Name: Ghugra (spicy Karanji) recipe by Mansi Udeshi Upreti at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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 – Äµ tsp; Hing (asafoetida) – two pinches; Coriander – finely chopped; Oil as required for frying

Ingredients Serving: 4

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 – Äµ tsp
Hing (asafoetida) – two pinches
Coriander – finely chopped
Oil as required for frying

Instructions

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.
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.
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.
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.
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. )
Serve hot with green chutney or ketchup.

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