Ghugni Chaat

Ghugni Chaat

There's no dearth of street snacks to grab on-the-go in Kolkata, and this one Bengali street food is sure to catch your attention if you ever happen to be in the city. This Bengali street-side snack is quite popular in other north Indian states as well. Traditionally prepared by cooking white or yellow matar (peas) in a whole load of spices, ghugni is served like a chaat. Squeeze a little lemon juice on top of it to enhance the flavour of the delicacy.

INGREDIENTS

SERVING: 4

2 cups – Dried white peas

1 large – Potato

2 nos – Medium sized Onions

1 large – Tomato, chopped

1 tsp – Ginger, finely chopped / paste

1 tsp – Red chilli powder

1/2 tsp – Cumin powder

1 tsp – Cumin seeds

1 tbsp – Oil

Salt as required

Fresh coriander, green n red chillies, lemon wedges

INSTRUCTIONS

Soak white peas overnight or for 6 hours and pressure cook with 1/2 tsp salt for 2 hisses and not more than that.

Boil potatoes until 80% cooked, peel the skin and dice them.

Make paste of 1 onion, and chop the other one finely.

Heat 1 tsp oil in a pan and fry the potatoes until they turn golden in color and remove them.

In the same pan add 1 tbsp oil, add cumin seeds once that’s roasted, add onion paste, ginger saute well, add chilli, cumin powder, salt mix well and cook until oil starts to float.

Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in consistency.

In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot!

Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.

Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.

Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.

Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.

Bhaja Masala: 2 tsp Cumin seeds, 2 tsp Coriander seeds, 3 Cardamom, 5 Cloves, 5 Dry Red chilli, 1 Bay leaf. Roast all, cool it and then grind to fine powder.

 Ghugni Chaat VIDEO