-
In a bowl add 250 gms (1 cup) of all-purpose flour. Add some salt to taste.
-
Add 2-3 tablespoons of oil. Combine well and now add water slowly and knead a soft dough.
-
Add 1 tsp oil and knead it well once again. Rest the kneaded dough for 10 mins.
-
Mash 4-5 potatoes that have been boiled and kept. Add ½ teaspoon of red chilli powder, ¼ teaspoon of turmeric powder, some salt to taste, and some chopped coriander leaves. Mix them all together.
-
Take small balls of the dough, and roll them into small flat circular shapes.
-
Place the potato stuffing in the centre and fold it halfway, then fold the ends and shape it by pinching the edges to seal it well.
-
Now, in a pre-heated oil, fry the ghughra on a low flame until it turns light brown or crispy.
-
When the ghughra is finished, serve it on a plate. Make a hole in the centre of each ghughra and fill it with sweet chutney, coriander & mint leaf chutney, nylon sev, and serve.