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

- Indian


- 2

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 10 Min


  • 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


  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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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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