Ghugni - SK Khazana

Welcome to the eastern part of India! Here’s one of the most popular snacks from this side of the country, made with dried white peas. Do give it a try and let us know how you like it. This is a Sanjeev Kapoor exclusive recipe.

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Ghugni - SK Khazana

Main Ingredients Dried white peas, Turmeric powder
Cuisine Bengali,Indian
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Ghugni - SK Khazana

  • 1 cup Dried white peas soaked overnight
  • 1/2 teaspoon Turmeric powder
  • to taste Salt
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds
  • 1 medium Onion chopped
  • 1 tablespoon Ginger-garlic paste
  • 1 teaspoon Red chilli powder
  • 2 medium Potatoes boiled, peeled and cubed
  • 2 1/2 teaspoons Bhaja masala
  • 2 Green chillies
  • Sugar A pinch of
  • 1 medium Tomatoe chopped
  • For garnish
  • Fresh coconut cut into thin slices
  • Fresh coriander leaves chopped
  • Lemon slices


  1. Drain and put the white peas into a pressure cooker, add 2-2½ cups of water, turmeric powder and salt. Cover and cook under pressure till 3-4 whistles are given out.
  2. Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add onion and saute till translucent.
  3. Add ginger-garlic paste and saute for 1-2 minutes. Add red chilli powder and saute for 1-2 minutes.
  4. Add potatoes and mix well. Add the cooked peas and mix well.
  5. Add ½ tsp bhaja masala, salt and sugar. (To make bhaja masala, dry roast cumin seeds, coriander seeds, bay leaves, dried red chillies and cinnamon, cool and ground to a fine powder.) Break green chillies and add. Cook on high heat till most of the water dries up.
  6. Add tomato, mix well and cook for 2-3 minutes.
  7. Switch off the heat, add remaining bhaja masala, and mix well.
  8. Serve hot garnished with coconut slices, coriander leaves and lemon slices.