Ghughra Recipe

Ghughra Recipe

15 mins
2-3 people
10 mins



Ah, Ghughra! Just the name brings back memories of festive gatherings and family celebrations. I remember the first time I tasted these delightful little pockets of joy. It was during a Diwali celebration at my grandmother's house. As the sweet aroma of spices filled the air, I watched in awe as my grandmother expertly folded the dough, creating perfect little parcels of deliciousness. From that moment on, Ghughra became a cherished part of our family traditions, reminding me of the warmth and love shared during those special occasions.




Recipe of Ghughra Chaat




For the Dough:

  • 2 cups Flour
  • Salt, to taste
  • 2 tbsp Ghee
  • Water, as needed

For the Stuffing:

  • 3-4 Boiled potatoes
  • ½ cup Green peas
  • 2 tsp Chopped green chili
  • 2 tsp Chopped ginger
  • 1 tsp Red chili powder
  • 1 tsp Turmeric powder
  • Salt, to taste
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1 tsp Dried mango powder
  • 3-4 tsp Chopped coriander

For Red Chili and Garlic Chutney:

  • 3-4 Soaked red chilies
  • 1 tbsp Garlic
  • Salt, to taste

For Plating:

  • 3 tsp Red chili and garlic chutney
  • 3 tsp Sweet chutney
  • 3 tsp Green chutney
  • 1 tsp Chopped coriander
  • 2 tsp Sev (crunchy chickpea noodles)





For the Dough:

  1. In a bowl, mix flour, salt, ghee, and water to knead the dough. Let it rest aside.

For the Stuffing:

  1. In a bowl, crush the boiled potatoes and add green peas. Mash both vegetables properly.
  2. Add chopped green chili, chopped ginger, red chili powder, turmeric powder, salt, coriander powder, garam masala, dried mango powder, and chopped coriander. Mix everything well.

For Ghughra Shaping:

  1. Roll small pieces of dough into flat shapes.
  2. Stuff the mixture in between the rolls and shape them into ghughras. Repeat this process three to four times.
  3. Fry the ghughras in medium-hot oil until golden brown.

For Red Chili and Garlic Chutney:

  1. In a mixer jar, put soaked red chilies, garlic, and salt. Grind into a fine chutney paste.

For Finishing:

  1. On a plate, arrange the fried ghughras.
  2. Pour red chili and garlic chutney, sweet chutney, and green chutney over the ghughras.
  3. Garnish with chopped coriander and sev.


Your delicious Ghughra Chaat is ready to be served and enjoyed!




About the Recipe:


Ghughra, also known as Gujiya or Karanji in different regions of India, is a popular sweet snack enjoyed during festivals like Diwali and Holi. These crescent-shaped pastries are made by filling a dough made from flour, semolina, or maida with a sweet mixture of grated coconut, jaggery, nuts, and spices. They are then deep-fried or baked until golden brown and crispy. Ghughra is often served as a dessert or enjoyed with a cup of chai as an evening snack.



Cooking Tips:


  1. Ensure that the dough is rolled out thinly to achieve a crispy texture after frying.
  2. Seal the edges of the Ghughra tightly to prevent the filling from spilling out during frying.
  3. Fry the Ghughra in hot oil over medium heat to ensure even cooking and avoid burning.
  4. If baking the Ghughra, preheat the oven and brush the pastries with a little oil or ghee to help them brown evenly.
  5. Adjust the sweetness of the filling according to your taste preferences by adding more or less jaggery.
  6. Experiment with different fillings such as dry fruits, khoya, or chocolate for unique variations of Ghughra.
  7. Allow the Ghughra to cool slightly before serving to avoid burning your mouth with the hot filling.
  8. Store leftover Ghughra in an airtight container to maintain their freshness and crispiness.



Pairing Guide:


Ghughra pairs perfectly with a hot cup of masala chai or a refreshing glass of milk. It can also be served alongside other festive sweets such as Gulab Jamun, Jalebi, or Rasgulla for a decadent dessert spread during special occasions.




Frequently Asked Questions (FAQs) about Ghughra:


  1. What is Ghughra? Ghughra is a traditional Indian sweet snack made by filling a dough with a sweet mixture of grated coconut, jaggery, nuts, and spices.

  2. What are the main ingredients used in Ghughra? The main ingredients include flour, semolina or maida for the dough, grated coconut, jaggery, nuts (such as almonds, cashews, or pistachios), and spices (such as cardamom and nutmeg) for the filling.

  3. Is Ghughra a deep-fried or baked snack? Ghughra can be prepared using both methods. It is traditionally deep-fried, but it can also be baked for a healthier alternative.

  4. Can Ghughra be made in advance? Yes, Ghughra can be made in advance and stored in an airtight container for up to a week. However, it is best enjoyed fresh.

  5. Is Ghughra a vegetarian dish? Yes, Ghughra is a vegetarian dish as it does not contain any meat or animal products.

  6. What is the origin of Ghughra? Ghughra is believed to have originated in Gujarat, India, and is commonly prepared during festivals like Diwali and Holi.

  7. Can I freeze Ghughra? Yes, Ghughra can be frozen after frying or baking. Simply allow them to cool completely, then store them in a freezer-safe container for up to a month. Reheat in the oven or air fryer before serving.

  8. How do I ensure that Ghughra stays crispy? To keep Ghughra crispy, store them in an airtight container once they have cooled completely. Avoid storing them in humid or damp conditions.

  9. Can I use different fillings for Ghughra? Yes, you can customize the filling according to your taste preferences. Some popular variations include using khoya, dry fruits, or chocolate as fillings.

  10. Can Ghughra be made gluten-free? Yes, Ghughra can be made gluten-free by using alternative flours such as rice flour or almond flour for the dough. Ensure that all other ingredients used are also gluten-free for a safe preparation.