Ghugni Recipe | How To make streetfoodindia Ghugni Recipe Bengali Style | Ghugni Chaat Recipe | Ghugni Chaat | How to Make Ghugni | Matar ki Ghugni | Ghugni Chaat | Indian Street Food | Ghugni Chaat Recipe | Matar Chaat | Matar recipe | Matar Chaat Recipe | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make at home with our Chef Bhumika
Ingredients:
2 cups Water
1 cup White Peas (soaked)
1½ tsp Salt
½ Onion (chopped)
2 tbsp Mustard Oil
1½ tbsp Fresh Coconut (chopped)
1 Bay Leaf
1 Dried Red Chili
½ inch Cinnamon Stick
2 Green Cardamom
2 Cloves
1 tsp Cumin Seeds
1 Onion (sliced)
1 tsp Ginger-Garlic-Green Chili
Paste Salt (as per taste)
⅓ cup Potatoes (cubes)
½ Tomato (cubed)
¼ tsp Turmeric Powder
1 tsp Coriander Powder
¾ tsp Cumin Powder
1 tsp Red Chilli Powder
3 tbsp Water
2 tsp Sugar
Tamarind Chutney
Chopped Onion
Fried Coconut
Chopped Coriander
Sliced Green Chili
Bhaja Masala
Learn how to make at home with our Chef Bhumika
Ingredients:
2 cups Water
1 cup White Peas (soaked)
1½ tsp Salt
½ Onion (chopped)
2 tbsp Mustard Oil
1½ tbsp Fresh Coconut (chopped)
1 Bay Leaf
1 Dried Red Chili
½ inch Cinnamon Stick
2 Green Cardamom
2 Cloves
1 tsp Cumin Seeds
1 Onion (sliced)
1 tsp Ginger-Garlic-Green Chili
Paste Salt (as per taste)
⅓ cup Potatoes (cubes)
½ Tomato (cubed)
¼ tsp Turmeric Powder
1 tsp Coriander Powder
¾ tsp Cumin Powder
1 tsp Red Chilli Powder
3 tbsp Water
2 tsp Sugar
Tamarind Chutney
Chopped Onion
Fried Coconut
Chopped Coriander
Sliced Green Chili
Bhaja Masala
Category
🛠️
LifestyleTranscript
00:00 A flavorful curry that also counts as a chaat
00:02 is super famous on the streets of Kolkata.
00:05 Today we are making ghugni.
00:06 Let's see how to make it.
00:08 Ghugni is made with white matar.
00:10 I've soaked it overnight
00:12 and it looks something like this right now.
00:15 We're going to boil this in two cups of water.
00:18 I'm going to add about one and a half teaspoon
00:23 of salt to this.
00:25 And we're going to mildly flavor this
00:27 with half an onion that has been chopped into medium chunks.
00:31 It's important that you boil the white peas
00:37 in an open pan so that they don't become
00:39 overly cooked and mushy.
00:41 You want the peas to hold their shape.
00:43 While the white peas are cooking,
00:44 let's move on to the next step.
00:46 We're going to cook the masala.
00:48 I'm adding two tablespoons of mustard oil to a hot pan.
00:52 I'm going to fry some fresh coconut oil.
00:56 This is one and a half tablespoons of chopped fresh coconut.
00:59 This adds a nice texture to the ghugni.
01:02 Once the coconut has a little bit of color, take it out.
01:05 We're going to start by frying up some spices.
01:10 I have a bay leaf here, dried red chili,
01:14 a cinnamon stick, two cardamom pods, and two cloves.
01:18 We're going to saute this till the aroma releases.
01:21 I'm going to add one teaspoon of jeera.
01:23 I'm going to add in one onion, which is sliced.
01:26 One teaspoon of ginger, garlic, and chili paste.
01:29 I'm going to add a little bit of salt.
01:37 Once the onions have a little bit of color on them,
01:43 we're going to add in some medium cubed potatoes.
01:51 And with this, I'm also going to add half a tomato,
01:54 which is also cut up into cubes.
01:55 Let's make a spice paste.
02:04 In a small bowl, I'm going to add some turmeric,
02:08 one teaspoon of coriander powder,
02:10 three-fourth teaspoon of cumin powder,
02:13 and one teaspoon of red chili powder,
02:16 three tablespoons of water to this.
02:18 This will ensure that the spices don't overcook
02:21 and the flavors are released very nicely while we saute it.
02:25 The potatoes are halfway done.
02:28 Now to this, we're going to add our spice paste,
02:32 and we're going to cook it till the oil releases.
02:34 The oil has released from the spices.
02:40 Now I'm going to turn down the flame.
02:42 Some of them have left the skin.
02:47 Let's check if they're soft.
02:49 They're soft, so now they're ready to go into our pan.
02:53 I'm just going to drain the mutter
02:55 and add them directly to our pan.
02:58 Toss the peas in all this masala.
03:03 Now we're going to cook this further
03:05 with the liquid that is left in our pot.
03:08 Add about one to one and a half cup
03:11 of the liquid from your pot,
03:14 and we're going to cover and let this cook
03:16 till all the liquid is dried up.
03:17 This smells so good right now.
03:24 The water has completely dried up,
03:26 and the potatoes are done too.
03:28 After switching off the flame,
03:30 add around two teaspoons of sugar
03:32 to balance all the flavors out.
03:34 As the sugar melts, the ghugni is going to be nicely glazed.
03:41 And now I'm going to serve this in a dron.
03:44 (upbeat music)
03:47 I'm going to top this off with some imli chutney,
03:50 some chopped onions, fried coconut,
03:53 little bit of chopped coriander,
03:56 lots of sliced green chilies,
03:58 and we're going to finish it off with some bhaja masala.
04:01 If you want to know how to make bhaja masala,
04:03 let me know in the comment section below.
04:05 Our aromatic, spicy, and tangy ghugni is ready to serve.
04:10 It's bursting with flavors and aromas.
04:13 Definitely try this recipe out
04:15 and let me know how it turns out.
04:16 (upbeat music)