Ingredients: For stuffing: Besan/Chana flour: 1cup Coconut(dry): Grated 1cup(optional) Dry Fruits: broken pieces 1/2 cup shironji seeds:1tsp Ghud/Jaggery:1 cup Elaichi(cardamom) powder: 1tsp For dough: Maida: 1cup Suji:1 tsp Hot oil:1 tsp Oil for deep frying Procedure: Knead the dough: To the maida add suji, hot oil(for crispy outer) and using water make a soft dough of poori consistency. cover with muslin cloth and keep aside. roast the Besan(dry or in 1 tsp ghee) after cooling a bit add the grated coconut, Jaggery, dryfruits and elaichi and mix well. Heat oil for deep frying Make a poori of the dough. Place the stuffing in the center of poori. Fold the poori to one side Close the edges with very little moisture so that edges do not open up while frying. Fry the ghujiya in oil till golden brown. Cool and store in air tight container. Ghujiya is ready to be served.
