Apple Gujiyas/Hand Pies/Empanadas are sweet, deep fried Indian pastry like dumplings with a delightful apple and coconut filling in a whole wheat crust!
This is the month of Holi, a Hindu spring festival in India; a fun day full of colors and good food. To celebrate, every household is filled with sweets and savories, mostly made ahead to leave time to enjoy with family and friends.
The streets are chock full of people all dyed up in Holi colors of pink, blue, green etc.! People have fun spraying each other with colored liquid and smearing each other with powdered colors to greet and show their love and friendship.
Gujiyas are one of the popular traditional sweets made during Holi. As the theme for our gourmet food group “Healthy Wellthy Cuisines” on Facebook this time is "Gujiyas" in any form, flavor or shape, my contribution was going to be gujiyas with a healthier twist.
WHAT ARE GUJIYAS?
These crispy, crunchy pastry like fried dumplings are basically like fried hand pies or empanadas, filled with a sweet or savory filling; something like samosas, but in a different shape, a crescent half moon one! Every part of India has their own filling and name for it; karanji, nevris, gujiyas etc.
The popular or original outer covering is always maida or all-purpose flour with some melted ghee or oil (for the vegans) and sometimes a dash of semolina or suji for added crispiness.
I somehow try to avoid using plain flour in my house whenever I can, so my choice is whole wheat flour. But whole wheat flour will give a dense bite to the crust, so I did stir in a bit of plain flour too in the dough. If you like, use only all-purpose/maida or all whole wheat flour; your choice.
Ghee is a must to make for a buttery, flaky crust. If vegan, do use oil but for the best flavor, ghee it is!
FILLINGS FOR GUJIYAS:
The traditional filling is mawa or milk solids with some sugar and dried fruits and nuts.
My take on many dishes is mostly based on what we like at home or what I have on hand. The last time I made these gujiyas was with a chocolate filling. You can find the recipe here.
This time, with lots of apples in the fridge begging to be used up soon, it was going to be an apple filling! How about some delicious apples with some coconut thrown in for a tropical hue?
To flavor the filling, a dash of the quintessential spice used in most Indian sweets, cardamom and a sprinkle of cinnamon; apples and cinnamon, get it? A match made in heaven!
For the sweetener, although apples are sweet enough, I have used jaggery (unrefined cane sugar) instead of plain sugar. Jaggery sometimes has some impurities, so we have to melt it with a splash of water and then strain it. I always have a jar of jaggery syrup in my kitchen which I use to sweeten my coffee, tea, desserts etc.
KEY STEPS TO GET A PERFECT CRISPY, FLAKY GUJIYA:
- The outer covering should have just the right amount of ghee or oil for a flaky crust.
- Do not knead the dough too much; we do not want gluten to develop in this like in a pie crust.
- The filling should be as dry as possible.
- Do not overfill as then they tend to burst out of the crust and spill into hot oil while frying, making a mess!
- Fry on very low flame; medium low. On high heat, you will get a brown crust but the inside will be raw and once cooled, they will turn soggy! Fry on medium low or even low for a long time to allow the crust to cook through and through, especially if you are using whole wheat flour in the crust.
- Do not overcrowd the pan while frying. Fry in batches.
Now that you know how to make gujiyas, especially this decadent and healthy variation using whole wheat and apples, what are you waiting for?
Head into your kitchen and make this healthier version of gujiyas this Holi, Diwali or for that matter any time you fancy to share and enjoy with family and friends.
Happy Cooking and Happy Holi foodie friends!
Lets make it!
Apple Gujiyas/Hand Pies/Empanadas are sweet, deep fried Indian dumplings with a delightful apple and coconut filling in a whole wheat crust!
Ingredients
- 1 cup whole wheat flour ( or you can use only maida/all-purpose flour)
- ½ cup all-purpose flour/maida
- 2 tablespoons fine suji/semolina
- 3 tablespoons melted ghee/clarified butter/oil as vegan option
- Pinch of salt
- Water for kneading the dough
- 2 cups grated apple (3 to 4 large apples, peeled, cored and grated)
- ½ lemon/lime juice (optional; just avoid browning of apples)
- ½ cup to ¾ cup desiccated dry coconut (add according to your preference)
- 2 tbsp raisins
- 15 almonds, chopped
- 2 tbsp ghee
- 1 tsp elaichi powder
- 1 tsp cinnamon powder
- 5-6 tbsp powdered jaggery or jaggery syrup (or according to taste)
Instructions
- In a large mixing bowl, add the whole wheat flour, all-purpose flour, semolina/suji, oil/melted ghee and a pinch of salt.
- Rub with your fingers until all the oil/ghee is incorporated into the whole mixture. It should look like breadcrumbs. The test to see if the dough has enough oil/ghee to make crispy gujiyas is to take a handful of dough and press. If it holds its shape, the amount of oil/ghee is just right. If not, add more ghee.
- Add water; about ¼ cup to begin with and make a soft dough by just gathering the dough until it starts to come together. If needed, add more water to form a slightly firm dough.
- Cover with a moist cloth and keep aside for about 30 minutes.
- Meanwhile, prepare the apple filling.
- Wash, peel, core and grate apples (using the larger hole in a box grater).
- To avoid apples from browning, mix in lemon juice into the grated apple thoroughly. You can omit this if you are making it immediately. Adding lemon juice will give it a slight tang which some might not like. If you love the sourness, do add the lemon or even lime juice.
- Heat ghee in a saucepan and once hot, add the chopped almonds and raisins and fry on medium heat until slightly roasted. Remove them and keep aside.
- Add grated apples to the same pan and sauté on medium high heat stirring often for 5 to 6 minutes until most of the moisture is gone.
- Add jaggery powder/syrup and stir to combine. Cook for a couple of more minutes.
- Stir in the grated coconut and continue to fry on medium heat until almost dry and the apples are well cooked.
- Sprinkle in the fried raisins and nuts, cardamom powder and mix to combine.
- Stir for a couple of more minutes and remove from heat.
- Cool to room temperature. At this stage, you can either store in an airtight container in the fridge and use it when you are ready to make gujiyas or use immediately.
- Make about 10-11 small balls of the dough. Keep them moist by covering with a cloth.
- Using a rolling pin, roll each ball to form a small circle about 4 to 5 inches in diameter. If the dough is done right, you will need no additional flour to roll the dough. If needed, use as little as possible.
- Apply some water lightly (not too much) at the outer edges of the rolled dough.
- Place a teaspoon or two of the apple filling in the center. Do not add too much stuffing.
- Flip one side over the filling and bring the two sides together, gently pressing the edges all around. Make sure the edges are well sealed or else the filling will spill out while frying!
- Either press with fork all around the edges to seal well, use a gujiya maker (readily available in any store or online) or make rolled design on the edges like I have.
- Prepare all the gujiyas the same way.
- FRYING GUJIYAS:
- Heat oil or ghee until hot; to check drop a small piece of dough and if it rises immediately but slowly, then your oil is ready. If it rises quickly, the oil is too hot, reduce the temperature.
- Drop the prepared gujiyas a couple or 3 at a time (do not over crowd the pan) and fry on medium low heat, turning often until crispy and golden brown all over! It took me about 8 to 10 minutes for each batch.
- Once fried, serve hot or cool and store in airtight containers.
- Make this Holi special and healthy with these crispy, crunchy, apple gujiyas!
- Happy Cooking!
Notes
You can roll it thin for crispier gujiyas.
Either just press the edges and use a fork to seal the edges or make a designed edge by pressing the edges and making swirls like I have.
Keep the unfried gujiyas covered all the time to avoid drying.
If you have leftover filling, use them to make parathas, puranpolis etc.
Ensure the filling is dry before using.
Adjust the amount of cinnamon and cardamom according to preference.
Frying on medium low heat is important as if the temperature is high, then the outside of the gujiya will be crispy, but the inside will be soft.
Use any kind of nuts in the filling. You can make these with other fillings too like mawa, sooji, coconut, chocolate, savory fillings etc.
For a more tender and crispy crust, use only maida/all-purpose flour to make the dough. I prefer to use less maida in my daily diet, hence the whole wheat flour gujiya.
STEP-WISE METHOD TO MAKE SCRUMPTIOUS WHOLE WHEAT APPLE GUJIYAS:
TO MAKE THE OUTER COVERING OF GUJIYA:
In a large mixing bowl, add the whole wheat flour, all-purpose flour, semolina/suji, oil/melted ghee and a pinch of salt.
Rub with your fingers until all the oil/ghee is incorporated into the whole mixture. It should look like breadcrumbs. The test to see if the dough has enough oil/ghee to make crispy gujiyas is to take a handful of dough and press. If it holds its shape, the amount of oil/ghee is just right. If not, add more oil/ghee.
Add water; about ¼ cup to begin with and make a soft dough by just gathering the dough until it starts to come together. If needed, add more water to form a slightly firm dough. TRY NOT TO KNEAD TOO MUCH.
Cover with a moist cloth or keep in an airtight container; set aside for about 30 minutes.
Meanwhile, prepare the apple filling.
TO MAKE THE APPLE FILLING:
Wash, peel, core and grate apples (using the larger hole in a box grater).
To avoid apples from browning, mix in lemon juice into the grated apple thoroughly. You can omit this if you are making it immediately. Adding lemon juice will give it a slight tang which some might not like. If you love the sourness, do add the lemon or even lime juice.
Heat oil/ghee in a saucepan and once hot, add the chopped almonds and raisins and fry on medium heat until slightly roasted. Remove them and keep aside.
Add grated apples to the same pan and saute on medium high heat stirring often for 5 to 6 minutes until most of the moisture is gone.
Add jaggery powder/syrup and stir to combine. Cook for a couple of more minutes.
Stir in the grated coconut and continue to fry on medium heat until almost dry and the apples are well cooked.
Sprinkle in the fried raisins and nuts, cardamom and cinnamon powders; mix to combine.
Stir for a couple of more minutes and remove from heat.
Cool to room temperature. At this stage, you can either store in an airtight container in the fridge and use it when you are ready to make gujiyas or use immediately.
TO ASSEMBLE THE GUJIYAS:
Make about 10-11 small balls of the dough. Keep them moist by covering with a cloth.
Using a rolling pin, roll each ball to form a small circle about 4 to 5 inches in diameter. If the dough is done right, you will need no additional flour to roll the dough. If needed, use as little as possible.
Apply some water lightly (not too much) at the outer edges of the rolled dough.
Place a teaspoon or two of the apple filling in the center. Do not add too much stuffing.
Flip one side over the filling and bring the two sides together, gently pressing the edges all around. Make sure the edges are well sealed or else the filling will spill out while frying!
Either press with fork all around the edges to seal well, use a gujiya maker (readily available in any store or online) or make rolled design on the edges like I have.
Prepare all the gujiyas the same way.
FRYING GUJIYAS:
Heat oil or ghee until hot; to check drop a small piece of dough and if it rises immediately but slowly, then your oil is ready. If it rises quickly, the oil is too hot, reduce the temperature.
Drop the prepared gujiyas a couple or 3 at a time (do not over crowd the pan) and fry on medium low heat, turning often until crispy and golden brown all over! It took me about 8 to 10 minutes for each batch.
Once fried, serve hot or at room temperature.
Store leftovers in airtight containers.
Make this Holi special and healthy with these crispy, crunchy, apple gujiyas!
HAPPY HOLI dear friends!
PIN here for later:
I am sharing this with our Facebook foodie group "Healthy Wellthy Cuisines" where the theme this time is "GujiyaDelight"! Do check out these delicious and interesting variations of the quintessential dessert of Holi-gujiya shared by my foodie friend!
- Karchikayi by Jayashree
- Nutella and Nuts Gujiya by Swaty
- Chocolate Gujiyas with Puff Pastry by Shalu
- Coconut Mawa Gujiya by Geetanjali
- Apple Pie Karanji by Sasmita
Join the party at Angie's FiestaFriday along with Jhuls @thenotsocreativecook.
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MY AMAZON PICKS:
Great photos and instructions. Delicious filling with apples, Thanks for posting the fiesta friday
Sounds like quite the intriguing combination of flavors! I'm game to try this.
Such a lovely and different filling for gujiyas. I usually make the traditional ones during Diwali for anakoot for the temple. This year will try and make different kind, with apple.
This is such a fusion style of gujiya. I loved the idea of using apples for filling.
Beautiful share.
They look so lovely and very healthy twist with addition of apples
Loved this version of gujiya, the apples must have given a nice flavour to it. Nice share.
Loved this healthy twist on traditional gujiya!! The pics are so eye catching.. beautifully shot!!
What a beautiful twist to the karanjis! Apple cinnamon combo pairs so well. The filling must lend a beautiful flavor and taste to these.
I love this healthy twist to the karanji. And the filling is quite interesting as well.