopped
A large bunch of coriander leaves, chopped.
50 gm. ginger (approximately 1 inch piece), peeled and grated finely
4 green chillie (or to taste), chopped finely
For yoghurt sauce
1 litre yougurt
Salt to taste, try 50% black salt or kala namak
1 1/2 tsp. approximately
1/2 tsp. of roast cumin powder
1/2 tsp. chilli powder
Instructions
Making Pattie/Gunjia mix:
Grind dals dry in a coffee grinder to a coarse semolina like consistency. Soak overnight or for 5-6 hours, with enough water to cover only. Avoid adding too much water, the consistency of the mix needs to be almost like a dough when ready. Add spices to the soaked ground dals & mix together well, beating with your fingers. Add salt just before you are ready to fry them.
Making yoghurt dip:
Measure yoghurt & spices and beat together lightly & keep aside in the fridge.
Making the filling:
Mix all ingredients for the filling in a bowl. Keep aside.
Making Gunjias:
Heat oil on medium fire.
On a smooth work surface, spread out a piece of wet muslin or a plastic film.
Pick approximately 1 heaped tablespoon of the dal mix in you wetted hands and place it on the muslin in a blob.
Spread it gently into a thick disc of approximately 6 centimeter diameter, using your wetted fingers. Wetting fingers stops the mix from sticking to your hand.
Place 1 teaspoon of the filling in the middle of the disc.
Fold the disc over the stuffing, making it into a half circle. To do this, lift the muslin off the surface a little. Place fingers of your left hand under the muslin, supporting the gunjia and peel it off with the wetted fingers of your right hand. Fold over the stuffing.
Seal the edges by pressing with wet fingers.
Now place fingers of your left hand under the muslin, ease the ready gunjia off with your right hand.
Slide it gently into the hot oil and fry on medium fire until golden brown. They can be fried in batches of 5-6. Do not have the oil too hot, otherwise gunjias will remain uncooked in the centre.
Cool and keep aside.
Serving:
Soak 1-2 gunjias per person, in warm, lightly salted water. Leave for 10 minutes or so.
On a wide shallow dish/platter, spread a few spoonfuls of prepared yoghurt dip.
Lift each gunjia out of the water, press lightly between two palms to squeeze out the water, dip it in yoghurt and arrange it on the dish.
Spread some more yoghurt on top of all the gunjias, to cover them properly.
Just before serving, spread some more yoghurt on top, sprinkle roast cumin powder and chilli powder.
Serve with Green Mango Chutney and Tamarind Chutney.
Notes
Also see Chat Selection.
