Ghughra Recipe (Jamnagari Ghughra)

Ingredients

• 1 1/2 cups maida (plain flour)
• 1 tbsp melted ghee
• salt (namak) to taste
• 1/4 tsp oil for kneading
• 2 cups fresh matar (green peas), coarsely crushed
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 1/2 tsp sugar
• 1 1/2 tsp green chilli paste
• 1/2 tsp ginger (adrak) paste
• 2 tbsp chopped coriander (dhania)
• 4 tbsp grated coconut
• 1 tsp sesame seeds (til)
• 1 tbsp lemon juice
• salt (namak) to taste
• maida (plain flour) for rolling
• oil for deep-frying

Steps

1. Combine all the ingredients in a bowl and add enough water to make a firm dough. Cover and keep aside for 15 minutes.
2. Knead again using the oil till smooth. Keep aside under a wet muslin cloth.
3. Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.
4. When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds.
5. Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally.
6. Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute.
7. Cool slightly and divide the stuffing into 20 equal portions. Keep aside.
8. Divide the dough into 20 equal portions.
9. Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little plain flour for rolling.
10. Place a portion of the stuffing in the centre. Fold it over to make a semi-circle. Seal the ends completely using a little water.
11. Twist the edges of the ghughra.
12. Repeat for the remaining dough circles and stuffing to make 19 more ghughras.
13. Heat the oil in a deep non-stick kadhai and deep-fry, a few ghughras at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
14. Serve ghughra immediately with green chutney.