Tuesday, December 7, 2010
My mother-in-law shared her mom's recipe with me here. Of course, my version is different than the original version. But it's heavily inspired from the original version. It seems, every year after Diwali, Nani (my husband's maternal grandma) used the leftover besan laddoo or magaj to make this ghugra ghari. She would crumble those sweets and stuff them inside the flatbread made with all purpose flour/maida. and then she would deep fry. This new version goes by the name ghugra ghari in the family. I changed the version by using whole wheat flour+all purpose flour and instead of deep frying, I roasted it like puranpoli.
4 smallish besan ladoos, crush them by hand
3/4 cup whole wheat flour
1/4 cup all purpose flour
A pinch of salt
2 tsp oil
Rice flour, as needed
1. Mix both flours with salt. Add water to bind a dough. Add oil and keep kneading till the dough no longer sticks to your fingers. It should be elastic. Cover and set aside.
2. Crush the besan laddoos and set them aside. Make 4 equal portions for stuffing.
3. Make 4 uniform balls from the dough. Roll into a puri/disc. Use rice flour for dredging.
4. Stuff the besan crumbles. Bring the ends of the disc together. Roll again to thin chapati/flatbread.
5. Heat a griddle or a pan.
6. Roast the flatbread on a low flame till brown spots appear on both sides.
7. Serve hot off the pan with ghee/toop.
1. The original recipe requires all purpose flour instead of whole wheat flour.
2. The original recipe also requires to make thick roti for deep frying.
3. I used 4 small besan ladoos for the above proportion. Bigger laddoos may need more dough.
4. Magaj can also be used as a stuffing instead of besan ladoo.