Ghugra

March 7, 2007 | 21 Comments

Little crescents with savoury vegetable centres. Traditional fillings in this Gujarati snack include green peas, tuvar lilva (whole pigeon peas), green beans, green chickpeas or corn. Occasionally, one finds the sweet version, stuffed with dry fruits or nuts.

Like the samosa or karanji, the ghugra has a maida (all purpose flour) shell, and is usually deep fried. With rare exceptions, our home is a no-fry zone. We tried baking them with a whole wheat shell. The results were surprisingly good. This dough will work for baked samosas as well.

GHUGRA

For the filling:
2 cups fresh or frozen peas/whole green grams, tuvar lilva/chopped green beans/corn (we used tuvar lilva)
3 green chillies chopped
1 tsp. ginger
1 tsp.
ajwain (or cumin seeds)
ΒΌ cup grated coconut (fresh or dry)
2 tsps. toasted sesame seeds
pinch of asafoetida
salt
pinch of sugar
1 tsp. oil
3 tbsps. coriander leaves
1 tbsp. lime juice

For the dough:
2 cups whole wheat pastry flour
**all purpose flour or chapati flour will work as well.
salt
3 tbsps. ghee or melted butter (We used Earth Balance trans fat free margarine)
**We do not recommend oil. It tends to make the dough greasy while baking. It also doesn’t impart quite the right flavour.
3 tbsps. soy (or regular) yogurt
a pinch of baking soda
water
2 tbsps. melted ghee/butter/trans fat free margarine for brushing.

Method
1. If using frozen veggies, microwave them for a minute. Grind the veggies into a coarse paste with the ginger and chillies.

2. Heat the oil, splutter the ajwain seeds, add the asafoetida. Stir, and add the veggie paste and salt.

3. Cook the veggies covered for a few minutes. If it dries out, sprinkle a little water. Take it off the fire, add the coconut, sesame, sugar, coriander leaves and lime juice. Mix it and set it aside to cool.

4. Knead the dough using a little water to make a soft, pliable dough. Let it rest for five minutes.

5. Divide the dough and the filling into 20 equal balls.

6. Preheat the oven to 375F with two racks placed towards the middle.

7. Dust the surface with some flour, and roll out each disc into a thin circle with a diameter of 4.5 to 5 inches. Dip your finger in a bowl of water and wet the edge along the entire circumference. Put a ball of filling towards the front of the circle. (Make sure the filling is not too dry. Wet it a tad if necessary).

8. Fold the top half over the front half into a half-moon. If you’re like J, you’ll do some curling action with your thumb and forefinger. If you’re like B, you’ll simply crimp the edges down with a fork. In short, seal them well.

9. Line these up on one or two baking sheets. For crisp bottoms, don’t use parchment or silicone liners. These babies don’t stick to the pan. When they are all done, brush the surface with ghee/butter/trans fat free margarine.

10. Bake for 15 minutes. Turn the trays back to front and swap their positions. Bake for another 15-20 minutes, until the tops are golden brown.

Serve with date and tamarind chutney.

Send it to Nupur at One Hot Stove for her A to Z Veggie event under “G”.

Variations
Vatana Ghugra
Nutrela and Chavli Ghugra
Khajur Na Ghugra

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21 Comments

  1. sia says:

    hi bee n jai,
    i have tried store brough frozen lilva kachori and always wondered what ingredients were used for stuffing. here the ingredients u used looks like similar one coz i could get a taste of green peas, lilva and fennel seeds with green chilli chuteny. is it a gujarathi food?
    thanks for the recipe. i am bookmarking it:)
    cheers
    sia

    sia, yes it is a gujarati food.

  2. Trupti says:

    wow…you baked it…what a wonderful change from the deep fried Lilva Kachoris we Gujjus are used to. Thank you for this recipe!

    trupti

    We love Gujju food …first time baking these, turned out well..

  3. SusanV says:

    Delicious! I like that you baked them rather than frying. :-)

    Personal opinion – fried crust tastes better, but baked is darn close and a lot healthier –Jai

  4. asha says:

    Indian style Empanadas!!:)) I baked some Empanadas too for Super Bowl,non-veg though.I love the Pastry flour which is rich already,so great for baking.Thanks for veg filling Bee.Looks great and easy too.

    Looking forward to an interesting Asha twist to the recipe …– Bee

  5. sandeepa says:

    Loved it that you baked them !!! Great idea

    baking is easier too. no standing in front of a hot stove. – bee

  6. Suma Gandlur says:

    I used to stuff vegetables in the same filling you used and fry them in oil and send it as a snack when my son was a kindergartener. It was faster and easier for him to eat than rotis. I have no idea about ghugras though.
    I know that baking is healthier than frying. So, a question. :-) If we bake, do ghugras remain crispier?
    Thanks

    These were very crisp, even the next day. – J

  7. sharmi says:

    Such a pretty presentation and lovely recipe.
    hey one quick question. How do I join Dining Hall Blog dear.
    pls advice

    sharmi

    you have to e-mail indira of mahanandi.
    http://www.nandyala.org/mahanandi/about/

  8. Linda says:

    Don’t they look just delicious! Such a thin crust and beautiful shape… I will have to try these :)

  9. Sig says:

    Hey guys, great recipe, looks delicious. I’ve never heard of Ghugras before, learning something new everyday :-)

  10. Anjali says:

    Mane badha ghugra bhave guju response for guju stuff. I Love them. The pastry looks really healthy.

    linda, sig, anjali, thanks for dropping by. – bee

  11. musical says:

    Bee, yummy and healthy. Vatana ghugras are my favorite :) . ever better than lilvas. Baked, golden brown goodness…..Thank you :) .

  12. bee says:

    we prefer vatana too. this was a trial with lilvas – we’d never cooked lilvas before this. – bee

  13. Latha says:

    Got to your blog via Trupti’s… looking for a baked version of her kachoris. I’m yet to try the ghugras tho’ (waiting for the pea season to set in) but I wanted to leave a short note to say that your blog is immensely beautiful. I like the neat layout, your emphasis on fitness… still reading the different categories. Hoping to stop-by more often:)

    welcome, latha, and thank you for your encouraging words.

  14. Latha says:

    Hi, i did try the baked version with peas. must say they were excellent.. stayed crispy. and the pastry worked well as rotis too:)

    glad you like it, latha.

  15. [...] A word about The Complete Gujarati Cookbook. It’s fabulous. We’ve tried nearly a dozen recipes. We usually cut down the chilli quotient a bit and double the recipe, and end up with bliss on a plate. We’ve blogged about a few unusual delicacies from the book like Fajeto and Ghugra. [...]

  16. Kay says:

    Awesome!!! My kinda recipe (I try to bake the traditionally fried stuff). I have to try this…

    Btw, I finally got the wholewheat pastry flour that you had written about. Is it too hard to find? I tried many stores in Toronto and only found one in the organic section at the Canadian Superstore. I’ll keep looking.. Maybe I’m not looking in the right store.

    Bee and Jai, Your blog is very nice and very informative. You guys are doing a great job. And, Thanks for making me learn something new, every time I drop in.

    it’s very easily available in the u.s. i guess it’s different in canada. kay, if you can’t find it when this batch is over, order it online from king arthur flour. they are based in vermont, i think. – b.

  17. [...] Ghugra with Khajur-Imli Chutney [...]

  18. [...] and Curry Leaves), Risi e Ceci like Risi e Bisi (Peas Risotto), stuff them in shells and make Ghugra, or simply toss them in a [...]

  19. kalyani says:

    hey ! found ur jugalbandi site through trupti’s … I have been looking for some recipes for baked samosas.. I have my family back in india who are really hyper about fried food.. ! is this the same recipe for samosas too (I will slightly modify the filling though?)..



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