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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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    Reader Interactions

    Comments

    1. Smruti Shah

      April 08, 2016 at 7:14 am

      Such a beautiful dish Pavani. I completely loved the recipe and the pictures! Made me drool all over your ghugni!

      Reply
    2. Usha Rao

      April 08, 2016 at 11:12 am

      Top down shot, the second one is amazing and is calling to grab the bowl. one of my neighbors use to make chaat with vatana and use to taste amazing. I am I would love ghungi.

      Reply
    3. Kalyani

      April 08, 2016 at 1:45 pm

      Street food brought alive !! Great choice

      Reply
    4. Srivalli

      April 08, 2016 at 2:02 pm

      Such a delicious snack you got there Pavani..as always you got us drooling over your pictures...

      Reply
    5. Sapana Behl

      April 08, 2016 at 3:22 pm

      I also chose it to make for the alphabet but later on found out that it was already on my space.I am drooling over the pics.So tempting and even I won't mind eating it for two days 🙂

      Reply
    6. Srividhya Gopalakrishnan

      April 08, 2016 at 3:42 pm

      Love the setup.. Amazing recipe. Between where did you get the serveware from?

      Reply
    7. Sandhya Ramakrishnan

      April 08, 2016 at 4:39 pm

      Once again wonderful presentation. Love all your props. Ghugni is so flavorful and looks wonderful!

      Reply
    8. Amara Annapaneni

      April 08, 2016 at 6:47 pm

      Ghugni looks delicious Pavani. Your hard work cooking the peas in an open pot paid off, they look perfect. Bookmarked the recipe:)

      Reply
    9. Priya Suresh

      April 08, 2016 at 7:39 pm

      Wat an irresistible ghugni, makes me hungry and that last click is torturing me.

      Reply
    10. Gayathri's Cook Spot

      April 08, 2016 at 11:23 pm

      That is one filling and tasty bowl of gughni. Your pictures speak a lot..

      Reply
    11. vaishali sabnani

      April 09, 2016 at 5:42 am

      beautifully prepare Ghughni...the version is different from what I made, but I will definitely try this version...beautiful presentation.

      Reply
    12. rajani

      April 10, 2016 at 1:26 am

      I'm bookmarking this, will definitely try it sometime!

      Reply
    13. Harini-Jaya Rupanagudi

      April 10, 2016 at 3:07 am

      Very tempting setup there. Love those earthenware pots.

      Reply
    14. Suma Gandlur

      April 10, 2016 at 7:45 pm

      A beautiful dish presented in such a gorgeous background.

      Reply
    15. rekhas kitchen

      April 11, 2016 at 2:51 pm

      wow that was a fantastic setting and beautiful pictures. ghugni look so tempting..

      Reply
    16. Global Tastes & Travels Inc.

      April 14, 2016 at 6:38 am

      what a filling meal with the egg - so good

      Reply
    17. Global Tastes & Travels Inc.

      April 14, 2016 at 6:38 am

      what a filling meal with the egg - so good

      Reply
    18. PJ

      April 18, 2016 at 3:57 am

      I have tasted this a couple of times but never made it at home. Your clicks are absolutely tempting and I can hear them calling out to be picked...

      Reply
    19. Ruchi Indu

      April 24, 2016 at 7:31 am

      Your clicks are awesome... This is a very filling dish...

      Reply
    20. Priya Srinivasan

      May 01, 2016 at 1:28 pm

      I made this for our Indian food odyssey, looks yummmm and the clicks make us drool more!!!

      Reply
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    2 shares