Ghugni Recipe with Video, Bengali Ghugni Recipe

Ghugni is the well-known street food of West Bengal, generally served with Poori/Luchi as a stew or as a night treat with tea. 

ghugni

What is Ghugni?

Ghugni is Kolkata’s unique dried white peas dish primarily functioned as a tea time treat or main dish side meal with bad or luchi. If you ever been to Kolkata you might hear the roaring noises of Ghugni wala the street supplier offering this tasty treat. There is a comparable variation popular here in Delhi, North India called matar served with kulcha. For making ghugni the dried white or green chickpea are taken in sufficient water over night and boiled the next day to utilize even more.

It is likewise incredibly popular in Orissa and Bihar. An ideal Bengali Design Ghugni has a consistency comparable to stew i.e. not too watery however slurpy with peas as an entire rather of being mushy.

Ingredients Needed For Ghugni

  • White peas: Dried white or yellow peas makes the most tasty ghugni. Typically, drenched peas take less time to prepare, so ensure to soak them over night or a minimum of 7-8 hours prior to cooking.
  • Onion: White or red onions include extremely good sweet and tasty tastes to the ghugni.
  • Ginger garlic paste: For some fantastic tastes and it likewise assists indigestion.
  • Tomatoes: To stabilize the sweet taste of peas and onions.
  • Potato: Including potato is totally optional however it sure does includes some texture to the meal.
  • Entire Spices: Dry red chili, bay leaves, cinnamon stick
  • Mustard oil: Bengali meals are understood to be prepared in mustard oil for that additional pungent tastes.
  • Panch Phoran: The well-known Bengali five-spice mix with a mix of fennel, cumin, mustard, fenugreek, and nigella seeds.
  • Spices: Cumin seeds powder, coriander powder, red chili powder,  turmeric powder, and salt.

To serve

  • Coriander leaves
  • Onion
  • Ginger juliennes
  • Lemon juice

How to make Ghugni?

Action 1. Cook White Peas– Soak dry peas in sufficient water for 10 hours or over night. Boil the drenched peas in a pan with a pinch of salt for a minimum of 30-35 minutes or up until soft.

Action 2 Make Tempering– Heat mustard oil in a pan or wok, include potatoes. Fry the potatoes for 7-8 minutes. Eliminate the potatoes from the oil and keep them aside.

Into the very same pan include panch phoran and let them splutter. Now include dry red chili, bay leaves, cinnamon, and sauté.

Include onions and ginger-garlic paste and prepare up until onions are soft. Now include tomato puree and the spices powder along with salt. Prepare up until tomatoes are prepared correctly and oil separates from them. Include the fried potatoes in it and blend well.

Include prepared dry peas along with any water left with it and prepare for 10-12 minutes till you get an ideal consistency.

Serving Ideas

Garnish with coriander leaves, onions, ginger juliennes. Enjoy ghugni as a treat or Serve hot with rice or bad or luchi.

Pro Tips

  • Ensure to soak the white peas to make sure appropriate cooking.
  • For much better outcomes utilize mustard oil to prepare.
  • Change the spices according to your taste.
  • You might avoid including potatoes.

Like Ghugni, attempt these reicpes…

ghugni

Searching For more such dishes to get some concepts for your lunch or supper? Do not miss my Instantaneous Wheat Dosa and Lucknowi Kebab and the very best one’s Millets Vada.

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kolkata style ghugni

Ghugni

Sapana Behl

Ghugni is the well-known street food of West Bengal , generally served with Poor/Luchii or as a night treat with tea. 

Preparation Time 10 minutes

Prepare Time 50 minutes

Resting Time 10 hrs

Overall Time 11 hrs

Course Lunch, Treat

Food Indian

Portions 4 Individuals

Calories 366 kcal

  • 2 cups or 400 gm white peas
  • 2 onion sliced
  • 1/4 cup ginger garlic paste
  • 3 tomatoes pureed
  • 2-3 dry entire red chilies
  • 1 cinnamon stick
  • 2-3 bay leaf
  • 1/4 cup mustard oil
  • 4 cups water or as needed
  • 2 potatoes cut in cubes

Spices and Salt

  • 2 teaspoon cumin seeds powder
  • 2 teaspoon coriander powder
  • 2 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • salt to taste

To serve

  • couple of coriander leaves sliced
  • onion sliced
  • couple of ginger juliennes
  • lemon juice
  • Soak dry peas in sufficient water for 10 hours or over night.

  • Boil the drenched peas in a pan with a pinch of salt for a minimum of 30-35 minutes or up until soft.

  • Heat mustard oil in a pan or wok, include potatoes. Fry the potatoes for 7-8 minutes.

  • Eliminate the potatoes from the oil and keep them aside.

  • Into the very same pan include panch phoran and let them splutter.

  • Now include dry red chili, bay leaves, cinnamon, and sauté.

  • Include onions and ginger-garlic paste and prepare up until onions are soft.

  • Now include tomato puree and the spices powder along with salt.

  • Prepare up until tomatoes are prepared correctly and oil separates from them. Include the fried potatoes in it and blend well.

  • Include prepared dry peas along with any water left with it and prepare for 10-12 minutes till you get an ideal consistency.

  • Garnish with coriander leaves, onions, ginger juliennes.

  • Delight in as treat or Serve hot with rice or bad or luchi.

  1. Ensure to soak the white peas to make sure appropriate cooking.
  2. For much better outcomes utilize mustard oil to prepare.
  3. Change the spices according to your taste.
  4. You might avoid including potatoes.

Serving: 2bowlCalories: 366kcalCarbohydrates: 48.6gProtein: 11.4gFat: 14.5gHydrogenated Fat: 1.8gSalt: 363mgPotassium: 569mgFiber: 13.9gSugar: 5.9gCalcium: 76mgIron: 4mg

Keyword ghugni, ghugni bengali dish, ghugni dish, how to make ghugni, kolkata design ghugni, matar ghugni

This post was initially published in 2013, ever since I have actually upgraded the photos and material for much better engagement.

Constantly let me understand how this dish ended up in the remarks listed below. I will be so fired up to hear how you served your Ghugni and please do share your pointers and techniques with me.

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Finest Regards,
Sapana Behl

Jobber Wiki author Frank Long contributed to this report.