Namkeen Ghughra Recipe | Chandi Padva Special | ધુધરા બનાવવાની રીત | How to make Ghugra

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but more expensive.

cooked potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes provide more vitamins.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are often cheaper and convenient.

Add all-purpose flour to a mixing bowl.

Gradually add oil to the flour, saving some for later to cover the dough.

Add salt to taste and mix well.

Slowly add water while kneading the dough, ensuring it is neither too soft nor too hard.

Knead until smooth and let the dough rest for 30 minutes covered with a damp cloth.

In a pan, heat oil and add chickpea flour, roasting it on low flame until it becomes fragrant and light in color, then turn off the heat.

Prepare the stuffing by mixing roasted moong dal, cumin seeds, dry mint powder, red chili powder, and chatpata powder in a bowl.

Add the roasted chickpea flour to the stuffing mixture for binding and mix well until combined.

Divide the rested dough into small portions and roll each into a ball.

Roll out a portion of dough into a thin circle, checking the size and thickness.

Place a spoonful of the stuffing mixture on one half of the circle.

Fold the dough over to create a half-moon shape and seal the edges, creating a traditional design by pinching the edges.

Cover the assembled ghugras with a damp cloth to prevent them from drying out while frying.

Heat oil in a deep pan on low flame for frying.

Fry the ghugras in batches on low flame until golden brown and crispy, ensuring they are cooked through.

Remove the fried ghugras and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens