Ghugra (spicy Karanji) | How to make Ghugra (spicy Karanji)

By Mansi Udeshi Upreti  |  10th Nov 2015  |  
5 from 2 reviews Rate It!
  • Ghugra (spicy Karanji), How to make Ghugra (spicy Karanji)
Ghugra (spicy Karanji)by Mansi Udeshi Upreti
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About Ghugra (spicy Karanji) Recipe

This is an ancestral family recipe.

Ghugra (spicy Karanji) is delicious and authentic dish. Ghugra (spicy Karanji) by Mansi Udeshi Upreti is a great option when you want something interesting to eat at home. Restaurant style Ghugra (spicy Karanji) is liked by most people . The preparation time of this recipe is few minutes and it takes 45 minutes to cook it properly. Ghugra (spicy Karanji) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Ghugra (spicy Karanji). Ghugra (spicy Karanji) is an amazing dish which is perfectly appropriate for any occasion. Ghugra (spicy Karanji) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Ghugra (spicy Karanji) at your home.

Ghugra (spicy Karanji)

Ingredients to make Ghugra (spicy Karanji)

  • For the dough:
  • 2 cups – wheat flour
  • ½ cup – rava (sooji)
  • salt to taste
  • ghee
  • water for kneading
  • For the filling:
  • oil – 2 tbsp
  • jeera – 1 tsp
  • 250 gms french beans cut very finely
  • 150 gms shelled green peas
  • 1/4th cup grated fresh coconut
  • salt to taste
  • green chillies and ginger paste – 1 and 1/2 tsp
  • amchur powder – ĵ tsp
  • Hing (asafoetida) – two pinches
  • coriander – finely chopped
  • oil as required for frying

How to make Ghugra (spicy Karanji)

  1. For the dough -Take the atta in bowl, add rava, salt and ghee and mix it together. Knead a tough dough and let it rest for 30 minutes.
  2. For the fillng, take oil in kadhai, add hing, jeera, ginger-chilli paste and sauté for half a minute. Then add the french beans and green peas, amchur powder, salt as per taste. Cover with a lid and let it cook.
  3. In between, stir it occasionally. Make sure that it should not overcook and remain al-dente. Then add in coconut and coriander and cover without water for a minute. Once cooked, let the filling cool for some time.
  4. For the final preparation, make poories about 4 inches diameter or smaller. The poories should be a little thicker than normal, stuff it with the filling. Close it into half and frill it.
  5. Heat the oil, once it is hot, fry these ghugras on medium heat till they are golden brown in colour. (As the filling is already cooked no need to overcook it. )
  6. Serve hot with green chutney or ketchup.

My Tip:

In case you cannot frill it then give the design with a fork. You can change the fillings with only french beans or peas.

Reviews for Ghugra (spicy Karanji) (2)

Sukhmani Bedi3 years ago


Mayura Amarkant3 years ago

This is my favorite recipe! mum made this each time she wanted to gift me something. Thank you Mansi for sharing this.

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