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


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.