Kolkata style Ghugni chat is a very famous vegetarian dish among Bengalis during Bijoya Dashmi and popular street food in Kolkata. Sometimes it also called as Ghugny or Ghoogni.
Kolkata Style Ghugni Chat
Course: Snack
Cuisine: Bengali
Diet: Gluten Free, Vegetarian
Servings : 4
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Kolkata style Ghugni chat is a very famous vegetarian dish among Bengalis during Bijoya Dashmi and popular street food in Kolkata.
Ingredients
- 1 cup Yellow peas - Soaked into water for 3-4 hours or overnight ( the quantity of the peas will be double )
- 1 cup Potato - cut into small cube
- ¼ tsp Turmeric powder
For Sauce or Masala
- 1 cup Onion - finely chopped
- 1 ½ tsp Ginger paste
- 1 tsp Garlic paste
- ½ cup Tomatoes - finely chopped
In a bowl add a little bit of water to make a paste with
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Red Chilli powder - here also you can adjust the amount according to your taste
- ½ tsp Turmeric powder
For tempering the oil
- ½ tsp Cumin seeds
- 1 Dry red chilli
- 1 Bay leaf
Few Basic ingredients:
- 3 tbsp Mustard oil
- Salt - to taste
- Sugar - to taste
Few more ingredients for seasoning:
- 1 tsp Sweet tamarind Chutney
- 1 tsp Bhaja Masala
- 1/4 cup Onion - chopped
- 2-3 Green chilli - chopped
- 1 lime
- 1 tsp Black salt
- 1 tsp Mustard oil
- Salt - to taste
- Sugar - to taste
Instructions
Cook Yellow peas
- Transfer the soaked yellow peas in a pressure cooker with double amount of water.
- Sprinkles 1/4 tsp turmeric powder and salt to taste into it.
- Put the lid on and set the cooker over high heat.
- Wait for one whistle, then reduce the heat to medium and wait for one more whistle.
- Then remove from heat, and let all the pressure release all by itself.
- You can cook the peas in a saucepan. In that case, add some extra water to cook the peas. Then place a colander on a mixing bowl and drain the cooked yellow peas on the sieve. Reserve the water or broth for later use.
Cook the potato
- Preheat some oil in a Dutch oven
- Add cubed potatoes in this hot oil
- Sprinkle some salt and about ⅛ tsp turmeric powder
- Continue cooking until potatoes are 80% cooked through, then remove from oil.
Prepare the masala
- Add the tempering to the remaining oil and stir for few seconds to extract the flavour from the whole spices.
- Add chopped onion, sprinkle salt and cook for few minutes to soften the onions.
- Add ginger-garlic paste and cook for a few seconds.
- Add Chopped tomatoes, then the ground spice mix and continue cooking until oil releasing from the mixture.
- Add cooked peas, mix everything. Add peas water or broth and over high heat let it come to boil.
- Reduce the temperature to medium, cover with a lid and let it simmer for a few minutes. Remove from heat and set it aside.
Making the Chat
- Take one or two ladles full of Ghugni in a small bowl
- Top with one small spoonful of tamarind chutney, Chopped onion, Green chilli, tomatoes and coriander leaves
- Add ground toasted spice or Bhaja masala, black salt and few drops of lime juice.
Recipe Video
Keyword: bengali snack, kolkata street food, street food
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