GHUGHRA : RECIPE



Tiny half moon shaped savouries stuffed with a green peas-coconut mixture and deep fried.

Cooking Time : 95 min.
Preparation Time : 15 min.
Makes 20 ghughras.

Ingredients

For the dough

2 cups plain flour (maida)
2 tablespoons melted ghee
1/4 teaspoon asafoetida (optional)
salt to taste

Other ingredients

oil for deep frying

For the stuffing

2 cups green peas
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
3/4 teaspoon ginger-chilli paste
1 1/2 teaspoons sugar
4 tablespoons grated coconut
2 teaspoons chopped coriander
1 teaspoon sesame seeds (til)
juice of 1 lemon
2 tablespoons oil
salt to taste

Method

1. For the dough
2. Sieve the flour, mix with melted ghee and salt and add enough water to make a firm dough.
3. Knead.
4. Cover and keep aside.

For the stuffing

1. Coarsely grind the peas in a mixture.
2. Heat the oil in a pan, add the cumin seeds and asafoetida and heat till the seeds crackle.
3. Add the green peas and stir.
4. Sprinkle some water, cover with a lid and cook for some time.
5. Remove the lid and allow the mixture to dry.
6. Remove the green peas mixture into a thali and allow to cool.
7. Add the sugar, grated coconut, coriander, sesame seeds, lemon juice and salt and mix well.

How to proceed

1. Divide the dough into 20 equal portions.
2. Roll out each portion into a 75 mm. (3") diameter circle.
3. Place a spoonful of the stuffing mixture in the centre of each circle.
4. Gently fold the circle into a semicircle and seal the edges.
5. To decorate the edges, twist the edges carefully with the thumb and forefinger.
6. Deep fry in hot oil over medium heat till golden brown in colour.
7. Serve hot with amlini chutney