Ghugni Chat in Vermecelli Katori Recipe

Preparation Time :15 Min

Cook Time : 15 Min

Total Time : 30 Min

For Vermecelli Katori-1 tbsp butter or ghee, 1 cup vermecelli/sevai, 1/2 cup condensed milk .For ghugni- 1 cup dried yellow peas, 1 potato boiled & cut into cubes, 1 tomato pureed, 3 onions(1&1/2 onion chopped finely ,1 & 1/2 onion grated),.1tsp ginger paste, 1tsp garlic paste, 2,3 green chillies chopped,.1/4 tsp turmeric powder to be added to the yellow peas while cooking them in pressure cooker, 1/4 tsp turmeric powder to cook with the masalas, 1/2 tsp Kashmiri red chilli powder, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp garam masala powder, 2tbsp oil to cook the masala, 1tsp bhaja masala( dry roast equal quanty of cumin & dried red chillies,cool them & then grind to a coarse powder), salt to taste.

Method to make the ghugni- Soak the dried yellow peas (mator) in sufficient warm water overnight.
In the morning wash them throughly & drain them .
In a pressure cooker add sufficient water to boil the soaked yellow peas along with salt, turmeric powder.Cook for 2 whistles or till just.cooked but not mushy ,switch off the flame.
Heat oil in a pan ,add cumin seeds ,let them crackle .Add the chopped onions., green chillies,.Add the grated onions, ginger paste & fry for a while.Add the dry spices like turmeric powder, red chilli powder,coriander,cumin powder,garam masala powder,salt as required .Fry the masalas on medium flame till the raw smell of all masalas fades away & oil leaves side.
Add the pureed tomatoes, boiled potatoes, & fry for a second.Add the cooked yellow peas along with water in which it was cooked.Give a good mix & cook for another 5 mints.At last add some chopped coriander leaves, bhaja masala Switch off the flame.Squeeze little lime,ghugni is ready.
Making of Vermecelli Kotori- In a pan take butter or ghee & then add semai,fry this up to golden brown.Then add condensed milk & stir fry for a few mints.Then press it in a paper mould & give the shape of a nest.
Serve the cooked ghugni in Vermecelli kotari.Top it with some chopped onions, green chillies, coriander leaves, web, homemade nimki, drizzled with homemade imli chutney,.Sprinkle on top with some more bhaja masala.Serve piping hot with a wedge of lemon .
Enjoy lipsmarking ghugni chaat in crunchy katori.