by Tarla Dalal
Added to 398 cookbooks
This recipe has been viewed 44841 times
Ghughra, a traditional gujarati tea time snack gets a savoury twist with this unique filling. Cabbage ghughras feature a stuffing made of cabbage, raisins, coconut and other ingredients pepped up with a dash of lemon juice too. Serve the ghughras soon after deep frying to maintain the texture and crispness.
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Cover and keep aside.
- Heat the oil in a broad non-stick pan, add the green chillies and ginger and sauté on a medium flame for a few seconds.
- Add the cabbage and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add all the remaining ingredients and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- Divide the dough into 10 equal portions and roll each portion into 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Put 2 tbsp of the stuffing in the centre of a round, gather the edges on the top and press well to close the round.
- Repeat with the remaining rounds and stuffing to make 9 more ghughras.
- Heat a deep kadhai and deep-fry the ghughras a few at a time, till they turn golden brown in colour from all the sides.
- Serve immediately with green chutney.
Nutrient values per ghughra
|Vitamin A||89.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||23.4 mg|
|Folic Acid||6.3 mcg|
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