Chaat is a favourite Indian street food enjoyed by all, young and old alike. They are yummy, light on the stomach and extremely tongue tingling. Today I would like to share a delicious GHUGNI CHAAT which is a very popular Kolkata street food. So all Chaat lovers will definitely enjoy this traditional Bong recipe.
Ghugni typically refers to Dried Peas Curry, which is a very common weekend breakfast menu in most Bengali homes. It is served with hot luchi / poori, especially during weekends. So you can turn any leftover ghugni into this mouth watering chaat, complete with all the toppings, that includes a drizzle of some kasundi too. Do check out the step by step pictorial recipe to prepare this yummy comfort food.
Ghugni -
- 1 cup dried peas, soaked overnight
- 3 tbsp. mustard oil
- 1 potato, cubed
- 1 tomato, chopped
- 1 tsp. cumin seeds
- 2 bay leaves
- 1 onion, sliced
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. garam masala powder
- 1 tsp. red chili powder
- 2 green chilies, slit
- 1 tsp. ghee
Toppings -
- 1 onion, chopped
- 1 tomato, chopped
- 2 green chilies, chopped
- 2-3 tbsp. coriander leaves, chopped
- kasundi (mustard sauce) as required
- green chutney as required
- sweet tamarind chutney as required
Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside.
Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves and cumin seeds. Sauté for a few seconds.
Add the onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.
Then add the chopped tomatoes and cook till it is mashed. Add the boiled peas, fried potatoes and green chilies. Add more water if required.
Simmer on a low flame till the potatoes are cooked. When done, switch off the flame and add the ghee. Garnish with all the toppings and enjoy.
Heat oil in a pan & fry the potatoes till light brown. Drain & keep aside.
Temper the same oil with bay leaves & cumin seeds. Sauté for a few seconds.
Add the onion and fry till light brown.
Add ginger-garlic paste & all the dry spices mixed with some water.
Sauté till the oil separates.
Add the chopped tomatoes and cook till it is mashed.
Add the boiled peas, fried potatoes & green chilies. Adjust the water.
Simmer on a low flame till the potatoes are cooked.
When done, switch off the flame and add the ghee.
Garnish with all the toppings and enjoy.
No comments:
Post a Comment