To make the dough,
take all-purpose flour in a mixing bowl, add semolina and ghee and mix well. Add sufficient water and knead into a semi soft dough. Cover the dough with a damp cloth and rest while you make the stuffing.
To make the stuffing,
heat oil in a non-stick pan, add ginger, green chilies and asafoetida, mix and saute on medium heat. Add onions and saute till transparent.
Add soya chunks,
green peas, red chilli powder, garam masala powder, coriander powder, a little water and salt, mix and cook till the green peas are done.
Add coriander leaves
and mix well. Set aside to cool.
Divide the dough into
small equal balls and roll them into small puris. Place some stuffing mixture in the centre of each puri and fold it in half and press the edges lightly.
Press the edges with a
fork to create a pattern and seal the gujiyas.
Heat sufficient oil in a
kadai, gently slide in the gujiyas, a few at a time and deep-fry on medium heat till they are a light golden all over. Drain on absorbent paper.