Learn to make #GhugniChaat with #KritiRefinedOil.Ingredients:2 Cups White Vatana 1 Bay Leaf 1 Cinnamon Stick 2-3 Cloves 2 tbsp Kriti Refined Oil 1Chopped Onion ½ inch Chopped Ginger 2-3 Chopped Garlic Cloves1 Chopped Tomato 1 tsp Turmeric Powder 1 tsp Chilli Powder 1 tsp Garam Masala1 tsp Jeera Powder1 Boiled Potato cut into diceSalt to tasteFor garnish:½ Chopped Onion 1 Chopped Green Chilli A handful of Chopped Green Coriander2-3 tbsp Sev 2-3 tbsp Tamarind Chutney Method:Wash and soak the white vatana for 6-8 hours or overnight.Put the vatana in a pressure cooker along with bay leaf, cinnamon and cloves and close the lid and let it cook on high heat till one whistle.Simmer the flame and let it cook for 8-10 minutes and then switch off the flame and let it cool in the pressure cooker itself.Heat Kriti Refined Oil in a pan; add onions and sauté till pink in colour on a medium flame.Add ginger, garlic and cook for another minute.Add tomatoes, turmeric powder, chilli powder, garam masala powder, jeera powder and salt and cook for 5-6 minutes until tomatoes are cooked well.Add the boiled potatoes and the boiled vatana along with its water to the tomatoes and cook for 10 minutes until the gravy is nice and thick. Ghughni gravy is ready. Put the Ghughni gravy in a bowl; garnish it with chopped onions, green chilli, tamarind chutney, coriander and sev.Serve immediately.
