Ghughra, Vatana na Ghughra, Green Peas Ghughra
by Tarla Dalal
ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji |
ghughra recipe is a variation to the sweet coconut stuffing in which green peas have been used. Learn how to make vatana na ghughra.
Flaky, yet soft coating with a perfectly balanced green peas stuffing, rolled, shaped and fried till crisp is what describes matar gujiya / karanji. This is a common snack made during the festival of Diwali. Try it out and you would make over and over again without a festival or an occasion coming up too!
To make ghughra, first make a soft dough by combining maida, melted ghee and salt using enough water. Knead again using the oil till smooth. Keep aside under a wet muslin cloth. Then for the stuffing, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds. Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally. Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute. Cool slightly and divide the stuffing into 20 equal portions. Keep aside. Then make the karanji. Divide into 20 portions and roll one portion into a 4” circle, place little stuffing and fold to make a semi-circle. Pinch the edges of the ghughra. Roll and shape all ghughras and deep-fry in hot oil till golden brown. Serve immediately with green chutney.
While the vatana na ghughra are typically half-moon shaped, you can also make them in other shapes too, if you wish to! Pinching the gughras is an art which you can master over time. They look pretty if uniformly pinched. However, you can keep them plain edged too if you cannot get a uniform pinched edge at the circumference.
These Jamnagari ghughra make tea-time significantly more interesting! Fry the ghughras just before serving as they tend to get cold and soggy after a while. Serve them with green chutney at snack time.
You can also serve these green peas ghughra as farsan in a Gujarati thali set menu likePanchkutiyu Shaak, Rasawala Chana, Rotlis, Raiwala Marcha, cutney and Shrikhand.
Tips for ghughra. 1. Ensure that the green peas are not boiled and coarsely crushed. You just need to blend them in a mixer for 5 seconds and they will be coarsely crushed. This texture is needed for a good mouthfeel. 2. Cool the mixture before shaping ghughras, else the dough might have cracks due to the steam generated. 3. Deep fry the ghughras on a slow flame so they cook uniformly.
Enjoy ghughra recipe | Jamnagari ghughra | vatana na ghughra | green peas ghughra | matar gujiya / karanji.
Ghughra, Vatana na Ghughra, Green Peas Ghughra recipe - How to make Ghughra, Vatana na Ghughra, Green Peas Ghughra
Preparation Time: Cooking Time: Total Time:
Makes 20 ghughras
For The Dough
1 1/2 cups plain flour (maida)
1 tbsp melted ghee
salt to taste
1/4 tsp oil for kneading
For The Stuffing
2 cups fresh green peas , coarsely crushed
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp sugar
1 1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
4 tbsp grated coconut
1 tsp sesame seeds (til)
1 tbsp lemon juice
salt to taste
Other Ingredients For Ghughra
plain flour (maida) for rolling
oil for deep-frying
For Serving With Ghughra
green chutney
For the dough
- For the dough
- Combine all the ingredients in a bowl and add enough water to make a firm dough. Cover and keep aside for 15 minutes.
- Knead again using the oil till smooth. Keep aside under a wet muslin cloth.
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the green peas and sauté on a medium flame for a few seconds.
- Sprinkle 1 tbsp water, mix well and cover and cook on a slow flame for 7 minutes, while stirring occasionally.
- Add the sugar, green chilli paste, ginger paste, coriander, coconut, sesame seeds, lemon juice and salt, mix well and cook on a medium flame for 1 minute.
- Cool slightly and divide the stuffing into 20 equal portions. Keep aside.
How to proceed
- How to proceed
- Divide the dough into 20 equal portions.
- Roll out a portion of the dough into a 100 mm. (4") diameter circle using a little plain flour for rolling.
- Place a portion of the stuffing in the centre. Fold it over to make a semi-circle. Seal the ends completely using a little water.
- Twist the edges of the ghughra.
- Repeat for the remaining dough circles and stuffing to make 19 more ghughras.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few ghughras at a time on a slow flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney.
| Energy | 113 cal |
| Protein | 2.1 g |
| Carbohydrates | 9.2 g |
| Fiber | 1.6 g |
| Fat | 7.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 92.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 2.4 mg |
| Folic Acid | 2 mcg |
| Calcium | 7.5 mg |
| Iron | 0.5 mg |
| Magnesium | 10.6 mg |
| Phosphorus | 35.7 mg |
| Sodium | 2.5 mg |
| Potassium | 34.9 mg |
| Zinc | 0.1 mg |
Tarla Mam Here you have used green peas stuffing so if I want to make sweet ghughra then what stuffing should I use and how should I make?
The recipe is super yummy.. N quick to make.. Thank you so much..
super yummy...... I skipped the chilly paste for kids...still turned out wonderful