How to make Ghugni -
Popular Bengali street food – yellow peas cooked with some masalas and served as a chaat
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried yellow peas, Oil (ऑइल)
Cuisine : Bengali
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Chettinad Fish Fry Sarson ka Saag, Makki ki Roti aur Mozzarella ki Ma Crispy Fried Yam Posto Chop
Ghugni Recipe Card
The Bengalis are great food lovers and take pride in their cuisine. In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu. The medium of cooking is mustard oil which adds its own pungency. Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them. Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself. Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating.
Prep Time : 7-8 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Ghugni Recipe
Dried yellow peas soaked overnight and pressure cooked 1 cup
Oil 3 tablespoons
Fresh coconut thin slices 10-12
Cumin seeds 1 teaspoon
Bay leaf 1
Medium onions sliced 2
Green chillies chopped 1-2
Ginger-green chilli paste 1 tablespoon
Fresh tomato puree 1 cup
Salt to taste
Cumin seeds 1 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1 teaspoon
Garam masala powder 1 teaspoon
Fresh coriander leaves finely chopped 1 tablespo to garnish
Onion chopped For topping
Tamarind chutney For topping
Chaat masala to sprinkle
Method
Step 1
Heat oil in a non-stick pan. Add coconut slices and sauté till lightly browned. Drain on absorbent paper.
Step 2
In the same pan, add cumin seeds and sauté till the seeds change colour. Add bay leaf and onions, mix and sauté till onions turn translucent.
Step 3
Add green chillies and ginger-garlic paste, mix well, cover and cook for 1-2 minutes. Add tomato puree, mix and bring to a boil.
Step 4
Add salt, mix well, cover and boil for 2 minutes. Add cumin powder, coriander powder, chilli powder, turmeric powder and garam masala powder, mix and cook for 2 minutes.
Step 5
Add cooked yellow peas and mix. Add coriander leaves, mix, cover and cook for 2-3 minutes.
Step 6
Top with some onions, some tamarind chutney and some fried coconut slices, sprinkle some chaat masala, garnish with some coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
