Guguni Recipe. Ghugni , also known as yellow peas curry , ghugni chat recipe. A very similar dish is also known as cho.
I always pressure cook my yellow peas. So soaking overnight is the best or else you can soak for at least 6 to 7 hrs minimum. This dish is also eaten for breakfast and can be prepared with yellow peas (chickpeas/chole) as well as kala chana.
Table of Contents
Finally, We Will Assemble It All Together.
Ghugni is a typical 4 o'clock bengali snack that is relished with pakoda or puffed rice. The most common benefit of jeera known to many is to soothe the stomach, intestine and the entire digestive tract. Add ginger garlic paste, green chilli paste and saute till the raw smell goes off.
This Snack Is A Tasty As Well As A Healthy Option For All Those Who Want To Stay Away From Those Scary Calories.
Then, heat 2 to 3 tsp oil in a pressure cooker. Fry the cumin seeds for 30 seconds. How to make ghugni recipe.
When Onions Get Golden Brown, Add Tomatoes,.
Cover and cook over medium flame for 5 minutes. I always pressure cook my yellow peas. Rinse 1 cup black chickpeas, (200 grams) with water a couple of times.
Adjust The Salt As Required.
Add onions, ginger and garlic. There is a reason why i have done this. Take a pan, heat the oil in it.
Add Cooked Peas And Potatoes.
Grind together the onions and tomatoes to a paste. Drain the water and keep the chickpeas aside. Then soak the black chickpeas overnight or for 7 to 8 hours in enough water.