Ghugni is a very popular street food in Kolkata. It is prepared by cooking yellow peas in Bhaja Masala which is a special masala powder prepared using specific proportion of spices. Every year in our community during Durga pooja, anandmela is organized where members of the puja club play chef and rustle up various food items, typically Bengali snacks and sweets and sell them through makeshift counters. These are bought and savoured by enthusiasts. On one such occassion I tried this Ghugni Chaat and I just loved it to the core. The yellow peas cooked in right proportion of spices, topped with sweet and tangy tamarind chutney was just too good. I wanted to learn this simple yet lip smacking chaat, after searching on internet I came across Dear friend Amrita’s blog –The Food Samaritan where I was 100 % sure I will get the perfect recipe. And yes I got this amazing recipe of Durga pooja Snack- Ghugni Chaat in her blog which I have bookmarked since than and I make it very often.
Now again after a long time I am putting my hands on this yummiest ghugni chaat in the Recipe Swap Challenge which is started by friend and blogger Jolly Makkar and Vidya Narayan. Thanks Dearies for giving me this opportunity where we try the recipe of fellow bloggers and share on our blog by giving due credits to the owner of the original recipe.
So now lets talk about the recipe; as discussed earlier for preparing ghugni, special masala is prepared which is called Baja Masala. Bhaja masala makes the great seasoning to keep in hand. This masala is prepared by using different variety of fresh spices where cumin and peppercorn are the common ingredients in different variations of the masala recipe.
This strong flavored spice blend is used to make this chaat unique in taste.So when the yellow peas and juicy spices cooked along with it makes this snack irresistible. The addition of the tamarind chutney heightens the taste buds and leaves you asking for more. what are we waiting for lets put on your aprons 🙂
Preparation Time – Overnight Soaked Peas + 40 minutes
Cooking Time – 20 minutes
Serve – 4
For Bhaja Masala :
1 tablespoon – Cumin
1 tablespoon – Fennel
1 tablespoon – Coriander Seeds
5-6 no – Cloves
5-6 no – Peppercorns
4 no – Cardamom
2 no – Bay leaves
2 no – Cinnamon Stick
How to go about it –
- Pre heat you pan on the medium heat.
- Dry roast all the spices and allow it to cool.
- Transfer it to the spice grinder and grind it into a fine powder.
- Store in an air tight container.
2 cups – Yellow Peas (Dry)
4 cups – Water (to soak the peas)
1 teaspoon – Sodium bicarbonate
1 teaspoon – Turmeric Powder
2 tablespoon – Oil
2 no. – Onions, finely chopped
1 tablespoon – Ginger Paste
1 inch – Ginger, finely minced
1 no. – Green chilled , finely chopped
1 teaspoon – Red Chilli Powder
4-5 teaspoon – Lemon Juice
2 teaspoon – Bhaja Masala
How to go about it –
- Wash and soak the peas overnight.
- Next day, pressure cook, soaked peas adding sodium bicarbonate, turmeric powder and salt in medium heat unto 2 whistles. Do not overcook or the peas will leave the skin and become mashy. Retain the water in which the peas in cooked.
- Heat oil in the pan and add chopped onions, fry the onion till it becomes soft and light brown.
- Add ginger paste or minced ginger and stir fry till it is cooked. Add red chili powder and mix.
- Now add cooked peas, pour in 1/2 cup water and add salt to taste. Cover it with the lid and allow it to cook on medium heat until the water is absorbed.
- Take off the heat and add lemon juice and bhaja masala. Mix well and cover the lead so that all the spices are incorporated well in ghugni.
1 no – Tomato, finely chopped
1 no. – Onion, finely chopped
1/2 cup – Tamarind Chutney
3-4 teaspoon – Coriander leaves, finely chopped
How to Serve:
- Add ghugni to your serving plates or bowls, add spoonful of tomato, onion and coriander leaves.
- Drizzle a teaspoon of tamarind chutney and serve hot.
Traditionally, ghugni is served with luchi but you can enjoy it with choice of your bread or even with methi thepla as I did 🙂
- Do not over cook the peas, else the it will turn mashy.
- If you like your ghugni to be little watery you can reduce the cooking time. I like mine to be little dry so i don’t cook for long.
- Remember ghugni chaat to be served hot.
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Happy Cooking !!
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