Ghughra is a delicious snack item. The stuffing can be spicy or sweet . I ate the sweet peas version at a restaurant and my husband felt he wanted the stuffing to be more spicy.
So when I tried to make it made the stuffing I kept it spicy and added very lil sugar to give a sweet and spicy version.
This can be had as a snack item or served along with lunch/dinner plate as farsan.
Now for the recipe...
Ingredients
For The Dough
1 1/2 cups plain flour (maida)
1 tbsp melted ghee
salt to taste
1/4 tsp oil for kneading
For The Stuffing
2 cups fresh green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp sugar
1 1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
4 tbsp grated /dessicated coconut
1 tsp sesame seeds (til)
1 tbsp lemon juice
salt to taste
Other Ingredients
plain flour (maida) for rolling
oil for deep-frying
Method
1) For making the dough combine all the ingredients in a bowl and add enough water to make a firm dough. Cover and keep aside for 15 minutes.
Knead again using the oil till smooth. Keep aside under a wet muslin cloth.
2) For making the stuffing boil the peas ,drain and crush the peas and keep ready.
3) Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the til to crackle and then green peas and sauté on a medium flame for a few seconds.
4) Add the sugar, green chilli paste, ginger paste, coriander, coconut, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Switch of the flame and let it cool.
5) To make the Ghughra
(a)Roll out a portion of the dough into a big chapati , with a vati/bowl make small puri cuttings. Remove of the excess dough.
(b)Place a portion of the stuffing in the centre. Fold it over to make a semi-circle. Seal the ends completely using a little water.
(c)Twist the edges of the ghughra.
(d) Repeat for the remaining dough.
(e) Heat the oil in a deep non-stick kadhai and deep-fry, a few ghughras at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an tissue paper.
(f)Serve immediately with green chutney.
Recipe from Tarla Dalalji site with little variations done by me.
So when I tried to make it made the stuffing I kept it spicy and added very lil sugar to give a sweet and spicy version.
This can be had as a snack item or served along with lunch/dinner plate as farsan.
Now for the recipe...
Ingredients
For The Dough
1 1/2 cups plain flour (maida)
1 tbsp melted ghee
salt to taste
1/4 tsp oil for kneading
For The Stuffing
2 cups fresh green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp sugar
1 1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
4 tbsp grated /dessicated coconut
1 tsp sesame seeds (til)
1 tbsp lemon juice
salt to taste
Other Ingredients
plain flour (maida) for rolling
oil for deep-frying
Method
1) For making the dough combine all the ingredients in a bowl and add enough water to make a firm dough. Cover and keep aside for 15 minutes.
Knead again using the oil till smooth. Keep aside under a wet muslin cloth.
2) For making the stuffing boil the peas ,drain and crush the peas and keep ready.
3) Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the til to crackle and then green peas and sauté on a medium flame for a few seconds.
4) Add the sugar, green chilli paste, ginger paste, coriander, coconut, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Switch of the flame and let it cool.
5) To make the Ghughra
(a)Roll out a portion of the dough into a big chapati , with a vati/bowl make small puri cuttings. Remove of the excess dough.
(b)Place a portion of the stuffing in the centre. Fold it over to make a semi-circle. Seal the ends completely using a little water.
(c)Twist the edges of the ghughra.
(d) Repeat for the remaining dough.
(e) Heat the oil in a deep non-stick kadhai and deep-fry, a few ghughras at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an tissue paper.
(f)Serve immediately with green chutney.
Recipe from Tarla Dalalji site with little variations done by me.
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