Bangali Ghugni Chaat Recipe | White Peas Chaat
Every body know that Jhal Moori is the street food of West Bengal. It’s a Very taste street dish. Not only Jhal Moori is only the street food but it also Ghugni Chaat is one of best street food in West Bengal. It originated from Kolkata. But now a days it not only the street food of Kolkata it spread all over the India. Its taste attracts people like a magnate attract the iron. It’s very spice and tasty. It grabs the attention of every people. It’s a tradition disc. Due to lack of proper knowledge of “how to make Ghoogni Chaat recipe at home “. Here is the simple step by step instruction how to Make Bangali Ghugni Chaat at home.<>
How to Make Matar Chaat/ Spicy Bangali Ghugni Chaat at Home
Preparation time-15 min
Cooking time-15 min
Level of cooking-easy
Ingredients for Ghugni Chaat Recipe
4 cups of white matter
2 medium sizes Potato
3-4 onion (finned chopper or Pasted)
1 medium size tomato (chopped)
1 tsp garlic paste
1tsp ginger paste
1tsp turmeric powder
1 tsp Coriander powder
½ tsp red chili powder
1tsp cumin seed
1 bay leaf
1 tsp green chili (finned chopped)
Ingredient for Decoration
1 chopped onion
1tsp chopped coriander leaf
½ green chili (finned chopped)
2 tsp Tamarind pulps (imli)/ curd
Shock the white pea in water for 10 to 12 hours or whole night.
Drain the shocked peas and boil it with potato in a pressure cooker till it gets soft. Then pill the potato and cut it into small pieces Keep it aside for cooling.
Heat the pan on low flame; add 2 tbsp oil, 1tsp cumin seed, and 1 bay leaf fry for 30 seconds. Then add chopped/ pasted onion and fried till it look light brown.
Add ginger and garlic paste in it and sauté it for 1 minute then add turmeric powder, coriander powder, red chili powder and salt in it and mix well .
After it cooked add the potato pieces in it and mix well for 1 minute. Then add mater and 2-3 cup of water in it and cover the lid till all cooked properly
Power the Ghugni/Mater Chaat in a plate and garnish with green coriander leaf / chopper onion, tamarind pulps and sev and serve.