Ghughra with Fansi and Paneer Stuffing
by Tarla Dalal
All-time favourite ghughras with an off-beat stuffing, this snack is sure to bowl you over with its flawless texture and exciting taste!
We have used a mixture of French beans and paneer flavoured with a dash of green chilli paste as the filling for the ghughras. The ghughras themselves have a very nice texture as the dough is made with sufficient ghee.
We have not shaped this snack like traditional ghughras just to make things easier and quicker for you, but if you wish to boost the visual appeal by shaping it like authentic ghughras, you can.
Prepare the stuffing just before you make the snack because it will release water. While frying the Ghughra with Fansi and Paneer Stuffing, maintain a medium flame because the stuffing will remain uncooked if you fry on a high flame.
Serve this tasty snack with green chutney. You can also try other recipes like the Vatana na Ghughra , and the Spinach and Cheese Sambousek .
Ghughra with Fansi and Paneer Stuffing recipe - How to make Ghughra with Fansi and Paneer Stuffing
Preparation Time: Cooking Time: Total Time:
Makes 25 ghughras
For The Dough
1 3/4 cups plain flour (maida)
1 1/2 tbsp melted ghee
salt to taste
For The Stuffing
1 cup chopped and par-boiled french beans
1/2 cup crumbled paneer (cottage cheese)
1 tbsp oil
1/4 cup finely chopped onions
1 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)
salt to taste
Other Ingredients
oil for deep-frying
For Serving
green chutney
For the dough
- For the dough
- Combine all the ingredients in a deep bowl, add enough water and knead into a firm dough. Cover with a lid and keep aside for 15 minutes.
For the stuffing
- For the stuffing
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the french beans, green chilli paste and salt and sauté again on a medium flame for 1 minute.
- Switch off the flame, add the paneer and coriander and mix very well. Keep aside.
How to proceed
- How to proceed
- Divide the dough into 25 equal portions.
- Roll out a portion of the dough into a 75 mm. (3") diameter circle.
- Put approx. ½ tbsp. Of the prepared stuffing on one half and fold to make a semi-circle and seal tightly.
- Repeat steps 2 and 3 to make 24 more ghughras.
- Heat the oil in a deep non-stick pan and deep-fry, a few ghughras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney.
| Energy | 72 cal |
| Protein | 1.3 g |
| Carbohydrates | 6.3 g |
| Fiber | 0.1 g |
| Fat | 4.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 69.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.5 mg |
| Folic Acid | 2 mcg |
| Calcium | 19.4 mg |
| Iron | 0.2 mg |
| Magnesium | 5.9 mg |
| Phosphorus | 19.7 mg |
| Sodium | 1.1 mg |
| Potassium | 17.1 mg |
| Zinc | 0.1 mg |
Can these be baked?
What a DELICIOUS recipe of ghughra! My kids enjoyed eating it as the sweet-sour taste, sour taste because of lime juice and the sweet taste because of raisins just made the filling lip smacking. Tarlaji and her team, this is from within, THANK YOU.