Ghugni! Have you ever heard of this food? Does it sound weird? I mean, name of this food does not reflect ingredients of this food and it does not even say anything about this food. But if you have tasted this food then definitely it has already brought water in your mouth. That strong spicy hot & sour taste, yummmm, really mouth watering. Does not it? What do you say?
Ghugni is popular in West Bengal, Bihar, Jharkhand, East Uttar Pradesh, Odisha. But it is very famous street food in Kolkata. You can see many ghugni food sellers across the city. Many street food vendors are also selling ghugni along with other street food or snacks. You can often see pani puri (or golgappa) sellers are also selling this.
This food is hot and sour in taste. Dried yellow peas are used to make this. You just need a cup of dried yellow peas soaked in enough water for 5 to 6 hours, one small size potato, turmeric powder, tamarind pulp, salt and oil (here in this recipe, brown chickpeas is also used, but it is absolutely optional, avoid this if you want to get traditional taste). Put all these ingredients in pressure cooker and cook till 5-7 whistles. Once you have boiled all then you have almost done it.
Now it is time for preparing ghugni masala. Roast red chili, cumin seeds, coriander seeds and grind all to make powder. Spread this masala over ghugni and garnish it by spreading coriander leaves, green chilies, chopped onion and sev / bhujia (farsan).
Ghugni recipe, Easy to make
Preparation time 6 hours and cooking time 15 mins
- Dried yellow peas / sukha matar - 1 cup
- Brown chickpeas / chana - 1 tbsp (optional)
- Potatoes - 1 small size
- Turmeric / haldi powder - 2 tsp
- Ripe Tamarind / Imli - 10 gm
- Lemon juice - 1 tsp
- Oil - ½ tbsp
- Ghugni masala
- Red chili / lal mirch powder - 1 tsp
- Roasted coriander / bhuna dhania powder - 2 tsp
- Roasted cumin / bhuna jeera powder - 1 tsp
- For garnishing
- Onion - 2 small size (chopped)
- Coriander leaves / Dhania patta - 2 plants
- Green chilies / hara mirch - 2 (chopped)
- Sev/bhujia/farsan - 25 gm
- Soak dried yellow peas and brown chickpeas (optional) in water for 5-6 hours
- Now pressure cook yellow peas, brown chickpeas, potatoes, tamarind (remove seeds), turmeric powder, salt and oil together till 5-7 whistles
- Now mash potatoes and some of those peas
- Take it in small bowls or serving plates
- Mix all ghugni masala and spread over ghugni
- Now add chopped coriander leaves, onion, sev/bhujia and green chilies for garnishing
As said earlier, here brown chickpeas (kala chana) is also used to bring little different but if you want to taste traditional ghugni then avoid brown chickpeas (chana) and follow the same recipe.