Ghugni Recipe Bengali Style | ঘুগনি রেসিপি বাঙালি স্টাইল | Kolkata Street Food
Welcome to my channel Sudipta’s Recipe Book and today’s recipe is Ghugni Recipe Bengali Style, ঘুগনি রেসিপি বাঙালি স্টাইল, Kolkata Street Food.
Ghugni is one of the most beloved of Bengali snacks a delicious Kolkata street food. It is a dish of curried whole-yellow peas or motor (matar) dal.
A very similar dish is also known as Chotpoti in Bangladesh and in India Guhgni chaat. A good ghugni is one in which the motor dal is well-cooked, but remains whole. The key is to not over boil the dal. The consistency also needs be just right Slurpee but never watery.
With just about 180 kcal per serving, you’d be hard-pressed to find an evening snack more filling, healthy and delicious than this.
In this video, I will show you Kolkata style ghugni recipe (কলকাতা স্টাইলে ঘুগনি রেসিপি).This tasty and easy ghugni recipe is simple to follow.
When ready please serve it piping hot while garnish it with tamarind pulp, chopped onion, chopped cucumber, black salt (beat noon), bhaja masala, chopped tomato, lemon juice, chopped green chili, chopped coriander leaves, jhuri bhaja (sev) and coconut slice.
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The Recipe:
• Estimated time: 20 minutes
• No of servings: 5 persons
Ingredients:
• Yellow peas (motor) – 250gm,
• Tomato – 1 pcs, medium size, chopped
• Onion – 1 pcs, medium size, chopped
• Potato – 1 pcs, medium size, cut in cubes
• Coconut – 25 gm., chopped
• Coriander powder – 1 tsp.
• Kashmiri chili powder – 1/2 tsp.
• Cumin powder – 1 tsp.
• Ginger paste – 1 tsp.
• Green chili – 3 pcs, finely chopped
• Cumin seed – a pinch
• Bay leaf – 2 pcs
• Red chili – 2 pcs
• Turmeric powder – 1 tsp.
• Mustard oil – 2 tbsp.
• Salt – to taste
Method:
1. Soak yellow peas in water for 6 hours and then boil the yellow peas (motor). Extract the water & keep it for later use.
2. Heat a pan. Add 2 tbsp mustard oil. Add chopped coconut and fry till little brown.
3. Now add red chili, bay leaf, cumin seed, and chopped onion. Cook to fry for 1 minute.
4. Add potato pieces, a little salt, a little turmeric powder and cook for 2 minutes in high flame.
5. Now add chopped tomato and cook for 1 minute in high flame.
6. Add ginger paste, chopped green chili and cook for another one minute.
7. Add coriander powder, cumin powder, Kashmiri chili powder, and water a little. Make a smooth paste and add it to the pan. Cook for 2-3 minutes in medium flame.
8. Then add boiled yellow peas (motor), mix well & cook for 2 minutes.
9. Add the extracted water from boiled yellow peas (motor), salt to taste, a little turmeric powder, fried coconut and cook for 3 minutes in medium flame.
10. Stop the oven. Ghugni is ready now. Garnish it with tamarind pulp, chopped onion, chopped cucumber, black salt (beat noon), bhaja masala, chopped tomato, lemon juice, chopped green chili, chopped coriander leaves, jhuri bhaja (sev) and coconut slice.
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