Crispy Jamnagari Ghughra: A Savory Gujarati Snack Recipe
1 hour 10 minutes
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About Crispy Jamnagari Ghughra: A Savory Gujarati Snack Recipe
Jamnagari Ghughra, a beloved Gujarati street food, offers a delightful explosion of flavors and textures. These savory pastries are filled with a spiced potato and pea mixture, then deep-fried to golden perfection. The crispy exterior contrasts beautifully with the soft, flavorful filling, making it an irresistible treat.This recipe guides you through creating authentic Jamnagari Ghughra from scratch, perfect for sharing with friends and family or enjoying as a satisfying snack. Get ready to experience the magic of this popular roadside favorite!Its crunchy exterior and flavorful filling make it a truly unforgettable culinary experience. Get ready to embark on this delicious Gujarati adventure!
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Recipe Time & More
Prep40 minutes
Cook30 minutes
Total1 hour 10 minutes
Ingredients
For the Dough
- 2 cup All-Purpose Flour
- 1/2 tsp Salt
- 4 tsp Vegetable Oil
- 3/4 - 1 cup Water add gradually, as needed to form a firm dough.
For the Filling
- 3-5 Potatoes boiled and mashed, medium-sized
- 1 cup Peas boiled or frozen, green
- 1 tbsp Ginger-Chili Paste
- 1/2 tsp Salt to taste
- 1 tsp Garam Masala
- 2 tsp Lemon Juice
For Garnishing
- Oil as needed, for deep frying
- 1 tbsp Garlic Chutney
- 2 tbsp Chutney green
- 2 tbsp Tamarind Date Chutney
- 1 tbsp Onion finely chopped
- 2-3 tbsp Masala Peanuts
- 2-3 tbsp Chickpea Noodle (crispy chickpea flour noodles)
- 2 tbsp Coriander finely chopped
Instructions
Prepare the Dough
- Combine all-purpose flour and salt in a bowl. Add oil and crumble the flour mixture. Gradually add water, mixing until a firm dough forms. Cover and let rest for 20 minutes.
Make the Filling
- Mash boiled potatoes well. Add green peas, ginger-chili paste, garam masala, salt, and lemon juice. Mix thoroughly and set aside.
Assemble the Ghughra
- Knead the dough for 2 minutes. Divide into equal-sized balls. Flatten each ball slightly, then roll into a medium-thick circle. Use a dish or cookie cutter to create a round shape. Place a teaspoon of filling onto one half of the circle. Fold the other half over to create a half-moon shape, pressing the edges to seal.
Fry the Ghughra
- Heat oil in a deep pan or kadai over medium heat. Carefully fry the ghughra until golden brown and crispy, turning occasionally. Remove and drain on a paper towel to absorb excess oil.
Garnish and Serve
- Make a small hole in the center of each ghughra. Add green chutney, garlic chutney, and tamarind date chutney into the hole. Sprinkle with chopped onions, masala peanuts, sev, and coriander leaves. Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Jamnagari Ghughra
- For extra flaky ghughra, chill the dough for at least 30 minutes after resting.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy ghughra. Fry in batches.
- Adjust the amount of spices in the filling to suit your taste preferences. A dash of turmeric adds color and flavor.
- For a vegetarian-friendly version, ensure all chutneys used are vegetarian.
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Recipe Nutrition
Calories: 494kcalCarbohydrates: 92gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 422mgPotassium: 1015mgFiber: 10gSugar: 8gVitamin A: 1690IUVitamin C: 49mgCalcium: 64mgIron: 6mg
Bhumika Gandhi
Articles: 72
3 Comments
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This looks perfect! Thanks for posting.
Such an enticing dish! Thanks for the recipe.
I’m in love with this recipe already!