Kheema Ghughra
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.
For 8 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the kheema until almost no moisture is left; a wet filling will soften the pastry and can make it split while frying.
- 2Let the filling cool completely before stuffing, or the dough will turn sticky and harder to seal neatly.
- 3Roll each disc evenly, keeping the center slightly thicker than the edges so the ghughra stays crisp without tearing.
- 4Do not overfill the half moons; leaving a clean border helps the flour paste grip and prevents leaks.
- 5Fry on medium-low heat, not high, so the shell cooks through and blisters lightly before turning deep golden.
- 6If making ahead, shape and refrigerate the ghughra on a tray, then fry straight from chilled for easier handling.
- 7Reheat leftovers in an oven or air fryer to bring back the crisp shell; microwaving makes the crust soft.
Adapt it for your goals.
Baked
Brush the shaped ghughra with a little oil or ghee and bake until golden for a lighter snack with less frying.
chickenChicken
Use chicken mince instead of mutton for a milder, quicker-cooking filling that still takes the spices well.
spicierSpicier
Increase green chili and red chili powder for a hotter filling that pairs especially well with tea and chutney.
keema matarKeema-matar
Add a small handful of peas to the dry mince filling for a sweeter, more textured version.
Why this is on our healthy list.
Protein-Rich Filling
Mutton mince adds satisfying protein, making these savory pockets more filling than many plain pastry snacks.
Aromatic Herbs and Spices
Ginger, garlic, coriander, chili, and turmeric bring flavor depth so the filling tastes bold without relying only on salt.
Fresh Herb Contrast
Coriander leaves and lemon juice add freshness that balances the richness of the meat and fried pastry.
Frequently asked questions
The usual causes are a wet filling, overstuffing, or edges that were not sealed firmly enough with the flour paste.
