Ghugni Recipe

Salad and Sprouts

White peas are a very good source of dietary fiber and a good source of manganese, copper, protein, folate, vitamin B1, phosphorus, vitamin B5 and potassium. A dish "Ghugni" can be eaten alone as a snack or as an accompaniment with kulcha or paratha or kchori.

images/snacks/2019/09/ghugni-mhb.jpg
Recipe Category: Salad & Sprouts
Recipe Cuisine: Indian
Total Time (Minutes): 20
Servings: 2
Ingredients:
  • Boiled White Peas with turmeric powder and salt - 1 Cup
  • Mustard oil
  • Asafoetida
  • Cumin Seeds
  • Chopped Onion & Ginger
  • Chopped Tomato
  • Salt - To Taste
  • Amchur Powder
  • Few coriander leaves
Instructions:
  • Heat mustard oil in a non-stick pan, add asafoetida, cumin seeds and onion and saute till lightly browned.
  • Add ginger, boiled white peas and mix well. Add tomato and mix well.
  • Add salt and mix again. Add coriander powder and dried mango powder and mix well. Cook for 2-3 minutes.
  • Garnish with few chopped onion & coriander leaves.
  • Serve hot with pav/rice/paratha/kulcha.
  • NOTE: Peas should be boiled well to get good texture of dish.