Sunday, October 18, 2015

                                                  Ghughni Pakauri

This is a recipe which my papa handed down to me ! When he was a kid,this was a favorite street food,he often used to buy whenever he got pocket money! This was exclusively ballia's (a small town in U.P.) dish found nowhere else I think,now even in Ballia,people don't know about it.But since I started preparing this,everyone just loved it(except my husband and in-laws!!).This my comfort food and have so many memories attached to this single dish. Very simple to prepare,tastes heavenly with basmati rice.

  • 2-3 large onions (for pakauri)
  • 1 onion & 2 cloves of garlic (for masala)
  • 1 tsp. garam masala powder
  • 2 tsp. turmeric powder
  • 1/2 tsp. corriander powder
  • Salt to taste
  • Red chilli powder 2-3 tsp. or according to your heat level
  • Oil for frying
  • Yogurt 2 cupWater 1/2 cup
  • Soaked kala chana or fresh green peas 1/2 cup
  • Besan 1/4 cup for pakauri.


  • First make a paste of 1 onion and 2 cloves of garlic.
  • Cut rest of the onions in thin slices and mix besan,turmeric powder 1 tsp.,chilli powder 1 tsp.,salt and water to make a batter for pakauri.
  • heat oil in a pan and when it's hot,fry pakauris in batches.
  • In a pressure cookes,heat 2 tbsp. of oil and fry the onion garlic paste with all the dry spices and when starts separating oil,add kala chana or green peas and stir fot about 1 minute.
  • Add 1/2 cup water and close the lid and cook till one whistle.
  • Blend the yogurt with a wisk or mathani,add 1/4 cup of water,a little salt and when cooked ghughni of chana or matar is cold,add into the yogurt,add pakauris too, mix and serve with steamed rice and plain dal.

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