Gujiya Recipe Without Breaking: It is a tradition to make Gujiya at home on Holi or any special occasion, but often the Gujiya made with hard work bursts as soon as it is put in oil. All the mawa comes out and the oil gets spoiled and the Gujiya also gets ruined. In fact, the reason for Gujiya bursting is not the filling, but the mistakes in kneading the dough and the use of ghee. If you keep some basic things in mind, your Gujiya will always be perfect, crispy and in beautiful shape.

pour more or less moyan

Correct amount of Moyan i.e. Ghee in Gujiya flour is very important. If the flour is less then the puri will become hard and may crack while frying. At the same time, adding too much flour makes the dough wet and the Gujiya does not seal. The correct way is to mix enough ghee in the flour that the dough binds when pressed in the fist. This is a sign that Moeen is perfect.

kneading the dough too hard or too soft

Gujiya dough should neither be soft like puri dough nor too hard. Too soft dough swells while frying and opens from the edges. Too hard dough may tear while rolling. Keep the dough medium hard and after kneading, keep it covered for at least 20 minutes, so that the gluten can set.

Read this also- Secret trick to make balloon-like Malpua! Everyone will ask for the recipe on Holi

not sealing the edges properly

Often people close the Gujiya in a hurry, but it is important to press the edges properly. Seal the edges by applying light water or flour-water solution. If you wish, make a design by pressing it with a fork, this reduces the chances of the Gujiya opening.

wrong oil temperature

By putting Gujiya in very hot oil, the outer layer becomes hard immediately and due to steam formation inside, it may burst. On the other hand, if Gujiya is put in cold oil, it absorbs more oil and may break. Place lightly hot oil on medium flame and fry on low flame till it turns golden.