Here comes another beautiful day continuing our ABC cooking theme . I was so lost for this alphabet , thinking and thinking and finally knocked up on Ghugni. As I have decided to make 8 dishes under street food surely my main aim is to cover utmost famous street foods of India.
This is one famous street food of Eastern India mainly West Bengal , traditionally served with Poori or as an evening snack with tea. If you ever been to Kolkata you may hear the roaring sounds of Ghugni wala the street vendor selling this delicious snack .There is a similar version popular here in Delhi , North India called matar or Chole served with kulcha. For making ghugni the dried white or green chickpea are soaked in enough water overnight and boiled next day to use further.
Being a little different recipe from normal ones , lite and vegan , that can make your day it’s indeed
a very flexible preparation and can be taken either as side dish in dinner or lunch or as an evening snack . It is a recipe of its own kind and handy to prepare. For the alphabet “G ” this is my recipe under Street Food category . So let’s start the recipe . Yum
1 cup Dry green /white peas
1 onion, chopped
1 teaspoon Ginger , grated
3-4 garlic cloves, chopped
2 tomatoes ,chopped
3 green chillies, chopped
1 cinnamon stick
2 cardamom pods
1 bay leaf
1 teaspoon cumin seeds
1 tablespoon tamarind pulp
1 teaspoon red chili powder
Salt to taste
2 teaspoon garam masala powder
1 tablespoon coriander leaves , chopped
4 tablespoon vegetable oil
4 cups water or as required
Soak dry peas in enough water for 6 hours or overnight. Cook in pressure cooker for 4-5 whistles in 4 cups water and a pinch of salt.
Heat oil in a pan or wok , add cumin seeds , cinnamon, cardamom, bay leaf and sauté. Add garlic, ginger, green chillies and fry for a minute .
Add onions , saute till brown in color . Add chopped tomatoes and tamarind paste and cook till tomatoes are tender then add red chili powder , salt and garam masala powder .
Add cooked dry peas along with any water left with it and cook for 5-7 minutes till you get a perfect consistency.
Garnish with coriander leaves. Enjoy as snack by topping up with chopped onion and tomatoes or Serve hot with rice or chapati .
Serve-2. Cooking time -45 minutes
Note:You may use black Gram or fresh green peas too.
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