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Indian Cuisine
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita

1 cup Maida
1 tbsp Ghee
Cold water as required

Ghee - for frying

Filling Mixture:
1/2 cup Khoa
1 tbsp Roasted suji
2 tbsp Desiccated coconut
2 tbsp dry fruits ( almonds,cashew,pista ) roasted and chopped
1/2 cup Castor sugar

Take maida in a plate and make a well in the centre. Add melted ghee and mix lightly.

Add little water at a time to make stiff dough .

Filling :

Heat a pan and cook khoa for some time. Remove and allow to cool. Add roasted suji, desiccated coconut and dry fruits. Mix well and add sugar.
Make small balls out of the dough and roll into small puris. Place some filling on each puri.

Moisten the edges with a little water and fold into a semicircle, pressing the edges together. A gujia mould can also be used.

Deep fry to a golden color on a slow heat.

                                                 Vandana Dubey's Recipe Site.