Kolkata Bengali Ghugni with Soft Puffed Luchi – Authentic Motorer Ghugni Recipe
Kolkata Bengali Ghugni, also called Motorer Ghugni, is a preparation of dried whole peas cooked with potatoes and a spiced masala. The cooked peas remain the main ingredient, with the potatoes adding body to the curry.Mustard oil, ginger, cumin, coriander, green chillies and other whole spices give the Ghugni its Bengali character. A small quantity of freshly prepared bhaja masala is added towards the end for its roasted spice aroma.Luchi is a soft, pale fried bread made from maida. It is rolled into small discs and fried until it puffs. Unlike an atta poori, Luchi is traditionally kept light in colour.
Servings 4 Servings
Calories 620kcal
Equipment
- Large bowl for soaking the peasPressure cooker or heavy-bottomed saucepanKadaiCooking panSmall dry-roasting panMixing bowlRolling boardRolling pinSlotted spoon
Ingredients
- For the Ghugni
- 250 g dried whole yellow or white peas
- 2 medium potatoes
- 1 medium onion thinly sliced
- 1 medium tomato finely chopped
- 1½ tablespoons ginger paste
- ½ tablespoon garlic paste optional
- 3 green chillies slit
- 2 tablespoons mustard oil
- ½ teaspoon cumin seeds
- 2 bay leaves
- 1 small cinnamon stick
- 2 green cardamoms
- 2 cloves
- 1 dried red chilli optional
- ¾ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon Kashmiri red chilli powder
- ½ teaspoon sugar
- Salt to taste
- 1½ teaspoons bhaja masala
- 1 tablespoon lemon juice or 1–2 teaspoons tamarind pulp
- 2 tablespoons chopped coriander leaves
- For Bhaja Masala
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 dried red chilli
- ½ teaspoon fennel seeds optional
- Ingredients for Soft Puffed Luchi
- 250 g maida
- 2 tablespoons ghee or neutral oil
- ½ teaspoon salt
- Approximately 150 ml warm water or as required
- Oil for deep-frying
Instructions
- Step-by-Step Recipe
- Prepare the Bhaja Masala
- Dry-roast the cumin seeds, coriander seeds and dried red chilli over low heat until fragrant. Add the optional fennel seeds if using. Cool completely and grind to a fine powder. Keep aside.
- Prepare the Ghugni
- Soak the peas
- Wash the dried peas and soak them in plenty of water for 8 hours. Drain and rinse.
- Cook the peas
- Cook the soaked peas in fresh water until tender but still holding their shape. Reserve some of the cooking liquid.
- Prepare the base
- Heat mustard oil in a kadai. Add cumin seeds, bay leaves, cinnamon, cardamom, cloves and dried red chilli. Add the onion and cook until lightly golden.
- Cook the masala
- Add the potatoes and cook briefly. Add tomato, ginger paste, optional garlic and green chillies. Cook until softened. Add turmeric, cumin, coriander and Kashmiri chilli powder with a splash of water and cook the masala properly.
- Add the peas
- Add the cooked peas, salt and sugar. Pour in enough reserved cooking liquid to obtain a medium-thick curry. Cover and simmer for 10–15 minutes.
- Finish
- Stir in the bhaja masala and simmer for 2–3 minutes. Add lemon juice or tamarind pulp according to taste. Finish with chopped coriander.
- Prepare the Luchi
- Make the dough
- Mix maida and salt. Rub in the ghee or oil. Gradually add warm water and knead into a soft, smooth dough.
- Rest and divide
- Cover and rest the dough for 30–45 minutes. Divide it into 12 equal portions and shape each into a smooth ball.
- Roll
- Lightly grease the rolling surface and roll each ball into an even 8–10 cm disc.
- Fry
- Heat oil in a deep kadai over medium-high heat. Slide in a Luchi and gently press the surface with a slotted spoon as it rises. Turn once, fry briefly and remove.
- Serve
- Serve the hot Luchi immediately with warm Ghugni