Cabbage Ghughras
by Tarla Dalal
Added to 400 cookbooks
This recipe has been viewed 73130 times
Ghughra, a traditional gujarati tea time snack gets a savoury twist with this unique filling. Cabbage ghughras feature a stuffing made of cabbage, raisins, coconut and other ingredients pepped up with a dash of lemon juice too. Serve the ghughras soon after deep frying to maintain the texture and crispness.
For the dough- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Cover and keep aside.
For the stuffing- Heat the oil in a broad non-stick pan, add the green chillies and ginger and sauté on a medium flame for a few seconds.
- Add the cabbage and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add all the remaining ingredients and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed- Divide the dough into 10 equal portions and roll each portion into 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Put 2 tbsp of the stuffing in the centre of a round, gather the edges on the top and press well to close the round.
- Repeat with the remaining rounds and stuffing to make 9 more ghughras.
- Heat a deep kadhai and deep-fry the ghughras a few at a time, till they turn golden brown in colour from all the sides.
- Serve immediately with green chutney.
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Accompaniments
Nutrient values (Abbrv) per ghughra
| Energy | 114 cal |
| Protein | 1.2 g |
| Carbohydrates | 7.4 g |
| Fiber | 1.6 g |
| Fat | 8.9 g |
| Cholesterol | 0 mg |
| Sodium | 5.3 mg |
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