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Bandhgobhi Ghughras

  • 24servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, C
MineralsSelenium, Natrium, Chromium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For the dough

  2. 250 gms whole wheat flour (gehun ka atta)

  3. 2 tbsp ghee

  4. 1/2 tsp salt

  5. For the stuffing

  6. 3 cups finely chopped cabbage

  7. 2 tbsp chopped coriander (dhania)

  8. 2 tsp raisins (kismis)

  9. 2 tbsp grated fresh coconut

  10. 2 tsp lemon juice

  11. 2 tsp sugar

  12. salt to taste

  13. To be ground into a chilli-ginger paste

  14. 4 green chillies, chopped

  15. 12 mm. (1") piece ginger (adrak)

  16. Other ingredients

  17. oil for deep-frying

Instructions Jump to Ingredients ↑

  1. Mix the flour, ghee and salt. add enough water to make a semi-stiff dough and knead well.

  2. Sprinkle salt on the grated cabbage and keep aside for 15 minutes. Then squeeze out the water by pressing with the hands.

  3. Add the coriander, raisins, coconut and chilli-ginger paste and mix well.

  4. Check the taste. Add the lemon juice, sugar and salt if required.

  5. Divide the dough into 25 balls and roll out into small rounds. Put the stuffing in the center of a round, gather the edges on the top and press well to close the round. Repeat with the remaining rounds.

  6. Deep fry in oil.

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