Name: Ghugni in mini papdi plates recipe by Mitoshi Saha at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 2 cups yellow dry peas..; 1 large chopped onion; Ginger Paste 1 Tsp; Chopped tomato 1; Haldi powder 1/2 tsp; Red chilli powder 1 tsp; Salt; Chopped coriander leaves and green chilies; tamarind paste 1 tbsp; Lemon juice 1 tsp; oil for cooking; For ground masala cumin,cinnamon stick,black cardamon, saunf,coriander seeds,nutmeg and dry red chilli .; For mini papdi plates:half cup maida; 1 tsp rava or semolina; 1 tbsp oil; Salt to taste; 1 pinch baking powder; 1/8tsp ajwain; Water as required; Oil for frying

Ingredients Serving: 4

2 cups yellow dry peas..
1 large chopped onion
Ginger Paste 1 Tsp
Chopped tomato 1
Haldi powder 1/2 tsp
Red chilli powder 1 tsp
Salt
Chopped coriander leaves and green chilies
tamarind paste 1 tbsp
Lemon juice 1 tsp
oil for cooking
For ground masala cumin,cinnamon stick,black cardamon, saunf,coriander seeds,nutmeg and dry red chilli .
For mini papdi plates:half cup maida
1 tsp rava or semolina
1 tbsp oil
Salt to taste
1 pinch baking powder
1/8tsp ajwain
Water as required
Oil for frying

Instructions

To make ghugni:add oil in a kadhai.
Add some cumin and let it crackle.
Add chopped onion, ginger and some green chilies.
Then add chopped tomatoes.
Fry for some time.
Then add the boiled peas.
Add some water if required
Then add salt to taste.
Put some tamarind paste.
Then add the roasted ground masala and switch off the gas.
To make papdi plates:mix all ingredients very well using your palm till it gets crumbled texture.
Add water and make a tight dough.
Cover and keep it aside for 15 mins.
After 15 mins knead the dough till it gets smooth.
Divide the dough equally and roll into thick round circle
Cut it using a medium size cookie cutter n keep it covered.
Take one puri and roll it again into thin round poori
Prick it using fork all over it.
Place it in a tin mini tart mould and press it using finger.
Place another mould over it.
Heat oil in a kadhai.
Once hot place the mould in hot oil.
Pour some hot oil in the tin mould.
Periodically push the upper tin mould down so that the plate gets proper shape before it pops out of the mould.
After about 30 sec flip the mould into the hot oil and fry for another 30 secs.
During the frying process the plates will get out of the mould then slowly remove the mould using tong.
Fry the plates from both sides till golden brown color.
For assembling put some ghugni on top of each papdis.put some chopped onion and chopped coriander. Sprinkle some roasted masala and lemon juice.
Ready to serve

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