A perfect tea time snack popular in Rajasthan and Gujarat.
Chef Ranveer Brar Ghughra Recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-15-20 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • ½ tbsp oil
  • 1 tsp cumin seeds
  • 2 tsp sesame seeds
  • ½ cup coconut
  • ½ tsp asafoetida
  • 1½ green chilli and ginger paste
  • 1 cup green peas
  • 1 ½ tbsp butter
  • 1 tsp sugar
  • 1 tsp coriander
  • black pepper to taste
  • Dough as required
  • salt to taste
  • oil for frying
  • For Garnish: Red chillies fried
  • Plum slices

HOW TO PREPARE GHUGHRA

  1. 1

    Pour oil in a pan and heat it.
  2. 2

    Saute cumin seeds sesame seeds and grated coconut.
  3. 3

    Stir it until the colour of the coconut turns brown.
  4. 4

    Add salt, asafoetida, green chilli and ginger paste, blanched and crushed green peas, butter, crushed black pepper, powdered sugar and finely chopped coriander.
  5. 5

    Mix it well with the coconut in the pan.
  6. 6

    Once cooked, keep this mixture aside for about 10 12 minutes to cool.
  7. 7

    Flatten the prepared dough using a roller.
  8. 8

    Cut it in a circular shape.
  9. 9

    Press the sides to make it thin.
  10. 10

    Add the mixture to the dough circles and seal it with water.
  11. 11

    Trim the edges using a cutter.
  12. 12

    Heat oil in a different pan.
  13. 13

    Fry these ghughras on a low medium flame.
  14. 14

    Once fried drain the excess oil.
  15. 15

    Transfer it to a serving dish.
  16. 16

    Serve it after garnishing with fried red chilli and plum slices.
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Ranveer Brar

Chef

Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

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