How to make Ghugni - SK Khazana -
Welcome to the eastern part of India! Here’s one of the most popular snacks from this side of the country, made with dried white peas. Do give it a try and let us know how you like it.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried white peas (सूखे सफेद मटर / वटाना), Turmeric powder (हल्दी का पावडर)
Cuisine : Bengali, Indian
Course : Snacks and Starters
For more recipes related to Ghugni - SK Khazana checkout Ragda Pattice, Jain Ragda Pattice, Masala Puri-SK Khazana, Ussal-SK Khazana . You can also find more Snacks and Starters recipes like Poppadam Pizza - SK Khazana Poha and Onion Patti Samosa Turkish Chicken Kababs Fritata
Ghugni - SK Khazana Recipe Card
You can’t eat breakfast at night or dinner in the afternoon – but snacks? that you can eat anytime of the day! Along with tea, after school or at a birthday party – snacks are every foodie’s ultimate favourite. Healthy snacking is the best way to satisfy your munchies without the worry of to many added calories.
Prep Time : 7-8 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Ghugni - SK Khazana Recipe
Dried white peas soaked overnight 1 cup
Turmeric powder 1/2 teaspoon
Salt to taste
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion chopped 1 medium
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Potatoes boiled, peeled and cubed 2 medium
Bhaja masala 2 1/2 teaspoons
Green chillies 2
Sugar A pinch of
Tomatoe chopped 1 medium
For garnish
Fresh coconut cut into thin slices
Fresh coriander leaves chopped
Lemon slices
Method
Step 1
Drain and put the white peas into a pressure cooker, add 2-2½ cups of water, turmeric powder and salt. Cover and cook under pressure till 3-4 whistles are given out.
Step 2
Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add onion and saute till translucent.
Step 3
Add ginger-garlic paste and saute for 1-2 minutes. Add red chilli powder and saute for 1-2 minutes.
Step 4
Add potatoes and mix well. Add the cooked peas and mix well.
Step 5
Add ½ tsp bhaja masala, salt and sugar. (To make bhaja masala, dry roast cumin seeds, coriander seeds, bay leaves, dried red chillies and cinnamon, cool and ground to a fine powder.) Break green chillies and add. Cook on high heat till most of the water dries up.
Step 6
Add tomato, mix well and cook for 2-3 minutes.
Step 7
Switch off the heat, add remaining bhaja masala, and mix well.
Step 8
Serve hot garnished with coconut slices, coriander leaves and lemon slices.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
