Ghugni Chaat in Vermecelli Katori

Name: Ghugni Chaat in Vermecelli Katori
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp butter or ghee; 1 cup vermicelli; 1/2 cup condensed milk; 1 cup dried yellow peas; 1 potato(boiled & cut into cubes); 1 tomato pureed; 3 onions (1 & 1/2 onion chopped finely, 1 & 1/2 onion grated); 1 tsp ginger paste; 1 tsp garlic paste; 2,3 green chilli(chopped); 1/4 tsp turmeric powder to be added to the yellow peas; 1/2 tsp kashmiri red chilli powder; 1/2 tsp coriander powder; 1/2 tsp cumin powder; 1/4 tsp garam masala powder; 2 tbsp mustard oil to cook the masala; 1 tsp cumin seeds; 2 dry red chillies; 1 tsp bhaja masala ( dry roast equal quantity of cumin seeds & dry red chilli, cool & grind them to a coarse powder; Salt to taste

Deepanjali Das @cook_12477078

#CA2025
#Cookpadapron
#ghugni chat
Ghugni chaat is one of the popular Indian street foods .It is made with dried yellow peas gravy, topped with onions, sev, nimki, imli paste. .I made an innovation by making Vermicelli katori to serve the ghugni in it.

Deepanjali Das @cook_12477078

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Ingredients

20 minutes

4 servings

1 tbspbutter or ghee
1 cupvermicelli
1/2 cup condensed milk
1 cup dried yellow peas
1 potato(boiled & cut into cubes)
1 tomato pureed
3 onions (1 & 1/2 onion chopped finely, 1 & 1/2 onion grated)
1 tsp ginger paste
1 tsp garlic paste
2,3 green chilli(chopped)
1/4 tspturmeric powder to be added to the yellow peas
1/2 tsp kashmiri red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
2 tbsp mustard oil to cook the masala
1 tsp cumin seeds
2 dry red chillies
1 tsp bhaja masala ( dry roast equal quantity of cumin seeds & dry red chilli, cool & grind them to a coarse powder
Salt to taste

Saved

Steps

20 minutes

1

To make the ghugni- Soak the dried yellow peas in sufficient warm water overnight.In the morning wash them thoroughly & drain them.
2

In a pressure cooker add sufficient water to boil the soaked yellow peas along with salt, turmeric powder.
3

Cook for 2 whistles or till just cooked but not mushy.Switch off the flame.
4

Heat oil in a pan, add cumin seeds, let it crackle.Add the chopped onions, green chillies.
5

Add the grated onions, ginger paste & fry for a while.Then add the dry spices like turmeric powder, red chilli powder, coriander,cumin powder, garam masala powder,salt as required.
6

Fry the masala on medium flame till the raw smell goes away & oil leaves the sides.
7

Add the pureed tomatoes, boiled potatoes & fry for a second.Add the boiled yellow peas along with water.Give a good mix.
8

At last add the chopped coriander leaves, bhaja masala.Switch off the flame.Squeeze some little lime.Ghugni is ready.
9

Making Vermicelli Katori- In a pan take butter or ghee & then add vermicelli / sevai, fry this upto golden brown.
10

Then add condensed milk & fry for a few seconds.Press it in silicon mould & give the shape of katori.
11

Serve the cooked ghugni in vermicelli katori.
12

Top it with some chopped onions, green chillies, coriander leaves, sev, homemade nimki, drizzled with homemade imli chutney.
13

Sprinkle on top with some more bhaja masala.
14

Serve piping hot with a wedge of lemon.Enjoy the lip- smacking ghugni chaat in crunchy katori.