Vatana Ghugra

Name: Vatana Ghugra
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 8 servings
Cuisine: gujarati
Ingredients: 1.5 cup all-purpose flour; 2 tbsp oil (for the dough); 0.5 tsp salt (divided); 0.5 cup water (or as needed for a firm dough); 2 cup green peas (fresh or frozen, lightly crushed); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp sugar; 1 tbsp lemon juice

RATING

4.2/5(28)

TASTE SCORE

8/10

These crisp Gujarati pastries are filled with a warmly spiced green pea mixture that stays soft inside while the shell turns flaky and golden. They make a lovely tea-time snack and taste especially good with chutney on the side.

PREP

35m

COOK

25m

SERVES

1 PIECE

152 cal

SERVINGS

METHOD · 6 STEPS

knead · ~10 min
Make the dough.
1.Add all-purpose flour, 2 tbsp oil, and half of the salt to a mixing bowl.
2.Rub the oil into the flour until the mixture looks a little sandy.
3.Add water little by little and knead into a firm, smooth dough.
4.Cover and set aside while you make the filling.
TIPKeep the dough firmer than roti dough so the ghugra stays crisp and holds its shape.
saute · ~8 min
Cook the vatana filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add ginger and green chili, then cook for 30 seconds until fragrant.
3.Add crushed green peas, coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, sugar, and the remaining salt.
4.Cook the mixture for 5 to 7 minutes, stirring often, until the peas are tender and the filling looks fairly dry.
TIPA dry filling is important. If it stays wet, the pastry can open while frying.
mix · ~10 min
Finish and cool the filling.
Turn off the heat and mix in coriander leaves and lemon juice. Let the filling cool completely before shaping the ghugra.
assemble · ~15 min
Shape the ghugra.
1.Divide the dough into 8 equal portions and roll each one into a small circle.
2.Place a spoonful of pea filling in the center of each circle.
3.Moisten the edge lightly with water, fold into a half-moon, and press the edges together.
4.Crimp the edge neatly so the filling is sealed well.
TIPDo not overfill the pastry or it may burst in the oil.
fry · ~15 min
Fry the ghugra until golden.
1.Heat oil for frying in a deep pan over medium-low heat.
2.Slide in 3 to 4 ghugra at a time without crowding the pan.
3.Fry slowly, turning as needed, until crisp and evenly golden on both sides.
4.Lift them out and let excess oil drain before frying the rest.
TIPUse medium-low heat so the outer shell cooks through and turns flaky instead of blistering too fast.
serve
Serve the vatana ghugra warm.

PRO TIPS

What to keep in mind.

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

1
Lightly crush the peas instead of pureeing them; a coarse filling stays fluffy and less wet.
2
Cool the pea mixture completely before stuffing, or steam will soften the dough and weaken the seal.
3
Roll the discs evenly with slightly thinner edges so the crimped seam does not turn doughy.
4
Fry on medium-low heat from the start; high heat browns the shell before it turns crisp and flaky.
5
If a ghugra opens while frying, your filling was too moist or the edge was not sealed firmly enough.
6
You can shape them a few hours ahead and keep them covered in the fridge; fry straight from chilled for better shape.
7
Recrisp leftovers in a hot oven or air fryer rather than microwaving, which makes the shell soft.