Ghugni Recipe | How To make Ghugni Recipe Bengali Style | Matar Chaat | Chef Bhumika

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Learn how to make at home with our Chef Bhumika

Ingredients:
2 cups Water
1 cup White Peas (soaked)
1½ tsp Salt
½ Onion (chopped)
2 tbsp Mustard Oil
1½ tbsp Fresh Coconut (chopped)
1 Bay Leaf
1 Dried Red Chili
½ inch Cinnamon Stick
2 Green Cardamom
2 Cloves
1 tsp Cumin Seeds
1 Onion (sliced)
1 tsp Ginger-Garlic-Green Chili
Paste Salt (as per taste)
⅓ cup Potatoes (cubes)
½ Tomato (cubed)
¼ tsp Turmeric Powder
1 tsp Coriander Powder
¾ tsp Cumin Powder
1 tsp Red Chilli Powder
3 tbsp Water
2 tsp Sugar
Tamarind Chutney
Chopped Onion
Fried Coconut
Chopped Coriander
Sliced Green Chili
Bhaja Masala

Transcript

00:00 A flavorful curry that also counts as a chaat

00:02 is super famous on the streets of Kolkata.

00:05 Today we are making ghugni.

00:06 Let's see how to make it.

00:08 Ghugni is made with white matar.

00:10 I've soaked it overnight

00:12 and it looks something like this right now.

00:15 We're going to boil this in two cups of water.

00:18 I'm going to add about one and a half teaspoon

00:23 of salt to this.

00:25 And we're going to mildly flavor this

00:27 with half an onion that has been chopped into medium chunks.

00:31 It's important that you boil the white peas

00:37 in an open pan so that they don't become

00:39 overly cooked and mushy.

00:41 You want the peas to hold their shape.

00:43 While the white peas are cooking,

00:44 let's move on to the next step.

00:46 We're going to cook the masala.

00:48 I'm adding two tablespoons of mustard oil to a hot pan.

00:52 I'm going to fry some fresh coconut oil.

00:56 This is one and a half tablespoons of chopped fresh coconut.

00:59 This adds a nice texture to the ghugni.

01:02 Once the coconut has a little bit of color, take it out.

01:05 We're going to start by frying up some spices.

01:10 I have a bay leaf here, dried red chili,

01:14 a cinnamon stick, two cardamom pods, and two cloves.

01:18 We're going to saute this till the aroma releases.

01:21 I'm going to add one teaspoon of jeera.

01:23 I'm going to add in one onion, which is sliced.

01:26 One teaspoon of ginger, garlic, and chili paste.

01:29 I'm going to add a little bit of salt.

01:37 Once the onions have a little bit of color on them,

01:43 we're going to add in some medium cubed potatoes.

01:51 And with this, I'm also going to add half a tomato,

01:54 which is also cut up into cubes.

01:55 Let's make a spice paste.

02:04 In a small bowl, I'm going to add some turmeric,

02:08 one teaspoon of coriander powder,

02:10 three-fourth teaspoon of cumin powder,

02:13 and one teaspoon of red chili powder,

02:16 three tablespoons of water to this.

02:18 This will ensure that the spices don't overcook

02:21 and the flavors are released very nicely while we saute it.

02:25 The potatoes are halfway done.

02:28 Now to this, we're going to add our spice paste,

02:32 and we're going to cook it till the oil releases.

02:34 The oil has released from the spices.

02:40 Now I'm going to turn down the flame.

02:42 Some of them have left the skin.

02:47 Let's check if they're soft.

02:49 They're soft, so now they're ready to go into our pan.

02:53 I'm just going to drain the mutter

02:55 and add them directly to our pan.

02:58 Toss the peas in all this masala.

03:03 Now we're going to cook this further

03:05 with the liquid that is left in our pot.

03:08 Add about one to one and a half cup

03:11 of the liquid from your pot,

03:14 and we're going to cover and let this cook

03:16 till all the liquid is dried up.

03:17 This smells so good right now.

03:24 The water has completely dried up,

03:26 and the potatoes are done too.

03:28 After switching off the flame,

03:30 add around two teaspoons of sugar

03:32 to balance all the flavors out.

03:34 As the sugar melts, the ghugni is going to be nicely glazed.

03:41 And now I'm going to serve this in a dron.

03:44 (upbeat music)

03:47 I'm going to top this off with some imli chutney,

03:50 some chopped onions, fried coconut,

03:53 little bit of chopped coriander,

03:56 lots of sliced green chilies,

03:58 and we're going to finish it off with some bhaja masala.

04:01 If you want to know how to make bhaja masala,

04:03 let me know in the comment section below.

04:05 Our aromatic, spicy, and tangy ghugni is ready to serve.

04:10 It's bursting with flavors and aromas.

04:13 Definitely try this recipe out

04:15 and let me know how it turns out.

04:16 (upbeat music)

Ghugni Recipe | How To make Ghugni Recipe Bengali Style | Matar Chaat | Chef Bhumika

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