Turkmen Guyuria: Savory Fried Snack from Turkmenistan

Ingredients

While the original Indian version of Guyuria is typically sweet and made with ingredients like sugar and cardamom, the Turkmen adaptation takes a savory twist. The spices used in Turkmen Guyuria, such as cumin and coriander, give it a distinct flavor profile. Additionally, the cooking technique remains the same, with the dough being deep-fried to achieve a crispy texture. We alse have the original recipe for Guyuria, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• Water, as needed Water, as needed
• Oil, for deep frying Oil, for deep frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a dry skillet, toast the cumin seeds and coriander seeds over medium heat until fragrant. Remove from heat and let them cool. Once cooled, grind them into a fine powder.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, ground cumin and coriander, salt, baking powder, black pepper, chili powder, and vegetable oil. Mix well.
3. 3.
   Gradually add water to the mixture, a little at a time, and knead until a smooth and pliable dough is formed. Cover the dough and let it rest for 15 minutes.
4. 4.
   Divide the dough into small portions and roll each portion into a ball. Flatten each ball between your palms to form a disc shape.
5. 5.
   Heat oil in a deep frying pan or pot over medium heat. Fry the flattened dough discs in batches until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
6. 6.
   Allow the Turkmen Guyuria to cool before serving. They can be stored in an airtight container for up to a week.

Treat your ingredients with care...

• Cumin seeds — Toasting the cumin seeds before grinding them enhances their flavor. Be careful not to burn them during toasting.
• Coriander seeds — Similarly, toasting the coriander seeds brings out their aroma. Keep an eye on them to prevent burning.

Tips & Tricks

• For an extra kick of spice, add a pinch of cayenne pepper to the dough mixture.
• Serve Turkmen Guyuria with a side of tangy tamarind chutney or mint yogurt dip for a delightful flavor contrast.
• Experiment with different spices like turmeric or paprika to customize the flavor of the Guyuria.
• Make sure the oil is hot enough before frying the dough discs to achieve a crispy texture.
• Allow the Guyuria to cool completely before storing to maintain their crunchiness.

Serving advice

Serve Turkmen Guyuria as a snack or appetizer. They are best enjoyed fresh and crispy.

Presentation advice

Arrange the Turkmen Guyuria on a platter or in a bowl, garnished with fresh herbs like cilantro or parsley for an appealing presentation.