Ghugni recipe - Bengali ghugni recipe

By  Moumita Paul

Ghugni recipe

Ghugni is a most popular bengali street food, this dish is made with motor(matar) korai dal or whole white peas and aloo. Soaked & boiled peas & aloo cooked in a masala based gravy is ghugni. Served as bengali snack or side dish with luchi(bengali poori), moori(muri), or pauruti(bread).

White Peas/Motor/Matar Korai Dal, Potatoes, Onion, Tomato, Garlic, Ginger, Green Chillies, Cumin Powder, Kashmiri Red Chilli Powder, Red Chilli Powder, Turmeric Powder, Garam Masala Powder, Bhaja Masala, Mustard Oil, Salt and Sugar.

Ingredients

Soak ghugni motor/Matar/white peas for 8-10 hrs. Put the soaked matar in pressure cooker with aloo(cut into small cubes) and salt until matar gets soft.

Soak Ghugni Motor

How To Make?

Dry roast cumin seeds, coriander seeds, bay leaves, and dry red chillies, cool them down and blend until forms a fine powder. Bhaja masala is ready for bengali ghugni.

Bhaja Masala 

Ghugni'r Masala

To make ghugni'r masala, blend tomato, garlic cloves, ginger, and green chillies together, make a smooth paste.

How To Cook?

Heat a pan with oil, sauté with bay leaves and cumin seeds and fry the onion(finely chopped) until golden. Add the masala paste(prepared for ghugni) into the pan.

Sauté Masala

Then add cumin powder, red chilli powder, kashmiri red chilli powder, turmeric powder,  salt and sugar to the pan. Sauté the masala well.

When the oil separates from the masala, add the boiled peas and potatoes to the pan. Cook until the peas and potatoes infused into the spices.

Cook Boiled Peas

Enjoy Bengali Ghugni

Sprinkle garam masala, bhaja masala and chopped coriander over the gravy. Mix it well. Bengali Ghugni is ready, serve as evening snacks or with luchi(bengali poori), moori or pauruti.

Thank you

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