As part of April, the appetizer month, I'm going to try and write down some recipes as I remember them. Please feel free to leave comments to discuss variations.
Ghughra Filling:
Coarsely crush green peas in a food processor. In a pan, heat some oil/ghee. Add cumin seeds and hing, and add the peas. Saute till slightly dry. Remove from heat. Add ginger-green chilli paste, salt, sugar, lime juice, chopper cilantro and grated coconut to taste. Mix and set aside.
For the Cover:
Add some oil, salt and cumin seeds to all purpose flour (Maida) and make a stiff dough. (You may also add some rava to the dough). Roll out puris, fill into a semi circle and crimp the edges (this is the skill part). Deep fry on low heat till golden brown. Serve with green chutney or ketchup.
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I use ready made chinese dumpling covers (gyoza wrappers) for the cover. They work great.
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