Cabbage Ghughras

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 10 ghughras
Ingredients
For The Dough

• 1/2 cup whole wheat flour (gehun ka atta)
• 1 tbsp ghee
• salt to taste
• whole wheat flour (gehun ka atta) for rolling

For The Stuffing

• 2 cups finely chopped cabbage
• 1 tbsp oil
• 2 tsp finely chopped green chillies
• 1/2 tsp finely chopped ginger (adrak)
• 2 tsp raisins (kismis)
• 2 tbsp freshly grated coconut
• 2 tsp lemon juice
• 2 tsp sugar
• salt to taste
• 2 tbsp finely chopped coriander (dhania)

Other Ingredients

• oil for deep-frying

For Serving

• green chutney

Method
For the dough

1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water. Cover and keep aside.

For the stuffing

1. Heat the oil in a broad non-stick pan, add the green chillies and ginger and sauté on a medium flame for a few seconds.
2. Add the cabbage and cook on a medium flame for 2 minutes, while stirring occasionally.
3. Add all the remaining ingredients and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.

How to proceed

1. Divide the dough into 10 equal portions and roll each portion into 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
2. Put 2 tbsp of the stuffing in the centre of a round, gather the edges on the top and press well to close the round.
3. Repeat with the remaining rounds and stuffing to make 9 more ghughras.
4. Heat a deep kadhai and deep-fry the ghughras a few at a time, till they turn golden brown in colour from all the sides.
5. Serve immediately with green chutney