Ghuugni Chaat

Name: Ghuugni Chaat
Total time: 2100 s
Yield: 4serving
Cuisine: Indian
Ingredients: 1 cup dried yellow peas; 1 medium boiled potato cut into cubes; 2 big tomatoes pureed; 1 onion grated; 1 onion finely chopped; 2 tsp ginger garlic paste; 2-3 green chillies finely chopped; 1/2 tsp haldi powder / turmeric; 1/2 tsp red chilli powder; 1 tsp coriander, cumin powder; 1/4 tsp garam masala powder / whole spices powder; 2 tbsp oil; to taste Salt; 1 tsp Jeera / cumin; 3 dried red chillies; 1 onion finely chopped; 1 lemon cut into wedges; 1 handful fresh coriander leaves; as required Few green chillies finely chopped; as needed Nylon Sev to top with; as needed Tamarind chutney, green chutney; 1 tsp bhaja masala sprinkle on top

kalpana v. solanki @cook_13426427

#goldenapron

kalpana v. solanki @cook_13426427

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Ingredients

35minutes

4serving

Ingredients for ghuugni:-
1 cupdried yellow peas
1medium boiled potato cut into cubes
2big tomatoes pureed
1onion grated
1onion finely chopped
2 tspginger garlic paste
2-3green chillies finely chopped
1/2 tsphaldi powder / turmeric
1/2 tspred chilli powder
1 tspcoriander, cumin powder
1/4 tspgaram masala powder / whole spices powder
2 tbspoil
to tasteSalt
For bhaja masala:-
1 tsp Jeera / cumin
3dried red chillies
For chaat:-
1onion finely chopped
1lemon cut into wedges
1 handfulfresh coriander leaves
as requiredFew green chillies finely chopped
as neededNylon Sev to top with
as neededTamarind chutney, green chutney
1 tspbhaja masala sprinkle on top

Saved

Steps

35minutes

1

Soak the dried yellow peas in sufficient water overnight
2

In the morning wash them thoroughly and drain all the water
3

In a pressure cooker add peas sufficient water, salt and haldi 1/2 tsp oil. Close the lid and cook for 3-4 whistle or till just cooked but not mushy. Switch off the flame.
4

For bhaja masala :- dry roast Jeera and chilli and cool them then grind to a coarse powder.
5

Heat oil in a pan add cumin seeds and let them crackle.
6

Add the chopped onions and green chillies, ginger garlic paste and fry for a while.
7

Now add the grated onions and fry for a while.
8

Add all the dry spices and salt as required, fry masala on medium flame till the raw smell of all the masalas and oil leaves sides.
9

Add the tomatoes pureed and fry the raw smell of the tomatoes fades away and oil leaves sides.
10

Add the boiled and boiled and cubed potatoes and fry for a second.
11

Add the above cooked peas along with the water in which it was cooked.
12

Give a good mix and bring the gravy to a boil then lower the flame and simmer the gravy covered for 5-6 minutes.
13

At last add some chopped coriander leaves, bhaja masala around 1/2 tsp and squeeze little lime. And mix well
14

Chaat:- serve the cooked ghuugni in a bowl top with some chopped onions, green chillies, fresh coriander leaves.
15

Drizzle with imli ki chutney, green chutney as desired sprinkle on top with Sev, bhaja masala, wedge of lemon and enjoy lips making ghuugni chat.