Tikha ghughra recipe | street style tikha ghughra | spicy ghughra
Ingredients
For ghughra dough
- 2 Cup Maida - All Purpose Flour
- 1 tbsp rava
- 1 tsp ajwain
- Pinch of salt
- 3 Tbsp Melted Ghee - Clarified Butter
- 1 tsp lemon juice - optional
- ½ cup Water or as needed
- Oil for deep frying
For ghughra stuffing
- 2 cups boiled and mashed potatoes
- ¼ cup boiled green peas
- ½ cup coriander leaves
- 1 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tsp black salt
- Salt to taste
- 1 tbsp roasted cumin powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp amchur powder
- 1 tbsp sugar
for spicy yellow chutney
- ½ cup roasted peanuts
- ½ cup chopped green chilli
- Salt to taste
- ¼ tsp turmeric powder
- Pinch of hing
- 1.5 tbsp lemon juice
- 4 tbsp water
- 1 tbsp oil
For garlic chutney
- 10-12 soaked Kashmiri red chilli
- 9-10 garlic cloves
- 1 tsp black salt
- 1 tsp cumin seeds
- Salt to taste
- ¼ cup water or as required
For khatti-meethi chutney
- 1 cup tamarind water
- ½ cup jaggery
- Pinch of salt
- ¼ tsp black salt
- ½ tsp roasted cumin powder
- ½ tsp Kashmiri red chilli powder
- Pinch of black pepper
- ½ tsp ginger powder
- ½ tsp fennel seeds powder
For assembling tikha ghughra
- Prepared ghughra
- Spicy yellow chutney
- Garlic chutney
- Khatti-meethi chutney
- Chopped onion
- Masala sing
- Nylon sev
Instructions
For the ghughra dough:
- In a mixing bowl, combine maida, salt, ajwain, and ghee. Mix well.
- Add 1 tsp lemon juice and mix well. It helps to avoid bubbles on the ghughra's outer surface.
- Gradually add cold water and knead the mixture into a tight and smooth dough.
- Cover the dough with a wet cloth and let it rest for a minimum of 15 minutes.
For the ghughra stuffing:
- In a mixing bowl, mash 5 medium-sized boiled potatoes. Make sure boiled potatoes are cooled down properly so there is no moisture in them.
- Then add ¼ cup boiled green peas, ½ cup coriander leaves, 1 tbsp green chilli paste, 1 tsp ginger paste, 1 tsp black salt, salt to taste, 1 tbsp roasted cumin powder, 1 tsp red chilli powder, 1 tsp garam masala, 1 tsp amchur powder, and 1 tbsp powdered sugar.
- Mix well. Ghughra stuffing is ready. Make small oval roundels and set them aside.
For preparing ghughra:
- Divide the dough ball into two parts. Take one part of the dough ball and roll it into a larger, thin sheet.
- Cut it with a round-shaped bowl. Prepare 5 or more ghughra sheets in 1 minute (refer to the video).
- Take one round-shaped ghughra sheet, place about 3 tablespoons of the prepared stuffing ball in the center.
- Dampen the edges of the puri with a little water and fold it over to cover the mixture, pressing the sides together.
- Take the Ghughra in your hand and gently press the edges between your fingers to create pleats for a Ghughra design. You can also use a fork to make a design on the Ghughra.
- Repeat the process for the remaining Ghughra.
Frying the ghughra:
- Heat oil. Add a bit of dough to check if it rises. Keep the flame low and start adding 8-10 ghughra at a time.
- Fry the ghughra on low-medium flame until they become golden in color.
- Remove them and place them on a wire rack or kitchen paper.
Assembling ghughra:
- Take a fried ghughra and make a hole in the center.
- Add khatti-meethi chutney, garlic chutney, and spicy yellow chutney into the cavity.
- Sprinkle some chopped onion, masala sing, and nylon sev on the top.
- Serve tikha ghughra and enjoy.
Making spicy yellow chutney
- In a mixture jar, add roasted peanutes, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil and water.
- Grind it into smooth paste.
- Yellow chutney is ready serve with ghughra.
Making garlic chutney
- In a mixture jar, add 10-12 soaked kashmiri red chilli, garlic cloves, black salt, cumin seeds, salt and water
- Garlic chutney is ready. Serve with ghughra.
Making khatti-meethi chutney
- In a pan, add 1 cup tamrind water (soaked ¼ cup tamarind into 1 cup hot water), ½ cup jaggery, pinch of salt, ¼ tsp black salt, ½ tsp roasted cumin powder, ½ tsp Kashmiri red chilli powder, pinch of black pepper, ½ tsp ginger powder and ½ tsp fennel powder. Mix well.
- Cook chutney mixture on low flame till jaggery melts and chutney become slightly thick.
- Cool down and serve khatti-meethi chutney with ghughra.
Notes
- Cool down the boiled potatoes so that there is no moisture in them.
- If the stuffing is slightly wet, add a little poha powder to absorb the water and make the stuffing dry.
- Rub the ghee into the flour using your fingers until it is thoroughly incorporated.
- Rava adds crispiness to the ghughra.
- If the flour holds a shape between your palms, it indicates that the ghee is sufficient and well-integrated.
- Use cold water to knead a smooth and tight dough for the ghughra.
- Ghee imparts a khasta and crispy texture to the outer layer of the ghughra.
- For khasta ghughra, add 2 tbsp of rava to 1 cup of wheat flour.
- Seal the edges of the ghughra with water; ensure a proper seal to prevent the samosa from opening in the hot oil.
- Fry the ghughra on low to medium heat.