• Wash and add sama rice to a pressure cooker.
• Pressure cook for 3 whistles. Let the pressure release naturally. After the pressure is released, carefully open the cooker. By now, there should be no water in rice. The cooked rice will be very sticky and gooey.
• Transfer the rice to a mixing bowl. Mix in gluten-free flour, salt, and red chili powder. 
  
• Mix until well combined. Then work the mixture with your hands to bring the dough together. The dough should not feel sticky at all.

  PROTIP- If the dough feels sticky, then add an extra teaspoon of flour at a time until the dough is no longer sticky and does not stick to your hands. Adjust the seasonings. Cover and set it aside. 
• In a bowl combine all the ingredients listed under ‘For the filling.’ Mix to combine.
• Time to assemble. Take a golf ball-sized piece of dough and flatten it in on a greased surface. Place a teaspoon of filling in the center. 
• Now fold over the other end and seal gujiya from all the sides. Repeat the process with remaining dough and form the gujiyas.
• Fry the gujiyas in hot oil until golden. 

FOR NON-FRIED VERSION

• Stuff and shape these gujiyas like balls. Secure the edges.
• Grease an appe pan and place the round balls in each mold.
• Cook on a low heat until these gujiya balls are crisp and golden, turning occasionally.
• To assemble: Beat curd and season with salt and red chili powder.
• Arrange gujiya on a plate. Generously top with seasoned curd.
• Top with vrat ki green chutney and enjoy. Repeat the same with round gujiyas. Serve immediately.