Ghughra With Fansi And Paneer Stuffing Recipe

Ingredients

• 1 3/4 cups maida (plain flour)
• 1 1/2 tbsp melted ghee
• salt (namak) to taste
• 1 cup chopped and blanched french beans
• 1/2 cup crumbled paneer (cottage cheese)
• 1 tbsp oil
• 1/4 cup finely chopped onion
• 1 tsp green chilli paste
• 2 tbsp finely chopped coriander (dhania)
• salt (namak) to taste
• oil for deep-frying

Steps

1. Combine all the ingredients in a deep bowl, add enough water and knead into a firm dough. Cover with a lid and keep aside for 15 minutes.
2. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
3. Add the french beans, green chilli paste and salt and sauté again on a medium flame for 1 minute.
4. Switch off the flame, add the paneer and coriander and mix very well. Keep aside.
5. Divide the dough into 25 equal portions.
6. Roll out a portion of the dough into a 75 mm. (3") diameter circle.
7. Put approx. ½ tbsp. Of the prepared stuffing on one half and fold to make a semi-circle and seal tightly.
8. Repeat steps 2 and 3 to make 24 more ghughras.
9. Heat the oil in a deep non-stick pan and deep-fry, a few ghughras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
10. Serve immediately with green chutney.