Ghugni Chaat Recipe: Kolkata’s Favourite Street-Side Snack

Chaats are the most loved street-food snack, which is loved by not only Indians but people all over the globe. There are varieties of chaats available like aloo tikki, papdi, raj kachori, samosa chaat and one made of kabuli chane. The ghugni chaat is one such delicacy that’s known in Kolkata and the rest of Bengal. This street food is super easy to make at home and can be relished at any hour of the day.

prep time 00 Hour 10 Mins

cook time 00 Hour 10 Mins

chef Team Kitchen Diaries

Ghughni is famous in the states of Bengal, Bihar, and UP. These white peas are boiled and cooked with spices, which leave their aroma, making it appetising. The main ingredient of this is called ‘bhaja masala’, which is a Bengali masala made of ground garam masala. Ghugni could be eaten as chaat or could also be paired up with pooris or luchis.

A variety of peas or chickpeas are used in the meal, including black gram, green peas, and white peas. It is an indigenous Indian snack that is particularly well-liked in Bangladesh, the Indian provinces of Assam and Tripura, and the eastern regions of Jharkhand, Odisha, and West Bengal. It is served with hot onion pakoda or bhajiya and puffed rice (kurmura). Dhuska, a fermented rice-lentil dish, is frequently served with ghugni and is also frequently eaten with puris in Calcutta.

A popular street food in Kolkata, Bengal, Odisha, and Bihar. The migrant communities who arrived in the capital of West Bengal during the British era are belie

A popular street food in Kolkata, Bengal, Odisha, and Bihar. The migrant communities who arrived in the capital of West Bengal during the British era are believed to have brought this famous dish. This is now more than just a snack; it is a symbol of the city’s diverse culinary culture. Locally referred to as “ghugni-walas,” street vendors have been passing down their secrets of the recipes for generations, and each one has added its special touch to this traditional dish.

In its recipe is “motor dal”, or yellow peas, which are cooked with spices and frequently garnished with tamarind chutney, chopped onions, chillies, and coriander. It is packed with fibre and protein, making it a nutritious choice. Bihari ghugni is made using black chickpeas (also known as kala chana), but Bengali and Odia versions are produced using dried white or yellow peas. People serve this dish with varied toppings and use it as a base to prepare various street food delights.

Some basic spices should be used, such as cumin seeds, turmeric powder, and garam masala; whole spices like bay leaves, cardamom, and cloves give a robust flavour. Additionally, fold in the ginger and fresh green chillies to infuse bland peas with spicy notes. Toppings of green chillies along with chopped onions and coriander bring a crunch and freshness. While potatoes are commonly added to the dish, some vendors also add their unique masala mix to differentiate their recipes from others.To make the lip-smacking street food from Kolkata, add a small amount of tamarind chutney for sourness, chaat masala for a burst of flavour, or crispy fried coconut for robustness. Ghugni is a common street food in Kolkata that is often eaten for breakfast or as a quick snack

To prevent the spices from burning, sauté the masala in a nonstick pan over medium heat while stirring constantly. To ensure that the masala cooks evenly, add a small amount of more mustard oil.
Soaked peas should be boiled in a deep pot with enough water for 35 to 40 minutes until they are tender if you are not using a pressure cooker.
Use a mixer or grinder to grind the bhaja masala. To obtain a fine powder and preserve the aroma, pulse in the mixie in brief bursts.
To ensure that the fennel, cumin, and coriander roast uniformly without burning, use a flat frying pan over low heat and stir continuously.
For the masala, use a hefty kadhai. The onions, tomatoes, and spices are best bhunoed in a thick-bottomed kadhai to give the ghugni a deep taste.

Step 1

Add in a quartered piece of onion and green chilli, water and turmeric. Seal the lid of the pressure cooker and cook over a high flame till the first whistle.

Step 2

Reduce the flame and cook for another 4-5 whistles. Make the bhaja masala or Bengali garam masala.

Step 3

In a small pan, add the masalas and roast over a low flame. Transfer them into a masala grinder and grind to a fine purée.

Step 4

Take the pressure cooker off the heat and keep it on the side to cool. In a kadhai, add the mustard oil and cook and swirl the oil.

Step 5

Add whole red chillies, green cardamom, cinnamon, bay leaf, cloves and cumin. Give a quick stir and add the onions.

Step 6

Stir the onions a bit and add in the chopped green chilli and ginger garlic paste, and stir for a few seconds.

Step 7

Add in the turmeric, red chilli powder, cumin powder and coriander powder. Add the tomatoes along with salt and bhuno or roast while stirring for 2 to 3 minutes.

Step 8

Add in the boiled peas, avoiding the water it was cooked in. Roast while stirring in the kadhai for 3 to 4 minutes.

Step 9

Add in about a ladle of the white pea cooking water to make the dish saucy. Add in some bhaja masala and sugar to balance.

Step 10

Mix and transfer into a plate. Add in a tablespoon of imli water. Top it off with chopped onions, green chilli, coriander, and lemon juice.

Step 11

This delicious Kolkata street food of ghugni chaat is ready to be served.

Frequently Asked Questions

Of course. In a deep pot, simply boil the soaked peas until they become tender. It will taste just as nice, but it could take a bit longer.

Soaking the dried white peas overnight makes them softer and creamier for ghugni and speeds up cooking.

You have complete control over that. Although street vendors frequently make it extremely hot, you can change the amount of masala and chilli to suit your preferences.

It is enhanced with chopped onions, green chillies, coriander, a squeeze of lemon, and a small amount of tamarind chutney.

Sure! Ghugni is a popular snack, but it also makes a satisfying dinner when paired with luchi, puri, or even puffed rice.

Calories 220 Kcal

Total Fat 7 g

Carbs 34 g

Protein 9 g

ESSENTIAL ITEMS

0.5 cup Dried and boiled white peas

0.25 Onion

1 Green chilli

2.5 cups Water

as per taste Salt

0.5 tsp Turmeric

3 Green cardamom

1 tbsp Fennel seeds

1 tbsp Cumin seeds

1 tbsp Coriander seeds

1 tbsp Mustard oil

2 Dried red chilli

6 Green cardamoms

1 piece cinnamon stick

3 Bay leaves

4 Cloves

0.5 tsp Cumin seeds

0.5 cup Onions, thinly sliced

1 tsp Green chillies, chopped

1 tsp Ginger-garlic paste

0.5 cup Potatoes, small and cubed

0.5 tsp Turmeric

1 tbsp Chilli powder

2 tbsp Cumin powder

1 tbsp Coriander powder

0.5 cup Tomatoes, diced

1 pinch Bhaja masala

1 pinch Sugar

2 tbsp Ghee

4 tbsp Tamarind water

0.5 tbsp Lemon juice

Recipe by:

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