• Prep Time 15-20 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Aloo Gujiya -Crescent shaped deep fried Indian snack


  • Potatoes, boiled – 3 no
  • Refined flour (maida) – 2 tbsp
  • Corn starch – 2 tbsp
  • Ginger, finely chopped – 1 tbsp
  • Green chillies, finely chopped – 2 no
  • Tamarind – 2 tbsp
  • Dates, finely chopped – 5 no
  • Fresh coriander leaves, finely chopped – 1 tbsp
  • Red chilli powder – ¼ tsp
  • Dried mango powder (amchur) – ½ tsp
  • Salt – to taste
  • Oil – for deep frying
  • To serve :
  • Green chilli – 1 no
  • Fresh red chilli – 1 no
  • Carrot, cut into thin strips – 1 no
  • Green chutney – as required



  1. Heat sufficient oil in a kadai.
  2. Grate potatoes into a bowl. Add maida and corn starch and mash well.
  3. For stuffing mix together ginger, green chillies, tamarind, dates, coriander leaves, red chilli powder, dried mango powder and salt in another bowl.
  4. Take a small portion of the potato mixture and line a gujiya mould with it. Sprinkle some corn starch, place a little of the date and tamarind mixture in the hollow on one side, close the mould and press gently to make a gujiya. Similarly make more gujiyas.
  5. Gently slide in the gujiyas into hot oil and deep fry till golden and crisp. Drain on absorbent paper.
  6. Transfer onto a serving plate, garnish with green chilli, fresh red chilli, carrot strips and serve hot with green chutney.




You may also like

15 mins 4 People Yield

Methi Chole Dinners, Lunches

10 mins 4 People Yield
15 mins 4 People Yield
Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

Leave a Reply

Your email address will not be published. Required fields are marked *

2 × two =