For bread- at first cut the breads into halves. Heat butter in a pan, add finely chopped ginger and garlic. Fry the bread piece and keep aside.

For ghugni- At first rinse and soak the yellow peas overnight. Boil in pressure cooker with 4-5 whistles (Depend on peas quality).

Cut potato in small cubes and wash them properly. Now take a pan, heat some oil. Add bay leaf, cumin seeds and dry red chilli. Next add whole spices, add thinly sliced onions and fry them until brown. Next add potato cubes and fry for 3 mintues. Add chopped tomatoes and a pinch salt. Cook them all until they are soft.

Now add ginger garlic paste. During this time make a paste of turmeric powder, red chilli powder, cumin powder and coriander powder with little water. Add to it. Add Chanamasala. Fry until the smell of raw spices gone.

Once the oil starts seperating from the spices add boiled yellow peas and chopped green chillies and mix with the spices well for 2-3 min. Now add little water, remaining Salt and sugar to taste. Now let them boil for few minutes on high flame. When the water consistency becomes perfect, turn off the oven.

Finally the recipe is done to be served with garlic bread.