Name: Chakuli bara ghuguni (Odisha special) recipe by Shashwatee Swagatica at BetterButter
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Yield: 4
Ingredients: For Chakuli-; Rice 1cup; Urad daal 1/2cup; Salt; For Bara-; Urad daal 1cup; Semolina /rawa 2tsp; Onion 1 chopped; Green chilli 2-3 chopped; Grated ginger 1tsp; Chopped coriander leaves 2tsp; Chopped curry leaves 2tsp; Cumin seeds 1tsp; Soda pinch; Salt; Oil for deep fry; For ghuguni-; White peas - 1cup; Boiled potato 1big; Onion 1 chopped; Cumin seeds 1tsp; Ginger garlic paste 1tsp; Cumin powder 1tsp; Coriander powder 1tsp; Red chilli powder 1tsp; Turmeric powder 1/4tsp; Amchur powder 1tsp; Garam masala powder 1tsp; Chopped coriander leaves 2tsp; Salt as per taste

ABOUT Chakuli bara ghuguni (Odisha special) RECIPE

Chakuli- tarkari, bara- ghuguni are few popular breakfasts of Odisha. In Odisha ghuguni /matar curry is a very common dish which goes really well with bara, upma, chakuli, dahibara, mudhi (puffed rice) . And it is served as chaat too. Bara ghuguni is the best lazy Sunday morning breakfast and preferred as evening snack too. Thin Chakuli pitha(saru chakuli) is one of the most favoured dish during festivals and celebrations. The best thing is, one can eat Chakuli with jaggery, curry or even with sugar. Best combination is alu curry or ghuguni.

Ingredients Serving: 4

For Chakuli-
Rice 1cup
Urad daal 1/2cup
Salt
For Bara-
Urad daal 1cup
Semolina /rawa 2tsp
Onion 1 chopped
Green chilli 2-3 chopped
Grated ginger 1tsp
Chopped coriander leaves 2tsp
Chopped curry leaves 2tsp
Cumin seeds 1tsp
Soda pinch
Salt
Oil for deep fry
For ghuguni-
White peas - 1cup
Boiled potato 1big
Onion 1 chopped
Cumin seeds 1tsp
Ginger garlic paste 1tsp
Cumin powder 1tsp
Coriander powder 1tsp
Red chilli powder 1tsp
Turmeric powder 1/4tsp
Amchur powder 1tsp
Garam masala powder 1tsp
Chopped coriander leaves 2tsp
Salt as per taste
Oil 1 tsp

Instructions

FOR CHAKULI- SOAK 1CUP RICE AND 1/2CUP URAD DAAL 6-8HOURS.
ADD SALT.
CHECK THE BATTER CONSISTENCY.
IF THICK THEN ADD WATER LITTLE BY LITTLE TO GET THE REQUIRED CONSISTENCY.
THE BATTER SHOULDN'T BE MORE THICK OR THIN.
HEAT A NONSTICK TAWA AND GREASE OIL.
POUR ONE LADDER FULL OF BATTER AND SPREAD AS THIN AS POSSIBLE.
WHEN ONE SIDE DONE TURN IT.
WHEN BOTH SIDES DONE TAKE OUT THE CHAKULI.
ADD 2TSP SEMOLINA.
ADD 1/2 CHOPPED ONION, 1TSP CHOPPED CURRY LEAVES.
ADD 2 CHOPPED GREEN CHILLI.
ADD 2TBSP CHOPPED CORIANDER LEAVES.
ADD 1TSP GRATED GINGER.
ADD SALT AS PER THE TASTE.
ADD 1/2TSP CUMIN SEEDS.
ADD PINCH OF SODA.
MIX WELL.
MAKE THE SHAPE OF BARA WITH YOUR FINGERS.
AND DEEP FRY.
HEAT 1TBSP OIL, ADD 1/2TSP CUMIN SEEDS, 1 CHOPPED ONION.
WHEN ONION BECOMES TRANSLUCENT, ADD 1TSP GINGER GARLIC PASTE AND SAUTE.
ADD 1 CHOPPED TOMATO.
ADD 1TSP CUMIN POWDER, 1TSP CORIANDER POWDER, 1/4TSP TURMERIC POWDER, 1 TSP RED CHILLI POWDER.
ADD SALT AS PER THE TASTE.
MIX WELL.
ADD THE BOILED PEAS.
MASH ONE BIG BOILED POTATO AND ADD. COOK FOR 2-3MINS TILL MASALAS COATED WELL.
THEN ADD 1-1/2CUP OF WATER AND COOK COVERED TILL GRAVY THICKENS A BIT.
ADD 1TSP AMCHUR POWDER AND MIX.

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