JAMNAGARI GHUGHRA

INGREDIENTS

FOR OUTER COVERING:

• Maida-1 cup
• Wheat Flour-1 cup
• Salt
• Oil-2 tbsp

FOR STUFFING

• Potatoes-8
• Dried Peas-1/2 cup
• Oil-1 tbsp
• Cumin seeds-1 Teaspoon
• Ginger green chilli paste-1 Teaspoon
• Turmeric-1/2 Tea spoon
• Red Chilli powder-1 tea spoon
• Coriander cumin powder-1 tea spoon
• Garam Masala-1 tea spoon
• Chaat Masala-1 tea spoon
• Salt
• Lemon juice-1 tea spoon
• Green Coriander-2 tbsp

FOR SERVING

• Red chutney
• Green chutney
• Dates and Tamarind chutney
• Sev
• Masala Peanuts

METHOD

FOR MAKING GHUGHRAA

• Soak dried peas for minimum 4 hours.
• Cook potatoes and soaked peas in cooker.
• Knead a dough from maida, wheat flour, salt, oil and water.
• Prepare all chutneys.
• Take a pan and heat oil.
• Add cumin seeds and ginger chilli paste.
• Now add chopped potatoes and peas.
• Add all spices,salt and lemon juice.
• Sprinkle green coriander.Our stuffing is ready.
• Now take small ball from dough and roll out small poori.
• Place a spoonful of stuffing and fold into half moon shape.
• Now make small pleats on upper margin and form design or can make design with fork also.
• Prepare all ghughraa similarly
• Fry all ghughraa in oil at medium slow flame.

FOR SERVING GHUGHRAA

• Now take ghughraa in a serving plate and make holes in middle of each ghughraa.
• Put red chutney, green chutney,date tamarind chutney over these ghughraa.
• Sprinkle sev and masala peanuts and serve.