Baked Ghughra Video by Tarla Dalal Video by Tarla Dalal
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Baked Ghughra Recipe (Vatana Na Ghughra) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
6 Mins
Total Time
21 Mins
Makes
20.00 ghughras
Ingredients
For The Dough
2 cups plain flour (maida)
1 tbsp melted ghee
1/4 tsp asafoetida (hing)
salt to taste
1/4 tsp oil for kneading
For The Stuffing
1 1/2 cups crushed green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp sugar
1 tsp ginger-green chilli paste
4 tbsp freshly grated coconut
2 tbsp chopped coriander (dhania)
1 tsp sesame seeds (til)
1 tbsp lemon juice
salt to taste
Other Ingredients
plain flour (maida) for rolling
Method
- Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water.
- Add the oil for kneading and knead well till it is smooth. Cover it with a wet muslin cloth and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
- When the seeds crackle, add the green peas and sauté on a medium flame for 30 seconds.
- 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.
- Add the sugar, ginger-green chilli paste, coconut, coriander, sesame seeds, lemon juice and salt and mix well. Keep aside.
- 2 cups of green peas gives 1½ cups of coarsely crushed green peas.
- Divide the stuffing into 20 equal portions.
- Divide the dough into 20 equal portions.
- Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little plain flour for rolling.
- 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.
- Twist the edges of the ghughra to get a proper design.
- Alternatively, you can also use a mould to shape the ghughras.
- Roll out a portion of the dough into a 75 mm. (3") diameter circle and place it on a ghughra mould.
- 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.
- Gently open the ghughra mould and remove the ghughra from the mould and keep aside.
- Repeat steps 7 to 9 to make 18 more ghughras.
- 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.
- Serve immediately.
See step by step images of Baked Ghughra, Vatana na Ghughra, Green Peas Baked Ghughra
