Moong Na Ghughra
Crisp half-moon pastries filled with a spiced green moong and coconut mix, deep fried until flaky. A festive Gujarati farsan.
Ghughra are half-moon pastries, like a Gujarati cousin of the samosa, with a crisp, flaky shell and a spicy-sweet filling. This version uses whole green moong, lightly cooked and mashed with coconut, ginger, chilli and sugar. They are made for Diwali, weddings and festivals, and are popular with tea. The recipe works because the dough has enough oil to turn flaky, the filling is cooked dry, and the edges are sealed tightly and crimped, so the ghughra stay crisp and hold their shape in the oil.
Method
- Mix maida, rava, salt, ajwain and hot oil until crumbly. Add water gradually and knead a stiff dough. Cover and rest for 30 minutes.
- Drain the soaked moong and steam or pressure cook with a little salt for 1 whistle until soft but whole. Drain and mash coarsely.
- Heat 2 tbsp oil, add cumin and hing, then the ginger-chilli paste. Add the mashed moong, turmeric, coriander-cumin powder, garam masala, sugar and salt.
- Cook on medium-low for 5 to 6 minutes until the mixture is dry. Add coconut, coriander and lemon juice. Cool fully.
- Divide the dough into 14 balls and roll each into a 4 inch round. Place a spoonful of filling in the centre.
- Brush the edge with flour paste, fold to make a half-moon and press firmly. Crimp the edge with a fork or twisted pleats.
- Heat oil on low to medium. Fry the ghughra in small batches for 8 to 10 minutes, turning, until pale golden and crisp.
- Drain, cool and serve.
Chef's tips
- Cook the filling dry; wet filling causes bursting and soft ghughra.
- Seal the edges carefully and press out air before frying.
- Fry on low to medium heat so the pastry cooks through and turns crisp, not just brown.
- Cool the filling completely before filling the dough, or the shell softens.
Watch Purna make something similar
Paneer Vatana Na Ghughara
What to serve it with
Serve with green chutney, tamarind chutney or tomato ketchup, along with hot tea or coffee.
Storage
Keep cooled ghughra in an airtight container for up to 5 days. Warm in an oven for a few minutes to refresh the crispness.
Variations
- Use a sweet filling of khoya, dry fruits and sugar for a Diwali version.
- Use green peas or mashed potato for a quicker filling.
- Bake at 180 C for 20 to 25 minutes after brushing with oil.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why do my ghughra open while frying?
The edges were not sealed well, the filling was wet or air was trapped. Use flour paste, press out air and crimp tightly. Fry on medium-low so they do not puff and burst.
How do I make ghughra crisp?
Use enough hot oil in the dough, knead it stiff, rest it well and fry on a low to medium flame until it turns pale golden. Cool completely before storing.
Can I use moong dal instead of whole moong?
Yes, use soaked split moong dal, cooked until just soft and drained well. Whole moong gives a better bite, but split dal makes a smoother filling and takes less time.
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