This popular snack from the eastern part of India, is made using dried white peas cooked along with some masalas for ultimate flavours. Serve it hot garnished with coconut slices, chopped coriander and lemon slices.
GHUGNI
Ingredients
1 cup dried white peas (vatana), soaked overnight and boiled with turmeric powder and salt
1 tbsp mustard oil
¼ tsp asafoetida
1 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp finely chopped ginger
¼ cup stock in which the white peas were cooked
1 medium tomato, finely chopped
Salt to taste
1 tbsp coriander powder
1 tsp dried mango powder (amchur)
2 tbsps chopped fresh coriander leaves
Method
1. Heat mustard oil in a non-stick pan, add asafoetida, cumin seeds and onion and sauté till lightly browned.
2. Add ginger, boiled white peas and peas stock and mix well. Add tomato and mix well.
3. Add salt and mix again. Add coriander powder and dried mango powder and mix well. Add coriander leaves and mix well. Cook for 2-3 minutes.
4. Transfer into a serving bowl and serve hot.
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