High Protein Ghugni Chaat मटर घुगनी चाट सूखे मटर की चाट healthy Chaat recipe
Sookhe Matar, dried Peas, Safed Vatana transform into this beautiful, nutritious chaat.
Ingredients
For Boiling White Peas
500 gms White Peas (soaked overnight) सफेद वटाना
Water as required, पानी
1 large Onion, sliced, प्याज
2 large Potatoes, peeled, आलू
Salt to taste, नमक स्वादअनुसार
1 tsp Turmeric powder, हल्दी पाउडर
Water as required, पानी
1 cup Water, पानी
For Ginger Garlic Paste
1 inch Ginger (peeled & roughly chopped) अदरक
4-5 no. Garlic cloves, roughly chopped, लहसुन
1 no. Green chillies (less spicy & roughly chopped) हरी मिर्च
Salt to taste, नमक स्वादअनुसार
For Bhaja Masala
Salt to taste, नमक स्वादअनुसार
¼ cup Coriander seeds, धनिये के बीज
1 tbsp Cumin seeds, जीरा
½ tbsp Fennel seeds, सौंफ
5-6 no. Green cardamom, हरी इलायची
For Frying Coconut
2-3 tbsp Mustard oil, सरसों का तेल
½ tbsp Ghee, घी
¼ cup fresh Coconut, bits, ताजा नारियल
For Ghugni
Remaining Mustard oil, सरसों का तेल
2 large Onions, sliced, प्याज
2 medium Potatoes (peeled & small Diced) आलू
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
1 medium Tomato, diced, टमाटर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
1 ½ tsp Coriander powder, धनिया पाउडर
¼ tsp Cumin powder, जीरा पाउडर
Boiled vatana, उबला हुआ वटाना
Boiled Potato, उबले हुए आलू
½ cup Water, पानी
1 cup Water, पानी
For Garnish
¼ cup Raw Mango (peeled & chopped) कच्चा आम
1 no. Green chili (less spicy & chopped) हरी मिर्च
Nylon sev, सेव
Fried Coconut, तला हुआ नारियल
Bhaja Masala, भाजा मसाला
½ medium Onion, chopped, प्याज
Lemon wedge, नींबू की फांक
Coriander sprig, धनिया पत्ता
Process
For Boiling White Peas
- In a large pot, add white peas, water as required and get it to a roaring boil.
- Add onions, potato, salt to taste, turmeric powder, cover it with the lid and cook for 20-25 or until soft.
- Keep it aside for further use.
For Ginger Garlic Paste
- In a mortar pestle, add ginger, garlic cloves, green chili, salt to taste and grind it coarsely.
- Keep it aside for further use.
For Bhaja Masala
- In a pan, add salt to taste, coriander seeds, cumin seeds, fennel seeds, green cardamom and dry roast on medium flame for 4-5 minutes.
- Transfer it to a grinder jar and grind into fine powder.
For Frying Coconut
- In a handi, add mustard oil, once it’s hot, add fresh coconut bits and fry until golden brown.
- Transfer it to a plate or tray and keep it aside for further use.
For Ghugni
- In a handi, add remaining mustard oil, once it’s hot, add onions, potatoes and fry until golden brown.
- Add ginger garlic paste, tomato and saute it for a minute.
- Add turmeric powder, degi red chili powder, coriander powder, cumin powder and saute for a while.
- Add boiled vatana, boiled potato, water, cover it with the lid and cook for 7-8 minutes on medium flames.
- Add water to adjust the consistency and give it a quick boil.
- Transfer it to a serving bowl or dish.
- Garnish it with raw mango, green chili, nylon sev, fried coconut, bhaja masala, onion, lemon wedge, coriander sprig.
- Serve hot.
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