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–+ servings

Tikha ghughra recipe | street style tikha ghughra | spicy ghughra

Author Nehas Cook Book
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course chaat, Street Food
Cuisine Indian
Servings 18 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.