Ghugni and aloo kabli or chaat.
Both are famous chaat of Bengal. You will love the tongue tickler taste.
Whenever I visit any city try to taste the street food like different types of chaat.
Every city of India has it’s own famous chaat. Like vada pav or pav bhaji, tikki chaat, papri chaat, dahi bhalle or dahi bade, golgoppe or fuchka/pani puri etc. The list is never ending.
In Kolkata you can find lots of variety of street food. Like fuchka, different types of rolls, ghugni, aloo kabli or aloo chaat etc.
According to NDTV Food ” It is believed that chaat was born in the royal kitchen of emperor Shah Jahan. According to legend, when the Mughal emperor fell ill, he was instructed by his Hakim to consume foods that are light on the stomach but high on spices so as to strengthen his immunity. Hence, chaat was discovered!”
Our this week’s #Foodiemonday #bloghop theme is chaat. And I am sharing two most famous and everyone’s favourite ghugni and aloo kabli or aloo chaat.
Ghugni and aloo kabli both are tangy, spicy and tongue tickler. You can easily make them at home.
Ghugni is made of soaked and boiled dried peas. I have made it with onion garlic but you can omit onion garlic if you like. But don’t forget to add the dry spices.
Aloo kabli or chaat is a most easy to make yet yummy. Even kids can make it if boiled potatoes are ready. I remember it was one of my favourite food in our school canteen.
Recipe of ghugni
Dried peas – 2 cup
Coconut – 1/4 cup chopped in small pieces
Onion – 1 large finely chopped
Garlic paste – 1 teaspoon
Ginger – 1 inch piece
Green chilli – 2-3
Tomato – 2 large chopped
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Roasted spices powder or bhaja moshla – 1 teaspoon
Dry mango powder or amchur – 1-2 teaspoon
Red chilli powder – 1/2 teaspoon or as per your spice tolerance
Lemon juice – 2 teaspoon
Mustard oil – 3 tablespoon
Salt to taste
Black pepper powder – 1/2 to 1 teaspoon
Chat masala – 1 teaspoon
Coriander leaves – handful chopped
Pink salt for sprinkle
Tamarind/imli chutney, green chutney, lemon juice, chopped onion, green chilli, cucumber, tomato and coriander leaves for sprinkle before serving.
Shredded coconut for garnishing
Wash soak the dried peas at night. Next day boil them in pressure cooker. Add 2 glasses of water. Switch off the flame after 2 -3 whistle. Don’t overcook. Mine done in 3 whistle.
For bhaja moshla dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds and 6 – 7 dry red chilli. Roast until fragrant and lightly change the colour. Spices shouldn’t burn. When it cool down grind and store in a airtight container.
Grind tomatoes, green chilli and ginger.
Heat oil in a pan. Fry the coconut pieces and remove from oil. Add the chopped onion in same oil. Saute till it becomes pink. Add garlic paste and ground tomatoes, green chilli and ginger, I have used 2 green chilli but you can use more if you like it hot.
Saute and add salt, cumin powder, coriander powder, black pepper powder, turmeric powder and red chilli powder. Saute till oil leaves the sides. Stir continuously.
Now add the boiled dry peas. Mix well. Add water as require. Don’t make it runny it should be thick. Add fried coconut pieces. Keep 1 tablespoon for garnish. Let it boil and cook on simmer for 7 – 8 minutes.
Remove from heat and add lemon juice, chat masala,bhaja moshla or roasted spices powder and dry mango powder or amchur. Mix well. Taste and adjust the seasoning.
Take out in serving bowl. sprinkle pink salt, lemon juice and chopped coriander leaves.
Serve hot with chopped onion, little bhaja moshla or roasted spices powder, fried coconut pieces, chopped tomato, cucumber and Tamarind/imli chutney. I have used Maggie imli sauce, you can use homemade imli chutney and green chutney. Sprinkle shredded coconut and chopped green chilli if you like it hot.
Aloo kabli or aloo chaat recipe
Potatoes – 2 large or 4 medium
Black salt to taste
Bhaja moshla or roasted spices powder – 1 teaspoon
Lemon juice – 2 – 3 teaspoon
Dry mango powder or amchur – 1 -2 teaspoon
Tamarind/imli chutney or Tamarind/imli water – 1 teaspoon
red chilli powder – 1/2 teaspoon or to taste
Chat masala powder – 1 teaspoon
Boil and peel the potatoes. Chop in cube or make round pieces. Mix all the ingredients. Before serving sprinkle roasted spices powder or bhaja moshla, pink salt, lemon juice and chopped coriander leaves and green chilli.
Serve with lemon wedges to squeeze over it. You can mix roasted ground nut or boiled chick peas with the potatoes.
Enjoy the hot and tangy taste.
You can adjust the lemon and chilli according to your taste. Increase or decrease the hot and tanginess as per your taste in both dishes.