Baked Ghughra, Vatana na Ghughra, Green Peas Baked Ghughra
by Tarla Dalal
Added to 118 cookbooks
This recipe has been viewed 66628 times
Baked ghugra, here is another delectable snack made with a spicy filling of green peas and coconut which balances the bland maida covering. To be frank, making this snack requires skill as giving it its unique shape is not an easy job! The edges have to be folded skillfully to make it looking appealing. While this is how it is traditionally made, with the changing times, ghughra moulds are now being used to make these tasty nibblets.
For the dough- Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water.
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- Add the oil for kneading and knead well till it is smooth. Cover it with a wet muslin cloth and keep aside.
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For the stuffing- Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
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- When the seeds crackle, add the green peas and sauté on a medium flame for 30 seconds.
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- Add 2 tbsp of water, mix well, cover it with a lid and cook on a slow flame for 5 minutes, while stirring occasionally. Transfer into a deep bowl and keep aside to cool slightly.
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- Add the sugar, ginger-green chilli paste, coconut, coriander, sesame seeds, lemon juice and salt and mix well. Keep aside.
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How to proceed- Divide the stuffing into 20 equal portions.
- Divide the dough into 20 equal portions.
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- Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little plain flour for rolling.
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- Place a portion of the stuffing in the center and fold it over to make a semi-circle. Press it lightly and seal the ends completely.
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- Twist the edges of the ghughra to get a proper design.
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- Alternatively, you can also use a mould to shape the ghughras.
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- Roll out a portion of the dough into a 75 mm. (3") diameter circle and place it on a ghughra mould.
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- Place a one portion of the stuffing in the center of the circle and close the mould carefully. Press it lightly and remove the excess dough.
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- Gently open the ghughra mould and remove the ghughra from the mould and keep aside.
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- Repeat steps 7 to 9 to make 18 more ghughras.
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- Place the ghughras on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 20 to 25 minutes, turning them once after 10 minutes.
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- Serve immediately.
Handy tip:- 2 cups of green peas gives 1½ cups of coarsely crushed green peas.
Baked Ghughra Video by Tarla Dalal
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Nutrient values per ghughra
| Energy | 77 cal |
| Protein | 2.4 g |
| Carbohydrates | 11.2 g |
| Fiber | 1.6 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 48.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 2.3 mg |
| Folic Acid | 1.5 mcg |
| Calcium | 8.6 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.3 mg |
| Potassium | 30.1 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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