Ghugni | How to make Ghugni

By Soma Mukherjee  |  5th Nov 2018  |  
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  • Photo of Ghugni by Soma Mukherjee at BetterButter
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    10

    People

2

0

About Ghugni Recipe

Ghugni is a popular dish or a snack among eastern India. This is a Bengali style ghugni recipe made of dried peas or matar. I made it for a small gettogether party after Vijaya dashami. This is very tasty spicy and one of my favourite snack item.

Ghugni

Ingredients to make Ghugni

  • Dry matar or peas 500g
  • potatoes peeled and cubed in small size 4 medium
  • cumin seeds 1 teaspoon full
  • bay leaf 1
  • sugar 2 teaspoon
  • salt and termaric as required
  • ginger paste 1 and 1/2 teaspoon
  • garlic paste 2 table spoon
  • cumin and coriander paste 1 table spoon
  • Greted onions 1 big size and 1 medium
  • Garam mashala powder 1 teaspoon
  • tomato paste or tomato puree 3/4 cup
  • Green cilli paste 2 teaspoon
  • Red cilli powder 1 teaspoon (or as you prefer)
  • Finely chopped onions
  • Finely chopped green cilli
  • coriander leave chopped
  • Roasted cumin powder
  • lemon slices

How to make Ghugni

  1. Wash and soak dry peas in water for overnight
  2. Next day pressure cook it for 10 -12 minutes. Remove from water and keep aside. You can use the water for cooking .
  3. Heat oil add bay leaf and cumin seeds and fry.
  4. Add greted onion and stir, add sugar and fry until raw ness disappeared. Add tomato puree and mix well
  5. Add ginger, garlic, cumin, coriander, green cilli paste and stir , fry all spices
  6. Add potatoes and fry
  7. Add cooked matar or peas, add termaric powder and red cilli powder stir mix thoroughly.
  8. Stir it. a nice smell of fried spices will appear
  9. Add salt and mix well add 4 cups of water and cover with a lid. Cook it until its done properly .
  10. Don't over cook it. It will take 10 minutes more in pressure cooker but it always depends on the quality of peas.
  11. Next remove the cover add garam mashala powder and cover again. Remove from the heat.
  12. Let it stand for few minutes.
  13. Sprinkle roasted cumin powder, garnish with chopped coriander,green cilli and onions.
  14. Sprinkle little lemon juice. And serve hot.

My Tip:

You can add chopped coconut at the time of cooking.

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