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Ghugni

This popular snack from the eastern part of India, is made using dried white peas cooked along with some masalas for ultimate flavours. Serve it hot garnished with coconut slices, chopped coriander and lemon slices.

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Ghugni

Main Ingredients Dried white peas, Mustard oil
Cuisine Bihari
Course Main Course Vegetarian
Prep Time 7-8 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients 

  • 1 cup dried white peas, soaked overnight, drained and boiled with turmeric
  • 1 1/2 tablespoons mustard oil
  • 1/4 teaspoon asafoetida
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 tablespoon finely chopped ginger 
  • 1/4 cup white peas stock
  • 1 medium tomato, finely chopped
  • Salt to taste
  • 1 tablespoon coriander powder
  • 1 teaspoon dried mango powder (amchur)
  • 2 tablespoons finely chopped fresh coriander leaves 

Method

  1. Heat mustard oil in a non-stick pan, add asafoetida, cumin seeds and onion and sauté till lightly browned.
  2. Add ginger, boiled peas and peas stock and mix well. Add tomato and mix well.
  3. Add little salt and mix again. Add coriander powder and dried mango powder and mix well. Add coriander leaves and mix well. Cook for 2-3 minutes.
  4. Transfer into a serving bowl and serve hot.
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