Matar Ghugni ( Microwave Recipe)
by Tarla Dalal
22 Feb 2013
This recipe has been viewed 29729 times
This traditional evening snack from the lesser-known cuisine of eastern india also doubles up as a great breakfast option. Matar ghugni served with kurmura is crunchy and spicy enough to wake you up!
Matar Ghugni ( Microwave Recipe) recipe - How to make Matar Ghugni ( Microwave Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/2 cups green peas
salt to taste
1 tbsp oil
1 tsp fennel seeds (saunf)
1/2 cup chopped onions
1 tsp grated ginger (adrak)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp freshly ground black pepper (kalimirch)
1/4 tsp garam masala
1/2 tsp coriander (dhania) powder
1/2 cup chopped tomatoes
For The Garnish
1 tbsp finely chopped coriander (dhania)
1/4 cup sev
1/4 cup crushed papdis
Method
- Method
- Combine the green peas and salt along with 2 tbsp of water in a microwave-safe bowl, mix well and microwave on high for 3 minutes. Keep aside.
- Combine the oil, fennel seeds and onions in another microwave-safe bowl, mix well and microwave on high for 1 minute, stirring once in between after 30 seconds.
- Add the ginger, turmeric powder, chilli powder, pepper powder, garam masala, coriander powder and tomatoes, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
- Add the boiled green peas and salt, mix well and microwave on high for 2 minutes, stirring once in between after 1 minute.
- Serve immediately garnished with coriander, sev and papdis.
Nutrient values per serving
| Energy | 95 cal |
| Protein | 4.2 g |
| Carbohydrates | 10.9 g |
| Fiber | 4.9 g |
| Fat | 3.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 145.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 11.8 mg |
| Folic Acid | 11.6 mcg |
| Calcium | 27.6 mg |
| Iron | 1 mg |
| Magnesium | 22.6 mg |
| Phosphorus | 85.1 mg |
| Sodium | 7.3 mg |
| Potassium | 90.9 mg |
| Zinc | 0.1 mg |
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