Ingredients:
1 cups plain flour (maida)
¼ cup semolina
1 tbsp oil
Salt to taste
For The Stuffing:
1 cups fresh green peas boiled and mashed
1 cup potato boiled and mashed
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 tsp sugar
2 tsp ginger-green chili paste
2 tbsp chopped coriander
1 tbsp lemon juice
Oil for frying
Salt to taste
Method:
For the dough
Combine all the ingredients in a bowl and add enough water to make firm dough and keep aside for 15 minutes.
For the stuffing:
Heat the oil in a pan and add the cumin seeds and asafoetida. When the seeds crackle add ginger-green chili past, green peas and potato, sauté on a medium flame. Add the sugar, coriander, lemon juice and salt mix well and cook for 2 minute. Divide the stuffing into 12 equal portions and keep aside.
For Ghughra:
Divide the dough into 12 equal portions and roll out medium size puri. Place stuffing on one half of puri, lightly dampen edges with water and fold the other half over the stuffing and press edges firmly using a fork. Repeat with the remaining ingredients to more ghughras.
Heat the oil in a non-stick kadhai and fry the ghugras on a medium flame till they turn golden brown in color from both the sides. Serve hot with your coriander chutney, garlic juggery chutney, sweet chutney and masala peanuts.
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