Simple Gluten Free Kitchen

Gluten Free Gujiyas / Indian Hand Pies

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If you have ever looked up gluten-free gujiya on google you’ve likely seen my recipe on the top. This recipe was first published in 2012, but I wanted to update the post and re-share it, as it remains my favorite and one of the things that I make during Holi (the festival of colors), every year.

 

 

You may wonder —what is Gujiya?

Gujiya is a half-moon shaped pastry, stuffed with a delightful sweet filling of chopped nuts, seeds, coconut, sugar,  and mawa ( solidified milk) and then deep-fried. The same delicacy is prepared in various regions with different stuffing and different names. It is essentially a hand pie with a dry filling, which you can grab and eat on the run. I have fond memories of making gujiyas. My mom would do the rolling and frying part and always let me do the filling and shaping up. It was so much fun.

 

 

The pastry dough is often made with all-purpose flour. Here I have prepared the dough with a blend of Gf all-purpose flour, cassava flour, and millet flour. In addition to being gluten-free this is a dairy-free, vegan, and soy-free recipe. When it comes to making gluten free pastry I ‘m sure I am not alone in saying that lack of gluten presents an enormous challenge. Gluten-free flours cannot 100 % replicate the structure of wheat products. With that said, this recipe does not deliver the shatteringly crispy exterior that you expect. But it doesn’t matter much, as the final result is so yummy.

 

 

These gujiyas have everything I love in them: almonds+ coconut+ different seeds, packed with protein, vitamins, minerals, and healthy fats,  and nutrient-rich dates for sweetness and stick factor. If you don’t like this particular combination, you could very well change whatever nuts or seeds that you like, so long as you keep the same kinds of ratios. I skipped khoya in my updated recipe which provides gujiya a longer shelf life. You can make in larger quantity and store in an airtight container and enjoy them for a few weeks. They reheat well in oven or Airfyer. So why not try your hand at making your own at home. I have posted two methods – fried and Airfyer version but I would not recommend air frying or baking gluten free gujiya.  I find the fried ones tastier and this is an indulgence I allow myself very rarely. It tastes amazing with a cup of hot chai or even coffee in the afternoon.

 

Airfryer gujiya shell is almost like cracker

 

Quick notes to make perfect Gujiya

While you can certainly eat gujiya super-fast (because they’re handheld and super yummy!), it takes quite a bit longer to make them.

To get started, make the filling. Lightly toast each ingredient (except dates) separately and set aside You can use them raw but I like to toast them.  Whirl almonds in a food processor until coarsely ground (not fine), remove in a bowl. Add pumpkin seeds, sunflower seeds and sesame seeds to the food processor bowl and pulse twice. Add chopped dates and pulse until coarsely chopped and well combined. Remove it in the bowl with coarse almonds.

 

 

To make the dough, just combine the ingredients, mix it into a dough ball. Make sure the dough should be of medium consistency not too soft or stiff. A soft dough will help to shape and fold the gujiya easily and you don’t need to wet the edges to seal them. All gluten-free flour blends are different and give different texture, so I suggest using the same as I used. My original recipe had defatted soy flour instead of cassava but Bob’s red mill discontinued that version of flour and I couldn’t find any other brand here.

 

 

Scoop a small portion of dough, onto your palm and roll into a smooth ball. Place the ball in between two pieces of plastic wrap and using a rolling pin, gently press the dough into a circle. (It’s ok if the dough cracks a bit around the edges, but if it cracks completely that means it’s not moist enough.  You can fix it by adding a splash of water to the ball of dough and then re-rolling it.

When rolling each portion of the dough, make sure the remaining dough is covered with wet paper towel else it will dry up.

To shape the gujiya a specific type of mold is used that allows you to press pastry dough into adorable little half-moons. But if you don’t want to buy one you can choose the other two methods.

 

 

Gujiya using mold – This one is very easy. You just put the rolled dough on the mold, add filling and close.

The teeth seal the dough with a beautiful edge. See the pictures above.

Gujiya shaping by pinching or twisting – This method is traditional and a little bit difficult with gluten-free dough.

 

 

Gujiya shaping with a fork  –   This method is very simple and great alternative to the mold.  Using the bottom plastic wrap, lift and fold the dough over the filling, creating a half moon shape. Using your finger press near the filling and cut the scraggly edges with a pizza cutter or knife, then press the edges with a fork to seal. Make sure not to overfill the gujiya and sealing is important. If not sealed properly the Gujias just open up like a book in the hot oil and all the stuffing comes gushing out.

 

 

Arrange all of the stuffed gujiya on a baking tray lined with parchment paper or Silpat under a damp paper towel.

If you are using Air fryer or oven, brush the gujiya with oil prior to baking, and cook for 15-20 minutes.

 

 

If you are frying, heat a small, deep pan with enough oil to submerge a couple of gujiyas. Heat the oil, and fry the gujiya until golden, in small batches of 2-3 (depending on the size of your pan). When they’re cooked through, transfer to a wire rack or a plate lined with a paper towel to drain.

Once all the work done, it is time to dig in. Serve on a platter and enjoy.

 

 

If you give this recipe a try please snap a photo and tag me on Instagram or Facebook @simpleglutenfreekitchen using the hashtag #simpleglutenfreekitchen so I don’t miss your post. I would love to see your recreations and hear your thoughts!

 

Print
Gluten Free Gujiya

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

A famous sweet prepared in Indian households on the occasion of Holi. It is essentially a hand pie with a delightful dry filling.

Ingredients

    Pastry dough
  • 250 g flour ( 150 g (1 cup) GF all-purpose flour + 90 g (3/4 cup) cassava flour + 40 g ( a little over 1/4 cup) Bob's red mill millet flour
  • 3 tbsp canola or coconut oil
  • 1/8 tsp sea salt
  • 1 1/2 tbsp turbinado sugar (not required in gujiya with regular flour)
  • 1/2 tsp green cardamom powder
    • Filling
  • 90 gm almonds
  • 90 gm seeds(pumpkin, sunflower, and white sesame)
  • 30 gm unsweetened shredded coconut
  • 105 gm (9) pitted medjool dates, roughly chopped
  • Oil for frying

Instructions

  1. Stir turbinado sugar into 1/3 cup water.
    2. For the stuffing
  2. In a pan, roast almonds and coarsely grind them in a food processor. Remove in a medium bowl.
  3. Then separately roast all the seeds stirring frequently, until fragrantly roasted. Pulse together in a food processor until coarsely chopped.
  4. Add dates and give quick mini pulses to combine. Remove and add it to the almonds.
  5. Next, add coconut to the pan and lightly toast it over low medium heat. Remove and add it to the almonds and seeds. Mix everything well.
    6. For the pastry dough
  6. In the bowl of a food processor, fitted with dough blade combine the flours and salt and process with 2-3 pulses.
  7. With the motor running on, slowly add oil and then immediately start adding sweet water (1/3 cup) through the feed tube.
  8. Stop the machine once the mixture starts to look crumbly but moist.
  9. Remove the dough from the processor bowl to the work surface covered with plastic wrap. Use the sides and palms on your hands to gently but coercively bring the dough together by pressing and gently kneading. If you find that the dough needs water just add a little bit at a time and knead it in well before deciding whether to add a little more to form a semi-hard dough.
  10. Cover with wet towel and leave to rest for 10 minutes.
    11. Making the Gujiya
  11. Scoop out walnut size dough (see picture)onto your palm and roll into a smooth ball. If the dough ball crumbles, fix it by a splash of water and re-roll it.
  12. Place the ball in between two pieces of plastic wrap and roll out to 3mm thick disc. If the dough develops cracks, lift the plastic and push the cracks together with a finger and roll again. If the dough sticks, pick up the dough and move it slightly (no need to flour). Moving the dough will keep it from sticking.
  13. Place the rolled dough on the gujiya make and add about a tbsp of stuffing in one side of the mold. Do not overfill the mixture else gujiya will open up while deep frying. Fold the rolled dough over, close the mold and press lightly on the edges to seal (do not apply water). Remove the excess dough from sides. Add the trimmed dough with the rest of the dough. Open the mold and unmold the gujiya with your finger. Avoid pressing with pressure; gujiya will be very soft and fragile by now. Prepare the remaining in the same way. Keep filled gujiya under the damp paper towel or cloth on a tray lined with parchment paper or Silpat.
  14. If you do not have the mold, you can do it the traditional way.; Place the stuffing in the center of the rolled dough. Fold the round in half creating a half-moon shape. Gently seal the edges by pressing together. Then create a decorative edge by pressing the edges of the dough together with the back of a fork (gluten free dough needs gentle handling).
    15. Frying the gujiya
  15. Heat oil/ghee in a kadhai on medium-low flame. Once the oil is hot enough gently drop the filled gujiya and fry them, flipping in between until golden. Fry all of them in a similar manner. Transfer them on a paper towel to drain excess oil.
  16. Once they cool down, you can easily store them in an airtight container for two weeks.
    17. Airfryer Method
  17. Brush oil on the gujiya. Place 5-8 (depending on the capacity of your air fryer) gujiya in the basket. Set the temperature to 300 degrees F and the timer for 10 minutes. Let them cook.
  18. Then turn them over. Increase the temperature to 350 and cook for another 8-10 minutes. The shell should be golden brown.
  19. You can also bake the gujiya in the preheated oven for 20 minutes at 350 degrees F.
https://www.simpleglutenfreekitchen.com/2020/02/gluten-free-gujiyas-indian-hand-pies.html

 

I am bringing this gluten free Gujiya to the #cookblogshare linky hosted by Jacqueline @Recipes made easy.

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Reader Interactions

Comments

  4. Wow, they look so delicious! I will definitely try this recipe. I love your beautiful and clear photo instructions. Great Post! I really enjoy reading your blog!
    P.S I love the cutter! I haven’t seen it before, where do you get that?

    Reply

  7. These do look tasty. Thanks for all the researching for this post. This post is very clearly written. Between that and you wonderful pictures, the tutorial is very good. I think I can master these and enjoy eating these as well-yum!
    Interesting info here on soya flour..I may need to get some of that.

    Reply

  9. I am in for any dessert which is not over top with sweet taste and these looks like our curry puff but with a sweet feeling. Our puffs are normally with savoury feeling and yours will be a perfect change. Lovely it looks with a crispy puff and nice.

    Reply

  15. These gujiya looks great & delicious! It’s amazing that they are gluten free! Well done Balvinder ! I really love the idea of adding poppy seeds in the filling! I’m sure this is a winner recipe! Have a nice day ! 🙂

    Reply

  16. These are fantastic! I remember having them in India and of course my various Indian friends serve them at Diwali. Well done for making them gluten free!

    Reply

  30. This sounds so tasty, Balvinder! What a nice recipe, and nice job making the gluten-free version. I have to say, I’m enamored most, though, of that little mold! It would be perfect for so many hand-pies!

    Reply

  33. These little pies are beautiful and would make a lovely treat! I have tried to make small pies similar to this in the past but somehow they always turn out to be much bigger! I really should try again though!

    Reply

  37. If I made these I wouldn’t be able to resist them and would likely eat them in one day. I love pastries and tea especially on these rainy dreary days. You’re a creative cook and baker. Thanks for all your delightful treats!

    Reply

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