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Pangoghhua Recipe

Pangoghhua is a popular Indian Curries
Author :
 
On :
Monday, 24 July, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4 based on 100 votes
4

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:

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




     

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