Ghugni Recipe (Bengali Street Style)

Ghugni recipe: Ghugni is a popular Indian street food made with dried white peas, potatoes, onions, tomatoes, and spices. It is especially popular in Bengal and other parts of eastern India, where it is served topped with chopped onions, green chilies, fresh cilantro, and a squeeze of lime juice. It makes a satisfying snack that is easy to prepare at home.

Dried white peas are a convenient pantry staple. They are a good source of plant-based protein and dietary fiber, and their long shelf life makes them useful for everyday cooking.

Ghugni, also called matar ghugni, is a curried dried pea dish popular across eastern Indian states such as West Bengal, Bihar, Odisha, and Assam. It is enjoyed as a snack or side dish and is also used as a base for various Indian street food preparations.

Although ghugni is traditionally plant-based, variations made with egg, chicken, or minced mutton can also be found in Kolkata.

I often make this white pea and potato curry when I'm running low on vegetables. Made with everyday ingredients, it is a hearty yet comforting dish. You can also use dried green peas if dried white peas are unavailable.

If you enjoy dishes made with peas, you might like my Matar Chaat Recipe.

Ingredients You'll Need

For measurements, please see the recipe card below.

• Dried white peas: Rinsed and soaked overnight or for at least 9-10 hours
• Vegetables: Potato, onion, and tomato
• Ginger-garlic paste: For the curry base
• Spices: Bay leaf, turmeric powder, red chili powder, coriander powder, roasted cumin powder, and garam masala powder
• Fresh cilantro (coriander leaves): Finely chopped
• Salt: To taste
• Oil: I used Sunflower oil

How to Make Ghugni Step-By-Step

• Add the soaked white peas, potato cubes, water, salt, and turmeric powder to a stovetop pressure cooker.
• Close the lid and cook over medium heat for about 15 minutes, or until the peas are easily mashable when pressed but still hold their shape.
• Turn off the heat and let the pressure release naturally. Once the pressure has released, open the cooker and set the cooked peas and potatoes aside.
• Heat oil in a pan over medium heat. Add the bay leaf and chopped onion. Sauté until the onion turns golden.
• Add the ginger-garlic paste and sauté until the raw smell disappears.
• Add the turmeric powder, red chili powder, and a splash of water. Stir to combine.
• Add the chopped tomato and salt. Sauté until the tomato softens and becomes mushy.

• Add the coriander powder and stir well.
• Add the cooked peas and potatoes. Mix well, cover, and cook over medium heat for 5 minutes.
• Add the roasted cumin powder, garam masala powder, and chopped cilantro. Mix well and turn off the heat.
• Serve hot, topped with chopped onion, cilantro, green chili, black salt, roasted cumin powder, and a squeeze of fresh lime juice.

Notes

• Soaking: Soak the dried white peas in water for 9-10 hours before cooking.
• Rinsing: Always rinse the dried peas thoroughly before and after soaking.
• Choose fresh dried peas: Check the package date and use dried white peas that are within their shelf life. Older peas can take much longer to cook, even after soaking.
• Cooking method: Dried peas take a long time to cook in a regular pot. To save time, use a stovetop pressure cooker. You can also use an Instant Pot if you prefer.
• Check for doneness: Press a few peas between your fingers to check their texture. They should be easy to mash but still hold their shape.

Serving Suggestions

• Make ghugni chaat: Top ghugni with chopped onion, green chili, cilantro, black salt, roasted cumin powder, thick tamarind extract, and bhujia or sev.
• Serve with yogurt: Top ghugni with yogurt, chopped onion, cucumber, cilantro, black salt, and roasted cumin powder for a more filling snack.
• Pair it with a meal: Serve ghugni with rice, pulao, roti, paratha, luchi (poori), or kulcha. A squeeze of fresh lime juice adds a bright finish.
• For a traditional Bengali meal: Pair ghugni with boiled egg, puffed rice (murmura), onion pakora (bhajia), or bara (vada).

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Recipe

Ghugni Recipe (Bengali Street Style)

Ghugni is a popular Indian street food made with dried white peas, potatoes, onions, tomatoes, and spices. It is especially popular in Bengal and other parts of eastern India, where it is served topped with chopped onions, green chilies, fresh cilantro, and a squeeze of lime juice. It makes a satisfying snack that is easy to prepare at home.

5 from 5 votes

Print Pin Rate

Course: Side Dish, Snack

Cuisine: Indian

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

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 297kcal

Author: Geetanjali

Ingredients 

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For Cooking the Peas

• 1 cup dried white peas rinsed and soaked overnight
• 1 medium potato peeled and cut into small cubes
• 3 cups water
• ½ teaspoon salt
• ⅓ teaspoon turmeric powder

For the Curry

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

For Serving

• Finely chopped onion
• Finely chopped cilantro
• Chopped green chili
• Black salt
• Fresh lime juice
• Roasted cumin powder

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Instructions

• Add the soaked white peas, potato cubes, water, salt, and turmeric powder to a stovetop pressure cooker.
• Close the lid and cook over medium heat for about 15 minutes, or until the peas are easily mashable when pressed but still hold their shape.
• Turn off the heat and let the pressure release naturally. Once the pressure has released, open the cooker and set the cooked peas and potatoes aside.
• Heat oil in a pan over medium heat. Add the bay leaf and chopped onion. Sauté until the onion turns golden.
• Add the ginger-garlic paste and sauté until the raw smell disappears.
• Add the turmeric powder, red chili powder, and a splash of water. Stir to combine.
• Add the chopped tomato and salt. Sauté until the tomato softens and becomes mushy.
• Add the coriander powder and stir well.
• Add the cooked peas and potatoes. Mix well, cover, and cook over medium heat for 5 minutes.
• Add the roasted cumin powder, garam masala powder, and chopped cilantro. Mix well and turn off the heat.
• Serve hot, topped with chopped onion, cilantro, green chili, black salt, roasted cumin powder, and a squeeze of fresh lime juice.

Notes

• Choose fresh dried peas: Check the package date and use dried white peas that are within their shelf life. Older peas can take much longer to cook, even after soaking.
• Soaking: Soak the dried white peas in water for 9-10 hours before cooking.
• Rinsing: Always rinse the dried peas thoroughly before and after soaking.
• Cooking method: Dried peas take a long time to cook in a regular pot. To save time, use a stovetop pressure cooker. You can also use an Instant Pot if you prefer.
• Check for doneness: Press a few peas between your fingers to check their texture. They should be easy to mash but still hold their shape.

Nutrition

Calories: 297kcal | Carbohydrates: 44g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 323mg | Potassium: 867mg | Fiber: 15g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 18mg | Calcium: 65mg | Iron: 4mg

Nutrition Disclaimer:

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.