GHUGRA

NEEDED:

FOR STUFFING

3 tsp white til
1 tsp jeera
1 tsp oil
1/2 cup Grated coconut
Salt
Hing
Green chilly
Ginger
1/2 cup peas
Black Pepper powder
1/2 tsp Sugar (opt)
Chopped corriander little

Oil for frying

FOR DOUGH

1cup maida
1 tsp vegetable ghee
Pinch salt
Water as required.
Knead this to a soft dough and keep aside.

METHOD:

FOR STUFFING

• grind peas, green chilly and ginger together without adding water and keep aside.
• In a pan add oil, temper jeera , til.
• add the coconut   and saute till light brown. 
• Then add the salt,  hing , ground peas chilly paste.
• Add pepper powder , and sugar . 
• Remove and add the chopped corriander.  
• Mix well and keep aside.
• Now take a small portion of the dough.
• Roll it to a thin roti, then with a round mould (r any vessel lid  ) cut to small round..
• Now take 1 round , keep the stuffing in the middle and carefully seal the edges. 
• ( use little water if required to seal the edge)
• Deep fry in oil, till golden brown on a medium flame. 
• Serve with any chutney r ketchup. ....

NOTE
Make the stuffing spicy