Moong Dal and Matar Ghugra
Ingredients for outer crust:
2 cups all-purpose flour
1/2 cup ghee
1/4 teaspoon Salt
1 cup Water
1 tablespoon Oil
Ingredients for filling:
1 cup Masala Oats
1 cup Green Moong Dal, soaked and steamed
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon sesame seeds
2 teaspoons sugar
1/2 teaspoon hing
1 teaspoon amchur (dry mango powder)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
2 Green chilies, finely chopped
Salt to taste
Soak the moong dal and masala oats in 2 cups of water for about 3 to 4 hours. Once soaked, drain any excess water, and keep it aside.
Heat oil in a non-stick pan on medium heat; add the cumin seeds, fennel seeds, sesame seeds, hing and allow them to crackle.
Stir in the cooked green moong dal and add mouthwatering Masala Oats
Allow the moong dal and oats mixture to cool and divide into 20 portions
In the next step we will make the dough for the pastry crust for the ghugras
Combine the maida, ghee and salt in a bowl. Work the ghee into the flour with your fingers until the mixture resembles a coarse meal.
Sprinkle water onto the crumbly dough and with your hands push the dough from the sides to the middle of the bowl to form a ball that holds together.
Be careful to add a little water at a time, and not allow the dough to become soggy. Knead well with your hands until the dough becomes a firm ball of dough.
Once rested, make 20 small portions of the ghughra dough, and roll into a small 3-inch circle.
Place a teaspoon full of moong dal and Masala Oats’ mixture onto one half of the circle. Wet your fingers into the bowl of water and spread a little water around the edges of the circle.
Gently fold the circle into a semi-circle, seal the edges so that the dough sticks to each other making sure all the filling is concealed inside.
Preheat the oil for deep frying and deep fry these ghugras on medium heat
Serve the Moong Dal Oats ghugras along with green chutney and chai for teatime snacks