Ghugni Recipe | Street Style Ghugni

Ghugni recipe with step by step photos: Ghugni is prepared by cooking white or yellow matar (peas) and potato in a whole load of spices, topped with onion, chilies, and coriander sure to make you crave for more. It is light, fulfilling, yummy, and quite easy on the pockets as well.

Dried white/yellow peas are produced by harvesting fully matured pea pods then drying. These are full of protein, dietary fiber, and many nutrients. They are available all year round. Hence a good replacement for fresh peas. 

Ghugni or curried white or yellow dried peas recipe is native to India and a hugely popular street food snack in Eastern India. Especially in Bengal, Odisha, and Bihar. 

Served both as a snack and accompaniment this dish is loved by everyone irrespective of their ages. Ghugni is also used as a base for many street food dishes. Contrary to other street foods, it is quite a healthy dish to indulge in.

Bengali ghugni and Odia versions of ghugni use the same dried white peas, while the Bihari ghugni is made with black chickpeas/kala chana. In addition, the spices used to make the recipe may vary depending on the place and preference.

While essentially ghugni is a vegan dish but in Calcutta, ghugni is also made using egg, chicken, and minced mutton to the dried peas.

White peas are a staple pantry ingredient. In fact, this dried white peas potato curry is one of those dishes I make whenever I run out of vegetables in my pantry. With just a few ingredients, a hearty, fulfilling meal is ready. Interchangeably you can use dried green peas if white peas are not available with you.

The base of this matar ghugni is onion, ginger, garlic, and tomato. An irresistible snack to munch on. Interchangeably you can use dried green peas if dried white peas are not available with you. Sometimes I also make it without using onion and garlic. I have shared a similar dish called Matar chaat, you can check out that if you like. 

Some more similar snack recipes:

• Jhal Muri
• Quick Boiled Aloo Chaat

Ingredients You’ll Need

• White/yellow peas – washed and soaked overnight or at least 8 hours
• Vegetables – potato, onion, tomato
• Spice paste – ginger-garlic paste 
• Whole spices – bay leaf
• Powdered spices – turmeric powder, red chili powder, coriander powder, roasted cumin powder, garam masala powder
• Herbs – fresh coriander leaves
• Sea salt
• Oil – I have used sunflower oil 

[Detailed measurements can be found in the printable recipe card at the bottom of the page.]

Preparations Step by Step

• Take soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker. 
• Pressure cook for one whistle over a high flame and simmer for 5 minutes. 
• Remove from flame and allow the pressure to settle on its own.
• Once done, transfer to a bowl and set aside.
• Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
• Add ginger-garlic paste and saute until raw smell goes. 

• Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
• Add chopped tomatoes and salt. Saute till tomatoes become soft and mushy.
• Add coriander powder. Saute to mix.
• Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
• Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame and serve hot garnished with chopped onion, coriander, green chili, black salt, roasted cumin powder, and lemon juice.

Serving Suggestions

• Serve ghugni as a chaat topped with chopped onion, green chili, coriander leaves, black salt, roasted cumin powder, thick tamarind water, and bhujia/sev. 
• It could also be used as the base for a chaat.
• It makes for an amazing meal when topped with curd, onion, cucumber, coriander leaves, black salt, and roasted cumin powder. 
• Serve it as it is along with rice, pulao, roti, paratha, luchi (poori) or kulcha. Fresh lime juice makes a lovely addition as well.
• It is also paired with puffed rice/murmura, onion pakoda(bhajia) or bara(vada). 

Notes

• Make sure to soak the white peas in water for at least 8 hours. 
• Some dried peas take a little more time to cook. Hence cook accordingly.
• While cooking the yellow peas make sure they are not overcooked. 

If you try this recipe, please leave a feedback and rating. You can also tag me @spoonofflavor on Instagram.

Print Recipe

5 from 3 votes

Ghugni Recipe | Street Style Ghugni

Delicious ghugni topped with fresh onion, coriander, and spices. It’s light, filling, and quite easy on the pockets.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course Side Dish, Snack

Cuisine Indian

Keyword Bengali ghugni recipe, Ghugni, Ghugni recipe, Street style ghugni

Servings4 people

Author Geetanjali

INGREDIENTS ( 1 CUP = 240 ML )

For cooking the Dried Peas

• 1 cup whole dried white or yellow peas/matar washed and soaked overnight
• 1 medium-sized potato peeled, cut into small cubes, and washed
• 3 cups water
• ½ tsp salt
• ⅓ tsp turmeric powder

For the Curry

• 2 tbsp oil
• 1 bay leaf
• 1 medium-sized onion finely chopped
• 1 tsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 large tomato chopped
• Salt to taste
• 1 tbsp coriander powder
• 1 tsp roasted cumin powder
• 2 tbsp fresh coriander/cilantro finely chopped
• ⅓ tsp garam masala powder

For Garnishing (optional)

• Finely chopped onion
• Finely chopped coriander
• Chopped green chili
• Black salt
• Lemon juice
• Roasted cumin powder

INSTRUCTIONS

Cooking the Dried White Peas

• Take soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker.
• Pressure cook for one whistle over a high flame and simmer for 5 minutes.
• Remove from flame and allow the pressure to settle on its own.
• Once done, transfer to a bowl and set aside.

Making the Curry

• Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
• Add ginger-garlic paste and saute until raw smell goes.
• Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
• Add chopped tomatoes and salt. Saute till tomatoes become soft and mushy.
• Add coriander powder. Saute to mix.
• Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
• Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
• Serve piping hot ghugni garnishing with chopped onion, coriander, green chili, black salt, roasted cumin powder, and lemon juice.

Notes

• Make sure to soak the dried peas for at least 8 hours.
• Some dried peas take a little more time to cook. Hence cook accordingly.
• While cooking the yellow peas make sure they are not overcooked.