Enticing Ghugni with Spinach Puri

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Ghugni is a popular dish in West Bengal, Orissa, Bihar and Assam. It is a delicate spicy dish with a combination of some wonderful spices simmered in a tasty onion tomato gravy.

In Orissa ghugni is a part of a delicious chaat (street food). A combination of chilled dahi wada, spicy aloo dum and steaming hot ghugni is served with a topping of onion and sev ... mmmmhhhhh....a superb treat for your tastebuds. I really miss it. This version of ghugni is from my moms kitchen which we used to enjoy with rice, chappatis or puris. It is one of our favourite curries at home.

Today I prepared ghugni to have with spinach puri.I got the recipe from Sanjana's Blog.Thanks Sanjana. I love this combination of spinach puri and ghugni as it is very colorful and tasty too.

Ingredients

1 cup dry green peas
1/2 cup onion
1.5 cup diced tomatoes
1 tbsp chopped garlic ginger
1/4 tsp turmeric powder
1/4 tsp cumin seeds
1 tbsp oil

For dry masala

1 tbsp whole coriander seeds
1/2 tbsp cumin seeds
3 red chillies
1/2 tsp whole black pepper
1 inch cinnamon stick
4-5 cloves

Cooking Procedure

Soak the peas overnight, wash them thuroughly , pressure cook with 1 cup water till three whistles n switch off the flame.

Take a pan n roast all the dry masala ingredients without any oil, once cumin seeds starts to change color remove from flame and let it cool. Once it cool make it a fine powder

In a blender make a paste of ginger,garlic n tomatoes n keep aside.

Heat oil in a pan n and the cumin seeds n once it splutter add the onion,turmeric powder and once onion become translucent add the tomato puree and fry for 5 min then add the dry masala powder n fry till oil begin to saturate on the sides.

Now add this gravy to the pressure cooked peas and mix it nicely, add 3/4 cup water and pressure cook again for 1 whistle and switch off. Once it cools open the cooker and check the consistency and stir nicely. Serve hot with rice, chappati or puri.

Spinach Puri

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Ingredients

3 cups whole wheat flour
1 cup spinach leaves
2 green chilli
3/4 cup water
salt to taste
2 tbsp oil
oil for deep fry

Cooking Procedure

Make a puree of spinach n green chilli n keep aside.

Heat oil in a frying pan .

Take the flour, mix the salt n oil,now add the above spinach puree to it and stir it continously. Then knead it for 4-5 min to a soft firm dough. Divide the dough into 12 balls n roll each ball to a circle of 5 inch diameter with a rolling pin.

Deep fry the puri one by one till it puff up n begins to look crispy.

Note: Oil should be hot before dropping the puri. While frying the puri, press them lightly into the oil until they puff up.

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