Spinach Corn & Cheese Ghughras

Educate :: Empower :: Entertain

What We are trying to do at Women Planet

Women planet is an attempt to get all those (and not only women as the perceived notion may be) together who believe that women are as equally a part of this world and hold immense potential to make a real difference.

We believe in the power of unity. We are looking at this website as a platform to get not like-minded but people from a diverse background and different walks of life together and share experiences that could effect one another. Women Planet is a sounding board for those who need an ear and a hearing platform for those who want to sit back at give someone an ear.

– Swati Vakharia, CEO & Founder, Women Planet

Any Query? Ask our Experts!

Any Query?
Ask our Experts!

Any Query? Ask our Experts!

Any Query?
Ask our Experts!

Spinach Corn & Cheese Ghughras

Recipe by

Madura Joshi

Freelance Writer

Madura Joshi, a creative writer, self motivated social activist, dancer, actress, designer and I think I will be needing more such words to describe her!

Ingredients

For Dough

Maida or Plain flour2 cups
Ghee Melted1 tbsp
Asafoetida, hing (optional)1/4 tsp
Oil for kneading1/4 tsp
Salt to taste

Filling

Spinach, fresh1 cup
American Corn Kernels 1 cup
Cheese, grated 1 cube
Saltto taste
Red chilli powder, mild1 pinch
Black pepper1 pinch
Lemon juice few drops (1/4 tsp)

Method of Dough

Combine all the ingredients in a bowl and add enough water to make a firm dough. Cover and keep aside for 15 minutes.
Knead again using the oil till smooth. Keep aside under a wet muslin cloth.

Method for Filling

In a pot of boiling water, cook the spinach with half of the salt until tender. Remove the spinach from the boiling water and let it cool for 2–3 minutes until it can be handled.
Thoroughly squeeze out the water from the spinach using a kitchen towel and chop it up roughly. Keep aside.
Similarly, steam or boil corn kernels and season with salt, chilli powder, black pepper & lemon.
In a mixing bowl, combine chopped spinach, seasoned corn & grate cheese on top.
Mix well

Combine

Divide the dough into 4 equal portions and roll out each portion into a 75 mm. (3") diameter circle.
Place a dough circle on a ghughra mould.
Place a portion of the stuffing in the centre of the circle.
Close the mould carefully and press it lightly.
Gently open the mould and remove the ghughra.
Repeat with the remaining ingredients to make 3 more ghughras.
Heat the oil in a non-stick kadhai and deep-fry the ghugras on a medium flame a few at a time till they turn golden brown in color from both the sides.
Serve immediately.

Image Courtesy: YouTube.com