Kolkata Ghugni Chaat is a popular Indian Street Food. This Ghugni Chaat recipe is one of the most iconic dishes on the streets of kolkata. It is made with dried peas gravy, topped with onions and sev.
While planning the Kolkata Street food, the idea is to cover as much popular street food as possible. So I ended up making Ghugni Chaat, Kolkata Style Papri Chaat for starters. Along with Club Kachori served with Aloo Kaddu Sabji.
I also featured Khajur Imli Chutney, Moongphali Hara Chutney, Boondi, and Sev. The chaats had boondi and sev, papdis for topping. The iconic Kesar Chai in Kullars is a highlight as well!
So sharing the Kolkata Ghugni Chaat you can serve for an evening snack or even as a breakfast or dinner. I will be sharing dishes and popular street foods across India.
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Ingredients
We have three different stages in making this Kolkata Ghugni Chaat.
So planning ahead helps a lot.
For the dried peas, I have used yellow or white dried peas soaked overnight. When you are ready to make it, pressure cook with enough water and salt.
We add potatoes along with peas as well.
For Peas Gravy:
Whole spices - Bay leaf and Cumin Seeds are used in the tempering.
Spice powders - Regular pantry spice powders like Red Chili Powder, Cumin Powder, Turmeric Powder, Garam Masala Powder, and Coriander Powder are used.
Gravy paste - We make a base of onion and tomato for this gravy.
For Assembling the Chaat: Once the peas are cooked, serve in a bowl. You can top it with Onion, Cucumber. Drizzle some kala namak, Sweet Tamarind Chutney, and Green Chutney. Finally just before serving top with Sev & crushed Papdi.
See the recipe card for quantities.
Instructions
This Ghugni Chaat recipe needs a little preparation ahead as you got to soak the dried peas overnight.
Before you set out to make this Kolkata Ghugni Chaat, wash and soak the peas for at least 8 hours. Change the water a couple of times before pressure cooking it.
For boiling Peas:
Wash and soak the dried White / Yellow Peas overnight in enough water.
The next day, change the water a couple of times, take it in a pressure cooker with salt and cook for 3 to 4 whistles.
let the pressure fall.
Meanwhile peel and cube the potato, once the pressure falls down, add to the cooker and cook for 1 whistle.
For Peas Gravy for the Kolkata Ghugni Chaat:
Heat a kadai or a pan with oil, add Bay leaf, Cumin Seeds and saute for a few seconds.
Next, add finely chopped onions and saute.
Add Ginger & Garlic paste and mix well.
Now add Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder, and chopped Tomatoes.
Mix well and add water to cook the tomatoes.
Add Salt and Sugar and let it simmer for 10 minutes.
Finally, add Garam Masala Powder and finely chopped coriander leaves.
Scoop the peas and saute separately to dry them.
For Assembling the Chaat:
Take the dried peas to the serving bowl.
Add the watery gravy on top.
Follow it with chopped Onions, Cucumber.
Squeeze in Lemon juice, drizzle some Black Salt, Sweet Tamarind Chutney, and Green Chutney.
Garnish with finely chopped coriander leaves.
Top it with Sev and crushed Papdi just before serving.
Substitutions & Variations
Dried Peas make this very delicious as you have something to bite on. So replacing it with fresh peas won't help. You can always have presoaked and boiled peas ready for a quick chat.
Drizzle with different chat chutneys for a variation.
You can top it with different farsan for more taste.
Equipment
We need a pressure cooker for boiling the peas.
You will also need a mixing bowl, a saucepan, and a serving bowl to make the gravy.
Storage
Soaked and boiled Peas stay good for a couple of days. So for ease, you can always have this ready ahead before making the chat.
All the chaat chutneys can be made ahead and used
Top tip
To make this Ghugni Chaat recipe, have all the ingredients ready and assemble just before serving. This prevents it from getting soggy.
You can have the Ghugni ready, have some parts dried up, and add for a more tasty chaat while serving.
Other Street Food you can check!
Recipe
Kolkata Ghugni Chaat ~ Indian Street Food
Ingredients
For boiling Peas:
- 2 cups White / Yellow Peas dried
- 1 medium Potato cubed
- 1/2 teaspoon Salt
For Peas Gravy:
- 2 tablespoons Cooking oil
- 1 large Bay leaf
- 1/2 teaspoon Cumin Seeds
- 1/2 cup Onion finely chopped
- 1 teaspoon Ginger & Garlic paste
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Cumin Powder
- 1/2 teaspoon Coriander Powder
- 2 small Tomatoes chopped
- Salt to taste
- 1/4 teaspoon Sugar
- 3/4 teaspoon Garam Masala Powder
For Assembling the Chaat:
- Onion chopped
- Cucumber chopped
- Lemon wedges
- Black Salt
- Sweet Tamarind Chutney
- Green Chutney
- Coriander leaves finely chopped
- Sev
- Papdi crushed
Instructions
How to make Ghugni Recipe
For Boiling Peas:
- Wash and soak the dried White / Yellow Peas overnight in enough water.
- The next day, change the water a couple of times, take it in a pressure cooker with salt and cook for 3 to 4 whistles.
- Let the pressure fall.
- Meanwhile peel and cube the potato, once the pressure falls down, add to the cooker and cook for 1 whistle.
For Peas Gravy:
- Heat a kadai or a pan with oil, add Bay leaf, Cumin Seeds and saute for a few seconds.
- Next, add finely chopped onions and saute.
- Add Ginger & Garlic paste and mix well.
- Now add Turmeric Powder, Red Chili Powder, Cumin Powder, and Coriander Powder along with chopped Tomatoes.
- Mix well and add water to cook the tomatoes.
- Add Salt and Sugar and let it simmer for 10 minutes.
- Finally, add Garam Masala Powder and finely chopped coriander leaves.
- Scoop the peas and saute separately to dry them.
For Assembling the Chaat:
- Take the dried peas to the serving bowl.
- Add the watery gravy on top.
- Follow it with chopped Onions, and cucumbers.
- Squeeze in Lemon juice, drizzle some Black Salt, Sweet Tamarind Chutney, and Green Chutney.
- Garnish with finely chopped coriander leaves.
- Top it with Sev and crushed Papdi just before serving.
Nutrition
Radha says
The peas, chutney, and the toppings burst with addictive flavors. We love this kind of chaat. This is a keeper!