Holi Recipes
  Aloo Chat
500 gm - Maida (flour)
1 kg - Khoya
3 tbsp - Kismis (raisins)
200 gm - Almonds (cut into thin strips)
6 tbsp - Cooking Oil
200 ml - Water
500 gm - Sugar
- Mix 6 tbsp of oil with maida well, using fingers.
- Knead it lightly, adding water as required, into a soft dough.
- Set aside and cover with a damp cloth.
- Fry khoya in a deep-frying pan to a light brown color.
- Add sugar, almonds and raisins into the khoya and mix well.
- Fry for a few minutes.
- Let it cool.
- Roll out the kneaded dough into a thick and small chapatti.
- Fill half the chapati with the khoya mixture.
- Fold the chapati and twist the edges inwards.
- Deep-fry these gujhias to a deep golden brown color on a slow     fire.
- Take them out using the sieve type ladle to drain the oil     completely.
- Store for use in an airtight glass jar.
- Makes about 40 gujjias