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Street Style Ghugni Recipe
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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.