Vatana Na Ghugra

Crescent shape stuffed puris This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Refined Flour, Green Peas
Cuisine Gujarati
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Vatana Na Ghugra

  • Refined Flour
  • 1 cup Green Peas shelled
  • 3 tablespoons Fresh coriander leaves
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • to taste Salt
  • 1 teaspoon Sugar
  • 1 teaspoon Green chilli paste
  • 1 teaspoon Ginger paste
  • 2 tablespoons Lemon juice
  • 1/2 cup Coconut
  • 3/4 cup Refined flour (maida)
  • 3/4 cup Whole wheat flour (atta)
  • to taste Salt
  • 2 tablespoons Ghee
  • to deep fry Oil


  1. Sift the wheat flour and refined flour with salt, add warm ghee and knead it to stiff dough using a little water.
  2. Cover with a muslin cloth and keep aside. Coarsely grind the green peas and keep aside.
  3. Clean, wash and finely chop the coriander leaves. To make the filling, heat oil in a pan, add cumin seeds.
  4. When they crackle add the green peas and sauté on high heat for three to four minutes. Lower heat, add salt, sugar, chopped coriander, green chilli paste, ginger paste and sauté for two minutes. Remove from heat and allow to cool. Add the lemon juice and scraped coconut and mix well.
  5. To make ghughras, divide the dough into sixteen equalportions and shape them into balls. Roll out each ball into a puri, place a spoonful of filling in the centre of each puri and fold again to form a semi circle.
  6. Seal tightly and curl the edges. Repeat the process to make remaining ghughras.
  7. Heat sufficient oil in a kadai and deep-fry the ghughras till golden brown. Drain onto an absorbent paper. Serve hot.

Nutrition Info

Calories 1797
Carbohydrates 35.9
Protein 179.3
Fat 103.9
Other Fiber Zinc- 3.2mg