Ghugni ---- A Bengali Street Snack, highly nutritious that you cannot deny

Name: Ghugni ---- A Bengali Street Snack, highly nutritious that you cannot deny
Yield: 2-3 સર્વ
Cuisine: Indian
Ingredients: 1 cup white matar, soaked for 5 - 6 hours or overnight; 1 potato, washed, peeled & cubed; 1/2 tsp cumin seeds; 4-5 curry leaves; 1 dry red chilli; 1/2 tsp asafoetida; 1 tbsp oil; 1 tbsp green chilli - ginger paste; 1 tsp garlic 🧄 paste; 1/2 tsp garam masala; 1 tsp red chilli powder; 1 onion 🧅, finely chopped; 1 tomato 🍅 finely chopped; 1 tsp lemon juice; Salt to taste; Chopped coriander to garnish; 1 tbsp cumin seeds; 1 tbsp fennel seeds; 1 tbsp coriander seeds; 2 pcs green cardamom; Chopped onions & bhaja masala

Bina Samir Telivala @Bina_Samir

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This is a street food of West Bengal , Orissa & Bihar . It is known as 'Ghughri' in Orissa & Bihar. It is known as ' Chotpoti ' in Bangladesh . Ghugni has a perfect taste & is full of healthy benefits . It is best served as an evening snack in West Bengal . It is one of the best & healthiest Street foods of West Bengal.

Cooksnap
@Sushmita Chakraborty

Bina Samir Telivala @Bina_Samir

Cooksnap
@Sushmita Chakraborty

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Ingredients

20 મીનીટ

2-3 સર્વ

1 cupwhite matar, soaked for 5 - 6 hours or overnight
1potato, washed, peeled & cubed
1/2 tspcumin seeds
4-5curry leaves
1dry red chilli
1/2 tspasafoetida
1 tbspoil
1 tbspgreen chilli - ginger paste
1 tspgarlic 🧄 paste
1/2 tspgaram masala
1 tspred chilli powder
1onion 🧅, finely chopped
1tomato 🍅 finely chopped
1 tsplemon juice
Salt to taste
Chopped coriander to garnish
Bhaja Fried Moshla (Masala) : 👇
1 tbspcumin seeds
1 tbspfennel seeds
1 tbspcoriander seeds
2 pcsgreen cardamom
Other Ingredients 👇
Chopped onions & bhaja masala
Garnish with coriander leaves & lemon 🍋 wedges

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Steps

20 મીનીટ

1

Take a pressure cooker, add oil in it. When oil becomes slightly hot add mustard seeds. When the mustard seeds splutter, add asafoetida & dry red chilli.
2

Add soaked dry peas (discard the soaked water), potato cubes & salt. Close the pressure cooker & cook up to 2 - 3 whistles. See that peas do not become mushy & remain whole yet soft.
3

Fry the potato cubes in hot oil till golden. Drain & keep aside.
4

Bhaja Moshla (Masala) : First dry roast cumin seeds, fennel seeds & green cardamom for 2 minutes. Then add coriander seeds & roast well till aroma comes & the ingredients turn little brown. Cool & grind to fine powder. Fill in a jar & store. Use as required.
5

Open the pressure cooker when the pressure is released. Now take oil in a pan, add onions & saute till translucent.
6

Add tomatoes & cook till soft & mushy. Add green chilli - ginger paste & garlic paste.Add red chilli powder & garam masala. Saute till aroma comes & oil is released.
7

Add boiled peas & fried potatoes. Mix & cook covered for 5 minutes. Stir occasionally. Add salt. Sprinkle Bhaja Masala on top. Garnish with coriander & lemon wedges.
8

How to serve :
Take 1 cup of hot Ghugni in a deep plate. Put chopped onions on top. Sprinkle Bhaja Masala & serve it with a lemon 🍋 wedge.
9

Bhaja Moshla can be used in various Bengali dishes like Aloo Posta, Puchka, subjis, non - veg dishes etc.