Ghughra Recipe Kit Recipe

Indian cuisine · 1128 calories

Ghughra Recipe Kit recipe

About this recipe

Experience the authentic taste of Gujarat with our Ghughra Recipe Kit, a delightful treat perfect for any occasion. This kit includes all the essentials to create crispy, golden ghughras filled with spiced mashed potatoes and garnished with sweet and tangy chutneys. Ideal for snacking or festive gatherings, our kit ensures a hassle-free cooking process with step-by-step instructions. Elevate your culinary skills and enjoy the rich flavors of this traditional Indian delicacy. Order Now on the AnyFeast website or app and bring the joy of homemade ghughras to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Coriander Leaves
  • 1 kg Potato
  • - Green Peas
  • 50G Green Chilies
  • 200 g Table Salt
  • 500 g Wheat Flour / Maida
  • 100 g Amchur Powder
  • 50g Everest Garam Masala
  • - Coriander Powder
  • 100 g Jeera
  • 300 g Ginger Paste
  • 20 g Turmeric Powder
  • 500 Ml Champion Oil

Instructions

  1. 1. In a mixing bowl, combine 1 cup of whole wheat flour, 1/4 tsp salt, and 1 tbsp oil. Gradually add water and knead into a firm dough. Cover and let it rest for 20 minutes.
  2. 2. For the filling, heat 1 tbsp oil in a pan. Add 1/2 tsp cumin seeds and let them splutter.
  3. 3. Add 1/2 cup finely chopped potatoes, 1/4 cup green peas, 1/2 tsp ginger paste, 1/2 tsp green chili paste, and 1/4 tsp turmeric powder. Sauté for 5 minutes.
  4. 4. Add 1/2 tsp coriander powder, 1/4 tsp garam masala, 1/2 tsp amchur (dry mango powder), and salt to taste. Mix well and cook until the filling is dry. Let it cool.
  5. 5. Divide the dough into 6 equal portions. Roll each portion into a small circle (about 4 inches in diameter).
  6. 6. Place 1-2 tbsp of the filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Seal the edges by pressing with your fingers or using a fork.
  7. 7. Heat oil in a deep frying pan on medium heat. Fry the ghughras in batches until golden brown and crisp, turning occasionally.
  8. 8. Drain on paper towels to remove excess oil. Serve warm with chutney or ketchup.