Ghugni | Street style Ghugni

 

Ghugni is a popular and flavorful Indian street food made primarily from dried yellow peas or white peas (also called matar), simmered in a spicy, tangy gravy. It's especially beloved in Eastern India, with regional variations found in:West Bengal (Bengali Ghugni) Bihar (Bihari Ghugni) Odisha (Odisha Ghugni) Assam (Assamese version)Each region tweaks the spices and accompaniments slightly, but the essence remains the same—comforting, protein-rich, and delicious. Back in Ziro, there was this little place called Amma Hotel—we all used to flock there just for their ghugni. It wasn’t just food; it was something we all craved, something special. Everyone was crazy about it. Sadly, the hotel is gone now, and I still find myself longing for that taste. Nothing else quite compares."

 Ingredients

• 1 cup dried yellow or white peas (matar) – soaked overnight

• 1 medium potato – peeled and diced

• 1 medium onion – finely chopped

• 1 medium tomato – chopped

• 1 tsp ginger paste

• 1 tsp garlic paste

• 2 green chilies – chopped

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp red chili powder

• 1 tsp garam masala

• Salt – to taste

• 2 tbsp mustard oil (for authentic flavor)

• Fresh coriander leaves – for garnish

• Lemon wedges – for serving

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🍲 Instructions

1. Boil the Peas:

   • Drain the soaked peas and rinse them.

   • In a pressure cooker, add the peas, diced potatoes, a pinch of turmeric, and salt.

   • Add enough water to cover the peas and cook for 2–3 whistles until soft but not mushy.

2. Prepare the Masala:

   • Heat mustard oil in a pan until it reaches its smoking point to eliminate raw flavor.

   • Reduce the heat and add cumin seeds. Let them splutter.

   • Add chopped onions and sauté until golden brown.

   • Stir in ginger and garlic pastes; cook until the raw smell disappears.

   • Add chopped tomatoes and cook until they soften.

   • Mix in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook the spices until oil separates from the masala.

3. Combine and Simmer:

   • Add the boiled peas and potatoes to the masala. Mix well.

   • Adjust the consistency by adding some of the reserved cooking water if needed.

   • Simmer for 10–15 minutes, allowing the flavors to meld.

   • Sprinkle garam masala and mix thoroughly.

4. Garnish and Serve:

   • Garnish with chopped coriander leaves.

   • Serve hot with lemon wedges on the side. Enjoy ghugni as a standalone snack topped with chopped onions, green chilies, and a squeeze of lemon.Pair it with luchi (deep-fried flatbread) or puffed rice (muri) for a traditional experience.For added flavor, sprinkle some bhaja masala (roasted spice mix) on top.

                                               Enjoy