From gujiya to spring rolls and besan gatte, many of Siddhi’s recipes start with a dough. Each one is a little different: how much fat goes in, how soft it should be, how long it rests and how it is sealed. This guide puts them side by side.
Every recipe linked in this guide is cooked in Siddhi’s own kitchen before it goes live.
The short answer
What most of Siddhi’s doughs have in common:
- Mix the fat (ghee or oil) into the flour first, then add water slowly.
- Knead to the texture the recipe asks for, from soft like paratha dough to medium.
- Rest or cover the dough when the recipe says so.
- Seal edges with water or a maida paste, and do not overfill.
Doughs at a glance
| Recipe | Flour and fat | Texture | Rest |
|---|---|---|---|
| Mawa Gujiya | 1½ cups maida, ½ cup ghee, ¼ tsp salt | Kneaded with water | 10 to 15 minutes |
| Chinese Veg Spring Roll | 1 cup maida, 1 tbsp oil, salt | Soft, like paratha dough | Covered with a damp cloth, then kneaded again |
| Rajasthani Besan Gatta Curry | 1 cup besan, 2 tbsp oil, spices | Medium: not too hard, not too soft | Not given |
| Farali Vada | 1 cup rajgira flour, ½ tbsp oil, 2 boiled potatoes | Soft | Not given |
| Pineapple Modak | Semolina roasted in ghee, cooked with water | Kneaded for a minute with greased palms | Cooled a little first |
Mawa gujiya
- Mix 1½ cups maida, ½ cup ghee and ¼ tsp salt. Add water, knead and let the dough rest for 10 to 15 minutes.
- Roll it flat and cut circles with a cookie cutter or a steel glass.
- Press about 1 to 1½ tbsp of khoya filling together in your hand and place it on one side of a circle, keeping the edges empty. Siddhi says not to add too much filling, as the gujiya will be hard to shape and may break in the oil.
- Apply some water on the edges, seal, and press the edges with a fork to seal them properly and give them a design.
Full recipe: Mawa Gujiya.
Chinese spring rolls
- Mix 1 cup maida, 1 tbsp oil and salt. Add water slowly and make a soft dough, like paratha dough. Knead for 1 to 2 minutes and cover with a damp cloth.
- Mix 1 tbsp maida with enough water to make a smooth paste with no lumps. This slurry seals the rolls.
- Knead the dough again for 1 to 2 minutes. Roll a medium portion into an oval, equally thin on all sides.
- Place the stuffing in the centre and apply slurry on the edges. Fold the long side over and press gently, then fold the other side and press. Use a little paste on the corners if needed.
Siddhi says to make sure the oil is hot enough before frying, otherwise the rolls will absorb oil. Full recipe: Chinese Veg Spring Roll.
Besan gatte
- Mix 1 cup besan with the spices and salt. Siddhi rubs the carom seeds between her palms before adding them.
- Add 2 tbsp oil and mix so there are no lumps.
- Add water as needed for a dough of medium consistency, not too hard and not too soft. If it turns out sticky, add oil and knead until soft.
- Divide into 4 to 5 portions and roll each into a thick, long cylinder.
- Add them to boiling water one by one, 4 to 5 seconds apart, and cook covered on a medium flame for 10 to 15 minutes. Slice one with a knife to check it is cooked.
Full recipe: Rajasthani Besan Gatta Curry.
Modak, farali vada and kaju katli
- Pineapple Modak: once the cooked semolina mixture cools a little, Siddhi greases her palms and kneads it for a minute, then fills a greased modak mould.
- Farali Vada: she mixes the oil into 1 cup rajgira flour with the spices, then adds it slowly to the mashed potatoes for a soft dough. She makes small balls and presses each one flat with a bowl on oiled butter paper.
- Rose Kaju Katli: she presses the mixture gently for 2 minutes so it releases its fat, which she says makes the katli softer, then rolls it flat between oiled butter paper.
FAQs
How soft should spring roll dough be?
Siddhi makes a soft dough, like paratha dough, by adding water slowly to 1 cup maida, 1 tbsp oil and salt. She kneads it for 1 to 2 minutes and covers it with a damp cloth.
How long should gujiya dough rest?
For her Mawa Gujiya, Siddhi kneads the maida, ghee, salt and water together and lets the dough rest for 10 to 15 minutes.
How do I seal gujiya so it does not open?
Siddhi applies some water on the edges of the circle, seals it, and presses the edges with a fork. She also says not to add too much filling, as the gujiya will be hard to shape and may break in the oil.
What do I seal spring rolls with?
Siddhi seals her spring rolls with a slurry of 1 tbsp maida mixed with water into a smooth paste.
My gatta dough is sticky. What do I do?
Siddhi says to add oil and knead until soft. She aims for a dough of medium consistency, not too hard and not too soft.
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