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Ghugni in mini papdi plates

Oct-25-2016
Mitoshi Saha
60 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Ghugni in mini papdi plates RECIPE

Ghugni is a traditional street food but I served it with a twist in homemade papdi plates.

Recipe Tags

  • Festive Fun
  • Veg
  • Medium
  • Everyday
  • West Bengal
  • Frying
  • Snacks

Ingredients Serving: 4

  1. 2 cups yellow dry peas..
  2. 1 large chopped onion
  3. Ginger Paste 1 Tsp
  4. Chopped tomato 1
  5. Haldi powder 1/2 tsp
  6. Red chilli powder 1 tsp
  7. Salt
  8. Chopped coriander leaves and green chilies
  9. tamarind paste 1 tbsp
  10. Lemon juice 1 tsp
  11. oil for cooking
  12. For ground masala cumin,cinnamon stick,black cardamon, saunf,coriander seeds,nutmeg and dry red chilli .
  13. For mini papdi plates:half cup maida
  14. 1 tsp rava or semolina
  15. 1 tbsp oil
  16. Salt to taste
  17. 1 pinch baking powder
  18. 1/8tsp ajwain
  19. Water as required
  20. Oil for frying

Instructions

  1. To make ghugni:add oil in a kadhai.
  2. Add some cumin and let it crackle.
  3. Add chopped onion, ginger and some green chilies.
  4. Then add chopped tomatoes.
  5. Fry for some time.
  6. Then add the boiled peas.
  7. Add some water if required
  8. Then add salt to taste.
  9. Put some tamarind paste.
  10. Then add the roasted ground masala and switch off the gas.
  11. To make papdi plates:mix all ingredients very well using your palm till it gets crumbled texture.
  12. Add water and make a tight dough.
  13. Cover and keep it aside for 15 mins.
  14. After 15 mins knead the dough till it gets smooth.
  15. Divide the dough equally and roll into thick round circle
  16. Cut it using a medium size cookie cutter n keep it covered.
  17. Take one puri and roll it again into thin round poori
  18. Prick it using fork all over it.
  19. Place it in a tin mini tart mould and press it using finger.
  20. Place another mould over it.
  21. Heat oil in a kadhai.
  22. Once hot place the mould in hot oil.
  23. Pour some hot oil in the tin mould.
  24. Periodically push the upper tin mould down so that the plate gets proper shape before it pops out of the mould.
  25. After about 30 sec flip the mould into the hot oil and fry for another 30 secs.
  26. During the frying process the plates will get out of the mould then slowly remove the mould using tong.
  27. Fry the plates from both sides till golden brown color.
  28. For assembling put some ghugni on top of each papdis.put some chopped onion and chopped coriander. Sprinkle some roasted masala and lemon juice.
  29. Ready to serve

Reviews (3)  

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arpita pal
Dec-06-2016
arpita pal   Dec-06-2016

Shiva Pande
Oct-26-2016
Shiva Pande   Oct-26-2016

Lovely recipe, !

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