Ghughras
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Refined flour
Butter
Almonds
Pistachios
Sesame seeds
Dates
Dried figs
Sugar
About Ghughras
Table of Contents
Crisp ghughras stuffed with a sweet dry fruit mixture
Read More- Refined flour 2 cups
- Salt to taste
- Butter ¼ cup
- Almonds, chopped ¼ cup
Step 1.Take refined flour in a mixing bowl, add salt and butter and mix well. Add a little water and knead into a stiff dough. Let the dough rest covered with a damp cloth for 10 minutes
Step 2.Preheat the oven to 180º C. Line a baking tray with butter paper.
Read MoreIngredients
- Refined flour 2 cups
- Salt to taste
- Butter ¼ cup
- Almonds, chopped ¼ cup
- Pistachios, chopped ¼ cup
- Sesame seeds ½ cup
- Dates, chopped ¼ cup
- Dried figs, chopped ¼ cup
- Sugar 1 tbsp
- Milk wash as required
How to Make Ghughras (Stepwise Photos)
Method
- Take refined flour in a mixing bowl, add salt and butter and mix well. Add a little water and knead into a stiff dough. Let the dough rest covered with a damp cloth for 10 minutes
- Preheat the oven to 180º C. Line a baking tray with butter paper.
- To make the filling, take almonds, pistachios, sesame seeds, dates, figs and sugar in another mixing bowl and mix well.
- Divide the dough into small equal portions and roll out each portion into a small puri.
- Place each puri in the ghughra mould, put some filling in the centre, run a damp finger on the edges and close the mould and shape into ghughras.
- Arrange them on the baking tray, brush them lightly with milk, keep the tray in the preheated oven and bake for 10-15 minutes or till they turn golden brown.
- Remove, arrange them on a serving platter and serve when cold.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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