Home » Recipe » By Category » Street Food » Kolkata Style Ghugni Chat
Kolkata Style Ghugni Chat

Kolkata Style Ghugni Chat

by Shyamali Sinha

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.

Ghugni chat - recipe by Foodie's Hut

Kolkata Style Ghugni Chat

Author: Shyamali Sinha
Course: Snack
Cuisine: Bengali
Diet: Gluten Free, Vegetarian
Prep Time 5 mins
Cook Time 15 mins
Soaking time 4 hrs
Total Time 4 hrs 20 mins
Servings : 4
Print Pin Jump to Video Rate this Recipe
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 peasSoaked into water for 3-4 hours or overnight ( the quantity of the peas will be double )
  • 1 cup Potatocut into small cube
  • ¼ tsp Turmeric powder

For Sauce or Masala

  • 1 cup Onionfinely chopped
  • 1 ½ tsp Ginger paste
  • 1 tsp Garlic paste
  • ½ cup Tomatoesfinely 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 powderhere 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
  • Saltto taste
  • Sugarto taste

Few more ingredients for seasoning:

  • 1 tsp Sweet tamarind Chutney
  • 1 tsp Bhaja Masala
  • 1/4 cup Onionchopped
  • 2-3 Green chillieschopped
  • 1 lime
  • 1 tsp Black salt
  • 1 tsp Mustard oil
  • Saltto taste
  • Sugarto 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
Share your experience on InstagramTag us at @foodieshut or mention #foodieshut !

Leave a Comment






You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

%d bloggers like this: