Kheema Ghughra

Name: Kheema Ghughra
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 250 g all-purpose flour (for the outer covering); 2 tbsp ghee (melted, for moyan in the dough); 0.5 tsp salt (divided between dough and filling); 120 ml water (or as needed for a stiff dough); 2 cup oil for frying (for deep frying); 300 g mutton mince (lean); 1 pcs onion (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice

RATING

4.2/5(28)

TASTE SCORE

9/10

Crisp pastry pockets filled with warmly spiced minced meat, onions, and herbs. This savory Indian snack is shaped like a half moon, fried until golden, and best served hot with tea or a simple chutney.

PREP

35m

COOK

35m

SERVES

1 PIECE

321 cal

SERVINGS

METHOD · 7 STEPS

knead · ~20 min
Knead the dough.
Mix the all-purpose flour, melted ghee, and 1 pinch salt in a bowl. Rub well, then add water little by little and knead into a firm, smooth dough. Cover and rest for 20 minutes.
TIPA firm dough helps the ghughra stay crisp and hold its shape while frying.
saute · ~15 min
Cook the kheema filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until lightly golden, 5 to 6 minutes.
3.Add ginger-garlic paste and green chili, then cook for 1 minute.
4.Add mutton mince and cook, breaking up lumps, until it changes color and starts drying, 6 to 8 minutes.
5.Add turmeric powder, red chili powder, coriander powder, garam masala, and the remaining salt. Cook until the mince is dry and well coated, 4 to 5 minutes.
TIPKeep the filling fairly dry so the pastry does not turn soggy or burst in oil.
mix · ~5 min
Finish the filling.
Take the pan off the heat and let the kheema cool slightly. Mix in coriander leaves and lemon juice, then cool the filling completely before shaping.
prep · ~5 min
Divide the dough and make the sealing paste.
Divide the rested dough into 8 equal balls. In a small bowl, mix 1 tbsp all-purpose flour with a little water to make a thick paste for sealing the edges.
assemble · ~20 min
Shape the ghughra.
1.Roll one dough ball into a thin circle about 5 inches wide.
2.Place 2 to 3 tbsp kheema filling on one half, leaving the edge clear.
3.Brush the rim with flour paste.
4.Fold into a half moon and press the edges firmly to seal.
5.Crimp the edge by twisting or pressing with a fork, then repeat with the remaining dough and filling.
TIPSeal the edges well so the filling stays inside during frying.
fry · ~20 min
Fry the ghughra.
1.Heat oil for frying in a deep pan over medium heat.
2.Slide in 2 to 3 ghughra at a time without crowding the pan.
3.Fry on medium-low heat, turning gently, until crisp and golden brown on both sides, 5 to 6 minutes per batch.
4.Lift out and drain well.
TIPFry on medium-low heat so the crust cooks through and becomes evenly crisp without burning.
serve
Serve the kheema ghughra hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cook the kheema until almost no moisture is left; a wet filling will soften the pastry and can make it split while frying.
2
Let the filling cool completely before stuffing, or the dough will turn sticky and harder to seal neatly.
3
Roll each disc evenly, keeping the center slightly thicker than the edges so the ghughra stays crisp without tearing.
4
Do not overfill the half moons; leaving a clean border helps the flour paste grip and prevents leaks.
5
Fry on medium-low heat, not high, so the shell cooks through and blisters lightly before turning deep golden.
6
If making ahead, shape and refrigerate the ghughra on a tray, then fry straight from chilled for easier handling.
7
Reheat leftovers in an oven or air fryer to bring back the crisp shell; microwaving makes the crust soft.