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.

Ingredients:
  • 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.

Procedure:

  • 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.

No comments:

Post a Comment