MANGSHER GHUGHNI

Mangsher ghugni and bhatura

Ingredients:

  1. Minced Chicken – 150 gm
  2. White peas – 250 gm
  3. Turmeric powder – ½ tb
  4. Red chilli powder – ½ tb
  5. Green chilli paste – 1 tb
  6. Mustard oil – 1 tb
  7. Lemon juice – ½ tb
  8. Bay leaf – 1 no.
  9. Cinnamon – 1”
  10. Dry red chilli – 1 no.
  11. Onion – 1 no.
  12. Ginger paste – 1 tb
  13. Garlic paste – 1 tb
  14. Tomato – 1 no.
  15. Cumin seeds – ½ tb
  16. Dry red chilli – 2 no.
  17. Salt

Procedure:

Soak white peas (250 gm) in water overnight. Pressure cook the white peas for 4 whistle and keep aside.

Marinate the minced chicken (150 gm) with turmeric powder (1/2 tb), salt, red chilli powder (1/2 tb), green chilli paste (1 tb), mustard oil (1 tb) and lemon juice (1/2 tb).

Heat a pan. Add bay leaf (1 no.), cinnamon (1”), dry red chilli (1 no.) and chopped onion (1 no.).

Fry for 2 minutes and then add ginger paste (1 tb), garlic paste (1 tb) and tomato paste (1 no.). Fry for 2 minutes.

Next add the marinated minced chicken and fry for 5 more minutes.

Add the boiled white peas and cook for 5 more minutes and add water (1 cup). Cover and cook for 2 minutes.

Sprinkle dry roasted and grinded cumin seeds (1/2 tb) and dry red chilli (2 no.) and serve hot with chapatti or puri or bhatura.

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