Tiny savoury karanjis, stuffed with spicy green peas mixture. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Whole wheat flour (atta), Oil
Cuisine Gujarati
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Ghugra

  • 1 cup Whole wheat flour (atta) kneaded into dough
  • for deep-frying Oil
  • For the filling
  • 1 cup Shelled green peas coarsely ground
  • 2 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • to taste Salt
  • 1 teaspoon Sugar
  • 2 teaspoons Ginger-green chilli paste
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 tablespoon Lemon juice


  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.
  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.
  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.
  4. Heat sufficient oil in a kadai and deep-fry the ghughras till golden brown. Drain on absorbent paper. Serve hot.

Nutrition Info

Calories 1288
Carbohydrates 137.4
Protein 30.3
Fat 68.7
Other Fiber Fiber- 15gm