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    Home » Blogging Marathon » Ghugni (Bengali Street food with Dried Peas)

    Ghugni (Bengali Street food with Dried Peas)

    Published: Apr 8, 2016 · Modified: Apr 21, 2021 by Pavani · Leave a Comment

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    BM# 63: Journey through the Cuisines

    Week 1: Bengali Cuisine

    Day 7: G for Ghugni

    Today I have a very popular street food from Bengal, called Ghugni. It is also quite popular in Bihar, Jharkhand and Orissa too. I've made the Jharkhand version for one of the earlier mega marathons. There it is served with dhuska or a lentil based flatbread.

    Bengali version is almost similar to that of Jharkhand except it's made with white peas instead of black chickpeas. Read Sandeepa's post to learn more about Ghugni and how it is an integral part of Bengali food. It is like Chole to the North Indians.

    I loved cooking and eating this ghugni. My husband was traveling when I made this, so I ate it all by myself -- it was my lunch & dinner for 2 days and I didn't mind eating the same dish one bit.

    I cooked the soaked dried peas in open pot because I didn't want to overcook them in the pressure cooker. But if you are confident that your pressure cooked peas will not get too mushy, then go ahead and use it -- it will surely save you some time.

    If you like chaats and spicy food, then this dish is definitely for you. Served up with chopped onion, green chilies and a boiled egg (which is optional, but I totally loved it), this is a delicious and filling dish that is going to be a sure shot hit with anyone.

    Recipe from Sandeepa's Bongmom Cookbook:

    Ghugni

    Recipe to make Bengali street food -- Ghugni. If you like chaats and spicy food, then this dish is definitely for you. Served up with chopped onion, green chilies and a boiled egg (which is optional, but I totally loved it), this is a delicious and filling dish that is going to be a sure shot hit with anyone.
    Author: Pavani
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    Prep Time: 20 mins
    Cook Time: 45 mins
    Total Time: 1 hr 5 mins
    Course: Snack
    Cuisine: bengali
    Servings: 4 serving

    Ingredients

    For the Peas:

    • 1 cup Peas Dried White / White Vatana
    • 1 Ginger " piece, finely grated
    • ¼ tsp Turmeric
    • ½ tsp Chili powder Kashmiri red
    • 3 ~ 4 Chilies Green
    • 1 Potato Medium , peeled and diced

    For the Bhaja Masala:

    • 1 tbsp Cumin seeds
    • 1 tbsp Coriander seeds
    • 2 ~ 3 chilies Dry red

    For Ghugni:

    • 1 Onion Medium , finely chopped
    • 2 Tomatoes Medium , chopped
    • 2 tbsps Mustard oil
    • 1 tsp Cumin seeds
    • 2 cloves Garlic , finely minced
    • To Taste Salt

    For the Toppings:

    • 1 Red Onion Small , finely chopped
    • 1 ~ 2 Chilies Green , finely chopped
    • 1 ~ 2 tbsps Lemon juice
    • eggs As needed Boiled (optional)

    Instructions

    • Prep the Peas: Soak the dried white peas overnight. Drain the water and rinse well.
    • Make the Bhaja Masala: Dry roast cumin, coriander seeds and dry red chilies until fragrant. Cool and grind the spices into a fine powder.
    • Boil the peas: Combine soaked peas, potato, turmeric, Kashmiri red chili powder, ½tsp Bhaja masala, grated ginger and green chilies in a heavy bottom sauce pan or the pressure cooker. Bring to a boil, lower the heat and simmer for 20~25 minutes or until the peas and potato are tender, but not mushy. Alternately pressure cook for 3~4 whistles. Set aside. Do not discard the cooking liquid.
    • To make Ghugni: In a pan, heat 2tbsp mustard oil, add the cumin seeds and once the seeds start to splutter, add the chopped onion and cook till they turn lightly browned around the edges. Stir in the minced garlic and cook for 1 minute.
    • Next add the chopped tomatoes, 1tsp Bhaja masala and salt; cook till the tomatoes get mushy and the oil starts to separate around the edges.
    • Next add the boiled peas and potatoes along with aamchoor or tamarind paste and ½cup of cooking liquid. Simmer for 10~15 minutes or until the peas are completely tender and soft. Add more cooking liquid if the ghugni gets too thick.
    • Taste and adjust the spices and seasoning as needed. By the time the ghugni is done cooking, it should have a thick consistency.
    • To Serve: Spoon ghugni into serving bowl and top with finely chopped onion, green chilies, squeeze of lemon and an optional egg. Enjoy!!

    Notes

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
    An InLinkz Link-up
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. veena krishnakumar

      May 13, 2016 at 5:31 pm

      Wow!!!!!such a lovely presentation. Looks so inviting

      Reply
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