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Ghugni Recipe: Make This Spicy Bengali Street Food At Home Recipe

Recipe By Slurrp Editorial
Make spicy and satisfying ghugni at home that uses dried yellow peas or matar, onions, tomatoes and everyday basic spices. This Bengali-style street food is very easy to make and can be served with everyday bread, luchi, paratha or can also be enjoyed on its own.
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Ghugni Recipe: Make This Spicy Bengali Street Food At Home
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Ingredients for Ghugni Recipe: Make This Spicy Bengali Street Food At Home Recipe

  • 1/4 cup dried yellow peas (matar)
  • 1/4 nos medium onion
  • As required finely chopped
  • 1/4 nos medium tomato
  • As required finely chopped
  • 1/4 tbsp Ginger-garlic paste
  • 1/2 nos green chillies
  • As required finely chopped
  • 1/4 nos medium potato
  • As required peeled and cut into small cubes
  • 1/4 tsp Cumin seeds
  • 1/4 nos bay leaf
  • As required ½-inch cinnamon stick
  • 1/2 nos Cloves
  • 1/2 nos green cardamom pods
  • As required ½ tsp turmeric powder
  • 1/4 tsp coriander powder
  • As required ½ tsp cumin powder
  • As required ½ tsp Kashmiri Red chilli powder
  • As required ½ tsp garam masala
  • 1/4 tbsp mustard oil
  • As required Salt
  • As required to taste
  • 1/2 cups Water
  • As required or as needed
  • 1/2 tbsp Chopped coriander leaves
  • 1/4 nos small onion
  • As required finely chopped
  • 1/4 nos green chilli
  • As required finely chopped
  • 1/4 tbsp Lemon juice

Directions: Ghugni Recipe: Make This Spicy Bengali Street Food At Home

  • STEP 1.Soak the dried yellow peas in water overnight. Drain them thoroughly before cooking and keep aside. 
  • STEP 2.In a pressure cooker, add the soaked peas and cubed potato with salt to taste and enough water. Cook this for 3–4 whistles, until the peas turn soft but not mushy.
  • STEP 3.In a pan, heat mustard oil and then add cumin seeds, bay leaf, cinnamon, cloves and cardamom. Let everything sizzle and release its aroma.
  • STEP 4.To this, now add chopped onion, green chillies and ginger-garlic paste. Sauté everything until the onion turns light golden and then add tomato, turmeric, coriander, cumin and chilli powders. Cook until the masala turns thick and begins to release oil.
  • STEP 5.Add the cooked peas and potatoes to this along with some cooking liquid. Mix everything gently and let it simmer for 8–10 minutes. Lightly mash a few peas so that the gravy thickens.
  • STEP 6.Add garam masala and adjust the salt if required. Simmer for another 2 minutes, so that the spices settle.
  • STEP 7.Lastly, garnish with chopped coriander and lemon juice and serve hot, topped with finely chopped onion and green chilli.
Nutrition
value
43
calories per serving
< 1 g Fat4 g Protein6 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    4g
  • Carbs
    6g
  • Fiber
    3g

MacroNutrients

  • Carbs
    6g
  • Protein
    4g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    39mg
  • Iron
    1mg
  • Vitamin A
    436mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    28mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial