Ghughni Chaat

Name: Ghughni Chaat
Total time: 2700 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 tbsp dhania seeds; 1 tsp jira; 1 tsp variyali; 4 elaichi; 3 red chillies; 250 gms white vatana; 2 onions; 1 green chillies; 2 potatoes; 2 tomatoes; 1 tbsp ginger-garlic paste; 1 tsp salt; 1/2 tsp haldi; 1 tsp Kashmiri chilli powder; 1 tsp dhanajira powder; 1/2 tsp garam masala; 1 tbsp tamarind; 1/2 tsp sugar(optional); 3 tbsp mustard oil; 1/2 tsp jira; 1 cinnamon; 3-4 cloves; 3 bay leaves; 4 elaichi; 2 red chillies; 2 tsp coriander; 3 tsp sev; 2 green chillies; 1 onion; 3 tbsp tamarind water

Bina Anjaria @bina_anjaria_123

#CA2025
A Bengali delicacy which is not only tasty but easy to make and nutritious.
The mustard oil and Bhaja masala used in the recipe, make it's taste really unique.
This is the vegetarian version of Ghughni.

Bina Anjaria @bina_anjaria_123

Saved

Ingredients

45 minutes

5 servings

For Bhaja Masala:
1 tbspdhania seeds
1 tspjira
1 tspvariyali
4elaichi
3red chillies
For Ghughni:
250 gmswhite vatana
2onions
1green chillies
2potatoes
2tomatoes
1 tbspginger-garlic paste
1 tspsalt
1/2 tsphaldi
1 tspKashmiri chilli powder
1 tspdhanajira powder
1/2 tspgaram masala
1 tbsptamarind
1/2 tspsugar(optional)
For Tempering:
3 tbspmustard oil
1/2 tspjira
1cinnamon
3-4cloves
3bay leaves
4elaichi
2red chillies
Other Ingredients:
2 tspcoriander
3 tspsev
2green chillies
1onion
3 tbsptamarind water
3 tbspgreen chutney

Saved

Steps

45 minutes

1

First, wash and soak the white vatana overnight. Wash again and boil it in cooker along with 1 diced onion, 1 green chilli, salt and 1/4 tsp haldi. Cook to 4-5 whistles. Soak tamarind.
2

The vatanas should be well boiled but not mushy. The vatanas should remain whole but soft. For Bhaja Masala: Dry roast the mentioned ingredients, cool and crush to a powder.
3

Squeeze and extract the tamarind water. Prepare the ginger-garlic paste.
4

Heat mustard oil until smoky, switch off gas and bring down it's temperature a bit. Then add in small diced potatoes and cook until done. Transfer to a plate. For Tempering: In the same oil add jira.
5

When it crackles, add in the whole spices and hing. Now add in 2 chopped onions and saute for 3 minutes. Add in the ginger-garlic paste and saute well for 2 minutes.
6

Now add in salt and dry masalas. Saute for 30 secs.
7

Now add in chopped tomatoes and 2 tbsp tamarind water and saute for 3-4 minutes.
8

Now add in Kashmiri chilli powder and 1/2 tsp sugar,to balance the taste. Now add in the boiled white vatana.
9

Mix. Add in the fried potatoes and hot water as required and bring to a boil. Keep ghughni chaat's gravy of medium consistency.
10

Taste a bit and adjust for salt or any other ingredient. For Assembling: Serve the Ghughni hot. Top with onions, bhaja masala, tamarind water.
11

Sprinkle green chillies, sev and coriander in small quantities.
12

Serve hot with luchhi puri Or pav Or as it is. Enjoy Bengal street food at 🏠home.