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Photo of Ghugni Chaat by Runa Ganguly at BetterButter
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Ghugni Chaat

May-08-2018
Runa Ganguly
120 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Ghugni Chaat RECIPE

Ghugni is a popular street food available on the streets of Kolkata. Healthy and yet flavourful, you can have a cup of Ghugni to beat your evening hunger pangs

Recipe Tags

  • Veg
  • Medium
  • Bachelors
  • West Bengal
  • Simmering
  • Blending
  • Boiling
  • Frying
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 250 grams white peas
  2. 1 LARGE onion CHOPPED
  3. 1 small potato boiled and mashed
  4. 1 tomato CHOPPED
  5. 1 teaspoon ghee
  6. 1 teaspoon sugar
  7. 3 tablespoon mustard oil
  8. salt to taste
  9. water as needed
  10. For Tempering:
  11. 1 tablespoon whole cumin seeds
  12. 2 green cardamom pods
  13. 1 Dry red chilli
  14. 1 green chilli
  15. 1 inch cinnamon stick
  16. 1 bay leaf
  17. 1 Tablespoon ginger-garlic paste
  18. Spice slurry:(1/2 teaspoon each)
  19. turmeric Powder
  20. cumin powder
  21. coriander Powder
  22. Red chilli
  23. For Garnishing:
  24. 1 tablespoon chopped coriander leaves
  25. 1 tablespoon finely chopped onion
  26. 1 teaspoon sliced green chilli
  27. A slice of lemon
  28. 1 teaspoon Bengali bhaaja masala /regular garam masala
  29. 4 tablespoon finely sliced coconut pieces

Instructions

  1. Soak peas for 2 hours and boil them till tender, but not broken or mashed
  2. Do not discard the water used for boiling
  3. Roughly pound a green chilli to release its flavour and to deseed it
  4. Combine 2 tablespoon water and all the spices listed under “spice slurry” well
  5. Heat oil in a wok and melt the ghee
  6. Fry the sliced coconut pieces until golden brown and keep aside
  7. Add the ingredients for tempering and let splutter for a minute
  8. Add the mashed green chilli, ginger-garlic paste and sauté for 2 minutes
  9. On medium heat , add the onions and sauté till translucent
  10. Next add the tomatoes and spice slurry and mix
  11. Let simmer on medium- Low heat until tomatoes soften and oil separates
  12. If spices dry up, add a bit of reserved water used to boil peas
  13. Next add the boiled peas, mashed potatoes, salt and cook covered until peas are soaked with the flavours and all the juices are absorbed (ghugni Chaat does not have a liquidy consistency)
  14. Before taking off heat add sugar and mix well
  15. Scoop out a laddle full of ghugni in a bowl and sprinkle a pinch of bhaaja masala and 1 tspn fried coconut per serving
  16. Serve hot garnished with the ingredients listed for garnishing

Reviews (1)  

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Shelly Sharma
May-13-2018
Shelly Sharma   May-13-2018

Spicy and delicious.

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