Green peas are abundant in winters, so making matar ghughni is essential Ginger is a key ingredient for this recipe as it helps in digestion. It is a very good option for breakfast with any namkeen and toast. And leftovers can be used to make stuffed parantha, poori, tikki or kachori.
Preparation Time :5 Min
Cook Time : 5 Min
Total Time : 10 Min
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