Name: Ghugni Chaat recipe by Bhawana Garg at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Dried white peas - 2 cups; Potato - 1 large; Medium sized Onions - 2; Tomato (chopped) - 1 large; Ginger( finely chopped / paste) - 1 teaspoon; Red chilli powder - 1 teaspoon; Cumin powder - 1/2 teaspoon; Cumin seeds - 1 teaspoon; Oil 1 - tablespoon; Salt to taste; Fresh coriander, green and red chillies, lemon wedges; Tamarind chutney - as per taste; Green chutney - as per taste; Lemon juice - as per taste; Bhaja masala

ABOUT Ghugni Chaat RECIPE

Ghugni chaat is mouth-watering and flavoursome street food from northern and eastern part of India. Ghugni chaat is full of all the flavors( sweet, salty, sour and spicy) that our taste buds love, we can serve it in dinner/lunch as a side dish or as a snack(by adjusting the consistency of gravy).

Ingredients Serving: 4

Dried white peas - 2 cups
Potato - 1 large
Medium sized Onions - 2
Tomato (chopped) - 1 large
Ginger( finely chopped / paste) - 1 teaspoon
Red chilli powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Oil 1 - tablespoon
Salt to taste
Fresh coriander, green and red chillies, lemon wedges
Tamarind chutney - as per taste
Green chutney - as per taste
Lemon juice - as per taste
Bhaja masala

Instructions

Soak white peas overnight or for 6 hours and pressure cook with salt for 2 whistles and not more than that.
Boil potatoes until 80% cooked, peel the skin and dice them.
Make the paste of 1 onion, and finely chop the other one.
Heat oil in a pan and fry the potatoes until they turn golden in color and then remove them.
In the same pan add oil, add cumin seeds let it crackle, add onion paste, ginger, saute well, add chilli powder, cumin powder and salt, mix well and cook until oil is separated.
Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in is of medium consistency.
In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot.
METHOD OF PREPARING BHAJA MASALA - Cumin seeds - 2 teaspoons, coriander seeds - 2 teaspoons, 3 Cardamom, 5 Cloves, 5 Dry Red chilli, 1 Bay leaf. Roast all, cool it and then grind to fine powder.

Similar Recipes