Bengali Raasta’r Ghugni – Bengali Street-side Ghugni | How to make Bengali Raasta’r Ghugni – Bengali Street-side Ghugni

By Donna George  |  1st Aug 2017  |  
2.0 from 1 review Rate It!
  • Bengali Raasta’r Ghugni – Bengali Street-side Ghugni, How to make Bengali Raasta’r Ghugni – Bengali Street-side Ghugni
Bengali Raasta’r Ghugni – Bengali Street-side Ghugniby Donna George
  • Prep Time

    10

    mins
  • Cook Time

    45

    mins
  • Serves

    3

    People

15

1





About Bengali Raasta’r Ghugni – Bengali Street-side Ghugni Recipe

Ghugni or Ghoognee is a very popular snack in Bengal. And this version of Bengali Raasta’r Ghugni – Bengali Street-side Ghugni served with boiled eggs is gob smacking delicious. The perfect Party Starter for any occasion.

Bengali Raasta’r Ghugni – Bengali Street-side Ghugni is a delicious dish which is enjoyed by the people of every age group. The recipe by Donna George teaches how to make Bengali Raasta’r Ghugni – Bengali Street-side Ghugni step by step in detail. This makes it easy to cook Bengali Raasta’r Ghugni – Bengali Street-side Ghugni in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Bengali Raasta’r Ghugni – Bengali Street-side Ghugni at home. This amazing and mouthwatering Bengali Raasta’r Ghugni – Bengali Street-side Ghugni takes 10 minutes for the preparation and 45 minutes for cooking. The aroma of this Bengali Raasta’r Ghugni – Bengali Street-side Ghugni is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bengali Raasta’r Ghugni – Bengali Street-side Ghugni is a good option for you. The flavour of Bengali Raasta’r Ghugni – Bengali Street-side Ghugni is palatable and you will enjoy each and every bite of this. Try this Bengali Raasta’r Ghugni – Bengali Street-side Ghugni and impress your family and friends.

Bengali Raasta’r Ghugni – Bengali Street-side Ghugni

Ingredients to make Bengali Raasta’r Ghugni – Bengali Street-side Ghugni

  • dried white peas/ white vatana 3/4 to 1 cup, [soaked overnight; drained the next morning]
  • water 4 cups
  • chili powder 3/4 teaspoon
  • Turmeric powder 1/4 teaspoon
  • green chilies 4 to 5 numbers
  • ginger, finely chopped 1/2 teaspoon
  • potato, boiled and diced, 1 number
  • Cumin seeds 1 teaspoon
  • Ginger garlic paste 1 teaspoon
  • onion, finely chopped [medium size] 1 number
  • tomato, finely chopped [medium size] 1 number
  • tamarind 1 small piece, lemon sized ball [soaked in little water; tamarind extract squeezed out]
  • Mustard Oil as required
  • 2 tablespoons coriander leaves finely chopped
  • Ingredients For The Bhaja Masala/ Bhaja Moshla
  • dried red chilies 3 to 4 numbers
  • Coriander seeds 1 Tablespoon
  • Cumin seeds 1 tablespoon

How to make Bengali Raasta’r Ghugni – Bengali Street-side Ghugni

  1. Preparation Of Bhaja Masala/ Bhaja Moshla
  2. Dry roast all the ingredients listed under 'Ingredients For The Bhaja Masala/ Bhaja Moshla'. Roast until a nice aroma comes through. Cool and grind to a fine powder. This is the Bhaja Masala you will use in the Ghugni.
  3. To Cook The Peas
  4. To prepare the Bengali Raasta'r Ghugni - Bengali Street-side Ghugni, we must first cook the peas.
  5. Into a pressure cooker, add the soaked and drained peas, 4 cups water, 1/4 teaspoon turmeric powder, 1/2 teaspoon bhaja masala/ bhaja moshla, 1/2 teaspoon chili powder, green chilies, ginger, and a little salt. Mix well.
  6. Close the pressure cooker with lid and add the weight. Cook the peas for 4 whistles on high flame. Switch off flame. Allow pressure to release completely.
  7. Remove the pressure cooker lid. Do not throw away any of the liquid left after cooking the peas.
  8. Strain the peas, reserving all the cooking liquid. Keep aside.
  9. Preparation Of Ghughni/ Ghoognee
  10. Heat mustard oil in a wok. Add cumin seeds and allow them to splutter
  11. Add the chopped onions and saute till the onion turns soft and light brown.
  12. Now add the ginger garlic paste and saute till raw smell goes away. Add the chopped tomatoes and saute till it turns soft.
  13. Now add 1/4 teaspoon chili powder along with 1 heaped teaspoon of bhaja masala/ bhaja moshla. Continue to saute till the masala is cooked well and oil floats.
  14. Add the boiled peas and potatoes along with 3/4 cup of the reserved cooking water. Continue to cook the peas on medium heat, stirring in between. Cook for 8 minutes.
  15. When the gravy comes to a good boil, add the rest of the cooking water. On medium to high heat, allow the ghugni to cook down, gravy reducing, for approximately 10 to 15 minutes.
  16. Cook the ghugni till you get a nice thick consistency.
  17. Adjust spices and seasoning at this time. Now pour in the tamarind extract and mix well. Switch off flame and add the chopped coriander leaves and stir.
  18. Keep the prepared ghugni covered for 10 minutes.
  19. Serve hot/ warm with a sprinkling of bhaja masala and squeezed lemon juice on top and boiled eggs, chopped onions and green chilies.

My Tip:

You could also add small pieces of coconut into the ghugni. It's very typical of Bengali style ghugni.

Reviews for Bengali Raasta’r Ghugni – Bengali Street-side Ghugni (1)

Sylvia High5 months ago

Would love to see a picture of your dish....
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