Green Peas Ghughra
by Palak Rajput
Added to 3 cookbooks
This recipe has been viewed 7447 times
Green Peas Ghughra, an evening time snack served with green chutney.
- Combine all the ingredients in a bowl, using enough water knead a semi soft dough.
- Divide the dough into a equal portions, roll into small balls and keep aside.
- Heat the oil in a pan, add the peas and baking soda.
- Cook on a slow flame covered with a lid. Stir often for even cooking.
- When the peas are cooked remove from the flame.
- Transfer the peas on a plate and allow to cool.
- Half crush the peas with hands.
- Add the coriander, coconut, ginger paste, chilli paste, garam masala, lemon juice, sugar and salt, mix well.
- Divide the stuffing into equal portions and keep aside.
- Roll out each balls to a small puri, put one portion of stuffing, fold and stick the edges making it into half round shapes.
- Decorate the edges by creating designs with your fingers to make ghughra.
- Heat the oil in a kadhai and deep-fry the ghughras till it turns to golden brown in colour from both the sides.
- Repeat with the remaining ingredients to make more ghughras.
- Serve hot with green chutney.
This recipe was contributed by Palak Rajput on 10 Feb 2011
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