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Bandhgobhi Ghughras


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Added to 366 cookbooks
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A popular Gujrati snack, with a cabbage filling.

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Preparaton Time: 
Cooking Time: 
Makes 24 ghughras.
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Ingredients



For the dough
250 gms whole wheat flour (gehun ka atta)
2 tbsp ghee
1/2 tsp salt

For the stuffing
3 cups finely chopped cabbage
2 tbsp chopped coriander (dhania)
2 tsp raisins (kismis)
2 tbsp grated fresh coconut
2 tsp lemon juice
2 tsp sugar
salt to taste

To be ground into a chilli-ginger paste
4 green chillies, chopped
12 mm. (1") piece ginger (adrak)

Other ingredients
 oil for deep-frying

Method

    For the dough
    1. Mix the flour, ghee and salt. add enough water to make a semi-stiff dough and knead well.

    For the stuffing
    1. Sprinkle salt on the grated cabbage and keep aside for 15 minutes. Then squeeze out the water by pressing with the hands.
    2. Add the coriander, raisins, coconut and chilli-ginger paste and mix well.
    3. Check the taste. Add the lemon juice, sugar and salt if required.

    How to proceed
    1. Divide the dough into 25 balls and roll out into small rounds. Put the stuffing in the center of a round, gather the edges on the top and press well to close the round. Repeat with the remaining rounds.
    2. Deep fry in oil.

    Tips
    1. Serve hot with green chutney.
    RECIPE SOURCE : Mocktails & SnacksBuy this cookbook
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