These Indian pastries shaped like Cornish pasties have a surprising sweet, sticky centre.
For the dough, sieve the flour, baking soda and salt into a bowl, and then add the oil.
Using your fingers, mix well until the mixture resembles fine breadcrumbs. Add a small amount of water and knead lightly. Keep adding water and kneading until you have a soft but stiff dough. Set aside and cover with a damp cloth.
For the filling, put all the ingredients except the oil for deep frying into a pan. Stir to combine the ingredients and cook the mixture on a low heat for 2-3 minutes, or until all the ingredients are bound together. Set aside to cool.
Divide the dough into golf ball-size balls and using a rolling pin, flatten each ball into a round circle about 10cm/4in in diameter, and 1cm/½in thick.
Put a tablespoon of the filling in one half of the pastry and fold over, twisting the edges inwards.
Seal the pastry with the water and flour paste, and press a fork around the edges. Keep the gujiyas covered with a damp cloth until you are ready to fry them.
Heat the cooking oil in a large wok or deep fryer until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Deep fry the gujiyas in batches. When they are golden-brown in colour, remove them from the oil and drain on a plate lined with kitchen paper.
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