Monday, October 15, 2012



Ghugni is a very popular street food in Kolkata. The food vendors selling hot Ghugni to the crowd in front of a movie theatre or a park is a common visual. This hot and spicy snack is served on a eco-friendly leaf bowl(Saal patar bati), drizzled with tangy tamarind water and a thin slice of coconut.

Not only in West Bengal, Ghugni is also very popular in other Eastern states of India, like Bihar, Orissa, Assam. It is served as a evening snack or breakfast, even during lunch on a road side stall along with some toasted breads. It is a practice in many household, making Ghugni on the last day of durga puja, that is on Bijoya Dasami, along with other sweets.

There are several different varieties of making Ghugni. Some are vegetarian, that is without any onion and garlic(Yes, In India onion and garlic are considered to be non-veg); and some are with chunks of meat(Mangsher ghugni) or small shrimps(Chingri mach diye ghugni). And of course the road side version with the zing of tamarind water. Ghugni is also served as a side along with puri or rotis.

The ghugni I made today was to go with some luchi(puffed fried flat bread). It was our Sunday special breakfast.

Things needed to make Ghugni:

  • Ghugni kodai/Dried yellow peas: 1 and 1/2 cup
  • Potato: 1 large
  • Onion: 1cup
  • Garlic paste: 1tsp
  • Tomato: 1 large
  • Ginger paste: 2tsp
  • Turmeric powder: 3/4tsp
  • Cumin powder: 1tsp
  • Garam masala powder: 1tsp
  • Red chili powder: 2-3tsp
  • Salt to taste
To garnish
  • Chopped onion
  • Chopped green chilies
  • Lemon wedges
  • Bhaja masla/Roasted and coarsely ground cumin and dry red chili

Steps of making Ghugni:

1.Soak the ghungi kodai(dried yellow peas) overnight. Wash well and drain water. Cook the peas in a pressure cooker. As it whistle once, reduce the heat to medium and cook for 10-15min. Switch off heat, wait till pressure releases. The peas I used were perfectly cooked this way, but sometimes the time varies. Just check whether the peas are cooked or not. It should be soft but should retain its shape.
Boiled yellow peas
2. Drain the boiled yellow peas and keep aside. In a pan or kadai heat oil, when the oil is hot fry the cubed potatoes till the potatoes are golden. Keep the fried potatoes aside.

3. In the same oil (add more oil if needed), add the chopped onions. Cook on medium heat for 5-6min. Keep stirring in between. Add garlic paste, cook for 1min. Add ginger paste, mix well and cook for 2min on medium heat. Add chopped tomatoes, sprinkle little salt and mix well. Cover the pan and cook on medium heat till the tomatoes are done.

4. When the tomatoes are mushy add turmeric powder, cumin powder, red chili powder and mix well. Cover and cook on low-medium heat till oil separates.

5. Add water to the cooked masala and let it boil. As it boils add the fried potato cubes. Cover and cook till potatoes are almost done. Add the boiled yellow peas. Mix well. Cover and cook on low-medium heat till potatoes are done. Check the seasoning and adjust accordingly.

6. Add garam masala powder. Switch off heat, cover the pan and let it stand for 10min.

7.Serve hot with dash of lime juice, chopped onion, green chilies, and sprinkle bhaja masala. Bhaja masala is roasted and ground dry red chili and cumin seeds.

Can be served with luchi, puri, rotis...or just as a snack....

If you like get regular updates from me go to my Facebook page and click on the Like button. You can also follow my blog on NetworkBlogs. Thank you..!!!


  1. First time here.Love luchi and ghugni.Very nice presentation and gorgeous clicks.Will definitely come back for other recipes.A very nice space you have.

    I have a new blog and presently featuring Pujo Special Recipes to spice up your festival days.Please do visit.Thankyou.