Ghughra

Spiced Potato Ghughra Recipe

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Spiced Potato Ghughra Recipe – A Crispy and Flavorful Snack

Gujarati style crispy ghughras, filled with spicy mashed potatoes, are a delicious snack eaten during festivals or during evening tea. The outer part of this half-moon shaped pastry is crispy and fragrant, while the inner filling is tangy, mildly spicy and juicy.

These ghughras are especially made during Diwali, Holi, or other festivals. This snack is perfect to enjoy with family and friends over tea. With a light texture and a nice combination of spices, these ghughras appeal to people of all ages.

This recipe does not require much effort or time to make. The dough and masala filling are quite easy and can be prepared in advance and frozen. In addition, ghughras can be made oil-free, not just by frying, but also by baking in the oven, which also offers a healthier option.

Ingredients

For the Dough:

  • 2 cups all-purpose flour
  • 1/4 cup ghee (for richness)
  • Salt to taste
  • Water (as needed)

For the Filling:

  • 3 cups boiled and mashed potatoes
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp coriander-cumin powder
  • 1/4 tsp garam masala
  • 2-3 finely chopped green chilies
  • 1 tsp ginger-garlic paste
  • Salt to taste
  • 1 tsp lemon juice
  • 2 tbsp finely chopped coriander leaves

For Frying:

  • Oil

How to Make Ghughra

Step 1: Prepare the Dough

  1. Take a large bowl and mix all-purpose flour, ghee, and salt. Mix well until the texture becomes crumbly.
  2. Gradually add water and knead into a soft and elastic dough. Let it sit covered for 15-20 minutes.

Step 2: Prepare the Filling

  1. Place a pan on low heat and heat the oil and add cumin seeds to it.. Let them splutter.
  2. Add ginger-garlic paste and green chilies, sauté for a few seconds.
  3. Add turmeric powder, red chili powder, coriander-cumin powder, and garam masala. Mix well.
  4. Add mashed potatoes and salt, then combine everything thoroughly.
  5. Finish with lemon juice and chopped coriander. Let the mixture cool.

Step 3: Shape the Ghughra

  1. Divide the dough into small portions.
  2. Roll each portion into a thin circle (around 4 inches in diameter).
  3. Fold the dough into a half-moon shape and seal the edges by pressing firmly.
  4. For a decorative finish, crimp the edges with a fork.

Step 4: Fry the Ghughra

  1. Heat oil in a pan over medium heat.
  2. Gently place the Ghughra in hot oil and fry until golden brown and crispy.
  3. Remove and drain on a paper towel.

Serving Suggestions

  • Serve hot with green chutney or sweet tamarind chutney.
  • Enjoy with a cup of tea for an ultimate snacking experience.

Tips for Perfect Ghughra

  1. Dough Consistency: The dough should be soft yet firm. Overly soft dough may cause the Ghughra to break while frying.
  2. Sealing Properly: Ensure the edges are sealed well to prevent the filling from leaking.
  3. Frying Temperature: Fry on medium heat to achieve an even golden crust.
  4. Baking Option: Instead of frying, brush the Ghughra with oil and bake at 180°C (350°F) for 20-25 minutes until crisp.

Why This Recipe is Special?

✔ Versatile: Perfect for parties, festivals, or family gatherings.
✔ Customizable: Adjust spice levels to your taste.

Frequently Asked Questions

1. Can I store fried Ghughra?
Yes, store them in an airtight container for up to 2 days. Reheat in an oven or air fryer.

2. Can I freeze uncooked Ghughra?
Absolutely! Arrange them on a tray, freeze until firm, then transfer to a freezer bag. Fry directly from frozen.

3. Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend for the dough and follow the same steps.