Ghugni Recipe

INGREDIENTS 2 cups Dried yellow peas, soaked in water, overnight ½ tsp salt 4 tbsp vegetable oil 1 medium potato, cut 1 large tomato, chopped ½ cup onion, chopped 1 large bay leaf ½ tsp cumin seeds 1 tsp ginger and garlic paste ½ tsp Catch turmeric powder ½ tsp Catch red chili powder ½ tsp Catch cumin powder ½ tsp Catch Garam masala powder Accompaniments with Ghugni:

  • Luchi
  • Roti/Naan
  • Raita

1) Take the soaked dried peas in a pressure cooker with little water in it, add salt and pressure cook on medium heat up to 2 whistles. Turn off the heat and place the cooker under cold, running water. Open the lid and keep aside. 2) Take a pan and heat oil. After the oil is hot, add bay leaf and cumin seeds and fry for 30 seconds. Now, add the chopped onions to the pan and some salt, fry till the onion becomes soft and light brown. 3) Make a paste of Catch turmeric powder, Catch cumin powder, Catch red chili powder with 2 tbsp water. Now, add the ginger-garlic paste to the pan. Sprinkle some water to the pan, to prevent the onion from burning. Fry for a few seconds. 4) Now add the spice mixture we made earlier. Fry for a few seconds till oil oozes from the mixture. Add the chopped tomatoes, sprinkle some water and cover the pan with lid. Lower the heat to cook the tomatoes and remove the raw flavor from them. 5) After 2 minutes, open the lid and stir fry the masala for 1 minute. Now, add the fried potatoes, boiled dry peas, and toss with the masala mixture. Add ½ cup of warm water to the pan and let the curry boil for 5 minutes on low flame. 6) After 5 minutes of boiling, sprinkle some Catch garam masala powder and stir the curry. Turn off the heat and let the curry stand for 10 minutes. Serve hot. Recipe Notes/Suggestions:

  • Ghugni Chaat is a Bengali street food delicacy that can also be enjoyed on its own, if you want to relish a light snack.
  Other than the Ghugni recipe, here are some other Indian dinner recipes and vegetarian lunch recipes that you can try making at home too, like:


Please login to rate this recipe!


You have already rated this recipe!


Thanks for rating this recipe!