Loading...
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
Prepare the Dough
Cook the Kheema Filling
A heart-healthy, low-sodium version of the classic Mughlai Nargisi Kofta, where spiced mutton meatballs encase boiled eggs, simmered in a rich, salt-free gravy flavored with aromatic spices and herbs.
Tender mutton and crisp cluster beans simmered in a fragrant, spicy Mughlai gravy. This hearty one-pot curry brings together unique textures and rich flavors, perfect for a special family meal with roti or naan.
Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
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.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 596.26 calories per serving with 23.55g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Assemble the Ghughras
Fry the Ghughras
Serve
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.
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.
The minced mutton filling is packed with high-quality protein, which is crucial for building and repairing tissues, muscle development, and overall body function.
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.
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.
One serving of three Kheema Ghughras contains approximately 550-650 calories, primarily from the pastry, mutton, and deep-frying oil.
As a deep-fried snack, Kheema Ghughra is an indulgent treat rather than a health food. It's high in calories and fat. However, the mutton filling provides protein and iron. Enjoy it in moderation as part of a balanced diet.
Yes, Kheema Ghughra is perfect for making ahead. You can prepare and shape them, then store them in the refrigerator for up to a day before frying, or freeze them for up to a month. Fry directly from frozen without thawing.
While both are stuffed pastries, the main differences are in the pastry and shape. Ghughra pastry is often made with ghee and semolina for a flakier, more delicate crust, and they are typically shaped like a half-moon (crescent). Samosa pastry is usually sturdier, and they have a distinct triangular (pyramid) shape.
They are delicious on their own but are traditionally served with mint-coriander chutney, tamarind chutney, or a simple tomato ketchup. A cup of hot chai also pairs wonderfully with them.