I have always enjoyed travelling and exploring new places and their delicious and distinct cuisine. Last month, I went to Patna for a business meeting. There I came across this marvelous evening snack Ghugni. I was surprised that a snack with very common ingredients and very less preparation time can actually taste so good. Here I wish to share a simple recipe of this snack with all foodies who follow my blog.
- Yellow Peas (Dried) – 2 Cups
- Onion- ½ Cup
- Garlic- 1 tsp
- Ginger- 1 tsp
- Tomatoes- 1 in number
- Salt to taste
- Water- 4 Cups
- Garam Masala- 1 tbsp.
- Coriander Powder- 1 tsp
- Cumin Powder- 1 tsp
- Green Chillies- 1-2
- Coconut Slices- A Handful
- Green Coriander Leaves- for garnishing
- Tamarind Chutney
Method of Preparation
- Soak the yellow dried peas in a container overnight, which permits expansion. After the peas have expanded, you can boil the peas in a container with a little salt and the mentioned quantity of water. You can boil until the peas get soft.
- In a pan, you can simultaneously add oil. When the oil is hot, add ginger, garlic, and onion slices. Sauté until the onion turns golden brown. Then add tomatoes and green chillies. Sauté for a little while.
- Then add the boiled peas to this pan. Also, add coriander powder and cumin powder and let it boil. After this, add garam masala and coconut slices. Bengali Garam Masala would be better for this recipe. Garnish with tamarind chutney, coriander leaves, and onion pieces.
Lo! The amazing Ghugni snack is ready to serve. I really relished this exotic Eastern Indian snack. You may use dried white peas or black gram instead of dried yellow peas in this recipe. This is a very common snack in eastern states of Bihar, Bengal, Orissa, and Assam. Tamarind chutney mentioned here is optional but surely adds a unique flavour to the snack.
You can serve this snack with kurmura (puffed rice). Yet another equally tasty alternative is serving it with Onion pakoda.