Ghongha Recipe

Name: Ghongha Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: ½ kg Snails; 1 tbsp Cumin; 2 tbsp coriander seeds; 1 tbsp Black pepper; 5-6 garlic cloves; 1 inch ginger; 2 cup onion; Salt as per taste; 1 tbsp turmeric powder; 2 tbsp garam masala; 1 tbsp cumin powder; 2 bay leaf; 3 tbsp oil

Prajwal Furtado

January 19, 2023

Dinner

15 MINUTES

medium

SERVES 1

Ghongha Recipe

Today we given full recipe tor of famous and popular dish Ghongha Recipe as many of you know Ghongha means Snails.

Type: Appetizer

Cuisine: Indian

Keywords: Ghongha Recipe, Ghongha

Recipe Yield: 1

Calories: 102

Preparation Time: PT15M

Cooking Time: PT35M

Total Time: PT45M

Recipe Ingredients:

½ kg Snails
1 tbsp Cumin
2 tbsp coriander seeds
1 tbsp Black pepper
5-6 garlic cloves
1 inch ginger
2 cup onion
Salt as per taste
1 tbsp turmeric powder
2 tbsp garam masala
1 tbsp cumin powder
2 bay leaf
3 tbsp oil

Recipe Instructions: 1. Wash the Snail well and Boil the Snails in a pot of water in which add 1 tbsp salt. 2. Once the outer cover of the snail opens up, drain the water. 3. Pull the snails out of their shell and In a bowl take all the shell removed snails. 4. Add 1 tbsp turmeric powder, 1 tbsp salt, mix them well for 3-4 minutes. 5. Pour enough water and wash them well. Rinse 3-4 times. 6. Grind cumin, coriander seeds, black pepper, onion, garlic and ginger and make a paste. 7. Take only half of the paste and mix it with Snails and Add ½ tsp salt. Add garam masala into it and mix well. 8. Heat 2 tbsp oil, add the seasoned snail mixture and fry for 3-4 minutes on low flame. 9. Place the above mixture on a plate from the saucepan. 10. In the above saucepan put remaining oil, 1 red chili, 1 tbsp jeera powder, 2 bay leaves, and heat. 11. Once it turns golden brown add grinded paste and Once Masala turns aromatic, put the snail into the saucepan. 12. Add 1 cup water and cover the lid and cook for 10 minutes. 13. After 10 minutes adjust the salt and add ½ tsp garam masala. 14. Close the lid and again cook for 2 minutes.

Editor's Rating:
4.5

Today we are given a full recipe for the famous and popular dish Ghongha Recipe as many of you know Ghongha means Snails. Snails have a chewy texture, and earthy taste, comparable to what mushrooms taste.

They easily absorb the sauces in whatever they are cooked in. Many restaurants serve snail dishes as an appetizer. It is loved by many people who enjoy eating seafood like mussels, and oysters. They taste like mushrooms.

Table of Contents

About Ghongha Recipe

Although cleaning and preparing the snails for cooking is time-consuming, they absorb whatever masala they are put in, giving it a delicious taste. Snails are a great source of proteins, antioxidants, calcium, and many more. Here we will look at this simple and easy traditional Ghongha recipe.

Read More Recipe Articles: How To Make Shingada Thalipeeth Recipe in 2022

Benefits of Ghongha recipe

Snails are keto-friendly and gluten-free.
Snail is a great source of protein.
They have a good amount of magnesium and Omega-3.
They are a rich source of vitamins also.
The iron found in snails is helpful in building red blood cells.

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Ingredients

Adjust Servings

	½ kg Snails
	1 tbsp Cumin
	2 tbsp coriander seeds
	1 tbsp Black pepper
	5-6 garlic cloves
	1 inch ginger
	2 cup onion
	Salt as per taste
	1 tbsp turmeric powder
	2 tbsp garam masala
	1 tbsp cumin powder
	2 bay leaf
	3 tbsp oil

Nutritional Information

102 Calories

2g Fat

57mg Cholesterol

2g Carbohydrates

18g Protein

Directions

Cleaning the snails

To clean the freshly bought snails, take a large pot, add snails to it, and fill the pot with water until the snail is submerged. Add 1 tbsp salt. Turn on the flame, cook on a medium flame covering the lid. Doing this removes the impurities from the snail. Being to a roaring boil.

If the outer cover of the snail opens up, it indicates the snail is boiled. Now drain the water, using a pair of tweezers, pull the snails out of their shell, place them in a bowl. Sprinkle 1 tbsp turmeric powder, 1 tbsp salt, mix them well for 3-4 minutes using your hand. Pour enough water and wash them well. Rinse 3-4 times.

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Making the paste and marination

Grind cumin, coriander seeds, black pepper, onion, garlic and ginger into a fine paste. Pour half of the paste into the bowl containing snails.

Sprinkle ½ tsp salt. Add garam masala into it. Mix well.

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Cooking

In a wide saucepan, heat 2 tbsp oil, add the seasoned snail mixture, and cook on low flame. Fry for 3-4 minutes. Transfer the snail from the saucepan to a plate.

In the same saucepan add remaining oil, 1 red chili, 1 tbsp jeera powder, 2 bay leaves, and let it brown a bit. Once it turns golden brown, add the grinded paste. Saute on a low flame until the masala turns aromatic. Transfer the cooked snail into the saucepan and add 1 cup water.

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