Ghugni Chaat: How to make Ghugni Chaat-Indian Street Food2017-07-20
- Cuisine: Bengali Recipes, Indian Recipes, North Indian Recipes
- Course: Evening Special, Healthy snacks, Indian street food, Kids Recipes, Snacks Recipes
- Skill Level: 30 minutes Recipes, Moderate, Quick and easy recipes
- Add to favorites
- Servings : 4
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Ghugni Chaat-Indian Street Food recipe
Street food is largely popular in most parts of India. One of the most sought after evening snacks in Eastern India is ghugni chaat. It is basically chana (peas) curry that is garnished with onions, chilis, dhaniya. And can be served with bread, pakora or poori. Spicy Dried Peas Ghugni has its origin in Kolkata. Calcutta Ghugni Recipe is also affordable, making a favourite snack especially among young people such as school students and college goers.
Ghugni Chaat – Bengali Street Food has its origin in Kolkata which is possibly the reason why it is easily available among high crowd streets in the city. Aside from being popular in Kolkata, it has also made its own way and taste in many other cities and towns around India as a popular snack.
Calcutta Ghugni Recipe tastes really good with bread, rotis or pooris, and can have as both an evening snack or a breakfast food. The Calcutta ghugni recipe is special in the sense that it tastes somewhat better than the ghugni found in other parts of India. Spicy dried peas ghugni is made into a masala curry that can be served with tomato slices or with papri, and red chili powder.
Another delicious snack is samosa ghugni chaat. This dish includes a samosa with ghugni chaat that results in a tasty combination. Ghugni chaat is a snack that tastes good with many other side accompaniments. Ghugni chaat is also popular in places like Bihar and Uttar Pradesh. But the preparation and cooking method will vary. It is also ideal for colder places thanks to its spicy nature.
- Dried yellow Peas - 1/2 Cup
- Chopped Potato - 1/4 Cup
- Coconut Cubes - 1/4 Cup
- Chopped Onion - 1/4 Cup
- Chopped Green Chili - 2 nos.
- Lemon - 1 Tsp
- Ginger Paste - 1 Tbsp
- Garam Masala Powder - 1 Tbsp
- Salt to taste
- Sugar - 1/4 Tbsp
- Turmeric powder - 1/4 Tbsp
- Bhujiya - 2 Tbsp
- Oil as required
- Red Chili Powder - 1/4 Tbsp
- Pepper - 1/4 Tbsp
- Water - 1/2 Cup
Wash and soak the white peas overnight so make it softened and boil them in a pressure cooker.
Wash, peel and chop the potato into small pieces. Also chop the coconut into small pieces.
Chop onion and required green chilies into very fine pieces. Then make a fine ginger paste and garam masala.
Heat oil in a pan and add the chopped pieces of potato. Add salt as required. And shallow fry them till they turn golden brown in colour.
To the above fried potato add coconut and onion. Deep fry them too till they become slightly brownish in colour.
Add paste of ginger paste and garam masala powder. Once the mixture fried well, then add 1/4 Tbsp of turmeric powder and stir well.
Add the boiled white peas to the mixture above and mix them well. Add sugar, red chili powder and pepper powder and stir well.
Cook the above mixture by adding half cup of water and let all the ingredients blend well and cook till the water is drained. Use lemon and bhujiya for garnishing and serve hot.