Ghugni Recipe, a beloved street food from the eastern parts of India, particularly Bengal and Odisha, is a hearty and flavorful dish that captures the essence of traditional Indian cuisine.
This delightful Ghugni Recipe dish is primarily made with yellow chickpeas, also known as kabuli chana, and potatoes, both of which are cooked to perfection in a rich blend of aromatic spices.
The resulting curry is both comforting and invigorating, making it a favorite among people of all ages.
Ghugni is a cherished dish in Indian cuisine, celebrated for its hearty and flavorful profile.
Among its various regional adaptations, the Bengali Ghugni Recipe stands out, known for its unique blend of spices and ingredients.
This recipe features dried yellow peas cooked with an aromatic mix of spices, including Bhaja Masala for Ghugni( cumin seeds, coriander seeds,bay leaf,dry chili,green cardamom,cloves,few black pepper and chinamon), which adds a distinct depth to the dish.
In Bihar, the Bihari Matar Ghugni Recipe is a popular variation that often includes green peas instead of chickpeas, giving it a slightly different texture and flavor.
Similarly, Chana Ghugni, or Chana Ka Ghugni, uses chickpeas as the base ingredient, creating a robust and satisfying curry that’s beloved across regions.
For those who enjoy a street food twist, Ghugni Chaat is an exciting variation where Ghugni is served with crunchy toppings and tangy chutneys, transforming it into a delightful snack.
The Ghugni Masala or Ghugni Masala Powder( cumin seeds, coriander seeds,bay leaf,dry chili,green cardamom,cloves,few black pepper and chinamon) used in these recipes enhances the flavor profile, ensuring a rich and aromatic experience with every bite.
If you’re looking to try your hand at making Ghugni, the Ghugni Recipe is a great starting point.
You can also explore the Ghugni Recipe in Bengali for an authentic touch.
For a healthier option, Ghugni Without Onion Garlic offers a milder taste while still preserving the essence of the dish.
Another variation to explore is Kala Chana Ghugni, which uses black chickpeas for a deeper flavor and more robust texture.
Pairing this with Luchi Ghugni is a traditional choice, where the spicy Ghugni complements the soft, fluffy luchis (deep-fried flatbreads) perfectly.
Each version of Ghugni offers a unique taste experience, reflecting the diverse culinary traditions of India.
Whether you’re preparing a classic Chana Ghugni or experimenting with a new recipe, the versatility of Ghugni ensures a delicious meal every time.
Authentic Street Style Ghugni Recipe
To start, the yellow chickpeas need to be thoroughly washed and soaked overnight.
This ensures that they are soft and ready to absorb the flavors of the spices.
The next day, peel and cut the potatoes into your desired shape.
These, along with the soaked chickpeas, are then cooked in a pressure cooker with bay leaves and green cardamoms, which infuse the chickpeas and potatoes with their subtle, fragrant aroma.
The water added during this process will form the base of the curry, making it unnecessary to add extra water later.
The real magic of Ghugni lies in the preparation of its spice mix.
Mustard oil, known for its pungent and robust flavor, is heated in a pan.
Once hot, bay leaves, dry red chilies, cumin seeds, and methi seeds are added, and their flavors are allowed to bloom.
Chopped onions and green chilies are then sautéed until they turn golden brown, followed by a blend of powdered spices—turmeric, cumin, coriander, and red chili powder.
This mixture is cooked until the raw smell of the spices disappears and they start to release their oils, indicating that they are well-cooked.
Chopped tomatoes and grated ginger are added next, cooking until the tomatoes are soft and the masala is thick and aromatic.
The boiled chickpeas and potatoes are then introduced to this masala, along with the water they were cooked in. This mixture is cooked on high heat, allowing the flavors to meld together beautifully.
A touch of salt and a pinch of sugar are added to balance the flavors.
The dish is then finished with a sprinkle of garam masala and a generous garnish of freshly chopped coriander leaves.
Ghugni is typically served hot and can be enjoyed on its own or paired with puris, parathas, or kachoris.
Its rich, spicy, and slightly tangy flavor makes it a perfect accompaniment to these breads, but it’s equally delightful as a standalone dish.
Whether served as a main course or a snack, Ghugni offers a taste of authentic Indian street food that is sure to impress and satisfy.
Ghugni Recipe is a versatile dish that varies significantly across different regions in India, each with its unique twist and flavor profile. Here are several types of Ghugni commonly made in India:
- Bengali Ghugni:
- Made with yellow or white peas (matar) and often includes diced potatoes.
- Flavored with a mix of ground spices like turmeric, cumin, and coriander.
- Garnished with tamarind water, chopped onions, green chilies, and cilantro.
- Often served with puris or as a standalone snack.
- Odisha Ghugni:
- Also made with yellow peas or chickpeas.
- Features a spicier and tangier profile, often including grated coconut and ginger.
- Usually served with bara (a type of lentil fritter) or puffed rice.
- Assamese Ghugni:
- Made with black chickpeas (kala chana).
- Simpler in preparation with fewer spices, focusing on the natural flavors of the chickpeas.
- Often enjoyed as a breakfast dish with rice or as a snack.
- Bihari Ghugni:
- Uses yellow peas or black chickpeas.
- Typically spiced with a mix of garam masala, turmeric, and mustard oil.
- Often served with litti (a type of stuffed wheat ball) or sattu paratha.
- UP (Uttar Pradesh) Ghugni:
- Similar to the Bihari version but can include additional ingredients like minced meat (keema) for a non-vegetarian variation.
- Spices are milder, and it may include tomatoes for a tangier taste.
- Commonly served with kachoris or puris.
- Kolkata Street Style Ghugni:
- A popular street food version in Kolkata.
- Often made with dried white peas, cooked until mushy.
- Topped with tamarind chutney, finely chopped onions, tomatoes, green chilies, and a squeeze of lemon.
- Served hot as a quick snack.
- South Indian Ghugni:
- Rare but can be found in some southern states.
- Made with chickpeas or white peas, flavored with curry leaves, mustard seeds, and coconut.
- Served with dosa or appam.
These variations showcase the adaptability of Ghugni Recipe, reflecting the culinary diversity and regional tastes across India.
Each version offers a unique taste experience, making Ghugni recipe a beloved dish nationwide.
Ingredients List of Ghugni Recipe:
- 2 medium-sized potatoes
- 300g yellow chickpeas (kabuli chana)
- 1 bay leaf
- 1/3 teaspoon methi (fenugreek) seeds
- 3 green cardamoms
- 2 dry red chilies
- 1/3 teaspoon cumin seeds
- 2 medium-sized onions, chopped
- 3 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 medium-sized tomato, chopped
- 1/4 teaspoon grated ginger
- Salt to taste
- Mustard oil (or any preferred cooking oil)
- 1/4 teaspoon sugar
- 1/4 teaspoon garam masala powder
- Fresh coriander leaves, chopped
Each ingredient in Ghugni plays a vital role in creating its unique flavor and texture.
Here’s a detailed explanation of the ingredients and their roles:
Yellow Chickpeas (Kabuli Chana):
Role: The main ingredient, providing a nutty flavor and substantial texture.
They are rich in protein and fiber, making the dish nutritious and filling.
Potatoes:
Role: Add a soft texture and mild flavor, balancing the spiciness of the dish.
Potatoes also absorb the spices well, enhancing the overall taste.
Bay Leaf:
Role: Adds a subtle earthy flavor and aroma, creating a fragrant base for the curry.
Methi Seeds (Fenugreek Seeds):
Role: Contribute a slightly bitter undertone that balances the other spices, adding depth to the flavor profile.
Green Cardamoms:
Role: Impart a sweet and floral aroma, enhancing the complexity of the dish.
Dry Red Chilies:
Role: Provide heat and a smoky flavor, giving the Ghugni a spicy kick.
Cumin Seeds:
Role: Add a warm, nutty flavor and aroma, essential for the base of many Indian dishes.
Onions:
Role: Form the base of the curry, providing sweetness and depth when caramelized.
They help thicken the gravy and enhance its richness.
Green Chilies:
Role: Add fresh heat and a sharp, pungent flavor, complementing the other spices.
Turmeric Powder:
Role: Adds a vibrant yellow color and a mild earthy flavor.
Turmeric also has anti-inflammatory properties.
Red Chili Powder:
Role: Enhances the spiciness and adds a deep red color to the dish.
Cumin Powder:
Role: Adds a warm, earthy flavor, complementing the cumin seeds and enhancing the overall spice blend.
Coriander Powder:
Role: Provides a fresh, citrusy flavor and aroma, balancing the heat from the chilies.
Tomato:
Role: Adds acidity and sweetness, balancing the spices and adding a rich, tangy flavor to the gravy.
Grated Ginger:
Role: Adds a fresh, pungent flavor and slight spiciness, enhancing the complexity of the dish.
Salt:
Role: Enhances all the flavors, making the dish more savory and balanced.
Mustard Oil:
Role: Provides a strong, pungent flavor that is characteristic of Bengali cuisine.
It adds a unique depth and richness to the dish.
Sugar:
Role: Balances the spices and acidity, adding a subtle sweetness that enhances the overall flavor.
Garam Masala Powder:
Role: A blend of various ground spices, added at the end to impart a complex and aromatic finish to the dish.
Coriander Leaves:
Role: Used as a garnish, adding a fresh, herbal note and a pop of green color to the finished dish.
Step By Step Instructions of Ghugni Recipe:
Soak Chickpeas:
Wash the yellow chickpeas thoroughly and soak them overnight.
Prepare Potatoes and Chickpeas:
Peel and cut the potatoes into desired shapes.
In a pressure cooker, add the soaked chickpeas, potatoes, 1 bay leaf, 3 green cardamoms, and enough water (approximately 2 and 1/2 glasses).
Cook until you hear 4 whistles.
Prepare the Spice Mix:
Heat a pan and add mustard oil. Once hot, add 1 bay leaf, 2 dry red chilies, 1/3 teaspoon cumin seeds, and 1/3 teaspoon methi seeds.
Stir until the spices turn light brown.
Add chopped onions and green chilies.
Stir and cook for about 2 minutes.
Add the powdered spices: 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and 1/2 teaspoon red chili powder.
Mix well and cook on medium heat.
Add the chopped tomato and grated ginger.
Cook while stirring until the tomatoes are well cooked and the masala is aromatic.
Combine and Cook:
Add the boiled chickpeas and potatoes along with the water from the pressure cooker.
Stir well and cook on high heat.
Add salt to taste and 1/4 teaspoon sugar.
Let it cook for about 5 minutes, allowing the flavors to meld together.
Finish and Serve:
Sprinkle 1/4 teaspoon garam masala powder and mix well.
Garnish with chopped coriander leaves.
Serve hot.
Ghugni can be enjoyed on its own or paired with puris, parathas, or kachoris.
More Chana Recipes You May Like:
Chana Masala( no onion garlic)
Health Benefits:
- Chickpeas: Rich in protein, dietary fiber, and essential vitamins and minerals.
- Potatoes: Good source of carbohydrates, vitamin C, and potassium.
- Spices: Provide antioxidants and have anti-inflammatory properties.
FAQs:
Can I use canned chickpeas for Ghugni Recipe?
Yes, you can use canned chickpeas.
Rinse them thoroughly and adjust the cooking time accordingly.
Is Ghugni Recipe gluten-free?
Yes, this recipe is naturally gluten-free.
Can I make Ghugni Recipe in advance?
Yes, Ghugni can be made in advance and stored in the refrigerator for up to 1 day.
Can I freeze Ghugni Recipe?
No, you can’t freeze Ghugni Recipe
What can I serve with Ghugni Recipe?
Ghugni pairs well with puris, parathas, kachoris, or even as a standalone dish.
Can I add other vegetables to Ghugni Recipe?
Yes, you can add vegetables like carrots, peas, or bell peppers to enhance the nutrition and flavor.
How can I make Ghugni Recipe less spicy?
Reduce the amount of red chili powder and green chilies to make it less spicy.
Can I use olive oil instead of mustard oil?
Yes, you can use olive oil or any other cooking oil of your choice.
Is Ghugni Recipe vegan?
Yes, this Ghugni recipe is vegan.
Can I use black chickpeas instead of yellow chickpeas?
Yes, black chickpeas can be used, but the taste and texture will slightly differ.
How can I thicken the Ghugni Recipe gravy?
Mash a few chickpeas and potatoes to thicken the gravy naturally.
Can I add coconut milk to Ghugni Recipe?
Yes, adding coconut milk can give it a creamy texture and a unique flavor.
What are some variations of Ghugni Recipe?
Ghugni can vary by region, with some versions including meat or different spices.
How long does it take to cook Ghugni Recipe?
The preparation and cooking time together take about 35- 40 minutes.
What is the best way to reheat Ghugni Recipe?
Reheat Ghugni on the stovetop over low heat, adding a little water if necessary.
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes are used in this recipe, but you can substitute with canned if preferred.
What is the best way to serve Ghugni Recipe at a party?
Serve Ghugni in a large bowl with puris, parathas, or kachoris on the side.
Can I use ghee instead of oil?
Yes, ghee can be used for a richer flavor.
How do I know when the spices are cooked properly?
The spices are cooked when they release a fragrant aroma and turn light brown.
What should I do if my Ghugni Recipe is too watery?
Cook it uncovered on high heat to reduce the excess water.
Can I add lemon juice to Ghugni?
Yes, adding lemon juice before serving can enhance the flavor.
Is Ghugni a good source of protein?
Yes, chickpeas are a great source of plant-based protein.
How can I make Ghugni Recipe more flavorful?
Use fresh, high-quality spices and cook the masala until it is well-browned.
Can I serve Ghugni Recipe with rice?
Yes, Ghugni can be served with steamed rice for a complete meal.
Can I use ready-made garam masala?
Yes, ready-made garam masala can be used if you don’t have homemade.
How do I store leftover Ghugni Recipe?
Store leftover Ghugni in an airtight container in the refrigerator.
Can I make Ghugni Recipe in a slow cooker?
Yes, you can adapt the recipe for a slow cooker.
Cook on low for 6-8 hours.
What can I use instead of green chilies?
You can use jalapeños or skip them for a milder flavor.
Can I add yogurt to Ghugni Recipe?
Yes, adding a spoonful of yogurt before serving can give it a creamy texture.
Is Ghugni a good dish for meal prep?
Yes, Ghugni is great for meal prep as it stores well and tastes even better the next day.
How spicy is Ghugni?
The spice level can be adjusted according to your preference.
What type of potatoes work best for Ghugni?
Starchy potatoes like Russets work well, but any type can be used.
Can I add spinach to Ghugni?
Yes, adding spinach can increase the nutritional value and add a fresh flavor.
Is Ghugni suitable for children?
Yes, reduce the spice level to make it suitable for children.
What kind of bay leaf should I use?
Indian bay leaf (tej patta) is recommended for authentic flavor.
Can I use dried ginger instead of fresh?
Yes, but fresh ginger gives a more vibrant flavor.
How do I make Ghugni for a large crowd?
Double or triple the ingredients and adjust the cooking time as needed.
Can I add garlic to Ghugni?
Yes, minced garlic can be added along with the onions for additional flavor.
What kind of garnish works best for Ghugni?
Fresh coriander leaves are the traditional garnish.
Can I make Ghugni without onions?
Yes, you can skip onions if you prefer, though it may alter the flavor slightly.
Recipe Card:
Ghugni Recipe | Authentic Bengali Street Style Ghugni
Ingredients
Ingredients:
- 2 medium-sized potatoes
- 300 g yellow chickpeas kabuli chana
- 1 bay leaf
- 1/3 teaspoon methi fenugreek seeds
- 3 green cardamoms
- 2 dry red chilies
- 1/3 teaspoon cumin seeds
- 2 medium-sized onions chopped
- 3 green chilies chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 medium-sized tomato chopped
- 1/4 teaspoon grated ginger
- Salt to taste
- Mustard oil or any preferred cooking oil
- 1/4 teaspoon sugar
- 1/4 teaspoon garam masala powder
- Fresh coriander leaves chopped
Instructions
Instructions:
Soak Chickpeas:
- Wash the yellow chickpeas thoroughly and soak them overnight.
Prepare Potatoes and Chickpeas:
- Peel and cut the potatoes into desired shapes.
- In a pressure cooker, add the soaked chickpeas, potatoes, 1 bay leaf, 3 green cardamoms, and enough water (approximately 2 and 1/2 glasses). Cook until you hear 4 whistles.
Prepare the Spice Mix:
- Heat a pan and add mustard oil. Once hot, add 1 bay leaf, 2 dry red chilies, 1/3 teaspoon cumin seeds, and 1/3 teaspoon methi seeds. Stir until the spices turn light brown.
- Add chopped onions and green chilies. Stir and cook for about 2 minutes.
- Add the powdered spices: 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, and 1/2 teaspoon red chili powder. Mix well and cook on medium heat.
- Add the chopped tomato and grated ginger. Cook while stirring until the tomatoes are well cooked and the masala is aromatic.
Combine and Cook:
- Add the boiled chickpeas and potatoes along with the water from the pressure cooker.
- Stir well and cook on high heat. Add salt to taste and 1/4 teaspoon sugar.
- Let it cook for about 5 minutes, allowing the flavors to meld together.
Finish and Serve:
- Sprinkle 1/4 teaspoon garam masala powder and mix well.
- Garnish with chopped coriander leaves.
- Serve hot. Ghugni can be enjoyed on its own or paired with puris, parathas, or kachoris.
Notes
- Ensure the chickpeas are well-cooked but not mushy to maintain the texture of the dish.
- Adjust the spice levels according to your preference.
- Freshly ground spices can enhance the flavor of the Ghugni.
- You can add a dash of lemon juice before serving for a tangy twist.
Nutrition Chart Per Serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 36g |
| Protein | 7g |
| Fat | 5g |
| Fiber | 8g |
| Vitamin A | 10% DV |
| Vitamin C | 20% DV |
| Calcium | 6% DV |
| Iron | 15% DV |
😋😋😋😋😋😋Yummy
Hi neha, I’m so glad you find this dish very yummy. Do try the recipe and don’t forget to let me know!
My all time fav..
Hi Ankita, So glad to hear that! It’s one of my favorites too! 😊