Name: Chura Ghugni recipe by Rimjhim Agarwal at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3
Ingredients: 1 cup flattened rice/Poha; 1 cup black peas; 1 onion finely chopped; 2 cloves of garlic, crushed; 1 green chili, finely chopped; 1 tomato, finely chopped; Salt as per taste; Oil 3 teaspoon; Turmeric powder 1/4 teaspoon; Coriander powder 1 teaspoon; Red chili powder 1/4 teaspoon; Garam masala 1/2 teaspoon; Cumin seeds 1/8 teaspoon

Ingredients Serving: 3

1 cup flattened rice/Poha
1 cup black peas
1 onion finely chopped
2 cloves of garlic, crushed
1 green chili, finely chopped
1 tomato, finely chopped
Salt as per taste
Oil 3 teaspoon
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Red chili powder 1/4 teaspoon
Garam masala 1/2 teaspoon
Cumin seeds 1/8 teaspoon

Instructions

Soak black peas overnight. Drain excess water and keep it aside
Heat 2 teaspoon oil in a cooker. Add Cumin seeds, green chili and garlic. Saute for 1 minute
Add onions and saute until golden brown. Add tomatoes and cook for 2-3 minutes
Add peas and mix well
Add salt and all spices. Mix well
Add 1 cup water and mix
Pressure cook peas mix for 3 whistles. Once steam is released, gently mix and keep it aside
Heat 1 teaspoon oil in a wok
Add flattened rice and roast over medium flame until it becomes crunchy
Serve hot ghughi with chura

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