Ghughra Recipe

Ghughra Recipe
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Deep fried or baked, Ghughra is a sweet snack stuffed with coconut and other enhancing elements and wrapped in a pastry shell. A popular Gujarati road side snack, this is a must try and is worth every penny.
Ghughra Recipe
Preparation Time 15 Minutes
Cooking Time 95 Minutes
Difficulty Average
Recipe Type Veg.
Serves 4
  • For Dough
  • 4 cups Plain Flour (maida)
  • ½ tsp Asafoetida (optional)
  • 4 tbsp Melted Ghee
  • Salt (as per taste)
  • Oil (for deep frying)

    For Stuffing
  • 3 tsp Sugar
  • 2 tsp Sesame Seeds (til)
  • 1 tsp Asafoetida (hing)
  • 3 tsp Ginger-chilli Paste
  • 4 tsp Chopped Coriander
  • 1 tsp Cumin Seeds (jeera)
  • 4 cups Green Peas
  • 8 tbsp Grated Coconut
  • 2 Lemon Juice
  • 4 tbsp Oil
  • Salt (as per taste)
How to make Ghughra:
  • Take the flour and sieve it to remove unwanted particles from it. Add salt and asafoetida.
  • Mix melted ghee and water in it and make firm dough. Now, make 20- 30 small balls out of it and keep it aside.
  • Prepare stuffing by grinding the peas.
  • Now, heat the oil in a saucepan and put asafetida & cumin seeds in it. Let the seeds crackle.
  • Add mashed peas and stir, mixing in a few drops of water.
  • Now, cover the pan with a lid and let the mixture cook for some time.
  • When it is cooked, uncover it and let it dry for some time.
  • Put the mixture on a plate and let it cool. Add sugar, sesame seeds, lemon juice, salt, ginger-chilli paste, coriander and grated coconut to it and mix well.
  • Roll out the balls that you had prepared out of the dough into a 3 inch circle and put one spoon of the stuffing mixture in the centre of each circle.
  • Tenderly fold the circle into semicircle and seal the edges using a drop of water.
  • Decorate the edges of the semicircle using thumb and forefinger.
  • Heat oil in pan and deep fry the stuffed balls in it, until they become brown in color.
  • Serve hot with chutney.