Ingredients for Pumpkin Gujiyas:-
- One Cup – Whole Wheat Flour
- One Cup – All-Purpose Flour + More For Rolling Out The Dough
- One-Third Cup – Coconut Oil
- Half Teaspoon – Salt
- One-Fourth Teaspoon – Cumin Seeds
- Half Cup – Water
- One Tablespoon – Coconut Oil
- One Large – Onion(chopped)
- Two Cups – Pumpkin(peeled and chopped)
- One Cup – Apple(peeled and chopped)
- Two Cups – Kale(shredded)
- Two Cups – Chickpeas(cooked)
- Two – Whole Dried Chipotle Peppers
- Salt And Lemon Juice(for seasoning)
- One – Egg
- One Tablespoon – Water
- First, Prepare the crust.
- Add all of the crust ingredients except for water in a food processor and process until combined.
- With the food processor running, add one-fourth cup of water and process for about five seconds.
- Open the food processor and check on the dough. Don’t make it too wet, but it should look like moist crumbs that easily hold together when squeezed in your hand. Add some more water if it still dry. One tablespoon at a time and check after each addition.
- Empty out the crumbly dough onto a well-floured surface, collect all the crumbs into a big ball, give it a few kneads, then place the ball in a bowl, cover, and let rest at room temperature while you prepare the filling,
PREPARE THE FILLING
- Start preparing the filling by soaking the dried chillies in hot water to soften.
- Heat up the coconut oil in a large saute pan and cook the chopped onions until starting to caramelize for five to eight minutes.
- Add the pumpkin, chickpeas, apples, and shredded kale and stir. If using whole chipotles, chop them finely and add them in as well. Remove the seeds if you want it mild.
- Season generously with salt and chipotle.
- Cover and let the filling cook for about ten to fifteen minutes until the pumpkin is soft.
- When ready, add a good squeeze of fresh lemon juice and taste and adjust salt and heat, if needed. Let it cool while rolling out the dough.
- On a well-floured surface, roll out the dough almost as thin as you can. Use a round bowl, about 5″ in diameter, to make circles and cut them through with a knife.
- Keep them aside and collect the remaining scraps, shape them into a ball, and roll out again.
- Repeat this process until all the dough has been used up.
- Preheat the oven to 375 degrees F.
- Mash the filling with a fork or a masher. It should still be nice and chunky, but hold its shape if squeezed in your hand.
- Divide it between the circles, paying attention to make sure that it’s a good amount for each gujiyas.
- To shape the gujiya, brush the outside of half each circle with a little bit of water or egg wash and fold it in half, squeezing the round edge with your fingers.
- Repeat for the remaining gujiyas.
- Arrange them on a parchment lined cookie sheet and brush with egg wash. Bake them for twenty to thirty minutes, until the gujiyas is cooked.
- Serve hot.