Bong Mother’s CookBook: Bengali Ghugni



Bengali Ghugni | Ghugni in Instant Pot

Bengali Ghugni | On the spot Pot (IP) Ghugni Recipe

Ghugni or Ghoognee is a really very talked-about snack in Bengal and in elements of Bihar and Orissa. It’s made with dried white peas and cooked with myriad spices together with Bhaja Masla. Whereas the Northern India has its Chhole, Bengal has its Ghugni. An genuine Ghugni is made solely with Motor or White Peas(offered as White or Yellow Vatana in Indian grocery shops), not chickpeas. Garnished with onion, inexperienced chilies, and the very Bengali addition of coconut, it’s a mouthwatering snack.

My authentic recipe of Ghugni was posted a number of 12 months in the past following Somnath’s instructions. I’ve made Ghugni in On the spot Pot utilizing the identical recipe. The On the spot Pot model is simpler and little faster.

Two wonderful issues occurred this weekend!

1. My IP didn’t scream Burn on me. It didn’t surrender on me. I efficiently made Ghugni in my IP. This has been my life lengthy dream. To make Ghugni in IP as my Stress cooker just isn’t massive sufficient for per week’s price of Ghugni. Small victories in an enormous gadget crammed world.

2. I went to my first each stand-up comedy present. On condition that I’ve a particular fondness for all issues humorous and eagerly watch the stand-up comedy reveals on Netflix , it’s shocking that I had by no means been to a stay one. So once we heard Vir Das is on the town,  a bunch of us eagerly obtained our tickets for his present.  And it was really an incredible expertise. 

I’ve cherished his  reveals on Netflix however being proper there within the viewers, simply 6 rows away from the stage, in a theater throbbing with vitality and laughter was one thing else! HILARIOUS.

My respect for Ghugni had elevated by manifolds since I began making Somnath’s Ghugni Recipe.  It truly is an superior recipe, the little ideas and tips he prompt go a great distance. The one drawback was that I needed to prepare dinner the Peas in a big pot first and that t…o..o..ok TIME. Now my good friend has been raving about Ghugni in IP being quick and simple however you all know that my relationship with my IP just isn’t one of the best, so I all the time resisted.

The primary time I made it in IP, my good friend was truly away on a brief trip and but I referred to as her continuously to gauge the temper of my IP, from a number of hundred miles away.  She finally didn’t pickup my cellphone and my Ghugni was first half-cooked, then needed to be cooked once more, and all that drama unfurled.

Nonetheless now I believe, I’ve cracked the code. To make this killer Ghugni in my IP. It helps as I could make a big quantity which I then eat by means of the week.

In case you are the uncommon ones, who’ve an IP however don’t use it, you may give this a attempt.

Bengali Ghugni

Bengali Ghugni | On the spot Pot or IP Ghugni Recipe

Soaking the Peas

Soak 2 Cup of Motor/White Peas/White Vatana in water. Use an enormous pot or bowl because the motor goes to develop on soaking. In a single day is sweet sufficient however I soak for nearly a day as that fits me.

Subsequent day, drain the water and rinse couple of instances in recent water. By now the motor ought to have doubled to three.5/Four Cups.

Making Bhaja Moshla

Dry roast 1 Tbsp cumin, 1 Tbsp coriander, 2-Four Dry Purple chillies till you get a pleasant aroma of spices. Cool and grind to a superb powder. That is the Bhaja Masla you’ll use within the Ghugni. You too can use my Mom’s Bhaja Moshla as a substitute.

Make Ghugni



2 medium onion in half moon slices.

Puree 2 medium sized tomatoes OR 1 Cup of canned peeled/crushed tomatoes

Make a paste of

Four cloves of Garlic 

2-Three Inexperienced Chilies

2 Dry Purple chilies soaked in water

Grate 2″ Ginger

In 1/Three Cup heat water, add a small ball of tamarind. Squeeze gently to get tamarind water

Begin cooking in InstaPot

Put the IP in sauté mode. Improve the time to 30 minutes. We are going to take this a lot time to kashao the spices

Warmth about 2 Tbsp Mustard oil 

When the oil is sizzling mood with 1 tsp of Complete cumin seeds + 2 Dry Purple Chili. When the seeds splutter add the chopped onion.

Fry the onion in excessive warmth till it’s gentle and brown. 

Add the Chilli-Garlic Paste and observe with the tomatoes.

Kashao for about 15 minutes

Add the next spices

1 tsp of Cumin Powder

1/2 tsp of Coriander Powder

1 tsp of Turmeric powder

1 tsp of Kashmiri Mirch

1 heaped tsp of Bhaja Moshla

and fry the tomatoes + masala.

I’ve the tendency so as to add a tsp of Maggi sizzling and candy ketchup at this level

Give it a while and you will note the tomatoes have cooked down and oil seeping out from the spices. This takes about 15-20 minutes beginning with onion

Add a bit of water and deglaze the underside of the pot.

Add 1 large-ish potato peeled and chopped into massive cubes

Now add the drained chickpeas and blend it properly with the masala.

Make positive there’s nothing sticking to the underside of the pan as that’s what results in the IP screaming “BURN” “BURN”

Now add sufficient water in order that the chickpeas are submerged and there’s at the very least 1″of water on the floor. Nearly 6 Cups of water for 3.5/Four Cups of peas.


1/4th tsp of Amchur Powder

Grated ginger

salt to style

Shut the IP lid to locked. Choose the Stress Prepare dinner button and set it to 6-7 minutes on excessive stress. Ensure that your vent is on the sealing place.

When the cooking is full and the On the spot Pot beeps, await 2-Three minutes.

Now launch the stress manually and open the lid.

Put IP again on sauté mode for 15 minutes

Add the next

1 Tbsp Tamarind Chutney

Tamarind water

Chaat masala

Sugar to style

Let it simmer for a couple of minutes. Crush among the potatoes with again of the spatula to thicken the gravy.

If the Ghugni remains to be runny, thicken it as follows:

In 3tbsp of water, add 1 tsp of maida and add this thickening agent to the simmering ghugni.

Add small items of recent coconut at this level(I did not have any however it is rather typical of Bengali Ghugnis). When you’ve got a thick consistency end off and take the Ghugni off warmth.

Garnishing a Ghugni is a fairly vital step

The usual garnishing are Chopped onion, Chopped inexperienced chilli, Tamarind chutney or a squeeze of Lime, Bhaja Moshla

After I noticed Somnath’s pic the place Ghugni is served with Boiled Eggs, I could not resist. It’s a sensible concept and that’s how I’ll serve mine any more.

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