Jamnagari Ghughara
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Jamnagari Ghughra is an aromatic, flavorful and delicious dish which is very much popular in Gujarat it's a roadside snack Jamnagari Ghughra Khubaj saras lage che.
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Ingredients
For stuffing
- 3 to 5 potatoes boiled
- 1 cup green peas boiled or frozen
- 1 tbsp ginger chili paste
- Salt
- 1 teaspoon garam masala
- 2 teaspoon Lemon juice
- Oil for Deep frying
- 1 tbsp garlic chutney
- 2 tbsp green chutney
- 2 tbsp dates tamarind chutney
- 1 tbsp onions finely chopped
- 2-3 tbsp peanuts masala peanuts
- 2-3 tbsp sev
- 2 tbsp coriander leaves finely chopped
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Instructions
For dough
- Take a mixing bowl, and add all purpose flour and wheat flour
- Further add salt to taste, and oil
- Crumble the flour, then add water as required
- Prepare firm dough
- Cover the dough and let it rest for 20 minutes
For stuffing
- Take boiled potatoes in a mixing bowl and mash well
- Then add green peas, ginger chili paste, garam masala, salt to taste and lemon juice.
- Mix well, keep aside
- First of all, take the dough and knead it for 2 minutes
- Then divide it into equal parts.
- Take one dough ball & flatten a bit
- Then roll it into big medium thick roti.
- Cut it round using dish
- Fill a tea spoon of stuffing on one side
- Fold the sides to make half moon shape
- Then fold and press sides to get perfect shape
- Deep fry ghughra on a medium flame
- Deep fry till they turn golden brown and crispy
- Take on a kitchen towel so it absorbs excess oil
- Take ghughra in a serving plate and make hole in between
- Add green chutney, garlic chutney and dates tamarind chutney
- Then sprinkle some finely chopped onions, masala peanuts and sev.
- Finally, sprinkle some coriander leaves and serve
Notes
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Recipe Nutrition
Calories: 494 kcal | Carbohydrates: 92 g | Protein: 14 g | Fat: 9 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Sodium: 422 mg | Potassium: 1015 mg | Fiber: 10 g | Sugar: 8 g | Vitamin A: 1690 IU | Vitamin C: 49 mg | Calcium: 64 mg | Iron: 6 mg
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