Here is the most wanted recipe of Ghugni!
Ghugnia is a very popular snack in Bengal and in parts of Bihar and Orissa. It is made with dried white peas. Although, the dish Ghugni is like ‘Chole’ ofNorthern India; but it has its own Bengali flavor!
Prep Time: 20 minutes
Cook time: 20 minutes
1. Dried Peas: 250gm.
2. Potato (diced): 1 big
3. Onion (sliced): 2
4. Ginger Paste: 1tablesp.
5. Garlic Paste: 11/2 tablesp.
6. Tomato: 1
7. Bay leaf: 1
8. Turmeric Powder: ½ tablesp.
9. Cumin Powder: 1/3 tablesp
10. Coriander Powder: ½ tablesp.
11. Kashmiri Chili Powder: 1 tablesp.
12. Garam Mashala Powder: ½ teasp.
13. Salt: to taste
14. Sugar: ¼ teasp.
|Ghugni - a famous street-food in West Bengal|
· Soak the dried peas with lots of water overnight and boil till it well cooked. If you use pressure cooker, of the heat after 3 whistles.
· Heat oil in a deep pan. Fry the coconuts and keep it aside.
· Put the bay leave in the same oil. When an aroma comes out, put the potatoes with salt and turmeric powder in the same oil, mix well and cook till it become golden brown.
· Then add the onions in it and fry till it becomes golden brown.
· Now add the ginger, garlic paste and tomatoes and cook 2-3 min.
· Add cumin, coriander, Kashmiri chili powders and sugar in it. Add a little of water, mix well and cook until the oil separates from the spices.
· Add the boiled pease and fried coconuts in it. Mix very well and cover with a lid.
· Cook until the potatoes cook well. Add some water if need.
· Serve hot with Roti, Paratha. Mughlai Paratha or you can serve it alone as evening snack.
That’s all for today. Hope you like the recipe. Happy Diwali to all if you in advance! Enjoy with your all family. And, don’t forget to make your kitchen safe and cockroach-free with LAL HIT!