How to make Ghugni -

Popular Bengali street food – yellow peas cooked with some masalas and served as a chaat

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried yellow peas, Oil (ऑइल)

Cuisine : Bengali

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Vegetables with garlic sauce Almond Bear Claws College Sandwich Breaded Chicken Wrap

Ghugni

Ghugni Recipe Card

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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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MasterChef Sanjeev Kapoor

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.