Ghughni Chaat Recipe by Bina Anjaria
Cooking Instructions 45 minutes 1 First, wash and soak the white vatana overnight. Wash again and boil it in cooker along with 1 diced onion, 1 green chilli, salt and 1/4 tsp haldi. Cook to 4-5 whistles. Soak tamarind. 2 The vatanas should be well boiled but not mushy. The vatanas should remain whole but soft. For Bhaja Masala: Dry roast the mentioned ingredients, cool and crush to a powder. 3 Squeeze and extract the tamarind water. Prepare the ginger-garlic paste. 4 Heat mustard oil until smoky, switch off gas and bring down it's temperature a bit. Then add in small diced potatoes and cook until done. Transfer to a plate. For Tempering: In the same oil add jira. 5 When it crackles, add in the whole spices and hing. Now add in 2 chopped onions and saute for 3 minutes. Add in the ginger-garlic paste and saute well for 2 minutes. 6 Now add in salt and dry masalas. Saute for 30 secs. 7 Now add in chopped tomatoes and 2 tbsp tamarind water and saute for 3-4 minutes. 8 Now add in Kashmiri chilli powder and 1/2 tsp sugar,to balance the taste. Now add in the boiled white vatana. 9 Mix. Add in the fried potatoes and hot water as required and bring to a boil. Keep ghughni chaat's gravy of medium consistency. 10 Taste a bit and adjust for salt or any other ingredient. For Assembling: Serve the Ghughni hot. Top with onions, bhaja masala, tamarind water. 11 Sprinkle green chillies, sev and coriander in small quantities. 12 Serve hot with luchhi puri Or pav Or as it is. Enjoy Bengal street food at 🏠home. 1 First, wash and soak the white vatana overnight. Wash again and boil it in cooker along with 1 diced onion, 1 green chilli, salt and 1/4 tsp haldi. Cook to 4-5 whistles. Soak tamarind. 1 First, wash and soak the white vatana overnight. Wash again and boil it in cooker along with 1 diced onion, 1 green chilli, salt and 1/4 tsp haldi. Cook to 4-5 whistles. Soak tamarind. 2 The vatanas should be well boiled but not mushy. The vatanas should remain whole but soft. For Bhaja Masala: Dry roast the mentioned ingredients, cool and crush to a powder. 2 The vatanas should be well boiled but not mushy. The vatanas should remain whole but soft. For Bhaja Masala: Dry roast the mentioned ingredients, cool and crush to a powder. 3 Squeeze and extract the tamarind water. Prepare the ginger-garlic paste. 3 Squeeze and extract the tamarind water. Prepare the ginger-garlic paste. 4 Heat mustard oil until smoky, switch off gas and bring down it's temperature a bit. Then add in small diced potatoes and cook until done. Transfer to a plate. For Tempering: In the same oil add jira. 4 Heat mustard oil until smoky, switch off gas and bring down it's temperature a bit. Then add in small diced potatoes and cook until done. Transfer to a plate. For Tempering: In the same oil add jira. 5 When it crackles, add in the whole spices and hing. Now add in 2 chopped onions and saute for 3 minutes. Add in the ginger-garlic paste and saute well for 2 minutes. 5 When it crackles, add in the whole spices and hing. Now add in 2 chopped onions and saute for 3 minutes. Add in the ginger-garlic paste and saute well for 2 minutes. 6 Now add in salt and dry masalas. Saute for 30 secs. 6 Now add in salt and dry masalas. Saute for 30 secs. 7 Now add in chopped tomatoes and 2 tbsp tamarind water and saute for 3-4 minutes. 7 Now add in chopped tomatoes and 2 tbsp tamarind water and saute for 3-4 minutes. 8 Now add in Kashmiri chilli powder and 1/2 tsp sugar,to balance the taste. Now add in the boiled white vatana. 8 Now add in Kashmiri chilli powder and 1/2 tsp sugar,to balance the taste. Now add in the boiled white vatana. 9 Mix. Add in the fried potatoes and hot water as required and bring to a boil. Keep ghughni chaat's gravy of medium consistency. 9 Mix. Add in the fried potatoes and hot water as required and bring to a boil. Keep ghughni chaat's gravy of medium consistency. 10 Taste a bit and adjust for salt or any other ingredient. For Assembling: Serve the Ghughni hot. Top with onions, bhaja masala, tamarind water. 10 Taste a bit and adjust for salt or any other ingredient. For Assembling: Serve the Ghughni hot. Top with onions, bhaja masala, tamarind water. 11 Sprinkle green chillies, sev and coriander in small quantities. 11 Sprinkle green chillies, sev and coriander in small quantities. 12 Serve hot with luchhi puri Or pav Or as it is. Enjoy Bengal street food at 🏠home. 12 Serve hot with luchhi puri Or pav Or as it is. Enjoy Bengal street food at 🏠home. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Omellete for Brunch Au Gratin Potato Soup 🍟Oven-Baked French Fries 🍟 Carrot and Apple Cake Mexican Style Loaded Hotdog Easy Omellete for Brunch Au Gratin Potato Soup 🍟Oven-Baked French Fries 🍟 Carrot and Apple Cake Mexican Style Loaded Hotdog Soya Chura Matar Bhurji INDEPENDENCE DAY SPECIAL TRICOLOR VEGETABLES 🇮🇳TIRANGA Easy Omellete for Brunch Turkish Three Milk cake Fenugreek seeds and onion Pickle(full of nutrients) Sago Pearls Pudding-Sabudana Kheer/Kanji~Payasam (Healthy Fasting Dessert) Carrot and Apple Cake Stuffed Jowar Kulcha Black Cherry Shrikhand Kaju Katli Without Kaju - Innovative Recipe - with a twist Soya Chura Matar Bhurji INDEPENDENCE DAY SPECIAL TRICOLOR VEGETABLES 🇮🇳TIRANGA Easy Omellete for Brunch Turkish Three Milk cake Fenugreek seeds and onion Pickle(full of nutrients) Sago Pearls Pudding-Sabudana Kheer/Kanji~Payasam (Healthy Fasting Dessert) Carrot and Apple Cake Stuffed Jowar Kulcha Black Cherry Shrikhand Kaju Katli Without Kaju - Innovative Recipe - with a twist