Ingredients

• 1 cup - tomato puree
• 1/2 cup - onion paste
• 1 tbsp - ginger-garlic paste
• 1/2 tsp - chilli paste
• 1 tsp - cumin seeds
• 1 tbsp - garam masala
• 1 tsp - turmeric powder
• 1 tsp - besan
• 75 g - Bengal gram
• 100 g - wheat flour
• 4 - garlic
• 1 - green chilli
• 250 g - oil
• 3 cup - water
• Salt to taste
• Coriander leaves for garnish

How to Make Pangoghhua

• For gughhiya:
• Soak the Bengal gram overnight.
• Mix the soaked Bengal gram, garlic, chilli and salt.
• Make a dough of the wheat flour, divide into 4 parts and roll out.
• Fill each part with the Bengal gram mixture.
• Fry the gughhiyas in oil until golden brown.
• For gravy:
• Take 2 tbsp of oil, add cumin seeds, ginger-garlic paste, chilli paste and onion paste and fry.
• Add tomato puree after 2-4 minutes, along with turmeric and garam masala.
• Add salt, water and besan.
• After 5-8 minutes, add the gughhiyas and cook for one minute.
• Garnish with coriander leaves.
• Serve with chapatti.