Ghugni is a popular snack that is eaten in Eastern India, particularly in Bengal. It is made from boiled yellow peas and a spicy masala. Ghugni Ghugni is a popular snack that is eaten in Eastern India, particularly in Bengal. It is made from boiled yellow peas and a spicy masala. Ghugni is easy to make and can be served as a snack or a main dish. Here is how to make it:
Ingredients:
Yellow pea
Onion
Tomatoe
powder
Ginger
Garlic
Green chilies
Spices: turmeric powder, cumin powder, coriander , red chili powder, garam masala powder, salt
Oil
Water
Cilantro
Lemon wedges
Instructions:
Soak the yellow peas in water overnight or for at least 8 hours.
Boil the soaked peas until they are soft and tender. Drain the water and keep the peas aside.
Heat oil in a pan and sauté chopped onions until they are golden brown.
Add grated ginger, chopped garlic, and green chilies to the pan and sauté for 2-3 minutes.
Add chopped tomatoes to the pan and cook for another 2-3 minutes until they become soft.
Add spices to the pan and mix well.
Add the boiled yellow peas to the pan and mix well. Add salt and mix again.
Add water to the pan and mix well. Cover the pan and let it cook for 10-15 minutes.
Once the gravy thickens and the peas are coated with the masala, switch off the flame.
Garnish with chopped cilantro and serve hot with lemon wedges.
Tips:
You can add boiled potatoes, eggs, or chicken to the Ghugni for a non-vegetarian version.
Adjust the spice level according to your taste.
You can use canned yellow peas instead of soaking and boiling them.
Ghugni is a tasty and nutritious dish that can be enjoyed in various ways. You can eat it with bread, rice, or by itself. It is a popular street food in Kolkata and other parts of Bengal, where it is served with chopped onions, green chilies, and lemon juice.
easy to make and can be served as a snack or a main dish. Here is how to make it:
Ingredients:
Yellow peas
Onion
Tomatoes
Ginger
Garlic
Green chilies
Spices: turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, salt
Oil
Water
Cilantro
Lemon wedges
Instructions:
Soak the yellow peas in water overnight or for at least 8 hours.
Boil the soaked peas until they are soft and tender. Drain the water and keep the peas aside.
Heat oil in a pan and sauté chopped onions until they are golden brown.
Add grated ginger, chopped garlic, and green chilies to the pan and sauté for 2-3 minutes.
Add chopped tomatoes to the pan and cook for another 2-3 minutes until they become soft.
Add spices to the pan and mix well.
Add the boiled yellow peas to the pan and mix well. Add salt and mix again.
Add water to the pan and mix well. Cover the pan and let it cook for 10-15 minutes.
Once the gravy thickens and the peas are coated with the masala, switch off the flame.
Garnish with chopped cilantro and serve hot with lemon wedges.
Tips:
You can add boiled potatoes, eggs, or chicken to the Ghugni for a non-vegetarian version.
Adjust the spice level according to your taste.
You can use canned yellow peas instead of soaking and boiling them.
Ghugni is a tasty and nutritious dish that can be enjoyed in various ways. You can eat it with bread, rice, or by itself. It is a popular street food in Kolkata and other parts of Bengal, where it is served with chopped onions, green chilies, and lemon juice.
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