Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, chana masala or bengali ghugni. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chana Masala or Bengali Ghugni is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chana Masala or Bengali Ghugni is something that I’ve loved my entire life. They are nice and they look fantastic.
Cholar Ghugni or Chana masala is one of the famous and traditional Iftar items in Ramadan time and other occasions. In Bangladesh it is known as "cholar ghugni" and in India and Pakistan, chana masala, chole masala, Kala chana masala, Kabuli chana masala, etc. Chana masala is also a popular street food in Bangladesh, India and Pakistan.
To begin with this recipe, we have to prepare a few components. You can have chana masala or bengali ghugni using 21 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Chana Masala or Bengali Ghugni:
- Get 1 cup yellow peas/kabuli chana(chickpeas)
- Make ready 2 onions roughly chopped
- Make ready 1 tomato roughly chopped
- Get 1 inch ginger
- Get 6-7 garlic cloves
- Take 2-3 bay leaves
- Make ready 1 inch cinnamon stick
- Get 4-5 pods cardamom
- Take 8-10 pepper corns
- Make ready 4 cloves
- Get 2 tablespoons oil
- Take 1/4 teaspoon whole cumin seeds
- Get 3-4 green chilies slit
- Take 1 potato cut into cubes
- Get 1/2 teaspoon sugar
- Get 1 teaspoon turmeric powder
- Take 1 teaspoon coriander powder
- Make ready 1 teaspoon cumin powder
- Prepare 1/4 cup chopped coriander leaves
- Get 1 teaspoon red chilli powder
- Take 1 teaspoon garam masala powder
Ghugni is made with either kala chana (black gram), yellow peas or kabuli chana (chickpeas). Ghugni is a popular dish in assam, bengal, odisha, bihar and UP. ghugni can also be made with white chickpeas as well as dried peas (yellow or white or green). There are many variations of making ghugni. The street food version of ghugni is generally dry but too tasty.
Steps to make Chana Masala or Bengali Ghugni:
- Soak the yellow peas or kabuli chana for 6 hours to overnight.
- Pressure cook the yellow peas or kabuli chana till they are cooked properly.
- Make a paste of onion, ginger, garlic and tomato.
- In a kadai/pan add oil. Once the oil is hot add, bay leaves, cinnamon stick, cardamom pods, pepper corns, cloves, whole cumin seeds and sugar. The sugar starts caramelizing which imparts beautiful colour to the gravy.Be careful not to burn the sugar.
- Add the cubed potatoes and saute them till the edges brown.
- Now add the onion mixture paste and green chilies to the kadai and saute for 2 minutes.
- Add the turmeric powder, cumin powder, coriander powder, red chilli powder, salt and water.
- Continue cooking the spices and the potatoes till the potatoes are cooked and you see oil leaving the sides of the pan. Add water if necessary.
- Now, add the cooked yellow peas or kabuli chana to the pan along with water.
- Continue cooking till you achieve the required consistency.
- Add the garam masala and the chopped coriander leaves.
- Serve hot with phulko luchi or as it is.
It's presented in a variety of ways. It's having a very tangy and chatpata taste. Outside every school, college and universities this ghugni stall is a must. So let's check out the recipe. Bengali Ghugni recipe cooked in Instant Pot is a Bengali snacks recipe that's insanely easy to make & tastes delicious too.
So that is going to wrap this up with this exceptional food chana masala or bengali ghugni recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
