Photograph of the finished Ghugni chaat

India · Đậu khô nấu nhừ trộn giòn

Ghugni chaat

50 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried shelled peas Dried shelled peas 1.5 lb
  • Photograph of Potato Potato 1.3 lb
  • Photograph of Onion Onion 2
  • Photograph of Puffed rice (rice flakes) Puffed rice (rice flakes) 7.1 oz
  • Photograph of Chaat masala powder Chaat masala powder 1.1 oz
  • Photograph of Green finger chillies Green finger chillies 12
  • Photograph of Sour tamarind Sour tamarind 4.9 oz
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Lime Lime 4

Method

  1. 1 Soak dried peas for 8 hours, then simmer for 35 minutes until tender but still retaining their shape.
  2. 2 The standard for ghugni is when the grains are soft but still intact; if they are crushed into a powder, it's a different dish.
  3. 3 Sauté the onions with green peppers, then mix in the stewed beans and simmer for 8 minutes until reduced.
  4. 4 Mash the boiled potatoes into a small portion of the sauce to slightly thicken it.
  5. 5 Scoop it into a bowl while it's still hot, then pour tamarind sauce over it.
  6. 6 Sprinkle puffed rice, chaat masala, and herbs on top, then squeeze in some lime juice and eat immediately while the rice is still crispy.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: simmer the beans that have been soaked under high pressure for 8 minutes, then release the pressure naturally.

Start cooking