Ghugni - a chat/snack from the street of Eastern India, originally uploaded by lorises.
Here is the recipe for this yummilacious snack that we always wanted to get from the street vendors! I still remember our local vendor Jaydev-da who had a cart full of delicious snack like ghugni, aloo dam, dhoka and all sorts of chops (fritters) and come to our school every dat at tiffin time ( I guess it is equivalent of lunch time) here in the USA. We did not have free school lunch option, neither we had a cafeteria. So the option was either you bring your own tiffin from home or you can buy from the vendors they would allow during the tiffin time in the school complex!
Matar (yellow peas): 1/2 lbs soaked in water for 4-5 hours
onions: 1 medium size onion chopped some and some chooped with soaked with lemon juice
potatoes: 1 medium size potato
oil: 2 tsp
garlic: 1 clove chopped
ginger: 1 tsp chopped
cumin seeds: 1/2 tsp
bay leaf: 1
cumin and corainder powder: 1 tbsp
salt: as you want
turmeic powder: 1/2 tsp
chat masala: 1 tbsp to sprinkle on the ghugni (optional)
amchur powder: 1 tbsp (optional)
chili powder: as you taste
coriander leaves/cilantro: 2 sprigs
green chilies (thai or serrano or jalapeno): chopped some
Soak the dried yellow peas for 4-5 hours. If you have a pressure cooker then this enough and if you do not have a pressure cooker then soak it for longer. Boil them in water with salt, half of the chopped onions, garlic and ginger. When it is cooked (in pressure cooker it takes about 10 minutes) get it out of the stove. Meanwhile in small pan or wok heat the oil. In hot oil add cumin seeds, bay leaf and rest of the ginger. Add turmeric, chili powder, amchur, cumin and coriander powder in the oil. Add the potatoes and saute them in medium heat for five minutes. Then add the boiled peas and let it boil with some additional water. In case of no amchur you can add lemon juice while cooking or tomatoes if availabel during the season.
Boil until water is some what dry in simmering heat for about 10 minutes or so. You can garnish with onions with lemon juice, sprinkled chat masala, coriander leaves and green chilies.