Apr 13, 2013


Ghughra a very traditional snack from Gujarati cuisine. I have tasted this wonderful snack when we visited Ahmadabad for our 25 th BM meet(hope you all remember this Valli and others). Vaishali arranged a traditional Gujarati thali lunch for us, in that thali they served this Ghughra's. Before that I didn't even think that one can make Ghughras with a savory filling. Ghughras are just like our gujiya or kajjikayalu but with savory filling. I know only the sweet coconut filling. That day every body was bussy with taking pictures of the wonderful thali and I was just enjoying the food and guessing what ingredients they use for this ghughras specially. Then googled for the recipe and stuck with Tarala dalal's recipe. But I have to tell a big thanks to Vaishali for introducing all this wonderful Gujarati recipes. I used fresh green peas for filling you can you any other fresh beans or like fresh toor in the season.
Recipe from Tarala dalal
Flour (all purpose flour, maida) ---  2 cups
Ghee   ----  1 tab sp
Asafoetida   ---- 1/4 tea sp (optional)
Salt to taste
water for kneading
Fresh green peas  --- 2 cups coarsely crushed
Oil ----  1 tab sp
Cumin seeds  --- 1/2 tea sp
Asafoetida   ---  1/4 tea sp
Sugar  --- 1 and half tea sp
Ginger and green chilli paste  --- 3/4 tea sp
Grated coconut  ---- 4 tab sp
Coriander leaves --- 2 tab sp finely chopped
Sesame seeds  ---- 1 tea sp
Lemon juice   --- 1 tab sp
Oil for deep frying

1. Take flour, asafoetida, salt and ghee in a mixing bowl, sprinkle water and knead a frim dough. This dough should be firm like samosa dough not like chapathi dough.
Knead till smooth and cover with a wet cloth and set a side.
1. Heat oil in a pan add cumin seeds, asafoetida let them crackle then add crushed green peas and fry for few minutes.
2. Sprinkle little water cover and cook in a very low heat for 5 minutes. stir in between.
3. After five minutes this mixture become dry, now add sugar, ginger green chilli paste, grated coconut,sesame seeds, chopped coriander leaves, lemon juice, salt mix well and cook in low heat for 2 minutes.
4 Remove from heat and let it cool.
5. Start heating oil in deep frying pan on a low flame.
6.Divide the dough in to small balls and press them in to small puris.

6. Place one tea spoon of filling in the center, apply little water on the edges with your finger and fold the puri in half like a half moon. Make all the puris like this and set a side.
7. Slowly drop ghughra's in to hot oil and deep fry in a low flame till golden.
Remove from oil and serve immediately with green chutney.
This is my fifth recipe for Blogging Marathon 27th edition under Traditional recipes theme let's check other BM members recipes here



Priya Suresh said...

Who can resist to this beautiful flaky ghughra,inviting.

Pavani said...

Oh man, those look delicious. Savory kajjikaya must have tasted amazing.

Indian Khana said...

Looks yum ..very tempting

Unknown said...

Glad to find a andhra food blog

Siri from www.sirisfood.com

Vanamala Hebbar said...

Nice dish...looks delicious....

Shama Nagarajan said...

tempting and inviting dear

hotpotcooking said...

Looks delicious

Srivalli said...

Sweet with hing surely sounds different!..nice one Padma..

sujitha said...

it resemble the samosa type... loved ur filling...

The Pumpkin Farm said...

i loved the presentation, am going to make it for that picture of ghugra in the chutney glass, cant wait to eat it that way

preeti garg said...

Its just like samosa.. lovely shape

Harini R said...

Nice one Padma. Kajjikayalu kharanga undi varsham paduthunnapudu oka cup chai tho thintoo unte...oh my God!!!

Manju said...

Me too hearing for first time, by seei g your picture I thought its sweet by coconut filling, love the savory combination.

Archana said...

Yum. Love it Padma

Padmajha said...

Yes Padma, I can still recollect this one from the BM meet lunch at the club. It was yum na!

Suma Gandlur said...

They must have been yummy. I had tried the baked version earlier.