Ghugni Chaat In Vermecelli Katori Recipe by Deepanjali Das
Ghugni Chaat in Vermecelli Katori Cooking Instructions 20 minutes 1 To make the ghugni- Soak the dried yellow peas in sufficient warm water overnight.In the morning wash them thoroughly & drain them. 2 In a pressure cooker add sufficient water to boil the soaked yellow peas along with salt, turmeric powder. 3 Cook for 2 whistles or till just cooked but not mushy.Switch off the flame. 4 Heat oil in a pan, add cumin seeds, let it crackle.Add the chopped onions, green chillies. 5 Add the grated onions, ginger paste & fry for a while.Then add the dry spices like turmeric powder, red chilli powder, coriander,cumin powder, garam masala powder,salt as required. 6 Fry the masala on medium flame till the raw smell goes away & oil leaves the sides. 7 Add the pureed tomatoes, boiled potatoes & fry for a second.Add the boiled yellow peas along with water.Give a good mix. 8 At last add the chopped coriander leaves, bhaja masala.Switch off the flame.Squeeze some little lime.Ghugni is ready. 9 Making Vermicelli Katori- In a pan take butter or ghee & then add vermicelli / sevai, fry this upto golden brown. 10 Then add condensed milk & fry for a few seconds.Press it in silicon mould & give the shape of katori. 11 Serve the cooked ghugni in vermicelli katori. 12 Top it with some chopped onions, green chillies, coriander leaves, sev, homemade nimki, drizzled with homemade imli chutney. 13 Sprinkle on top with some more bhaja masala. 14 Serve piping hot with a wedge of lemon.Enjoy the lip- smacking ghugni chaat in crunchy katori. 1 To make the ghugni- Soak the dried yellow peas in sufficient warm water overnight.In the morning wash them thoroughly & drain them. 1 To make the ghugni- Soak the dried yellow peas in sufficient warm water overnight.In the morning wash them thoroughly & drain them. 2 In a pressure cooker add sufficient water to boil the soaked yellow peas along with salt, turmeric powder. 2 In a pressure cooker add sufficient water to boil the soaked yellow peas along with salt, turmeric powder. 3 Cook for 2 whistles or till just cooked but not mushy.Switch off the flame. 3 Cook for 2 whistles or till just cooked but not mushy.Switch off the flame. 4 Heat oil in a pan, add cumin seeds, let it crackle.Add the chopped onions, green chillies. 4 Heat oil in a pan, add cumin seeds, let it crackle.Add the chopped onions, green chillies. 5 Add the grated onions, ginger paste & fry for a while.Then add the dry spices like turmeric powder, red chilli powder, coriander,cumin powder, garam masala powder,salt as required. 5 Add the grated onions, ginger paste & fry for a while.Then add the dry spices like turmeric powder, red chilli powder, coriander,cumin powder, garam masala powder,salt as required. 6 Fry the masala on medium flame till the raw smell goes away & oil leaves the sides. 6 Fry the masala on medium flame till the raw smell goes away & oil leaves the sides. 7 Add the pureed tomatoes, boiled potatoes & fry for a second.Add the boiled yellow peas along with water.Give a good mix. 7 Add the pureed tomatoes, boiled potatoes & fry for a second.Add the boiled yellow peas along with water.Give a good mix. 8 At last add the chopped coriander leaves, bhaja masala.Switch off the flame.Squeeze some little lime.Ghugni is ready. 8 At last add the chopped coriander leaves, bhaja masala.Switch off the flame.Squeeze some little lime.Ghugni is ready. 9 Making Vermicelli Katori- In a pan take butter or ghee & then add vermicelli / sevai, fry this upto golden brown. 9 Making Vermicelli Katori- In a pan take butter or ghee & then add vermicelli / sevai, fry this upto golden brown. 10 Then add condensed milk & fry for a few seconds.Press it in silicon mould & give the shape of katori. 10 Then add condensed milk & fry for a few seconds.Press it in silicon mould & give the shape of katori. 11 Serve the cooked ghugni in vermicelli katori. 11 Serve the cooked ghugni in vermicelli katori. 12 Top it with some chopped onions, green chillies, coriander leaves, sev, homemade nimki, drizzled with homemade imli chutney. 12 Top it with some chopped onions, green chillies, coriander leaves, sev, homemade nimki, drizzled with homemade imli chutney. 13 Sprinkle on top with some more bhaja masala. 13 Sprinkle on top with some more bhaja masala. 14 Serve piping hot with a wedge of lemon.Enjoy the lip- smacking ghugni chaat in crunchy katori. 14 Serve piping hot with a wedge of lemon.Enjoy the lip- smacking ghugni chaat in crunchy katori. 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