Mat Gujiya

Mix maida. rava and 1/4 cup heated ghee or oil in and combine well. Make 3 equal parts of this mixture.

Add beetroot puree as required to one part and spinach puree to second part as required to make a medium dough.

Add water to third part of mixture and make a medium dough. Cover and set the dough aside for half an hour.

For filling –Roast coconut lightly until just pink. Roast semolina in ghee until it emits aroma and turns light brown.

Crush coconut with hands or in a blender

Mix coconut,sugar, roasted khoya and semolina, ground cashews nuts, and cardamom powder. This is the filling for Mat Gunjia.

Now we have to prepare the Mat Gunjia. How to proceed –Knead all three doughs well again

Roll out small puris from white dough cut stripes from green and beetroot dough. Arrange both stripes over white puri and make mat design..

cut with katori in round shape.on white side up , keep filling on one side and apply some water to the edges and seal tightly

Fold the disc in half to form a semicircle to shape gunjia ,Press to seal tightly. Similarily prepare all the gunjias with remaining dough .Fry gunjias in the batches of 2 to 3.

Once light golden, remove and drain on a paper towel. Store in airtight container after it is cool.