Tikha ghughra recipe | street style tikha ghughra | spicy ghughra

Tikha Ghughra is a popular street food in the city of Jamnagar, Gujarat. Essentially, it consists of deep-fried dumplings filled with a spicy potato stuffing, topped with chaat chutneys, masala sing, and nylon sev. The dish offers a delightful combination of sour and spicy flavors, making it a favorite among people of all age groups. You can easily recreate this street-style Tikha Ghughra recipe using basic ingredients from your kitchen. Treat yourself and your loved ones to its mouthwatering taste, perfect for enjoying with friends and family!

• Firstly, I prepared the outer layer of the ghughra using maida (all-purpose flour). A key technique for achieving a crispy and flaky texture involves adding a little rava and ghee to the plain flour during the kneading process. Knead the dough tightly, ensuring it’s smooth, but avoid kneading it too softly. Alternatively, you can use wheat flour and rava for a healthier version of the outer layer.
• For the ghughra stuffing, I used boiled potatoes, green peas, and regular spices. You can also customize the stuffing according to your preference.
• Ensure a tight seal on the ghughra; otherwise, there is a chance it may open while frying. If you find it challenging to fold or seal the gujiya as shown in the video below, seal the two edges and pinch it with the backside of a fork.
• A crucial tip for achieving a crisp and crunchy ghughra is to deep fry them over a medium-low flame. While this method may take some time, it is the only way to achieve the desired outcome, as there are no shortcuts.
• Lastly, tikha ghughra tastes great when served with spicy chutney, masala sing, onions, and sev.

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Recipe video

Tikha ghughra recipe | street style tikha ghughra | spicy ghughra

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course chaat, Street Food

Cuisine Indian

Servings 18 ghughra

Ingredients

 

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For ghughra dough

• ▢ 2 Cup Maida - All Purpose Flour
• ▢ 1 tbsp rava
• ▢ 1 tsp ajwain
• ▢ Pinch of salt
• ▢ 3 Tbsp Melted Ghee - Clarified Butter
• ▢ 1 tsp lemon juice - optional
• ▢ ½ cup Water or as needed
• ▢ Oil for deep frying

For ghughra stuffing

• ▢ 2 cups boiled and mashed potatoes
• ▢ ¼ cup boiled green peas
• ▢ ½ cup coriander leaves
• ▢ 1 tbsp green chilli paste
• ▢ 1 tsp ginger paste
• ▢ 1 tsp black salt
• ▢ Salt to taste
• ▢ 1 tbsp roasted cumin powder
• ▢ 1 tsp red chilli powder
• ▢ 1 tsp garam masala
• ▢ 1 tsp amchur powder
• ▢ 1 tbsp sugar

for spicy yellow chutney

• ▢ ½ cup roasted peanuts
• ▢ ½ cup chopped green chilli
• ▢ Salt to taste
• ▢ ¼ tsp turmeric powder
• ▢ Pinch of hing
• ▢ 1.5 tbsp lemon juice
• ▢ 4 tbsp water
• ▢ 1 tbsp oil

For garlic chutney

• ▢ 10-12 soaked Kashmiri red chilli
• ▢ 9-10 garlic cloves
• ▢ 1 tsp black salt
• ▢ 1 tsp cumin seeds
• ▢ Salt to taste
• ▢ ¼ cup water or as required

For khatti-meethi chutney

• ▢ 1 cup tamarind water
• ▢ ½ cup jaggery
• ▢ Pinch of salt
• ▢ ¼ tsp black salt
• ▢ ½ tsp roasted cumin powder
• ▢ ½ tsp Kashmiri red chilli powder
• ▢ Pinch of black pepper
• ▢ ½ tsp ginger powder
• ▢ ½ tsp fennel seeds powder

For assembling tikha ghughra

• ▢ Prepared ghughra
• ▢ Spicy yellow chutney
• ▢ Garlic chutney
• ▢ Khatti-meethi chutney
• ▢ Chopped onion
• ▢ Masala sing
• ▢ Nylon sev

Instructions

For the ghughra dough:

• In a mixing bowl, combine maida, salt, ajwain, and ghee. Mix well.
• Add 1 tsp lemon juice and mix well. It helps to avoid bubbles on the ghughra's outer surface.
• Gradually add cold water and knead the mixture into a tight and smooth dough.
• Cover the dough with a wet cloth and let it rest for a minimum of 15 minutes.

For the ghughra stuffing:

• In a mixing bowl, mash 5 medium-sized boiled potatoes. Make sure boiled potatoes are cooled down properly so there is no moisture in them.
• Then add ¼ cup boiled green peas, ½ cup coriander leaves, 1 tbsp green chilli paste, 1 tsp ginger paste, 1 tsp black salt, salt to taste, 1 tbsp roasted cumin powder, 1 tsp red chilli powder, 1 tsp garam masala, 1 tsp amchur powder, and 1 tbsp powdered sugar.
• Mix well. Ghughra stuffing is ready. Make small oval roundels and set them aside.

For preparing ghughra:

• Divide the dough ball into two parts. Take one part of the dough ball and roll it into a larger, thin sheet.
• Cut it with a round-shaped bowl. Prepare 5 or more ghughra sheets in 1 minute (refer to the video).
• Take one round-shaped ghughra sheet, place about 3 tablespoons of the prepared stuffing ball in the center.
• Dampen the edges of the puri with a little water and fold it over to cover the mixture, pressing the sides together.
• Take the Ghughra in your hand and gently press the edges between your fingers to create pleats for a Ghughra design. You can also use a fork to make a design on the Ghughra.
• Repeat the process for the remaining Ghughra.

Frying the ghughra:

• Heat oil. Add a bit of dough to check if it rises. Keep the flame low and start adding 8-10 ghughra at a time.
• Fry the ghughra on low-medium flame until they become golden in color.
• Remove them and place them on a wire rack or kitchen paper.

Assembling ghughra:

• Take a fried ghughra and make a hole in the center.
• Add khatti-meethi chutney, garlic chutney, and spicy yellow chutney into the cavity.
• Sprinkle some chopped onion, masala sing, and nylon sev on the top.
• Serve tikha ghughra and enjoy.

Making spicy yellow chutney

• In a mixture jar, add roasted peanutes, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil and water.
• Grind it into smooth paste.
• Yellow chutney is ready serve with ghughra.

Making garlic chutney

• In a mixture jar, add 10-12 soaked kashmiri red chilli, garlic cloves, black salt, cumin seeds, salt and water
• Garlic chutney is ready. Serve with ghughra.

Making khatti-meethi chutney

• In a pan, add 1 cup tamrind water (soaked ¼ cup tamarind into 1 cup hot water), ½ cup jaggery, pinch of salt, ¼ tsp black salt, ½ tsp roasted cumin powder, ½ tsp Kashmiri red chilli powder, pinch of black pepper, ½ tsp ginger powder and ½ tsp fennel powder. Mix well.
• Cook chutney mixture on low flame till jaggery melts and chutney become slightly thick.
• Cool down and serve khatti-meethi chutney with ghughra.

Notes

• Cool down the boiled potatoes so that there is no moisture in them.
• If the stuffing is slightly wet, add a little poha powder to absorb the water and make the stuffing dry.
• Rub the ghee into the flour using your fingers until it is thoroughly incorporated.
• Rava adds crispiness to the ghughra.
• If the flour holds a shape between your palms, it indicates that the ghee is sufficient and well-integrated.
• Use cold water to knead a smooth and tight dough for the ghughra.
• Ghee imparts a khasta and crispy texture to the outer layer of the ghughra.
• For khasta ghughra, add 2 tbsp of rava to 1 cup of wheat flour.
• Seal the edges of the ghughra with water; ensure a proper seal to prevent the samosa from opening in the hot oil.
• Fry the ghughra on low to medium heat.

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