Bengali street-style Ghugni chaat with special moshla

Name: Bengali street-style Ghugni chaat with special moshla
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup dried white peas; 1/4 teaspoon turmeric; 1/4 teaspoon salt; 1 tablespoon onion slices; 1 teaspoon cumin; 1 teaspoon fennel; 1 teaspoon whole coriander; 2 dried chilies; 2 pieces cinnamon; 2 cardamoms; 1 bay leaf; 2 tablespoons oil 1 tablespoon of ghee; 1 potato chopped; 2 tablespoons grated coconut; 2 onions, chopped; 2 teaspoons ginger chili paste; 1 teaspoon garlic paste; 1 tomato; 1/2 teaspoon turmeric; 1 teaspoon red chili powder; 1 teaspoon coriander seeds; 1 teaspoon Salt to taste; 1 teaspoon sugar; 2 teaspoons dry spices (bhaja moshala); 2 tablespoons tamarind juice; 1 tablespoon chopped coriander leaves; 1 teaspoon green chillies; 1 tablespoon nylon sev (namkeen); 1 tablespoon Onion chopped; 1 teaspoon tamarind pulp

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#CA2025
#cookpad_in
#cookpadindia
#street food
Ghugni is a hearty and flavorful Indian street food dish made with dried white peas simmered in a spiced onion-tomato curry. Commonly enjoyed in Eastern India, especially Bengal, Bihar, Odisha and Assam, Ghugni Recipe is often tempered with mustard oil, ginger-garlic paste and a hint of bhaja masala or garam masala. Topped with chopped onions, green chilies, coriander leaves and a squeeze of lemon, this dish is perfect as a snack or light meal

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

Saved

Ingredients

40 minutes

3 servings

1 cupdried white peas
1/4 teaspoonturmeric
1/4 teaspoonsalt
1 tablespoononion slices
Special dry spices (bhaja moshla)
1 teaspooncumin
1 teaspoonfennel
1 teaspoonwhole coriander
2dried chilies
2 piecescinnamon
2cardamoms
1bay leaf
For tempering
2 tablespoonsoil 1 tablespoon of ghee
1potato chopped
2 tablespoonsgrated coconut
2onions, chopped
2 teaspoonsginger chili paste
1 teaspoongarlic paste
1tomato
1/2 teaspoonturmeric
1 teaspoonred chili powder
1 teaspooncoriander seeds
1 teaspoonSalt to taste
1 teaspoonsugar
2 teaspoonsdry spices (bhaja moshala)
2 tablespoonstamarind juice
1 tablespoonchopped coriander leaves
To serve (as required)as per plate
1 teaspoongreen chillies
1 tablespoonnylon sev (namkeen)
1 tablespoonOnion chopped
1 teaspoontamarind pulp
2Sliced lemons/ lemon juice as need
1/4 teaspoonPrepared dry spices
1 tablespoonPomegranate seeds (optional)
1 teaspoon Chopped coriander

Saved

Steps

40 minutes

1

First of all, take the ingredients for the dry spices, dry roast them, let them cool, and then grind them coarsely in a mixer grinder.
2

Soak the dry white peas for 6-7 hours. Then add enough water, turmeric, salt and onion pieces to a pressure cooker to submerge the peas and boil for 3-4 whistles or until soften.
3

Now heat oil and ghee in a pan and fry the potato pieces. Also fry the grated coconut and take out both of them to a plate. Add the onion and fry in the same oil.
4

Now add ginger, chili and garlic paste. After 1 minute, add tomato and routine masala and let it cook for 2 minutes. Then add sauted potatoes and coconut.
5

Now add the boiled peas along with their water. Add 2 teaspoons of prepared dry spices, sugar, and tamarind water to it. Let it simmer until the potatoes are cooked.
6

Now add coriander to it and remove it. Take it in a serving plate, add onion, sev, dry spices, tamarind water, chili pieces and coriander and serve. You can add Pomegranate seeds also is good.
7

Bengal street style Ghugni chaat with special bhaja moshala is ready.