Ghughra Recipe Kit Recipe

About this recipe

Discover the authentic flavors of Gujarat with our Ghughra Recipe Kit! This kit includes everything you need to make crispy, golden ghughras filled with a spiced potato mixture. Perfect for snacks or festive occasions, our kit comes with easy-to-follow instructions to help you knead the dough, prepare the stuffing, and fry to perfection. Elevate your ghughra experience by serving it with sweet chutney, coriander & mint chutney, and nylon sev. Order Now on the AnyFeast website or app and bring the taste of tradition to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Schwartz Coriander Leaf Jar
• 100G East End Cumin Whole Seeds
• 400G Daucy Potatoes 400G
• - Chilli Powder Rajah
• 100 G Saras Turmeric Haldi Powder
• 1 L Crisp N Dry Oil
• 1 Kg Heera Maida Flour,1kg
• - Marnoto Hand Harvest Fine Sea Salt
• 100G East End Garam Masala Powder

Instructions

1. 1. In a large mixing bowl, add 250 grams (1 cup) of maida flour and 1/4 teaspoon of Marnoto Hand Harvest Fine Sea Salt. Mix well to combine.
2. 2. Add 2-3 tablespoons of cooking oil to the flour mixture and rub it in with your fingers until the mixture resembles breadcrumbs.
3. 3. Gradually add water, a little at a time, and knead the mixture into a soft, smooth dough. Once the dough is formed, add 1 teaspoon of cooking oil and knead it again for 1-2 minutes. Cover the dough with a damp cloth and let it rest for 10 minutes.
4. 4. While the dough is resting, prepare the stuffing. Mash 4-5 boiled potatoes in a bowl. Add 1/2 teaspoon of chilli powder, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of Marnoto Hand Harvest Fine Sea Salt, and 1 tablespoon of chopped coriander leaves. Mix everything thoroughly to create the potato stuffing.
5. 5. After the dough has rested, divide it into small, equal-sized balls. Roll each ball into a thin, flat circular shape about 3-4 inches in diameter.
6. 6. Place a small portion of the potato stuffing in the center of each rolled dough circle. Fold the dough in half to form a semi-circle, then press the edges together to seal. Pinch or crimp the edges to ensure the ghughra is tightly sealed.
7. 7. Heat cooking oil in a deep pan over medium heat until it reaches 170-180°C (340-350°F). To test, drop a small piece of dough into the oil; it should sizzle and rise to the surface slowly.
8. 8. Fry the prepared ghughra in batches on low to medium heat, turning occasionally, until they turn golden brown and crispy. This should take about 5-7 minutes per batch. Remove the fried ghughra with a slotted spoon and drain on paper towels.
9. 9. To serve, place the fried ghughra on a plate. Make a small hole in the center of each ghughra and fill it with date & tamarind chutney. Optionally, you can also add coriander & mint chutney for extra flavor.
10. 10. Top each ghughra with a generous sprinkle of nylon namkeen for added crunch and flavor. Serve immediately and enjoy!