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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
Method
- 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.
- 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.
- 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.
- 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 |
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