Pangoghhua

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 1 cup - tomato puree
  • 1/2 cup - onion paste
  • 1 tbsp - ginger-garlic paste
  • 1/2 tsp - chilli paste
  • 1 tsp - cumin seeds
  • 1 tbsp - garam masala
  • 1 tsp - turmeric powder
  • 1 tsp - besan
  • 75 g - Bengal gram
  • 100 g - wheat flour
  • 4 - garlic
  • 1 - green chilli
  • 250 g - oil
  • 3 cup - water
  • Salt to taste
  • Coriander leaves for garnish

How to Make Pangoghhua

  • For gughhiya:
  • Soak the Bengal gram overnight.
  • Mix the soaked Bengal gram, garlic, chilli and salt.
  • Make a dough of the wheat flour, divide into 4 parts and roll out.
  • Fill each part with the Bengal gram mixture.
  • Fry the gughhiyas in oil until golden brown.
  • For gravy:
  • Take 2 tbsp of oil, add cumin seeds, ginger-garlic paste, chilli paste and onion paste and fry.
  • Add tomato puree after 2-4 minutes, along with turmeric and garam masala.
  • Add salt, water and besan.
  • After 5-8 minutes, add the gughhiyas and cook for one minute.
  • Garnish with coriander leaves.
  • Serve with chapatti.

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