Kheema Ghughra
A classic Mughlai delicacy, Kheema Ghughra features a crisp, flaky pastry encasing a rich and aromatic minced mutton filling. Spiced to perfection and deep-fried to a glorious golden-brown, these half-moon shaped pockets are an irresistible appetizer or snack, perfect for celebrations and festive gatherings.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the maida, suji, and 0.5 tsp of salt.
- c.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.
- d.Gradually add water, a little at a time, and knead to form a stiff, tight dough. Avoid making the dough soft.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Kheema Filling
- b.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.
- c.Add the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
- d.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.
- e.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.
- f.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
Step 3
- a.Assemble the Ghughras
- b.After resting, knead the dough for another minute until smooth. Divide it into 12 equal-sized balls.
- c.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.
- d.Place about 1.5 tablespoons of the cooled kheema filling onto one half of the circle, leaving a border around the edge.
- e.Lightly moisten the edges of the circle with a fingertip dipped in water.
- f.Carefully fold the other half over the filling to form a semi-circle (half-moon shape). Press the edges firmly to seal them completely.
- g.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
Step 4
- a.Fry the Ghughras
- b.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.
- c.Gently slide 3-4 ghughras into the hot oil, being careful not to overcrowd the pan.
- d.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.
- e.Once cooked, remove them with a slotted spoon and place them on a wire rack or paper towels to drain any excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Kheema Ghughra hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Stiff Dough is Key: A stiff dough prevents the ghughras from becoming oily and ensures a crispy texture.
- 2Dry & Cool Filling: The kheema filling must be completely dry and cooled to room temperature before stuffing to avoid a soggy pastry.
- 3Control the Heat: Fry on a steady medium-low flame. Frying too hot will brown the outside too quickly, leaving the inside undercooked and creating bubbles on the crust.
- 4Seal Tightly: Ensure the edges are sealed very well to prevent the filling from bursting out into the oil.
- 5Uniform Shaping: For perfectly uniform ghughras, consider using a gujiya or empanada mold.
- 6Make-Ahead Friendly: You can assemble the ghughras and freeze them on a tray. Once frozen, transfer to a freezer bag. Fry directly from frozen, adding 2-3 extra minutes to the cooking time.
Adapt it for your goals.
Filling
Replace mutton with minced chicken or turkey for a lighter version. For a vegetarian option, use crumbled paneer, spiced mashed potatoes, or a mix of finely chopped vegetables like carrots, peas, and beans.
Cooking MethodCooking Method
For a healthier alternative, bake the ghughras. Brush them with a little oil or ghee and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden brown and crisp. The texture will be different from the fried version.
Why this is on our healthy list.
Excellent Source of Protein
The minced mutton filling is packed with high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
Rich in Heme Iron
Mutton is a great source of heme iron, a type of iron that is more easily absorbed by the body. Iron is essential for forming hemoglobin, which carries oxygen in the blood, thus helping to prevent anemia and boost energy levels.
Aromatic Healing Spices
The blend of Indian spices like turmeric, cumin, and coriander not only provides a complex flavor profile but also offers health benefits, including antioxidant and anti-inflammatory properties.
Frequently asked questions
One serving of three Kheema Ghughras contains approximately 550-650 calories, primarily from the pastry, mutton, and deep-frying oil.