How to make Ghugra - Tiny savoury karanjis, stuffed with spicy green peas mixture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Oil (ऑइल)
Cuisine : Gujarati
Course : Snacks and Starters
Ghugra Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
For more recipes related to Ghugra checkout Masala Khakhra, Puran Poli, Kid Friendly Muffins, Healthy Pizza . You can also find more Snacks and Starters recipes like Lasooni Fish Tikka, Pastama, Chawal aur Moong Dal ke Pakode, Grilled Vegetables In Greek Style.
Prep Time : 11-15 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Ghugra Recipe
Whole wheat flour (atta) kneaded into dough 1 cup
Oil for deep-frying
For the filling
Shelled green peas coarsely ground 1 cup
Oil 2 tablespoon
Cumin seeds 1 teaspoon
Salt to taste
Sugar 1 teaspoon
Ginger-green chilli paste 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Method
Step 1
To make the filling, heat oil in a non-stick pan and add cumin seeds. When they begin to change colour, add ground green peas and sauté on high heat for three to four minutes.
Step 2
Reduce heat, add salt, sugar, ginger-green chilli paste, turmeric powder and red chilli powder and sauté for two minutes. Remove from heat and allow to cool. Add lemon juice and mix well.
Step 3
To make ghughras, divide the dough into sixteen equal portions and shape them into balls. Roll out each ball into a poori, place a spoonful of filling in the centre of each poori and fold to form a semicircle. Press the edges lightly with a fork to seal.
Step 4
Heat sufficient oil in a kadai and deep-fry the ghughras till golden brown. Drain on absorbent paper. Serve hot.
