Ghugni and Murmurae, A Spicy Peas and Puffed Rice Snack
Matar Ghugni aur Murmure
Sharda Prasad
Ghugni is a street food of eastern states on India, namely Bihar, Bengal and Orissa. In this recipe, I have made it with fresh peas, but it can be made with Kala Chana ( Bengal Gram/ black chickpeas) or Kabuli chana (white chickpeas) or white/yellow dry peas. It is usually served with murmurae or Indian puffed rice, but can be served with freshly made Poories (Luchies). Serves 6
Ingredients
2 cups freshly shelled peas
1 medium sized onion, peeled and finely chopped
2 cloves of garlic, crushed or finely chopped
1 tsp. grated or finely chopped ginger
1 tbsp. oil
1 tsp. salt, adjust to taste
1 tsp. coriander powder
1/2 tsp turmeric powder
1/4-1/2 tsp. chilli powder (adjust to taste or omit)
1/2 tsp. cumin powder
1/4 tsp. Garam Masala
Couple of green chillies, chopped finely (adjust to taste)
A good handful of chopped coriander leaves
A bowl of murmurae
Instructions
Heat oil in a pan.
Add onion, ginger and garlic and fry until onions turns brown (not too dark).
Add peas, salt, coriander powder, turmeric, cumin, chilli powder and chopped green chillies.
Stir fry for a minute, turn heat down to low, and cook covered until peas are tender.
Raise heat up, add garam masala and stir fry until the vegetable looks shiny and any remaining liquid evaporates. Turn heat off.
Add and stir in coriander leaves.
To serve, spoon out peas on a plate, add a handful of ‘murmurae’ puffed rice, stir them in, sprinkle chaat masala and squeeze a little fresh lemon on top. Serve immediately. If you leave it lying around after mixing with the puffed rice, the rice will go soggy.
You can also serve Green Mango Chutney or/and Imli Chutney with it.
Ghugni can also be made from Dry Peas or Chickpeas. Just make sure that there is no watery gravy.
Also see Chaat selection.
