BENGALI GHUGNI CHAAT

BENGALI GHUGNI CHAAT

Rate this recipe

Street food of Kolkata is so famous and the variety of food you get there is drool worthy, as such all over India street food is very popular, different regions have their specialty, and any true Indian at heart can’t deny that they have not enjoyed the street food available in India be it Rolls, Chowmein, Fuchka (Golgappa), Jhaal muri etc .,from Kolkata ,Vadapav, Pavbhaj etc., form Mumbai, Dabeli, Khaman dhokla etc., from Gujarat, Choley kulche, Aloo tikki etc., from Delhi, any Indian will forget the hygiene factor and enjoy these mouth watering delicacies anywhere… Don’t you agree with me.

FullSizeRender_7
In Kolkata along with all the yum street food Ghugni is a very popular snack item in Bengal, Bihar and Orissa. It’s a simple recipe made with dried yellow or white peas and cooked with delicate spices, served as it is or jazzed up as a chatpata chaat with some chopped onions, green chilies, chopped coriander to give a nice crunch to the dish, a drizzle of Imli ki chutney, Green coriander chutney, sprinkled on top with some special bhaja masala to give it a zing, at last not to forget the squeeze of lemon and you are in food heaven…mmmmmmmm…

FullSizeRender_7 (1)

The same dish with some variations in the recipe is known in Gujarat and Mumbai as Ragda and served along with aloo tikki, and as Matara ka chaat in U.P. Its an ultimate healthy snack item, you can even enjoy this dish as a curry with rotis, puris, parathas and it even tastes awesome with some toasted breads or pavs or else just devour bowl full of hot piping Ghugni all by itself on a cold wintery day to enjoy the weather to perfection.

FullSizeRender_6 (1)

So what are you thinking go ahead try this recipe and enjoy with your loved ones.
I have shared another healthy chaat recipe of Moth ki chaat in my blog do try that too, I am sure you will enjoy it, in future would be sharing more street food favourites . Till then Happy cooking!
If you try the recipe do give me a feed back if possible would be happy to hear from you all…

FullSizeRender_3RECIPE FOR BENGALI GHUGNI CHAAT.
Ingredients:

  • 1 Cup – Dried yellow peas
  • 1 medium – Potato boiled and cut into cubes
  • 2 big – Tomatoes pureed
  • 3 nos – Big onions (1½ onion chopped finely and 1½ onion grated)
  • 1 tsp – Ginger paste
  • 1 tsp – Garlic paste
  • 2 to 3 – Green chillies chopped
  • ¼ th tsp – Turmeric powder to be added to the yellow peas while cooking them in pressure cooker
  • ¼ th tsp – Turmeric powder to cook with the masalas
  • ½ tsp – Kashmiri mirch powder
  • ½ tsp – Coriander powder
  • ½ tsp – Cumin powder
  • ¼ th tsp – Garam masala powder
  • A big pinch of sugar (optional)
  • 2 tbsp – Oil to cook the masala
  • 1 tsp – Bhaja masala (dry roast equal quantities of cumin seeds and dried red chillies and cool them then grind to a coarse powder)
  • Salt to taste

FullSizeRender_2Ingredients for the chaat:

  • 1 onion – Chopped finely
  • 1 lemon – Cut into wedges
  • 1 handful of fresh coriander leaves chopped finely
  • Few green chillies chopped finely
  • Nylon sev to top with (optional)
  • Imli ki chutney (sweet tamarind chutney) recipe here
  • Green chutney (fresh coriander chutney) recipe here
  • 1 tsp – Bhaja masala more to sprinkle on top (dry roast equal quantities of cumin seeds and dried red chillies, cooled and ground to a coarse powder)

FullSizeRender_6 (2)Method to make the ghugni:

  1. Soak the dried yellow peas (Matar) in sufficient water overnight.
  2. In the morning wash them thoroughly and drain all the water at this time the peas must have doubled in quantity.
  3. In a cooker add water sufficient to boil the soaked yellow peas, bring the water to a rolling boil and add the soaked yellow peas, along with some salt, turmeric powder ¼ th tsp and ½ tsp oil, close the cooker lid and put on the weight, cook for 2 whistles or till just cooked but not mushy ,switch off the flame.
  4. Heat oil in a pan add cumin seeds and let them crackle.
  5. Add the chopped onions and green chillies along with some salt and fry the onions till pink.
  6. Now add the grated onions, ginger garlic paste and fry for a while.
  7. Add all the dry spices like turmeric powder, Kashmiri red chilly powder, coriander powder, cumin powder, garam masala powder and salt as required (remember we have added salt while cooking the peas and some salt while frying the onions so add salt carefully at this stage), fry the masala on medium flame till the raw smell of all the masalas fades away and oil leaves sides.
  8. Add the pureed tomatoes and fry till the raw smell of the tomatoes fades away and oil leaves sides, add the boiled and cubed potatoes and fry for a second.
  9. Add the above cooked peas along with the water in which it was cooked.
  10. Give a good mix and bring the gravy to a boil, then lower the flame and simmer the gravy covered for 5 to 6 minutes.
  11. At last add some chopped coriander leaves, some bhaja masala around ½ tsp and squeeze little lime, your ghugni is ready to be enjoyed piping hot as it is, but I like my ghugni as a chaat, as given below.

FullSizeRender_5 Method to assemble the chaat:

  1. Serve the above cooked ghugni piping hot in a dona (bowl made out of dried leaves), or in any individual serving bowl.
  2. Top it with some chopped onions, green chillies, fresh coriander leaves, drizzle with imli ki chutney and green chutney as desired.
  3. Sprinkle on top with some more bhaja masala and I nylon sev, serve piping hot with a wedge of lemon, enjoy lipsmacking ghugni chaat…

FullSizeRender_4

 

Save

Save

Save

Save

Save

Save

BENGALI GHUGNI CHAAT
 
Author:
Recipe type: Bong Connection Affairs, Healthy Affairs, Street affairs, Veg
Cuisine: Indian
Ingredients
Ingredients for ghugni:
  • 1 Cup – Dried yellow peas
  • 1 medium – Potato boiled and cut into cubes
  • 2 big – Tomatoes pureed
  • 3 nos – Big onions ( 1½ onion chopped finely and 1½ onion grated)
  • 1 tsp – Ginger paste
  • 1 tsp – Garlic paste
  • 2 to 3 – Green chillies chopped
  • ¼ th tsp – Turmeric powder to be added to the yellow peas while cooking them in pressure cooker
  • ¼ th tsp – Turmeric powder to cook with the masalas
  • ½ tsp – Kashmiri mirch powder
  • ½ tsp – Coriander powder
  • ½ tsp – Cumin powder
  • ¼ th tsp – Garam masala powder
  • A big pinch of sugar (optional)
  • 2 tbsp – Oil to cook the masala
  • 1 tsp – Bhaja masala (dry roast equal quantities of cumin seeds and dried red chillies and cool them then grind to a coarse powder)
  • Salt to taste
Ingredients for the chaat:
  • 1 onion – Chopped finely
  • 1 lemon – Cut into wedges
  • 1 handful of fresh coriander leaves chopped finely
  • Few green chillies chopped finely
  • Nylon sev to top with (optional)
  • Imli ki chutney (sweet tamarind chutney)
  • Green chutney (fresh coriander chutney)
  • 1 tsp – Bhaja masala more to sprinkle on top (dry roast equal quantities of cumin seeds and dried red chillies, cooled and ground to a coarse powder)
Instructions
Method for ghugni:
  1. Soak the dried yellow peas (Matar) in sufficient water overnight.
  2. In the morning wash them thoroughly and drain all the water at this time the peas must have doubled in quantity.
  3. In a cooker add water sufficient to boil the soaked yellow peas, bring the water to a rolling boil and add the soaked yellow peas, along with some salt, turmeric powder ¼ th tsp and ½ tsp oil, close the cooker lid and put on the weight, cook for 2 whistles or till just cooked but not mushy ,switch off the flame.
  4. Heat oil in a pan add cumin seeds and let them crackle.
  5. Add the chopped onions and green chillies along with some salt and fry the onions till pink.
  6. Now add the grated onions, ginger garlic paste and fry for a while.
  7. Add all the dry spices like turmeric powder, Kashmiri red chilly powder, coriander powder, cumin powder, garam masala powder and salt as required (remember we have added salt while cooking the peas and some salt while frying the onions so add salt carefully at this stage), fry the masala on medium flame till the raw smell of all the masalas fades away and oil leaves sides.
  8. Add the pureed tomatoes and fry till the raw smell of the tomatoes fades away and oil leaves sides, add the boiled and cubed potatoes and fry for a second.
  9. Add the above cooked peas along with the water in which it was cooked.
  10. Give a good mix and bring the gravy to a boil, then lower the flame and simmer the gravy covered for 5 to 6 minutes.
  11. At last add some chopped coriander leaves, some bhaja masala around ½ tsp and squeeze little lime, your ghugni is ready to be enjoyed piping hot as it is, but I like my ghugni as a chaat, as given below.
Method to assemble the chaat:
  1. Serve the above cooked ghugni piping hot in a dona (bowl made out of dried leaves), or in any individual serving bowl.
  2. Top it with some chopped onions, green chillies, fresh coriander leaves, drizzle with imli ki chutney and green chutney as desired.
  3. Sprinkle on top with some more bhaja masala and I nylon sev, serve piping hot with a wedge of lemon, enjoy lipsmacking ghugni chaat…

2 Comments

  1. I love chaat…..its a must try recipe
    http://www.foodiezflavor.com

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: