Grain free Gujiyas (Paleo, AIP, Vegan)

Happy Holi!  The festival of colors is tomorrow but this year once again the Holi spirit is low because of COVID-19.  It’s hard to imagine that a full year has passed since everyone has been under various stages of lockdown!

Hence to feel the Holi spirit, the only way left was for me to cook something special!  I started by browsing on instagram all posts related to #holi and within a few minutes, I started getting massive cravings for Gujiyas!  Gujiyas are deep fried pies stuffed with a sweet filling. They are like sweet empanadas. Last year for Diwali, I had made a gluten free version of gujiya which came out great!  So I thought I will try to make a grain free version.  I couldn’t wait and set to working immediately!

I used the same coating recipe that I had used for making grain free samosas which are in my new cookbook ‘AIP INDIAN FUSION‘ (Have you picked up a copy yet?) For the filling, I used a combination of shredded coconut, powdered walnuts and maple syrup!  So yum! You can just make the filling and eat it just like that!

Some tips for making crisp Gujiyas:

  1. Make sure the dough is the right consistency – should not be too dry or too sticky. So add water cautiously.
  2. Fry the gujiyas on low heat – that results in crisp gujiyas.

Anyway here is the recipe. Hope you enjoy Holi in a special way this year!

Grain free Gujiyas (Paleo, AIP, Vegan)
Prep time: 
Cook time: 
Total time: 
Serves: 8
Grain free gujiyas with a delicious dairy free sweetened coconut and nut filling
For the filling:
  • ½ cup shredded coconut
  • ½ cup powdered walnuts (omit for AIP and replace with more shredded coconut)
  • 1 tbsp sesame seeds (optional; omit for AIP)
  • ¼ cup maple syrup
  • ⅛ tsp sea salt
  • pinch cardamom powder (omit for AIP)
For the coating:
  • ½ cup cassava flour
  • ¼ cup arrowroot flour
  • ⅛ tsp sea salt
  • 1 tsp olive oil
  • About ½ cup hot water
  • About 2 cups Avocado Oil or Coconut Oil for deep frying
For making the filling:
  1. Mix all ingredients into a mixing bowl and stir well using a spoon. Keep aside.
For making the coating:
  1. In a large mixing bowl, add the flours, salt and the oil. Add the hot water slowly using a spoon to mix it into the dough. (You may need to add a tbsp or so more of water if you see any extra dry flour). Wait for a minute until the dough is less hot and can be handled. Slowly using your hands, knead the dough till you get a smooth dough. Divide dough into 8 balls.
  2. Take each dough ball and roll it into about 2 inches dia circle (don't roll it too thin). Place 1 tbsp of filling on one half of the circle and slowly fold the rest half of the dough over it. gently pinch the edges together. Using the back of a spoon or a fork, seal the edges together.
  3. Repeat process and finish making all gujiyas this way.
Frying the gujiyas:
  1. Heat the oil in a small deep frying pan on medium heat for 5 minutes or so until hot.
  2. Fry the gujiyas in batches of 2-3 (depending upon the size of the pan) on low heat until golden brown on both sides (about 3 minutes on each side)
For making crisp gujiyas, make sure the dough is tight (and not too wet). And deep fry them on low heat.


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