Dahi Gujiya

Recipe by
Total Time:
20 minutes
Nutrition facts:

500 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Our favourite version of the classic gujiya is dipped in curd and served on a plate with green and red sweet chutney on top. For best results garnish with roasted cumin seeds powder, red chilli powder, black salt and chat masala.


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  • Urad dal - 200 gm.

  • Salt - 1/3 tsp
  • Raisins - 25-30 nos
  • Almond Slivers - 1 tsp
  • Cashew nuts (chopped) – 15 nos
  • Khoya (grated) – 2 tbsp
  • Ghee to fry
  • Curd - 4 cups
  • Salt to taste
  • Green chutney - 1 cup
  • Sweet chutney  - 1 cup
  • Red chilli powder - 1 tsp.
  • Cumin (roasted and powdered) - 2 tsp
  • Chat masala - 2 tsp

How to Make Dahi Gujiya

  • Wash the dal and soak it overnight. Drain the excess water from the dal and put it into the mixer. Make a thick paste without adding water in it.

  • Take out the dal paste in a bowl and fluff-up with hands. The mixture to make ghujiya is ready.
  • Mix the cashews, raisins, khoya and almonds together.
  • Spread a wet cloth on a flat plate and put dal mix of the size of a lemon on it. Make a flat disc of 2.5 - 3 inches. Put the nuts on it and fold from one side by flipping the side of the cloth.
  • Heat oil in a pan upto a desired temperature. Fry the gujiyas until they turn brown from both the sides.
  • Hang the curd for some time in a strainer. Whisk the curd and add salt to it.
  • Take a deep vessel and pour water into it along with salt. Now soak all the gujiyas in the water. Once they start floating in approx.. 15-20 minutes take them out and gently press with hands to squeeze excess water.
  • Dip each gujiya into the curd and place on a serving plate. Spread green chutney and red sweet chutney on top and garnish with roasted cumin seeds powder, red chilli powder, black salt and chat masala.