Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
03/03/2026
The best thing about cooking is that there’s always room for customisations. In fact, most customisations, variations, and experiments have already been tried by chefs, home cooks, and curious foodies. It’s how everyone knows that gujiya, the famed Holi sweet, is just as good a savoury snack. The only twist needed is the filling. Read ahead to find the best options.
When it comes to Holi traditional sweets, gujiya is certainly at the top. A half-moon-shaped fried dumpling, it traditionally consists of a crisp, flaky outer crust made from maida dough and a filling of sweetened khoya (milk solids/mawa), nuts, and coconut. In some cases, the fried gujiya is also dipped in a sugar syrup. Now, while baked gujiya is a common, healthier alternative to the traditional gujiya, there is another one that fits the list of Holi traditional foods. It’s savoury gujiyas! In this case, the gujiya stuffing includes different mixes, more commonly found in snacks like samosa, kachori, etc. This article brings together a list of popular and innovative gujiya stuffing ideas that you can use to make a savoury festive snack.
A classic filling that tastes similar to a samosa filling, this includes boiled and mashed potatoes sauteed with common spices like cumin seeds, turmeric, coriander powder, salt, etc. The addition of dry mango powder (amchur) lends a tangy kick to the dish, while chopped green chillies add spiciness.
How to make the gujiya stuffing: Sauté the spices in oil and add mashed potatoes and other ingredients. Cook until the mixture is dry. Let it cool completely before making gujiya. You can also add boiled peas to the mix.
If you’re looking for protein-packed gujiya filling ideas that feel comforting yet nutritious, try this paneer and peas filling. It makes for a sophisticated appetiser, thanks to the addition of aromatic ingredients like fennel powder, kasuri methi, etc.
This Holi gujiya recipe requires grated paneer, boiled green peas, ginger-garlic paste, finely chopped onions, turmeric, red chilli powder, saunf (fennel) powder, amchur, cashews, and kasuri methi.
How to make the gujiya stuffing: Sauté ginger-garlic paste, onion, peas, and spices. Once the peas are tender, add the grated paneer (as it cooks faster than peas) and nuts. Then follow the core gujiya making technique, i.e. cook the mixture until dry. Let it cool down before stuffing.
This is actually a traditional Maharashtrian snack, which is usually made with a filling of peas (matar karanji). However, you can also make it with a filling of moong dal (dal karanji).
For making this gujiya, you can either use parboiled/steamed green moong dal (coarsely ground) or boiled green peas as the core ingredient, or use both. Other ingredients include ginger-green chilli paste, turmeric, cumin powder, asafoetida (hing), coriander powder, and lemon juice.
How to make the gujiya stuffing: Sauté spices and green chilli paste in oil, and then mix in the boiled dal and peas. Cook until the moisture completely evaporates.
If karanji is traditional, this is one of the modern takes on Holi gujiya recipes. You can even turn this into a baked gujiya for the ultimate reinvention. This gujiya filling lends a cheesy twist (by using grated mozzarella or processed cheese) that is highly popular among children. It balances it with spinach (blanched and finely chopped spinach), which makes it a hit with parents. It only requires three other ingredients: garlic, green chilli paste, and salt.
How to make the gujiya stuffing: Mix blanched, drained spinach with chilli paste, garlic, and cheese. Use a lot of grated cheese in the mix. Add a spoonful of filling into each puri before shaping it into a gujiya by hand, or with the help of a calzone/gujiya maker.
Another protein-rich option that imitates the meat texture but keeps it plant-based (a requirement for many festive celebrations) is this soya granule filling. Soaked soya granules or finely chopped soya chunks are mixed with grated carrots, boiled peas, finely chopped onion, garlic, ginger, turmeric, red chilli powder, amchur, and garam masala.
How to make the gujiya stuffing: Sauté the onion and garlic first, then add spices and soya granules, and then add carrots and peas. The order is important since all ingredients have different cooking times. Cook the mix until it is completely dry.
From Bollywood songs (that are a fair share) to iconic locations, Holi is joy come to life. It makes sense for the festival’s food to exhibit the same sense of playful wonder and comfort. These savoury gujiya fillings are not just an experiment, but rather a way for food to speak the language of the festival.
