Fresh pigeon peas ghugra or pastry with spicy filling of the season's best, is what you need to absolutely attempt.

TOOVAR DANA GHUGRA

Components

Stuffing
1 cup boiled and crushed fresh pigeon peas (toovar dana).
1 tablespoon ghee.
1 tsp cumin seeds.
2 green chillies, chopped.
1 tablespoon chopped ginger.
1 tbsp coarsely crushed coriander seeds.
1/2 tsp chaat masala.
1/2 tsp garam masala powder.
1/4 tsp cumin powder.
Salt to taste.
1 tsp sugar.
1 tablespoon sliced fresh coriander leaves.
Dough.
1 1/2 cups improved flour.
1/2 tsp carom seeds.
Salt to taste.
3 tbsps ghee.
Oil for deep frying.

Approach.

1. For packing, heat ghee in a non-stick pan. Add cumin seeds and once they begin to change the colour, include green chillies, ginger and sauté for 30 seconds.
2. Include coriander seeds and blend well. Include chaat masala, garam masala powder, cumin powder and blend well.
3. Include toovar dana, salt, sugar, coriander and blend well.
4. Cook on medium heat for 4-5 minutes. Take the pan off the heat and allow to cool.
5. For dough, take improved flour in a bowl. Include carom seeds, salt, ghee and blend well.
6. Include 3/4 cup water and knead to stiff dough. Cover with a moist muslin fabric and set aide for 10-15 minutes.
7. Divide the dough into equivalent portions and roll into semi thick disks. Cut into little roundels with the aid of a cookie cutter.
8. Place a part of packing on each roundel and fold to form a semi circle.
9. Pinch the edges.
10. Heat sufficient oil in a kadai and slide the prepared ghugras advertisement deep fry on medium heat till golden brown and crisp.
11. Drain on absorbent paper and allow to cool.
12. Serve.

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