Skip to main content

Ghugni - Bengali Street food with Yellow peas


Entering the final week of Blogging Marathon #65 and this week is going to be  bookmarked recipes.
I had bookmarked lot of recipes from the April mega marathon where my blogging buddies shared so many interesting recipes.
Today's recipe is from Pavani's blog and it's simple yet delicious street food of West Bengal.
Ghugni is also popular in Bihar and Jharkand regions which I have shared in one of my mega marathon here.
But this version of ghugni is with the yellow peas and is like a chaat topped with chopped onion,tomato and boiled egg.Off to the recipe.......



                                                             
                                                            
                                                                                                                            Ghugni

                                                                  
   Basic Information

   Preparation time 10 minutes
   Soaking time 6-8 hours
   Cooking time 30-35 minutes
   Serves 4(generously)


  

 Ingredients


  
Ingredient
Quantity
Yellow peas/Pattani
3/4 cup
Onion( finely chopped)
1 (medium size)
Ginger&garlic(grated)
2 tsp
Tomato (finely chopped)
1 (medium size)
Turmeric powder/manjal podi
1/4 tsp
Red chilly powder/milagai podi
1/2 tsp
Aamchur powder or tamarind paste
1 tsp
Cumin seeds/jeeragam
1/4 tsp
Salt
1.5 tsp
Coriander leaves(finely chopped)
1 tbs
Oil
2-3 tbs
Potato1(medium size)

 To roast and grind(bhaja masala)
Ingredient
Quantity
Red chilly/varamilagai 
2 (broken)
Coriander seeds/dhaniya
1tbs
Cumin seeds/jeeragam
 2 tsp
  
For the toppings
Ingredient
Quantity
Boiled egg(optional)
1 -2
Onion( finely chopped)
as needed
Green chilly(finely chopped)
2 
Tomato (finely chopped)
as needed
Coriander leaves(finley chopped)
as needed

   Method 
  • Soak the peas overnight or minimum of 6-8 hours.
  • Meanwhile heat a pan and dry roast the ingredients .Once all the ingredients turned golden, put off the flame.After cooling grind it to a fine powder.
  • Boil the peas in  a pan with water.Add 1/2 tsp of grated ginger and garlic,red chilly powder,turmeric powder and 1/2 tsp of bhaja masala.Cook it until the peas is tender.Meanwhile boil the potato and cubed it.Heat a tsp of oil in a pan and fry it till golden.
  • Heat the oil in a pan and crackle the cumin seeds.Add in the onion,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato  and cook it for 2-3 minutes until mushy.
  • Now add the bhaja masala to it.Add in the cooked peas along with the water left while cooking the peas and aamchur powder.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Add in the fried potato cubes and mix it well.
  • Add in the chopped coriander leaves and mix it well.put off the flame.Top it with finely chopped onion,tomato and sliced egg and serve it.





  • Potato can be cooked along with peas but I cooked it separately and fried it and added.
  • Peas can be cooked in pressure cooker for one whistle only otherwise it would turn mushy.
  • After cooling ghugni would become thick.


Enjoy...........






Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Sweet Adai /Inippu Adai

Today is the final day for the Cooking Carnival in mega Blogging Marathon edition ans I like to end the series with a sweet note. Coming to the recipe its a sweet adai which is often made in our households for quick neivedhyam for offering to god..So many variations can be made using wheat flour,maida,ragi flour and sometimes with semolina. Today's version I used both wheat and all purpose flour along with rice flour.Since sweetener is used to make the batter this adai needs to be cooked in a medium flame,otherwise the color will turn dark.Here I used jaggery,even palm sugar and brown sugar can also be used.                                                                                                                                                                                                                      Sweet Adai/Inippu Adai                                                                         Basic Information    Pre
Post a Comment
Read more

Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital. Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community. Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal. Today's recipe is also one such delicious kadi recipe tried from  here. This kadi came out so delicious and perfect with rice.Here goes the recipe..................... Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2-3 Ingredients For the Pakoda Ingredient Quantity Chickpea flour/Besan/kadalamaavu 3/4 cup Red chilly powder/milagai podi 1/2 tsp Baking soda
Post a Comment
Read more

Cauliflower Onion Pakoda

We are entering the last week of blogging Marathon #50 and for this week I chose,pick one category or do 3.For this theme already 3 set of lists such as snack,potato based and fried were given.We need to choose either 3 dishes from the same category or one from each of the list. For day 1 I am sharing  a pakoda with sliced cauliflower and onions,as its listed  in the snack category.As we had a snow last week we wanted to have some crunchy snack.So made this pakodas for evening snack along with a cup of tea. Here I used the homemade made pakoda mix ,if you don't have it,go ahead and use the gram flour and rice flour.This version is a slightly crispy and crunchy variety,lets move on to the recipe...........................                                                                                                                                                                               Cauliflower Onion Pakoda                                
Post a Comment
Read more