How to make Vatana Na Ghugra - Crescent shape stuffed puris
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined Flour, Green Peas (हरे मटर)
Cuisine : Gujarati
Course : Snacks and Starters
Vatana Na Ghugra Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
For more recipes related to Vatana Na Ghugra checkout Khasta Kachori, Chicken Kathi Roll, Vegetable Momos, Eggless Sponge Cake . You can also find more Snacks and Starters recipes like Paneer Shawarma, Frittata with Penne, Khire Ke Pakore, Rayalseema Pesarettu.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Vatana Na Ghugra Recipe
Refined Flour
Green Peas shelled 1 cup
Fresh coriander leaves 3 tablespoons
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Sugar 1 teaspoon
Green chilli paste 1 teaspoon
Ginger paste 1 teaspoon
Lemon juice 2 tablespoons
Coconut 1/2 cup
FOR DOUGH
Refined flour (maida) 3/4 cup
Whole wheat flour (atta) 3/4 cup
Salt to taste
Ghee 2 tablespoons
Oil to deep fry
Method
Step 1
Sift the wheat flour and refined flour with salt, add warm ghee and knead it to stiff dough using a little water.
Step 2
Cover with a muslin cloth and keep aside. Coarsely grind the green peas and keep aside.
Step 3
Clean, wash and finely chop the coriander leaves. To make the filling, heat oil in a pan, add cumin seeds.
Step 4
When they crackle add the green peas and sauté on high heat for three to four minutes. Lower heat, add salt, sugar, chopped coriander, green chilli paste, ginger paste and sauté for two minutes. Remove from heat and allow to cool. Add the lemon juice and scraped coconut and mix well.
Step 5
To make ghughras, divide the dough into sixteen equalportions and shape them into balls. Roll out each ball into a puri, place a spoonful of filling in the centre of each puri and fold again to form a semi circle.
Step 6
Seal tightly and curl the edges. Repeat the process to make remaining ghughras.
Step 7
Heat sufficient oil in a kadai and deep-fry the ghughras till golden brown. Drain onto an absorbent paper. Serve hot.
