Ghugni - Bengali Street food with Yellow peas

Entering the final week of Blogging Marathon #65 and this week is going to be  bookmarked recipes.
I had bookmarked lot of recipes from the April mega marathon where my blogging buddies shared so many interesting recipes.
Today's recipe is from Pavani's blog and it's simple yet delicious street food of West Bengal.
Ghugni is also popular in Bihar and Jharkand regions which I have shared in one of my mega marathon here.
But this version of ghugni is with the yellow peas and is like a chaat topped with chopped onion,tomato and boiled egg.Off to the recipe.......

                                                             

                                                            

                                                                                                                            Ghugni

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   Basic Information

   Preparation time ~ 10 minutes
   Soaking time ~ 6-8 hours
   Cooking time ~ 30-35 minutes

   Serves ~ 4(generously)

  

Ingredients

  

Ingredient	Quantity
Yellow peas/Pattani	3/4 cup
Onion( finely chopped)	1 (medium size)
Ginger&garlic(grated)	2 tsp
Tomato (finely chopped)	1 (medium size)
Turmeric powder/manjal podi	1/4 tsp
Red chilly powder/milagai podi	1/2 tsp
Aamchur powder or tamarind paste	1 tsp
Cumin seeds/jeeragam	1/4 tsp
Salt	1.5 tsp
Coriander leaves(finely chopped)	1 tbs
Oil	2-3 tbs
Potato	1(medium size)

 To roast and grind(bhaja masala)

Ingredient	Quantity
Red chilly/varamilagai	2 (broken)
Coriander seeds/dhaniya	1tbs
Cumin seeds/jeeragam	2 tsp

  
For the toppings

Ingredient	Quantity
Boiled egg(optional)	1 -2
Onion( finely chopped)	as needed
Green chilly(finely chopped)	2
Tomato (finely chopped)	as needed
Coriander leaves(finley chopped)	as needed

   Method 

• Soak the peas overnight or minimum of 6-8 hours.

• Meanwhile heat a pan and dry roast the ingredients .Once all the ingredients turned golden, put off the flame.After cooling grind it to a fine powder.

• Boil the peas in  a pan with water.Add 1/2 tsp of grated ginger and garlic,red chilly powder,turmeric powder and 1/2 tsp of bhaja masala.Cook it until the peas is tender.Meanwhile boil the potato and cubed it.Heat a tsp of oil in a pan and fry it till golden.

• Heat the oil in a pan and crackle the cumin seeds.Add in the onion,saute until transparent.Add the grated ginger and garlic,fry it for couple of minutes.Now add the tomato  and cook it for 2-3 minutes until mushy.

• Now add the bhaja masala to it.Add in the cooked peas along with the water left while cooking the peas and aamchur powder.Let it cook for 5 minutes. and simmer it for another 2-3 minutes.Add in the fried potato cubes and mix it well.

• Add in the chopped coriander leaves and mix it well.put off the flame.Top it with finely chopped onion,tomato and sliced egg and serve it.

• Potato can be cooked along with peas but I cooked it separately and fried it and added.
• Peas can be cooked in pressure cooker for one whistle only otherwise it would turn mushy.
• After cooling ghugni would become thick.

Enjoy...........

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65