Ghugni Chaat
A beloved street food from Kolkata, this hearty and tangy chaat features tender yellow peas in a savory curry, loaded with fresh toppings like onions, chutneys, and crunchy sev. It's a flavor explosion in every bite, perfect for an evening snack.
For 4 servings
Soak and Cook the Peas
- Rinse the dried yellow peas thoroughly and soak them in 4-5 cups of water for at least 8 hours or overnight.
- Drain the soaking water. Transfer the peas to a pressure cooker along with the diced potato.
- Add 3 cups of fresh water, 1 teaspoon of salt, and the turmeric powder. Stir well.
- Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15-20 minutes until the peas are soft but still hold their shape. Allow the pressure to release naturally.
Prepare the Masala Base
- While the peas cook, heat the vegetable oil in a kadai or deep pan over medium heat.
- Add the cumin seeds and bay leaf. Let them sizzle for about 30 seconds until fragrant.
- Add 1 finely chopped onion and sauté for 5-7 minutes until it turns soft and golden brown.
- Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Add 1 finely chopped tomato and cook for 4-5 minutes until it becomes soft and mushy.
- Add the red chili powder, coriander powder, and roasted cumin powder. Sauté the masala for 2-3 minutes, stirring continuously, until the oil begins to separate from the mixture.
Combine and Simmer
- Once the pressure has released, open the cooker. Carefully pour the entire contents (cooked peas, potatoes, and the cooking liquid) into the pan with the prepared masala.
- Mix everything gently. Using the back of a ladle, lightly mash some of the peas and potatoes against the side of the pan. This will help thicken the gravy naturally.
- Add the remaining 0.5 teaspoon of salt (or to taste) and bring the mixture to a simmer.
- Cover and let it cook on low heat for 7-10 minutes, allowing the flavors to meld together beautifully. The gravy should thicken to your desired consistency.
- Sprinkle the garam masala over the ghugni, give it a final stir, and turn off the heat.
Assemble and Serve the Chaat
- Ladle a generous portion of the hot ghugni into individual serving bowls.
- Top with a spoonful of the remaining chopped onion and tomato.
- Sprinkle with chopped green chilies to your preference.
- Drizzle with tamarind chutney.
- Sprinkle a pinch of chaat masala and a generous amount of sev over the top.
- Garnish with fresh coriander leaves and serve immediately with a lemon wedge on the side for squeezing.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Overnight soaking is non-negotiable for perfectly tender and evenly cooked peas.
- 2For the most authentic flavor, use homemade roasted cumin powder by dry roasting cumin seeds and grinding them.
- 3Don't overcook the peas in the pressure cooker; they should be soft enough to mash easily but not completely disintegrated.
- 4Adjust the consistency of the ghugni by adding a splash of hot water if it's too thick, or simmering it for longer if it's too thin.
- 5Prepare the ghugni base ahead of time and refrigerate. Reheat and assemble with fresh toppings just before serving for a quick snack.
Adapt it for your goals.
Ingredient Swap
Use black chickpeas (kala chana) instead of yellow peas for a different texture and flavor profile, known as 'Kala Chana Chaat'.
Flavor AdditionFlavor Addition
For a South Bengali touch, add small, thinly sliced pieces of coconut while sautéing the masala.
Dietary PreferenceDietary Preference
For a 'no onion, no garlic' version, skip the onion and garlic and start the masala with a pinch of asafoetida (hing) in hot oil.
Non VegetarianNon-Vegetarian
Create 'Mangsher Ghugni' by adding cooked minced mutton (keema) to the masala base before adding the boiled peas.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
Yellow peas are a protein powerhouse, essential for muscle repair, cell growth, and maintaining overall body function, making this a great meal for vegetarians and vegans.
High in Dietary Fiber
The high fiber content from peas and vegetables aids in healthy digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
Provides Sustained Energy
Rich in complex carbohydrates, Ghugni provides a slow and steady release of energy, keeping you feeling full and energized for longer periods.
Boosts Immunity
The blend of Indian spices like turmeric, cumin, and coriander are packed with antioxidants and have anti-inflammatory properties that help support a robust immune system.
Frequently asked questions
Yes, Ghugni Chaat can be very healthy. The base is made from yellow peas, which are rich in protein, fiber, and complex carbohydrates. To keep it healthy, be mindful of the amount of oil used and the quantity of fried toppings like sev.