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Ghugni Chaat

Published under: Chaat
It's a tangy mix of peas, potatoes, and spices.
Ghugni Chaat

Ghugni Chaat is an iconic street food of Bengal. Also known as Kolkata Ghugni Chaat, this is a nutritious dish made with dried white peas, potatoes, cumin seeds, onion and spices.

Garnished with green chillies, lemon, chutneys and other ingredients of choice, this takes less than 30 minutes to make and comes with numerous variations.

While it is essentially a vegetarian dish, it can be prepared with boiled eggs or scrambled eggs or boiled chickpeas instead of potatoes or minced mutton.

It is a traditional dish from the western coastal regions of India. This dish can be eaten as a whole meal or as an appetizer or chutney style side dish.

Ghugni chaat was first served in coastal towns of India where it became popular among locals for its taste and nutritional value.

Ghugni Chaat

Ghugni Chaat

Ghugni Chaat
5 from 4 votes

Ghugni Chaat Recipe

It's a tangy mix of peas, potatoes, and spices.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: Bengali, Indian

Ingredients for Ghugni Chaat

  • 1 cup Dried White Peas
  • 1 Big Potato boiled, peeled and cubed
  • 1 Tomato chopped
  • 1 Onion medium, finely chopped
  • 2 tbsp Oil
  • as per taste Salt
  • 1 tsp Cumin Seeds
  • 2 tsp Ginger finely chopped

For Serving:

  • as required Green Chutney
  • as required Tamarind Chutney
  • as required Chaat Masala Powder
  • handful Coriander Leaves - handful chopped
  • as required Lemon Juice
  • 1 or 2 Green Chillies chopped
  • Potato Chips optional

How to make Ghugni Chaat

  • Wash and clean the peas.
  • Soak them in water for 12 hours.
  • Drain the water.
  • Heat 1 tblsp of oil in a frying pan over medium flame.
  • Cook the potatoes until golden brown, approximately 5 to 10 minutes.
  • Sprinkle salt and mix well.
  • Remove and keep aside.
  • To the pan, add the remaining 1 tblsp oil.
  • Add the cumin seeds and saute for 30 to 45 seconds.
  • Add the chopped onions, ginger and cook for 3 to 5 minutes.
  • Add the chopped tomatoes and cook for another 3 to 5 minutes.
  • Add the fried potatoes and drained peas.
  • Pour 1 1/2 to 2 cups of water and allow it simmer. Cover the pan with a lid.
  • When the water has reduced and it starts to thicken (has a gravy-like consistency), switch off the flame.
  • Add salt and mix well.
  • Remove to a serving bowl.
  • Garnish with chaat masala powder, green chutney, tamarind chutney, green chillies and coriander leaves
  • Finally add the lemon juice and potato chips.
  • Serve at once.

Ghugni and Ragda pattice are mostly the same – the only difference is ghugni is sweeter than ragdi.

photo via flickr

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