Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, ghugni. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Ghugni is an iconic vegetarian Bengali snack made with dried yellow peas and served with luchi or pauruti. Spicy, curried snack made with yellow peas. Ghugni is one of the most beloved of Bengali snacks.
Ghugni is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Ghugni is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook ghugni using 17 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Ghugni:
- Get 1 Cup peas dried
- Get 2 Tablespoons Mustard oil
- Take 1 Bayleaf
- Get 2 Cardamom green
- Take 1/2 Teaspoon Sugar
- Prepare 3 onion
- Make ready 1 Pod Garlic
- Prepare 2 Inch ginger
- Get 1 Teaspoon Coriander Powder
- Prepare 1/4 Teaspoon turmeric paste
- Take 1/2 Teaspoon red chilli Powder
- Get 1/2 Teaspoon garam Masala
- Make ready Coriander Leaves
- Make ready To Taste salt
- Prepare 2 green chilli
- Take 4 Potato
- Take 1 Tomato
Ghugni is a popular Bengali street food that is also well known in other North Indian states. The Bengali ghugni is popularly known as ghugni chaat in North India and is a lip-smacking snack, which. Ghugni is a popular Bengali snack recipe. Learn how to make/prepare Ghugni by following this easy recipe.
Instructions to make Ghugni:
- Soak peas overnight or for 8 hours. Chop 1 onion finely; make paste of ginger, garlic and rest of the onion. Peel and cut the potatoes in half, cut the tomato and keep aside.
- Heat mustard oil in pressure cooker; add tejpatta/bay leaf, then sugar, then green cardamom and then green chili with slit in center. Add chopped onions and sauté on medium flame. Meanwhile wash the soaked peas thoroughly and add to the cooker once the onions have caramelized.
- Continue stirring on medium to low flame till peas and onions look slightly brown and oil has separated. Add potatoes and continue stirring for 3-4 minutes. Add the ginger garlic onion paste and continue stirring for 2-3 minutes on medium to low flame
- Add tomato, stir for 2 minutes, add turmeric, coriander powder, red chili powder and mix it thoroughly. At this stage add 1 tsp water to the cooker. Stir continuously so as to allow the water to provide enough moisture for the peas and the masala to get incorporated and fried
- Repeat this 2 times within 5 minutes and then add salt, jeera powder and continue stirring with slight addition of water till tomatoes are completely mashed and the dry powder and paste look completely incorporated
- Add 2 ½ cup water, stir and then add garam masala and ½ tsp mustard oil on the top, do not mix. Scatter some coriander leaves and close the lid. 4-5 whistles and then on low flame for 3 -4 minutes. It’s done
- Garnish with chopped onions, ginger strips and coriander leaves. In a Bengali house it is usually savored with Muri / puffed rice. Here I have served it with coriander leaves chutney which has coriander leaves, garlic, green chili and tomato.
Matar Ghugni is a popular Bengali street food that is an ideal evening snack. The Ghugni is made from dried white peas and spiced up with a special masala called moodi. How to make Ghugni-Yellow pea curry - Bengali style. Home » FoodFood » Sanjeev Kapoor Kitchen » Ghugni. How to make Ghugni Ghugni is one of the most beloved of Bengali snacks.
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