Gujiya is synonymous with Holi and Diwali. It is a deep fried croissant or empanada, popular throughout India. Vegan Gujiya is the non-mawa version. While Uttar Pradesh and central India call it gujiyas, the Marathis call it karanji, Telegu kajjakayalu, Goans nevri. This is also a recipe for ghughra as it is called in Gujarat and is prepared during Diwali instead of Holi. It is both healthy and tasty. You can do it in advance and enjoy the holiday season!

Ingredients for corn gujiya 

  • Maida 1 cup
  • oil 2 tsp
  • cumin seeds 1 tsp
  • chopped cilantro 1 tsp
  • boiled potato 2
  • boiled corn 1 cup
  • chopped boiled spinach 2 tsp
  • Sooji or semolina 1 tsp
  • khuskhus (poppy seeds) 1 tsp
  • salt, spices and black pepper
  • Vegan / ghee oil if vegetarian
  • Warm water for kneading

How to make corn gujiya without khoya

1. Roast the cumin seeds in a pan for a few minutes with the khuskhus (poppy seeds).

2. Add the boiled potato and roast for a few minutes. Now add the chopped boiled spinach.

3.Add the boiled corn, salt, all the spices and black pepper.

4.Add the chopped green cilantro and turn off the heat.

5. Take the ingredients for the dough into a bowl.

6. mix the maida and suji with the water into a semi-hard dough.

7.Unroll a piece of dough, put a spoonful of filling.

8.Press from all sides. Do not leave empty spaces otherwise the mixture will come out during frying. Start tying the edges using your fingertips. Place the index finger of your right hand. Now, roll up the immediate part of the cover to tie it. Mold is optional / my recipe is without a mold.

9. Make the gujiya and keep them ready for frying

10. Fry over low heat. Remove from the oven when they are golden. Repeat for all pieces.

11.You can also air fry the Gujiya to avoid excess oil.


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