Kheema Ghughra

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, suji, and 0.5 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a stiff, tight dough. Avoid making the dough soft.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Kheema Filling

   • While the dough rests, heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
   • Increase the heat to high, add the minced mutton, and sauté, breaking up any lumps with your spoon. Cook until the mutton changes color and all its moisture has evaporated.
   • Reduce the heat to medium-low. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and the remaining 0.75 tsp of salt. Mix well and cook for 8-10 minutes, stirring occasionally, until the kheema is fully cooked and the mixture is completely dry.
   • Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Transfer the filling to a plate and spread it out to cool down completely.
3. 3

   Assemble the Ghughras

   • After resting, knead the dough for another minute until smooth. Divide it into 12 equal-sized balls.
   • Take one ball and roll it into a thin circle, about 4-5 inches in diameter, ensuring the edges are slightly thinner than the center.
   • Place about 1.5 tablespoons of the cooled kheema filling onto one half of the circle, leaving a border around the edge.
   • Lightly moisten the edges of the circle with a fingertip dipped in water.
   • Carefully fold the other half over the filling to form a semi-circle (half-moon shape). Press the edges firmly to seal them completely.
   • To create a decorative and secure seal, you can either pleat the edge by twisting and folding it over, or press it down with the tines of a fork. Repeat with the remaining dough and filling.
4. 4

   Fry the Ghughras

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of dough into it; it should sizzle and rise to the surface steadily, not instantly.
   • Gently slide 3-4 ghughras into the hot oil, being careful not to overcrowd the pan.
   • Fry on a consistent medium-low flame for 6-8 minutes, turning them occasionally, until they are an even golden brown and crispy on all sides.
   • Once cooked, remove them with a slotted spoon and place them on a wire rack or paper towels to drain any excess oil.
5. 5

   Serve

   • Serve the Kheema Ghughra hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.