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Cabbage Ghughras


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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.

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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.

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Cabbage Ghughras recipe - How to make Cabbage Ghughras

Preparation Time:    Cooking Time:    Total Time:     10Makes 10 ghughras
Show me for ghughras

Ingredients

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
2 cups finely chopped cabbage
1 tbsp oil
2 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
2 tsp raisins (kismis)
2 tbsp freshly grated coconut
2 tsp lemon juice
2 tsp sugar
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients
 oil for deep-frying

For Serving
 green chutney
Method

For the dough
    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Cover and keep aside.

For the stuffing
    For the stuffing
  1. 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.
  2. Add the cabbage and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Add all the remaining ingredients and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed
    How to proceed
  1. 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.
  2. 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.
  3. Repeat with the remaining rounds and stuffing to make 9 more ghughras.
  4. 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.
  5. Serve immediately with green chutney.

Accompaniments

Green Chutney for Dhokla, Sandwiches, Indian Snacks 
Orange Pineapple and Lemonade Drink 

Nutrient values (Abbrv) per ghughra
Energy114 cal
Protein1.2 g
Carbohydrates7.4 g
Fiber1.6 g
Fat8.9 g
Cholesterol0 mg
Sodium5.3 mg

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Reviews

Cabbage Ghughras
5
 on 16 May 19 07:32 AM


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Cabbage Ghughras
5
 on 20 Sep 16 09:49 AM


It was delicious. My hubby loved it
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Tarla Dalal    Hi Ekta, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
20 Sep 16 09:50 AM
Cabbage Ghughras
5
Nehal Shah
 on 18 Feb 15 11:36 AM


I made it at home.It tasted really delicious and its healthier as it does not have potatoes.
Reply