Kolkata की Famous Ghugni Chaat | Street Style Recipe at Home | Chef Ajay Chopra

yellow peas

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas are high in protein and fiber, while split peas are often less expensive.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar flavor and is often more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can be a lower-cost alternative with a different flavor profile.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds a similar acidity, while vinegar is often less expensive.

Soak white peas overnight in plenty of water.

Drain, rinse, and add peas to a pressure cooker or pot with fresh water, salt, and turmeric.

Cook until the peas are tender but not mushy. Keep the cooked peas and some cooking liquid aside.

Heat mustard oil in a kadhai until it smokes slightly, then reduce heat.

Add cumin seeds, cloves, black cardamom, bay leaf, cinnamon stick, and dry red chili to the oil and let sizzle.

Add ginger-green chili paste and sauté until the raw smell disappears.

Stir in onion paste and cook until golden brown and oil separates.

Add tomato paste and cook until thickened and separates from oil.

Sprinkle turmeric powder, red chili powder, coriander powder, and salt; roast gently, adding water if needed.

Add boiled white peas and some cooking water; mix thoroughly and simmer until gravy thickens.

Finish with a pinch of garam masala.

Spoon ghugni into a serving plate, add toppings like chopped onions, tomatoes, and green chilies, drizzle with green and saunth chutney, and squeeze lemon juice.

Garnish with coriander leaves and crispy sev.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary