Toovar Dana Ghugra | तूवर दाना घुगरा | Winter Recipe | Sanjeev Kapoor Khazana
Fresh pigeon peas ghugra or pastry with spicy filling of the season’s best is what you must definitely try.
TOOVAR DANA GHUGRA
Ingredients
Stuffing
1 cup boiled and crushed fresh pigeon peas (toovar dana)
1 tbsp ghee
1 tsp cumin seeds
2 green chillies chopped
1 tbsp chopped ginger
1 tbsp coarsely crushed coriander seeds
½ tsp chaat masala
½ tsp garam masala powder
¼ tsp cumin powder
Salt to taste
1 tsp sugar
1 tbsp chopped fresh coriander leaves
Dough
1½ cups refined flour
½ tsp carom seeds
Salt to taste
3 tbsps ghee
Oil for deep frying
Method
1. For stuffing heat ghee in a non-stick pan. Add cumin seeds and once they start to change the colour add green chillies ginger and sauté for 30 seconds.
2. Add coriander seeds and mix well. Add chaat masala garam masala powder cumin powder and mix well.
3. Add toovar dana salt sugar coriander and mix well.
4. Cook on medium heat for 4-5 minutes. Take the pan off the heat and allow to cool.
5. For dough take refined flour in a bowl. Add carom seeds salt ghee and mix well.
6. Add ¾ cup water and knead to stiff dough. Cover with a moist muslin cloth and set aide for 10-15 minutes.
7. Divide the dough into equal portions and roll into semi thick disks. Cut into small roundels with the help of a cookie cutter.
8. Place a portion of stuffing on each roundel and fold to form a semi circle.
9. Pinch the edges.
10. Heat sufficient oil in a kadai and slide the prepared ghugras ad deep fry on medium heat till golden brown and crisp.
11. Drain on absorbent paper and allow to cool.
12. Serve.
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