Ghughra

Name: Ghughra
Cuisine: Indian
Ingredients: Fresh peas; Ginger; Chilli; Mustard seeds; Sesame; Salt; Sugar; Coconut; Coriander; Whole wheat flour; Rice flour; Lime juice; Oil; Water

Serves 1

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Ghughra

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Serves 1

Directions

1Crush fresh peas in a hand crank with ginger and chilli.
2Sauté the crushed peas with mustard seeds, sesame, salt, and sugar.
3Take the mixture off the flame while it's still bright.
4Mix in coconut and coriander with the sautéed peas.
5Prepare the dough by mixing whole wheat flour, salt, rice flour, lime juice, and oil.
6Knead the dough with water.
7Portion the dough into small pieces.
8Roll out each dough portion into a flat circle.
9Fill the rolled dough with the pea mixture.
10Seal the pastry with a handcrafted braid.
11Test the oil by dropping a tiny dough ball; if it floats, the oil is ready.
12Fry the Ghughras until crisp, golden, and puffed.
13Serve the Ghughras.

Ingredients

Fresh peas
Ginger
Chilli
Mustard seeds
Sesame
Salt
Sugar
Coconut
Coriander
Whole wheat flour
Rice flour
Lime juice
Oil
Water

Equipment

Hand crankPanStoveWhite bowlDough rollerFrying panSpatula

Tips

If a tiny dough ball floats in the oil, the oil is ready.

Ghughra

Serves 1

instagram.com

Ghughra

instagram.com

Serves 1

Directions

1Crush fresh peas in a hand crank with ginger and chilli.
2Sauté the crushed peas with mustard seeds, sesame, salt, and sugar.
3Take the mixture off the flame while it's still bright.
4Mix in coconut and coriander with the sautéed peas.
5Prepare the dough by mixing whole wheat flour, salt, rice flour, lime juice, and oil.
6Knead the dough with water.
7Portion the dough into small pieces.
8Roll out each dough portion into a flat circle.
9Fill the rolled dough with the pea mixture.
10Seal the pastry with a handcrafted braid.
11Test the oil by dropping a tiny dough ball; if it floats, the oil is ready.
12Fry the Ghughras until crisp, golden, and puffed.
13Serve the Ghughras.