Street food recipes always excite me. The simplicity of the dishes,the infusion of so many flavours in one dish and the warmth of the particular city all adds a rustic glamour to them.
After sharing some of Delhi street food like the Bhelpuri, Matar Kulcha,Moong dal pakodi, Bread pakodi, I am venturing into another city- Kolkata.
There are so many variations in this Chaat. Giving my touch to it!
The word Ghugni refers to the yellow peas ( peeli matar ). This Chaat is served hot !!! Is'nt it exciting!
A healthy Chaat which gives you your dose of protein along with the frangrance of masalas blended into the mustard oil,onions ,chillies,lime and mushy tomatoes.
I haven't yet been to Kolkata, but was so inspired by the food pictures and reviews by my friends who reside there. Truly, an amazing disovery for me...it has become a regular at my home.
If you happen to visit Kolkata, do help yourself with this Chaat...maybe along with a packet of Jhalmuri.
Ghugni Chaat :
Preparation time : 4 hours
Cooking time : 20 minutes
Serves : 6
1 cup =250 ml
Yellow matar- 1 cup
Sweet chutney( meeta chutney)- prepare a larger batch and you can store it in a bottle for upto a month.
Murmuri- 200 gms
Mustard oil- 1 tsp
Grated ginger-1/2 tsp
Coriander powder-1/4 tsp
Turmeric powder-1/8 of a tsp.
Chopped onions and tomatoes- 1
Green chillies- split into halves(2 no.s)- adjust according to your spice preference
Garam masala-1/2 tsp
Lemon juice-1 tsp
Salt to taste
Cilantro leaves and Dressing Sev for garnish.
1. Soak the yellow peas for 4 hours . Add a cup of water and 1/2 spoon salt and boil in the pressure cooker for upto 4 whistles.
2. Prepare your sweet chutney in advance. I ground a tsp of dry mango powder,1/4 tsp of cinnamon,1/4 tsp of fennel seed powder, 1/8 tsp of nutmeg powder,1/4 tsp of caraway seed powder, 1 tsp of chilli powder, 1/2 tsp of roasted carom seeds,2 tsp of sugar( you can use jaggery too) in a mixer. In 100 ml of water add 50 gms of this powder . Add 2 tsp of thick tamarind pulp and mix well. Taste and adjust sugar/ jaggery or dry mango powder qty. Allow this water to boil. Switch off when it thickens. You can prepare this in advance.
3. Take a wide mouthed pan. Heat oil and add the bay leaves. Next add the grated ginger.
4. Add the green chillies ,onions,turmeric and sal.Saute' till the onions turn transparent. Now add the tomatoes. Cook till the tomatoes turn mushy. You may be tempted to add water. If it becomes too dry, add broth of the yellow peas.
5. Now add the cooked yellow peas. Add the coriander powder and garam masal powder. Let the Ghugni simmer for 6 to 8 minutes. Do not make it too watery or too dry. Switch off and add a tsp of lime. You can add more if you like it more tangy.
6. This is my favourite step- assembling the Chaat. Take a serving bowl and add 1 tbsp of plain Murmuri.
7. Add the prepared Ghugni. Now drizzle the Sweet chutney . Garnish with finely chopped onions,green chillies(optional), dressing sev and cilantro. Drizzle little more sweet chutney.
Serve immediately and enjoy it with your family. If your friends are coming over for tea, then this is a perfect tea time snack.
An amazing street food from Kolkata, is'nt it?
You are sure to bring more smiles!!!