Ghugni Recipe – Bengali Style Ghugni

Ghugni recipe, also known as Ghugni recipe Bengali is a flavorful yellow peas curry that is one of the most popular Kolkata street foods, alongside Phuchka, veg chop, egg roll, and others. It is a hugely popular Bengali snack recipe that can be found on almost every corner of Calcutta, from street food vendors to popular restaurants. Boiling yellow or white peas are cooked with onion, tomato, potato chunks, and a Bengali spice mix called bhaji masala in this dish. Ghugni Matar is typically served as a snack with some chopped onion, green chilies, and a few drops of lemon juice, or as a side dish with lunch or breakfast.

Though the Ghugni recipe is extremely popular in West Bengal, Orissa, and a few other east Indian subcontinents.

Ingredients for Ghugni

• 1 cup yellow peas
• 2 cups water
• Salt to taste
• 1/2 cup mustard oil
• 2 small potatoes, chopped
• 1 tablespoon turmeric powder
• 1 tablespoon dry red chili
• 1 bay leaf
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 tablespoon sugar
• 1 cup chicken keema (minced chicken)
• 1 tablespoon red chili powder
• 1 tablespoon Kashmiri red chili powder
• 1/2 teaspoon roasted cumin powder
• 1 tomato, chopped
• 1/2 tablespoon garam masala powder

Instructions

1. Wash the yellow peas and soak them in water for at least 8-9 hours or overnight. 
2. In a Prusser cooker, add the soaked yellow peas, 1 cup of water, and salt to taste. Bring to a boil and then lower the heat to medium-low. Cover and cook for about 30-40 minutes or until the peas are tender or 2 whistles of the cooker.
3. In a separate frying pan, heat the mustard oil over medium heat. Add the chopped potatoes, salt, and ½ tablespoon turmeric powder and fry until they are golden brown. Remove the potatoes from the pan and set them aside.
4. In the same pan, add the dry red chili, bay leaves, and chopped onion. Fry until the onion is translucent.
5. Add the garlic paste and ginger paste. Fry for another 1-2 minutes.
6. Add the chicken keema and fry until it is no longer pink.
7. Add the red chili powder, Kashmiri red chili powder, roasted cumin powder, and chopped tomato. Cook for 5-7 minutes or until the tomato is soft.
8. Add the boiled yellow peas (along with the water they were boiled in) to the pan. Mix well.
9. Add the fried potatoes and garam masala powder. Mix well.
10. Add salt and sugar to taste.
11. Cover the pan and simmer for another 10-15 minutes or until the gravy has thickened.
12. Ready to Serve Bengali-style Gughni.

Note: If you want gravy in Ghugni, add water accordingly.

Also Read: Dosa Recipe

Bengali Style Ghugni Recipe

Pradeep Kumar

Ghugni recipe is extremely popular in West Bengal, Orissa, and a few other east Indian subcontinents.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Bengali

Servings 4 People

Calories 117 kcal

Ingredients

  

• 1 cup yellow peas
• 2 cup water
• Salt as taste
• ½ cup mustard oil
• 1 Small chopped, Potatoes
• 1 tablespoon turmeric powder
• 2 dry red chili
• 1 onion, chopped
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 tablespoon sugar
• 1 cup chicken keema (minced chicken)
• 1 tablespoon  red chili powder
• 1 tablespoon Kashmiri red chili powder
• ½ teaspoon  roasted cumin powder
• 1 tomato, chopped
• ½ teaspoon garam masala powder

Instructions

 

• Wash the yellow peas and soak them in water for at least 8-9 hours or overnight. 
• In a Prusser cooker, add the soaked yellow peas, 1 cup of water, and salt to taste. Bring to a boil and then lower the heat to medium-low. Cover and cook for about 30-40 minutes or until the peas are tender or 2 whistles of the cooker.
  
• In a separate frying pan, heat the mustard oil over medium heat. Add the chopped potatoes, salt, and ½ tablespoon turmeric powder and fry until they are golden brown. Remove the potatoes from the pan and set them aside.
• In the same pan, add the dry red chili, bay leaves, and chopped onion. Fry until the onion is translucent.
• Add the garlic paste and ginger paste. Fry for another 1-2 minutes.
• Add the chicken keema and fry until it is no longer pink.
• Add the red chili powder, Kashmiri red chili powder, roasted cumin powder, and chopped tomato. Cook for 5-7 minutes or until the tomato is soft.
• Add the boiled yellow peas (along with the water they were boiled in) to the pan. Mix well.
• Add the fried potatoes and garam masala powder. Mix well.
  
• Add salt and sugar to taste.
• Cover the pan and simmer for another 10-15 minutes or until the gravy has thickened.
  
• Ready to Serve Bengali style Gughni.

Notes

If you want gravy in Ghugni, add water accordingly.

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