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Ghughra with Fansi and Paneer Stuffing recipe | paneer ghughra | fansi Ghughra |

Name: Ghughra with Fansi and Paneer Stuffing recipe | paneer ghughra | fansi Ghughra |
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 25 servings
Ingredients: 1 3/4 cups plain flour (maida); 1 1/2 tbsp melted ghee; salt to taste; 1 cup chopped and blanched french beans; 1/2 cup crumbled paneer (cottage cheese); 1 tbsp oil; 1/4 cup finely chopped onion; 1 tsp green chilli paste; 2 tbsp finely chopped coriander (dhania); salt to taste; oil for deep-frying

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Tarla Dalal

22 February, 2017

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Table of Content

About Ghughra With Fansi And Paneer Stuffing

Ingredients

Methods

For the dough

For the stuffing

How to proceed

Nutrient values

Ghughra with Fansi and Paneer Stuffing recipe | paneer ghughra | fansi Ghughra |

This Ghughra with Fansi and Paneer Stuffing recipe, also known as Paneer Ghughra or Fansi Ghughra, presents a delightful Indian snack that's perfect for tea-time or as an appetizer. It's a savory take on the traditional sweet gujiya/ghughra, filled with a flavorful mix of vegetables and paneer, offering a unique textural and taste experience. The recipe focuses on creating a crispy outer shell with a moist, aromatic filling.

The dough for these delectable ghughras is crucial for their texture. It's prepared using 1 3/4 cups of plain flour (maida), combined with 1 1/2 tbsp of melted ghee, and salt to taste. These ingredients are mixed well, and then kneaded into a firm dough with enough water. After kneading, the dough is covered and set aside for 15 minutes, allowing it to rest and become pliable, which contributes to the ghughra's desired crispness when fried.

The heart of this ghughra lies in its savory stuffing. It features 1 cup of chopped and blanched French beans (fansi), providing a tender texture and subtle sweetness. This is complemented by 1/2 cup of crumbled paneer (cottage cheese), which adds a creamy richness. The flavor profile is enhanced by sautéing 1/4 cup finely chopped onion in 1 tbsp oil, then adding the blanched French beans, 1 tsp green chilli paste for a hint of spice, and salt to taste. Once sautéed, the flame is switched off, and the crumbled paneer along with 2 tbsp finely chopped coriander (dhania) are added and mixed in very well. It's important to prepare the stuffing just before making the snack to prevent it from releasing water.

The assembly of the ghughras is a key step. The dough is divided into 25 equal portions. Each portion is rolled out into a 75 mm (3-inch) diameter circle. Approximately 1/2 tbsp of the prepared stuffing is placed on one half of the circle. The circle is then folded over to create a semi-circle, and the edges are sealed tightly. This process is repeated for the remaining portions, yielding 24 more ghughras. While the recipe suggests a simpler semi-circular shape for ease and speed, you can certainly shape them like traditional ghughras for enhanced visual appeal.

For cooking, oil for deep-frying is heated in a deep non-stick pan. A few ghughras are fried at a time on a medium flame until they turn golden brown on all sides. It's crucial to maintain a medium flame during frying; if the flame is too high, the outside will brown quickly while the stuffing remains uncooked. Draining them on absorbent paper after frying helps remove excess oil, ensuring a crispy, non-greasy finish.

These delicious Ghughra with Fansi and Paneer Stuffing are best served immediately and hot with green chutney. The crispy texture of the outer covering, coupled with the flavorful and aromatic filling of French beans and paneer, makes them an irresistible snack. The dough's excellent texture, achieved with sufficient ghee, further enhances the overall experience, making this an incredibly satisfying and enjoyable treat.

Ingredients

For The Dough

1 3/4 cups plain flour (maida)

1 1/2 tbsp melted ghee

salt to taste

For The Stuffing

1 cup chopped and blanched french beans

1/2 cup crumbled paneer (cottage cheese)

1 tbsp oil

1/4 cup finely chopped onion

1 tsp green chilli paste

2 tbsp finely chopped coriander (dhania)

salt to taste

Other Ingredients

oil for deep-frying

For Serving

green chutney

Method

For the dough

Combine all the ingredients in a deep bowl, add enough water and knead into a firm dough. Cover with a lid and keep aside for 15 minutes.

For the stuffing

Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the french beans, green chilli paste and salt and sauté again on a medium flame for 1 minute.
Switch off the flame, add the paneer and coriander and mix very well. Keep aside.

How to proceed

Divide the dough into 25 equal portions.
Roll out a portion of the dough into a 75 mm. (3") diameter circle.
Put approx. ½ tbsp. Of the prepared stuffing on one half and fold to make a semi-circle and seal tightly.
Repeat steps 2 and 3 to make 24 more ghughras.
Heat the oil in a deep non-stick pan and deep-fry, a few ghughras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with green chutney.

Ghughra with Fansi and Paneer Stuffing recipe with step by step photos

For the dough

1. Combine all the ingredients in a deep bowl, add enough water and knead into a firm dough. Cover with a lid and keep aside for 15 minutes.

For the stuffing

1. Heat the 1 tbsp oil in a broad non-stick pan, add the 1/4 cup finely chopped onion and sauté on a medium flame for 1 minute.
2. Add the 1 cup chopped and blanched french beans, 1 tsp green chilli paste and salt to taste and sauté again on a medium flame for 1 minute.
3. Switch off the flame, add the 1/2 cup crumbled paneer (cottage cheese) and 2 tbsp finely chopped coriander (dhania) and mix very well. Keep aside.

How to proceed

1. Divide the dough into 25 equal portions.
2. Roll out a portion of the dough into a 75 mm. (3") diameter circle.
3. Put approx. ½ tbsp. Of the prepared stuffing on one half and fold to make a semi-circle and seal tightly.
4. Repeat steps 2 and 3 to make 24 more ghughras.
5. Heat the oil in a deep non-stick pan and deep-fry, a few ghughras at a time on a medium flame till they turn golden brown in colour from all the sides.
6. Drain on an absorbent paper.
7. Serve Ghughra with Fansi and Paneer Stuffing recipe | paneer ghughra | fansi Ghughra | immediately with green chutney.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per ghughra

Energy	72 cal
Protein	1.3 g
Carbohydrates	6.3 g
Fiber	0.1 g
Fat	4.7 g
Cholesterol	0 mg
Sodium	1.1 mg

Click here to view Calories for Ghughra with Fansi and Paneer Stuffing

The Nutrient info is complete

Your Rating*

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Nik Ira

Aug. 1, 2017, 8:58 a.m.

Can these be baked?

tarla dalal

Aug. 1, 2017, 8:58 a.m.

I guess you could. Look at our baked samosa recipe , to get an idea. https://www.tarladalal.com/baked-samosa-33324r

Sonal Modi

Feb. 9, 2013, 3:28 p.m.

What a DELICIOUS recipe of ghughra! My kids enjoyed eating it as the sweet-sour taste, sour taste because of lime juice and the sweet taste because of raisins just made the filling lip smacking. Tarlaji and her team, this is from within, THANK YOU.