Name: Ghugni Chaat recipe by Runa Ganguly at BetterButter
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 4
Ingredients: 250 grams white peas; 1 LARGE ONION CHOPPED; 1 small potato boiled and mashed; 1 TOMATO CHOPPED; 1 teaspoon ghee; 1 teaspoon sugar; 3 tablespoon mustard oil; Salt to taste; Water as needed; For Tempering:; 1 tablespoon whole cumin seeds; 2 green cardamom pods; 1 Dry red chilli; 1 green chilli; 1 inch cinnamon stick; 1 bay leaf; 1 Tablespoon Ginger-garlic paste; Spice slurry:(1/2 teaspoon each); Turmeric Powder; Cumin powder; Coriander Powder; Red chilli; For Garnishing:; 1 tablespoon chopped coriander leaves; 1 tablespoon finely chopped onion; 1 teaspoon sliced green chilli; A slice of lemon; 1 teaspoon Bengali bhaaja masala /regular garam masala; 4 tablespoon finely sliced coconut pieces

Ingredients Serving: 4

250 grams white peas
1 LARGE ONION CHOPPED
1 small potato boiled and mashed
1 TOMATO CHOPPED
1 teaspoon ghee
1 teaspoon sugar
3 tablespoon mustard oil
Salt to taste
Water as needed
For Tempering:
1 tablespoon whole cumin seeds
2 green cardamom pods
1 Dry red chilli
1 green chilli
1 inch cinnamon stick
1 bay leaf
1 Tablespoon Ginger-garlic paste
Spice slurry:(1/2 teaspoon each)
Turmeric Powder
Cumin powder
Coriander Powder
Red chilli
For Garnishing:
1 tablespoon chopped coriander leaves
1 tablespoon finely chopped onion
1 teaspoon sliced green chilli
A slice of lemon
1 teaspoon Bengali bhaaja masala /regular garam masala
4 tablespoon finely sliced coconut pieces

Instructions

Soak peas for 2 hours and boil them till tender, but not broken or mashed
Do not discard the water used for boiling
Roughly pound a green chilli to release its flavour and to deseed it
Combine 2 tablespoon water and all the spices listed under “spice slurry” well
Heat oil in a wok and melt the ghee
Fry the sliced coconut pieces until golden brown and keep aside
Add the ingredients for tempering and let splutter for a minute
Add the mashed green chilli, ginger-garlic paste and sauté for 2 minutes
On medium heat , add the onions and sauté till translucent
Next add the tomatoes and spice slurry and mix
Let simmer on medium- Low heat until tomatoes soften and oil separates
If spices dry up, add a bit of reserved water used to boil peas
Next add the boiled peas, mashed potatoes, salt and cook covered until peas are soaked with the flavours and all the juices are absorbed (ghugni Chaat does not have a liquidy consistency)
Before taking off heat add sugar and mix well
Scoop out a laddle full of ghugni in a bowl and sprinkle a pinch of bhaaja masala and 1 tspn fried coconut per serving
Serve hot garnished with the ingredients listed for garnishing

Similar Recipes