Gugra (Cabbage Rolls)

Course : Curry
Serves: 1
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250 grams whole-meal flour
2 tablespoons ghee
1/2 teaspoon salt
4 cups finely chopped or grated cabbage
2 tablespoons chopped coriander
2 teaspoons raisins
2 tablespoons grated fresh coconut
2 teaspoons sugar
1 teaspoon salt -- to taste
4 medium green chiles -- chopped
1 piece ginger -- (1 inch)
3 Cup oil -- for deep-frying

Preparation / Directions:

Preparation time: 40 minutes Cooking time: 20 minutes Makes 25 rolls For the dough: Mix the flour, ghee, and salt. Add enough water to make a semi-stiff dough and knead well. For the stuffing: 1. Sprinkle salt on the grated cabbage and keep aside for 15 minutes. 2. Add the coriander, raisins, coconut and chile-ginger paste and mix well. 3. Check the taste. Add the lemon juice, sugar and salt, if required. To fry: 1. Divide the dough into 25 balls and roll out into small rounds. Put the stuffing in the center of round, gather the edges on top and press well to close the round. Repeat with the remaining rounds. 2. Deep fry in oil.

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