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Baked Ghughra, Vatana na Ghughra, Green Peas Baked Ghughra
Tarla Dalal
06 December, 2024
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Table of Content
About Baked Ghughra, Vatana Na Ghughra, Green Peas Baked Ghughra
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Ingredients
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Methods
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Nutrient values
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Tags
Preparation Time
15 Mins
Cooking Time
6 Mins
Total Time
21 Mins
Makes
20 ghughras
Ingredients
For The Dough
2 cups plain flour (maida)
1 tbsp melted ghee
1/4 tsp asafoetida (hing)
salt to taste
1/4 tsp oil for kneading
For The Stuffing
1 1/2 cups crushed green peas
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1 1/2 tsp sugar
1 tsp ginger-green chilli paste
4 tbsp freshly grated coconut
2 tbsp chopped coriander (dhania)
1 tsp sesame seeds (til)
1 tbsp lemon juice
salt to taste
Other Ingredients
plain flour (maida) for rolling
Method
- Combine all the ingredients in a deep bowl, mix well and knead into a stiff dough using enough water.
- Add the oil for kneading and knead well till it is smooth. Cover it with a wet muslin cloth and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
- When the seeds crackle, add the green peas and sauté on a medium flame for 30 seconds.
- Add 2 tbsp of water, mix well, cover it with a lid and cook on a slow flame for 5 minutes, while stirring occasionally. Transfer into a deep bowl and keep aside to cool slightly.
- Add the sugar, ginger-green chilli paste, coconut, coriander, sesame seeds, lemon juice and salt and mix well. Keep aside.
- 2 cups of green peas gives 1½ cups of coarsely crushed green peas.
- Divide the stuffing into 20 equal portions.
- Divide the dough into 20 equal portions.
- Roll out a portion of the dough into a 75 mm. (3") diameter circle using a little plain flour for rolling.
- Place a portion of the stuffing in the center and fold it over to make a semi-circle. Press it lightly and seal the ends completely.
- Twist the edges of the ghughra to get a proper design.
- Alternatively, you can also use a mould to shape the ghughras.
- Roll out a portion of the dough into a 75 mm. (3") diameter circle and place it on a ghughra mould.
- Place a one portion of the stuffing in the center of the circle and close the mould carefully. Press it lightly and remove the excess dough.
- Gently open the ghughra mould and remove the ghughra from the mould and keep aside.
- Repeat steps 7 to 9 to make 18 more ghughras.
- Place the ghughras on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 20 to 25 minutes, turning them once after 10 minutes.
- Serve immediately.
Baked Ghughra, Vatana na Ghughra, Green Peas Baked Ghughra recipe Video by Tarla Dalal
Baked Ghughra, Vatana na Ghughra, Green Peas Baked Ghughra recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Baked Ghughra, Vatana na Ghughra, Green Peas Baked Ghughra
The Nutrient info is complete
Foodie#488782
March 13, 2025, midnight
Poonam Shah
March 13, 2025, midnight
I tried to bake but peas got burnt.What could be the reason for it?
Tarla Dalal
March 13, 2025, midnight
Hi Poonam, After receiving your complaint, we have re-tried the recipe. The cooking time of the stuffing was little extra due to which the green peas might get burn. While baking the ghugras, it is important to turn them once so that it gets cooked evenly from both the sides. It was not mentioned in the recipe. However, we have rectified the error and updated the recipe. It works perfect now. Do try this recipe once again and let us know how it turned out.
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