Ghuguni
10 November, 2016
The second popular street food after Dahivada-aloodum is "Ghuguni" in odisha. And it is sold in a form of chaat in most of the places ,adding crunchy pampad ,onion,curd ,sweet tamarind chutney etc. And these chaat stalls are very eye catching as they decorate the boiled peas on the large skillet with colorful vegetables like carrot ,beet ,tomato.
But on the other side many people sell only piping hot bowl of ghuguni kept in large vessel without any extra fancy thing. It is also relished as a side-dish with poori ,vada ,idli here at the morning breakfast stalls.
Sponsored
Ingredients Â
- 1 cup White peas
- 1 Potato
- 3 tbsp Onion chopped
- 1 tsp Ginger paste
- 1 tbsp Garlic paste
- 1/2 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tbsp Coarinder powder
- 1 tbsp Kashmiri red chili powder
- 2 tbsp Black peper
- 1/2 inch Cinamon
- 2 tbsp Mustard oil
- Fresh coarinder
- salt to taste
Sponsored
InstructionsÂ
- Soak white peas in water for 6 hour. Add salt ,turmeric ,potato and pressure cook for 2-3 whistle or boil them till they are soft and cooked . In a pan heat oil ,add cinamon. Add chopped onion and fry at medium flame till they are light brown.
- Add garlic ,ginger paste and fry till the masala release oil. Remove skin of the boiled potato and mash it well. Add this to pan and saute for a minute.Add all spice powder except black pepper .
- Add boiled peas with the water and cook for 4 minute at medium flame. If you want to serve is as a snack ,than make the gravy thick.
- Sprinkle black pepper powder and serve hot. Garnish with chopped coriander leaves ,sliced onion ,chopped green chili (opt) and lemon juice.
Responses
How exciting it would be to see the Ghugni Stall. I wish to see it.