This tea time snack is also served throughout the state of Gujarat as a meal accompaniment. In fact, once you form the gughras you don’t necessarily have to fry and serve them. You can stack them in the freezer and fry them when and as the need arises. They make great starters and you can play around with the ingredients to suit your preferred taste.
Ingredients for dough:
1/4 kg refined wheat flour
Salt to taste and cooking medium as per personal preference
Ingredients for stuffing:
1/2 cup of finely chopped green cabbage
1/4 cup of fresh coriander leaves (washed and chopped fine)
1/4 cup of desiccated coconut or fresh coconut shavings
Juice of 1 lime
1 tsp of sugar
1 tblsp of green chili and ginger paste
Salt to taste and cooking medium as per personal preference
Popular Accompaniments:
Gughras are the Gujarati way of keeping a snack close at hand. Once you have all the ingredients lined up and sorted, all you have to do is spend a minimum of 15 minutes kitchen time and serve the most delicious gughras ever. Try serving them with sauce or any chutney.
Preparation of dough:
In a large mixing bowl, first add the refined wheat flour, cooking medium (1 tblsp), salt to taste and just enough water (at regular intervals) to ensure that you get a firm dough.
Cover the dough with a moist muslin cloth and set aside.
Preparation of stuffing:
In another mixing bowl, add the chopped or grated cabbage and sprinkle a little salt on it.
You will find that after around 5 minutes you will be able to squeeze out all the excess water that the vegetable is known to posses.
Throw in the coriander leaves, coconut, green chili and ginger paste and keep stirring the ingredients in incessantly for around two minutes.
Add the lemon juice and sugar.
You need to check for the salt quantity and adjust accordingly
Preparation of gughras:
On a previously greased platter, divide the dough into even sixed balls.
On a rolling board and with the help of the rolling pin, roll out each ball into a small puri shaped disc! Next, evenly place the stuffing into each of the discs and gather the edges (like you would for dumplings or momos) and seal the edges.
Main Cooking:
In a deep bottom cooking wok, heat the cooking medium and deep fry the gughras till each is a golden brown.
Presentation:
Place them on tissue paper to drain out the excess oil and serve.
