Salad and Sprouts
Ghugni Recipe

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.

Recipe Cuisine: Indian
Total Time (Minutes): 20
  • Boiled White Peas with turmeric powder and salt - 2 Cup
  • Mustard oil
  • Asafoetida
  • Cumin Seeds
  • Chopped Onion & Ginger
  • Chopped Tomato
  • Salt - To Taste
  • Amchur Powder
  • Few coriander leaves

  1. Heat mustard oil in a non-stick pan, add asafoetida, cumin seeds and onion and saute till lightly browned.
  2. Add ginger, boiled white peas and mix well. Add tomato and mix well.
  3. Add salt and mix again. Add coriander powder and dried mango powder and mix well. Cook for 2-3 minutes.
  4. Garnish with few chopped onion & coriander leaves.
  5. Serve hot with pav/rice/paratha/kulcha.
  6. NOTE: Peas should be boiled well to get good texture of dish.
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