Ghugni- A bong Snack | How to make Ghugni- A bong Snack

By food is life  |  29th Apr 2016  |  
4.8 from 5 reviews Rate It!
  • Ghugni- A bong Snack, How to make Ghugni- A bong Snack
Ghugni- A bong Snackby food is life
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

170

5





About Ghugni- A bong Snack

Bongs do eat veg and when they do, they do it in style.

Ghugni- A bong Snack is a delicious dish which is liked by people of all age groups. Ghugni- A bong Snack by Chandrani Deb has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Ghugni- A bong Snack at many restaurants and you can also prepare this at home. This authentic and mouthwatering Ghugni- A bong Snack takes 20 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Ghugni- A bong Snack is a good option for you. The flavour of Ghugni- A bong Snack is tempting and you will enjoy each bite of this. Try this Ghugni- A bong Snack on weekends and impress your family and friends. You can comment and rate the Ghugni- A bong Snack recipe on the page below.

Ghugni- A bong Snack

Ingredients to make Ghugni- A bong Snack

  • Dried Yellow Peas or Matar - 2 cups (soaked in water overnight)
  • Tamarind water- 2 tbsp
  • Cumin Powder- 1 tsp
  • Potato cut in small cubes
  • Bay leaf- 1
  • Cumin Seeds- 1 tsp
  • Ginger-garlic paste 1 tsp
  • salt as per taste
  • oil 2 tbsp
  • Onion- 1 large sized, finely chopped
  • Turmeric- 1/2 tsp
  • Red chili powder- 1/2 tsp
  • Tomato- 1 large sized, chopped
  • Roasted dry red chilli and cumin powder-1 and 1/2 tsp
  • Garam Masala Powder 1/2 teaspoon
  • Handful of coriander leaves, finely chopped
  • Coconut and Green chillies for garnishing, chopped

How to make Ghugni- A bong Snack

  1. Pressure cook the peas with a little water and salt on medium heat, till 3 whistles blow.
  2. Heat oil in a pan, then add the bay leaf, cumin seeds and add the onions. Saute a little bit till the onions turn pink. Then add ginger-garlic paste and stir. Next add the potatoes and saute along with the masala.
  3. Sprinkle some water to the pan to prevent the ginger-garlic paste from burning. Now add the turmeric, cumin, red chili powder. Fry for few seconds till the oil separates from the mixture.
  4. Add the chopped tomatoes, sprinkle some water and cover the pan with a lid. Lower the heat to cook the tomatoes till they become soft and squishy. After 2 minutes open the lid, add the peas and cook the masala for 1 more minute.
  5. After 5 minutes of boiling, sprinkle some garam masala powder on the curry and give a nice stir.
  6. Garnish with chopped coconut, coriander leaves and green chillies, the tamarind water and good sprinkle of the roasted cumin and dry red chilli powder.

My Tip:

Tamarind water gives that extra hit to this dish and instantly takes you to your childhood memories.

Reviews for Ghugni- A bong Snack (5)

Renu Guptaa year ago

when to add boiled peas ?
Reply

Sujata Limbua year ago

The perfect bong snack!
Reply

shilpi singh2 years ago

where are the potatoes gone in the recipe??
Reply

food is life2 years ago

Reply

Deviyani Srivastava2 years ago

Reply