Bengali Style Ghugni Chaat Recipe

Green peas have a special place in Indian cuisine and they are cooked with so many different combinations. Fresh green peas looks beautiful and blends very well with onion and tomatoes.

A very tasty creamy curry, ghugni is considered to be one of the most popular snacks in the eastern part of India especially Bengal. Ghugni is a simple everyday delicious curry full of flavours, made of mainly chickpeas, which can be served as main course with roti, chapati or naan and is a yummy accompaniment for all types of Indian breads, flavoured rice and pulaos. It is a favorite dish for any occasion ranging from wedding buffet to a family picnic.

Ghugni is a famous Indian dish from East India, especially Bengal. Ghugni is a dish that almost all Bengalis love to eat, especially Melar Ghugni chaat which we can't make at home even if we want to, but now you can because you are reading this post. You can eat Ghugni alone or with other Indian dishes like luchi, kachoori or puri. In this article, we will teach how to make mela-like ghugni at home with a list of ingredients and instructions.

If Sukumar Roy had written something like 'Abak Ghugni Khan' instead of 'Abak Jalpan' then he would have got more options. More than 340 species of water have been found in Abak Jalpan, but Ghugni has 441 'species'. Who knows that there are so many types of Ghugni tranging from non-vegetarian, sour, salty, yellow, green and red.

Ghugni is a popular snack of East and North East India. Be it dried yellow, white or green peas or urad dal or chickpeas, each province's Ghugni method is different.

In Bihar or Odisha, it is common to eat with onions pakoras, singaras, muri etc. In Bengal, however, ghugni is consumed with bread, luchi, parota, and muri. But the most popular among them seems to be the ghugni pauruti of Kolkata. As a cheap means of filling the streets of Calcutta, the pair do not compare.

Whether it is a city office block or a park, a cinema hall or a school premises, there will be a shop or thela selling ghugni chaat. The rich and the poor can stand in a line for the spiced boiled peas in giant pots covered with red cloth.

Apart from its delicious taste, ghugni also offers several health benefits. Ghugni is a great dish for vegetarians. A good amount of protein is available from the yellow peas and black chickpeas in it. Peas and chickpeas are rich in dietary fiber, which aids digestion and promotes a healthy gut.

Ghugni contains important vitamins and minerals like iron, magnesium and vitamin B6. For those who are very conscious of their calorie intake, they can buy a filling and nutritious alternative without compromising on the taste of Ghugni.

You can make ghugni recipe on various occasions. Its delicious taste makes it a favorite among people of all ages. Now you have authentic ghugni recipe, then make this recipe at home without delay. You can enjoy this delicious snack at a tea party, picnic or as a quick evening snack. Enjoy one of the best flavors of Indian cuisine with this mouth-watering bengali ghugni recipe !

To prepare Ghugni you will need the following ingredients:

• 2 cups dried white or yellow peas
• 2 potatoes (optional), diced
• 2 medium onions, finely chopped
• 2 tomatoes, diced
• 2 green chillies, finely chopped
• 1 teaspoon of ginger-garlic paste
• 4 tbsp oil
• 1 teaspoon of cumin
• 1 dry chili
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin powder
• Salt
• 1 chopped onion
• Chopped green chillies
• Chop coriander leaves
• lemon

Now let's dive into the step-by-step process of making Ghugni:

Step 1: Soak the peas

Soak dry peas in water overnight or for about 7-8 hours. This will help soften the peas and reduce cooking time.

Step 2: Boil the peas

After soaking, separate the peas from the water and wash them well. Take the peas and potato pieces in a pressure cooker and add enough water to cover the peas and add little salt and turmeric powder.

Then, boil the peas on medium heat for about 3-4 whistles or until soft. If you don't have a pressure cooker, you can cook them in a regular pot (kadai or dechki), but it may take longer. When the peas are cooked, keep aside.

Step 3: Preparing the Masala

Heat oil in a large pan or wok over medium heat. Add cumin seeds and dry chillies and fry for a while. When cumin seeds and dry chillies start to smell, add chopped onion and fry until golden brown.

Next, add the ginger-garlic paste and green chillies, and fry for a minute. Now, add chopped tomatoes and cook for a while.

Step 4: Adding the spices

Reduce the flame and add turmeric powder, red chilli powder, roasted cumin powder and salt to taste. Mix all the spices well with the masala. Cook till they are well mixed and the oil starts to separate.

Step 5: Cook the peas

Now add the boiled peas and potatoes to the masala and mix everything well. Allow the peas to simmer in the spices for about 10-15 minutes on low heat. This will help the peas to infuse with all the flavors of the spices which enhance the flavor of the ghugni.

Note: For Niramish Ghugni, omit onion and garlic and make delicious vegetarian Ghugni.

Some methods of serving:

Spread some chopped raw onions and green chillies on the side it makes the taste of Ghugni amazingly more delicious. Squeeze a little fresh lemon juice over the ghugni to add a tangy taste. For extra freshness, sprinkle some cilantro on top.