You will find this sold everywhere in West Bengal.You can find them by the road side,,you can find them sold in trains,or you can even find them where we had the tastiest fare in our lives,I am sure you will all agree,that is in front of school gates.
But I have a different memory attached with ghoogni,This is actually the preparation I would wait for when I went to visit all my neighborhood aunts for the customary visit after Dussehra.This would be the only saving grace after we as children were forced to eat all the plateful of sweets served after Dussehra in Bengali households.
Do like my Facebook page here for more authentic recipes
Related posts-Dum Aloo
-Potatoes cooked in curd
Serves -8 people
Ingredients
White peas-250 grams(soaked overnight )
onion-2 large(ground to paste)
garlic-one whole (ground to paste)
ginger-one inch piece(ground to paste)
cumin powder-2 teaspoon
coriander powder-4 teaspoon
chili powder-2 teaspoon
oil(preferably mustard)
salt -as per taste
turmeric powder-1 teaspoon
Bengali garam masala-1 teaspoon Click here for recipe
Cumin seeds -1 teaspoon
bay leaves-2
Ingredients for garnish
1-Finely chopped onions
2-Green chutney Click for recipe here
3-Tamarind chutney Click for recipe here
4-Chopped coriander
5-Sev
6-Lemon juice
Procedure
1- Cook the peas in pressure cooker till two whistles (reserve the water after straining it).
2- Add the cumin seeds and the bay leaves to the heated oil in a pan.
3-Add in the onion paste
4-Add the ginger and garlic paste
5-Add the salt and turmeric powder.
6-Saute for some time till oil oozes out
7- Add the cumin ,coriander and chili powder mixed in a little water
8- Wait till the oil oozes out
9-Add the boiled peas
10 -Mix well and fry for 2 minutes in high heat
11-Add the water reserved after boiling the peas
12-Simmer in low heat for about 5 minutes.
13-Add in the garam masala powder
14-Switch off the flame
15-Garnish well and serve hot
Important note-
One has to be very careful in cooking the peas.They should not be completely mushy neither too hard.Though I have mentioned two whistles,the number of whistles and the quantity of water for cooking can vary as the hardness of water varies from place to place.
When switching off the flame one should take care that the water in the gravy is on the higher side as it tends to soak up the gravy after cooking.
Ideally it should be served as an evening snacks ,but also goes very well with bread ,paratha or chapati
But I have a different memory attached with ghoogni,This is actually the preparation I would wait for when I went to visit all my neighborhood aunts for the customary visit after Dussehra.This would be the only saving grace after we as children were forced to eat all the plateful of sweets served after Dussehra in Bengali households.
Do like my Facebook page here for more authentic recipes
Related posts-Dum Aloo
-Potatoes cooked in curd
Serves -8 people
Ingredients
White peas-250 grams(soaked overnight )
onion-2 large(ground to paste)
garlic-one whole (ground to paste)
ginger-one inch piece(ground to paste)
cumin powder-2 teaspoon
coriander powder-4 teaspoon
chili powder-2 teaspoon
oil(preferably mustard)
salt -as per taste
turmeric powder-1 teaspoon
Bengali garam masala-1 teaspoon Click here for recipe
Cumin seeds -1 teaspoon
bay leaves-2
Ingredients for garnish
1-Finely chopped onions
2-Green chutney Click for recipe here
3-Tamarind chutney Click for recipe here
4-Chopped coriander
5-Sev
6-Lemon juice
Procedure
1- Cook the peas in pressure cooker till two whistles (reserve the water after straining it).
2- Add the cumin seeds and the bay leaves to the heated oil in a pan.
3-Add in the onion paste
4-Add the ginger and garlic paste
5-Add the salt and turmeric powder.
6-Saute for some time till oil oozes out
7- Add the cumin ,coriander and chili powder mixed in a little water
8- Wait till the oil oozes out
9-Add the boiled peas
10 -Mix well and fry for 2 minutes in high heat
11-Add the water reserved after boiling the peas
12-Simmer in low heat for about 5 minutes.
13-Add in the garam masala powder
14-Switch off the flame
15-Garnish well and serve hot
One has to be very careful in cooking the peas.They should not be completely mushy neither too hard.Though I have mentioned two whistles,the number of whistles and the quantity of water for cooking can vary as the hardness of water varies from place to place.
When switching off the flame one should take care that the water in the gravy is on the higher side as it tends to soak up the gravy after cooking.
Ideally it should be served as an evening snacks ,but also goes very well with bread ,paratha or chapati
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