Baked Ghugras ( Non- Fried Snacks )
Recipe type: Snacks
Baked ghugra, here is another delectable snack made with a spicy filling of green peas and coconut which balances the bland maida covering. To be frank, making this snack requires skill as giving it its unique shape is not an easy job! the edges have to be folded skillfully to make it looking appealing. While this is how it is traditionally made, with the changing times,ghughra moulds are now being used to make these tasty nibblets.
- For The Dough
- 2 cups plain flour (maida)
- 1 tbsp melted ghee
- ¼ tsp asafoetida (hing) , optional
- salt to taste
- ¼ tsp oil for kneading
- For The Stuffing
- 2 cups fresh green peas
- 1 tbsp oil
- ½ tsp cumin seeds (jeera)
- ¼ tsp asafoetida (hing)
- 1½ tsp sugar
- ¾ 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
- ¼ tsp oil for cooking
- For the dough
- Combine all the ingredients together in a bowl and add enough water to make a firm dough. Keep aside covered for 15 minutes.
- Knead again using oil til smooth. Keep aside covered with a wet muslin cloth.
- For the stuffing
- Blend the green peas in a mixer to a coarse paste. Keep aside.
- Heat the oil in a pan, add the cumin seeds and asafoetida.
- When the seeds crackle, add the green peas paste and sauté on a medium flame for a few seconds, while stirring continuously.
- Sprinkle some water, mix well and cover and cook on a slow flame for 5 to 7 minutes, stirring once in between.
- Remove the lid and sauté on a medium flame till the mixture becomes dry, while stirring continuously. Cool slightly.
- Add the sugar, ginger-green chilli paste, coconut, coriander, sesame seeds, lemon juice and salt and mix well. Keep aside.
- How to proceed
- Divide the dough into 20 equal portions and roll out each portion into a 75 mm. (3") diameter circle.
- Place a dough circle on a ghughra mould.
- Place a spoonful of the stuffing mixture in the centre of the circle.
- Close the mould carefully and press it lightly.
- Gently open the mould and remove the ghughra.
- Repeat with the remaining ingredients to make 19 more ghughras.
- Arrange on a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 20 to 25 minutes. Serve hot.