How to make Ghugni Recipe

For Boiling Peas:

• Wash and soak the dried White / Yellow Peas overnight in enough water.
• The next day, change the water a couple of times, take it in a pressure cooker with salt and cook for 3 to 4 whistles.
• Let the pressure fall.
• Meanwhile peel and cube the potato, once the pressure falls down, add to the cooker and cook for 1 whistle.

For Peas Gravy:

• Heat a kadai or a pan with oil, add Bay leaf, Cumin Seeds and saute for a few seconds.
• Next, add finely chopped onions and saute.
• Add Ginger & Garlic paste and mix well.
• Now add Turmeric Powder, Red Chili Powder, Cumin Powder, and Coriander Powder along with chopped Tomatoes.
• Mix well and add water to cook the tomatoes.
• Add Salt and Sugar and let it simmer for 10 minutes.
• Finally, add Garam Masala Powder and finely chopped coriander leaves.
• Scoop the peas and saute separately to dry them.

For Assembling the Chaat:

• Take the dried peas to the serving bowl.
• Add the watery gravy on top.
• Follow it with chopped Onions, and cucumbers.
• Squeeze in Lemon juice, drizzle some Black Salt, Sweet Tamarind Chutney, and Green Chutney.
• Garnish with finely chopped coriander leaves.
• Top it with Sev and crushed Papdi just before serving.