Matar Ki Saloni or Ghughuri or Ghugni | Green Peas with Potatoes
Matar Ki Saloni or Ghughuri or Ghugni Recipe | Green Peas & Potatoes
Main ingredients of the recipe are green peas and thinly sliced potato but this is incomplete without green garlic leaves. The pungent flavour of garlic give this recipe a really good flavour.
In India, during winter season green garlic leaves are available at all vegetable shops, so get them and use them for this recipe.
Matar ki Saloni recipe is very easy to make, and the dish requires only a few ingredients.
In winters, people from Bihar, Jharkhand, Odisha, West Bengal relish it either as morning breakfast or an evening snack.
What are the variations of Ghugni or Ghughuri recipe or Matar Ki Saloni?
Black gram (kala chana), dried yellow peas, or dried white peas are cooked with gravy in the traditional style.
Ghughuri is then served with puffed rice (kurmura) and at times with hot onion pakoda or bhajiya. Ghugni is also served with poori.
Can I Make Ghugni with Meat?
Some versions of ghughuri include meat, such as goat or even lamb or chicken. The meat is usually minced or in bite-sized pieces, mostly for flavouring.
“Mangsher ghugni” or meat keema ghugni has been described as a “Kolkata trademark”. It is a common and affordable food throughout Bangladesh, especially during Ramadan.
Mangsher ghugni comprises of chewy mutton pieces (usually mince, innards and offals) cooked with yellow peas and finished with the potato bhujiya topping.
Ghugni or Ghughuri Or Matar Ki Saloni Story
KT Achaya- author of author of Indian Food: A Historical Companion, says that the origins of ghugni or ghughuri go as far back as the Vedic period when it was served as a kulmasha, the principal food on a particular occasion.
It is also believed that a dal served at Chandragupta Maurya’s wedding was most likely the precursor to the humble ghugni or matar ki saloni that we are familiar with today.
Even Lord Rama loved a soaked raw dal item called Kosumalli, which was tossed in lemon juice with chopped cucumber and coconut. It may have resembled the North Indian ghugni or ghughuri of the present day.
So, after this dosage of profound gyan, I can very safely conclude that the fetish for ghugni or ghughuri is not something new.
How to Make Ghugni Recipe - Frequently Asked Questions
What kind of peas can I use for making ghugni recipe?
Bihari version of Ghugni or Ghughuri is made from black chickpeas and vegetables. It can also be prepared from yellow, white, and green peas.
What kind of oil should I use for ghughuri recipe?
You can use mustard oil which is mostly used making it friendly for diabetics. Or, you can use any of your favourite vegetable oils.
How should I serve ghugni?
Ghugni or matar ki saloni is usually eaten as is for a snack. You can also serve it along with roti or poori. Pair this up with plain steamed rice for your main meal.
How to Make Matar Ki Saloni or Ghughuri or Ghugni | Green Peas with Potatoes
Heat oil in a skillet or a kadhai on medium flame.
Add cumin seeds to heated oil in pan and let them crackle.
Add green peas and potato. Sauté for 2-3 min.
Now add the green paste from step 1, turmeric powder and salt. Mix it well. Cover it and let it cook for 2-3 min.
Matar ki Saloni or Ghugni recipe is ready, sprinkle chopped coriander and serve this ghughuri recipe piping hot.
Matar ki Saloni or Ghughuri or Ghugni Recipe - A Vegan's Delight
- 300 gram Green Peas Matar
- 150 gram Potato 2 small potato or aloo thinly sliced (Salli potato means, thin sticks of potato)
- 20 gram Garlic leaves Lehsun ke patte
- 15 gram Coriander Leaves Hara Dhaniya
- 1 inch Ginger Adrak
- 3 piece Green Chilli Hari Mirch
- 0.5 teaspoon Cumin seeds Jeera
- 0.25 teaspoon Salt Please adjust it to suit your taste
- 0.25 teaspoon Turmeric powder Haldi
- 2 tablespoon Oil Tel
- 0.5 cup Water or as required
- 2 tablespoon Coriander Leaves Hara Dhaniya finely chopped for garnishing
- Make paste of ginger, garlic leaves, green chilli, and coriander leaves in a blender.
- Heat oil in a pan or kadhai on medium flame.
- Add cumin seeds to heated oil in pan.
- Add green peas and potato. Sauté for 2-3 min.
- Now add the green paste from step 1, turmeric powder and salt. Mix it well. Cover it and let it cook for 2-3 min.
- Add water, mix it and cover it to let cook further.
- Stir in between and cook till potato and peas are soft or mushy.
- Matar ki Saloni or Ghugni is ready, sprinkle chopped coriander and serve piping hot.
- Use fresh green peas and new potatoes for best results.
Tools & Equipment Used For This Recipe
FINALLY, TO SUM IT UP
Matar Ki Saloni Recipe or Ghughuri or Ghugni Recipe | Green Peas & Potatoes – Matar ki Saloni or Ghughuri Recipe or Ghugni is made out of green peas and thinly sliced new potato during winters.
Main ingredients for ghughuri recipe are green peas and thinly sliced potato but this is incomplete without green garlic leaves. The pungent flavour of garlic give ghughuri recipe a really good flavour.
In India, during winter season green garlic leaves are available at all vegetable shops so get them and use them for this ghugni recipe.
Matar ki Saloni recipe is very easy to make, and the dish requires only a few ingredients. In winters, people from Bihar, Jharkhand, Odisha, West Bengal relish it either as morning breakfast or an evening snack.
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