Bara Ghuguni is invariably one of the most well liked snacks item in Odisha. Bara Ghuguni is nothing but deep fried Vadas or most popularly known as Bara served with a nice spicy dried yellow peas curry called Ghuguni. You can find this awesome combo at any food joint, be it a roadside stall or a restaurant. The Bara which we eat in Odisha is quite different from it’s other counterparts available throughout India.
You might be wondering about whats so special about these Bara Ghuguni. You can feel the difference when you dip the Bara in ghuguni and eat, you still can hear the crunch from the crispy crust and the softness of the inside and of course the irresistible taste of Ghuguni. The yellow chickpeas curry known as ghuguni is made by soaking the chickpeas(matar) overnight and boiled till semi soft, because if you boil it more it will not hold it’s shape while cooking later into a thin gravy.The flavors are so tempting that you are sure to get tasty kicks in every single bite .
In many odia household, ghugni is a very popular . You can make this in many different ways using dried yellow peas,dried green peas, chickpeas (chhole) and fresh peas also. This curry is less oily and can be made more or less spicy by adding green chillies separately. This is one comfort food , you come coming back in the evening after a hectic day and have with a strong glass of tea.
There are various way to eat bara ghuguni,while either the bara or the ghughuni can be served as a snack by itself, the combination is what makes it drool worthy. You can eat this by placing the bara in a plate, pouring some ghuguni over it, sprinkle some chopped onions and garnish with freshly chopped coriander leaves or you can enjoy the piping hot baras with a glass of chai for that feeling of perfect snacks. This ever so popular bara ghuguni is so apt for our 94th Foodie Monday Bloghop theme #Snacks.
Ingredients for Bara:
- 1 Cup Urad Daal / Black Grams/ Biri
- 1 onion chopped
- 1 inch ginger grated
- 2 to 3 nos green chillies
- 4 to 5 curry leaves
- Pinch of Asafoetida or hing
- Salt as per taste
- Oil for deep frying
Ingredients for Ghuguni:
- 1 cup dried yellow peas
- 1 medium size potato peeled and cubed
- Salt as per taste
- a pinch of soda
- 1 Medium Size Onion finely chopped
- 2 green chillies finely chopped
- 1 tbsp ginger garlic paste
- 1 big size tomato finely chopped
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp cumin seeds
- 1 sprig curry leaves
- 1 tbsp oil
How to prepare the Bara:
- Soak the Urad Daal overnight or for minimum 4 to 6 hrs.
- Drain water and wash it under running water to remove any foam formed.
- Grind with green chillies and ginger using 1 tsp water to make a thick paste . Do not add excess water.
- Let it ferment for 4 to 6 hours in a warm place.
- Add onion,Asafoetida or hing, salt ,curry leaves and mix everything nicely.
- Heat oil in a wok.Grease your left palm with water as water will help the batter slide easily into oil.
- Make small balls of the dough and flatten a bit and gently slide them into hot oil. Deep fry the baras till they turn golden crisp brown in color.
- You can have these hot and crispy baras with some fried green chillies and a cup of chai.
How to prepare the Ghuguni :
- Soak the Yellow peas with enough water overnight or for 4 to 6 hrs.
- Peel off the potatoes and cut into cubes.
- I prefer to boil the yellow peas and potatoes with a pinch of edible soda, turmeric powder and salt till semi soft.
- Heat oil in pan. Add cumin seeds and once the seeds start to splutter, add curry leaves,chopped green chillies and onion . Cook till onion turns brown.
- Add the Ginger-Garlic Paste and saute till the raw smell disappear.
- Add the chopped tomatoes along with the coriander powder, cumin powder, turmeric powder, red chilli powder, garam masala and saute till the masalas are cooked and the oil starts to separate from the masala.
- Now add the boiled potatoes and yellow peas to the masala. Add salt and 1 cup water and let it simmer for 2 to 3 minutes.
- Now your Ghuuni is ready to be serve.