Cabbage Ghughras
by Tarla Dalal

Ghughra, a traditional gujarati tea time snack gets a savoury twist with this unique filling. Cabbage ghughras feature a stuffing made of cabbage, raisins, coconut and other ingredients pepped up with a dash of lemon juice too. Serve the ghughras soon after deep frying to maintain the texture and crispness.

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Cabbage Ghughras recipe - How to make Cabbage Ghughras

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
2 cups finely chopped cabbage
1 tbsp oil
2 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
2 tsp raisins (kismis)
2 tbsp freshly grated coconut
2 tsp lemon juice
2 tsp sugar
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients
oil for deep-frying

For Serving
green chutney

Method
For the dough

Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Cover and keep aside.

For the stuffing

Heat the oil in a broad non-stick pan, add the green chillies and ginger and sauté on a medium flame for a few seconds.
Add the cabbage and cook on a medium flame for 2 minutes, while stirring occasionally.
Add all the remaining ingredients and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

Divide the dough into 10 equal portions and roll each portion into 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
Put 2 tbsp of the stuffing in the centre of a round, gather the edges on the top and press well to close the round.
Repeat with the remaining rounds and stuffing to make 9 more ghughras.
Heat a deep kadhai and deep-fry the ghughras a few at a time, till they turn golden brown in colour from all the sides.
Serve immediately with green chutney.

Nutrient values (Abbrv) per ghughra