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Ghugni is a street food of eastern states on India, namely Bihar, Bengal and Orissa. In this recipe, I have made it with fresh peas, but it can be made with Kala Chana ( Bengal Gram/ black chickpeas) or Kabuli chana (white chickpeas) or white/yellow dry peas. It is usually served with murmurae or Indian puffed rice, but can be served with freshly made Poories (Luchies). Serves 6
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Ingredients
| • | 2 cups freshly shelled peas |
| • | 1 medium sized onion, peeled and finely chopped |
| • | 2 cloves of garlic, crushed or finely chopped |
| • | 1 tsp. grated or finely chopped ginger |
| • | 1 tbsp. oil |
| • | 1 tsp. salt, adjust to taste |
| • | 1 tsp. coriander powder |
| • | 1/2 tsp turmeric powder |
| • | 1/4-1/2 tsp. chilli powder (adjust to taste or omit) |
| • | 1/2 tsp. cumin powder |
| • | 1/4 tsp. Garam Masala |
| • | Couple of green chillies, chopped finely (adjust to taste) |
| • | A good handful of chopped coriander leaves |
| • | A bowl of murmurae |
Instructions
| 1. | Heat oil in a pan. |
| 2. | Add onion, ginger and garlic and fry until onions turns brown (not too dark). |
| 3. | Add peas, salt, coriander powder, turmeric, cumin, chilli powder and chopped green chillies. |
| 4. | Stir fry for a minute, turn heat down to low, and cook covered until peas are tender. |
| 5. | Raise heat up, add garam masala and stir fry until the vegetable looks shiny and any remaining liquid evaporates. Turn heat off. |
| 6. | Add and stir in coriander leaves. |
| 7. | To serve, spoon out peas on a plate, add a handful of ‘murmurae’ puffed rice, stir them in, sprinkle chaat masala and squeeze a little fresh lemon on top. Serve immediately. If you leave it lying around after mixing with the puffed rice, the rice will go soggy. |
| 8. | You can also serve Green Mango Chutney or/and Imli Chutney with it. |
| 9. | Ghugni can also be made from Dry Peas or Chickpeas. Just make sure that there is no watery gravy. |
| 10. | Also see Chaat selection. |
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