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Ghughra is a half moon-shaped delicious Gujarati dish.


       Ingredients How to?

For Dough
4 cups Plain Flour (maida)
tsp Asafoetida (optional)
4 tbsp Melted Ghee
Salt (as per taste)
Oil (for deep frying)

For Stuffing
3 tsp Sugar
2 tsp Sesame Seeds (til)
1 tsp Asafoetida (hing)
3 tsp Ginger-chilli Paste
4 tsp Chopped Coriander
1 tsp Cumin Seeds (jeera)
4 cups Green Peas
8 tbsp Grated Coconut
2 Lemon Juice
4 tbsp Oil
Salt (as per taste)

Take the flour and sieve it to remove unwanted particles from it. Add salt and asafoetida.
Mix melted ghee and water in it and make firm dough. Now, make 20- 30 small balls out of it and keep it aside.
Prepare stuffing by grinding the peas.
Now, heat the oil in a saucepan and put asafetida & cumin seeds in it. Let the seeds crackle.
Add mashed peas and stir, mixing in a few drops of water.
Now, cover the pan with a lid and let the mixture cook for some time.
When it is cooked, uncover it and let it dry for some time.
Put the mixture on a plate and let it cool. Add sugar, sesame seeds, lemon juice, salt, ginger-chilli paste, coriander and grated coconut to it and mix well.
Roll out the balls that you had prepared out of the dough into a 3 inch circle and put one spoon of the stuffing mixture in the centre of each circle.
Tenderly fold the circle into semicircle and seal the edges using a drop of water.
Decorate the edges of the semicircle using thumb and forefinger.
Heat oil in pan and deep fry the stuffed balls in it, until they become brown in color.
Serve hot with chutney.

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