Ghugooni/ Chatpati / Chatpata

Name: How to cook Ghugooni/ Chatpati / Chatpata - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Ghugooni/ Chatpati / Chatpata

#spiceweek2 #cuminseeds I love Ghugooni/ Chatpati/ Chatpata cooked with the white Dry peas soaked overnight and cooked. It goes well as morning breakfast and evening snacks!!! You can add cubed potato too...we used to enjoy a lot in the breakfast as kids when mom used to make....I love eating it alone but I do enjoy with Puri, Butter toasted Calcutta style bread, Muri/ Murai/ Murmura. I remember in Calcutta/ Kolkata, when we were kids the phuchkas or Pani puris was stuffed with Ghugooni before the trend of potato filling became more popular and separately it was sold as Chatpati by the phuchkawalas or by the Chatpatiwala who used to sell Chatpati along with Aloo Chat / Aloo Kabli. The sprinkle of powdered roasted Cummin seeds along with Coriander seeds with toppings of onion, tamarind etc. adds that extra zing to the Ghugooni or Chatpati. #post1

Ingredient

Food ration :

3-4 servings

Cooking time :

1 hour

1 cup

White/ Yellow Dry pea soaked overnight

1/2 Tsp

mustard oil (optional)

1/2 Tsp

dry ginger or ginger paste

1/4 tsp

Turmeric powder

as needed

Onion chopped

as needed

Cilantro Chopped

as needed

Green chillies Chopped

as needed

Chilli Flakes

as needed

Black rock salt

1 tbsp

Roasted Cumin

1/2 tbsp

coriander seeds powdered

as needed

Tamarind water / Lemon juice

Cooking instructions

* Step 1

Wash and Soak the white Dry peas overnight. Put it in the pressure cooker along with enough water and pressure cook till it be becomes soft and mushy - I pressure cooked for about 15-20 whistles. If you have time and patience you can cook it slowly in a pot too. (You can add potato cubes along with it, I sometimes add into it)

* Step 2

Soak the tamarind too in some water and make the tamarind water or use lemon juice if you don't have tamarind at home. Dry roast Cummin and coriander seeds and crush it into powder to sprinkle over the Ghugooni or chatpata as needed (do not sprinkle too much also.)

* Step 3

Chop the Onion, Cilantro and Green chillies. Once the peas has cooked and is soft and mushy and of thick consistency (neither too thick or runny)...put it in the individual bowls and top it with all the topping ingredients as per taste (as seen in pic). I love having it just like this or with butter toasted bread