13 November 2019


Ghugni chaat famous street food of Kolkata. This is made with dried white / yellow peas which is then turned into spicy, chatpatta chaat. When it comes to chaat Mumbai, Delhi n Kolkata rocks and each of these regions have their own individuality in the recipes. Once in a while making this at home is totally worth the effort.

Green chutney, Sweet / Tamarind chutney and bhaja masala can be made in advance and refrigerated.

Green Chutney:
1/2 cup each - Mint leaves and Coriander leaves
1 no - Green chilli
1 tsp - Lemon juice
Salt / Black salt

Blend all with little water and make into smooth paste.

Tamarind Chutney:
4 tbsp - Tamarind paste, dissolved in 1 cup water
1/2 cup - Jaggery, grated
1 tsp - Red chilli powder
1/2 tsp - Cumin powder
1/4 tsp - Salt / Black salt

Heat tamarind juice in a pan, add jaggery mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt bring to boil, cool and store it.

Bhaja Masala:
2 tsp - Cumin seeds,
2 tsp - Coriander seeds
3 nos - Cardamom
5 nos - Clove
5 nos - Dry Red chilli
1 no - Bay leaf

Roast above all, cool it and then grind to fine powder.

Now to the main ingredients
2 cups - Dried white peas
1 large - Potato
2 nos - Medium sized Onions
1 large - Tomato, chopped
1 tsp - Ginger, finely chopped / paste
1 tsp - Red chilli powder
1/2 tsp - Cumin powder
1 tsp - Cumin seeds
1 tbsp  - Oil
Salt as required
Fresh coriander, green n red chillies, lemon wedges

Soak white peas overnight or for 6 hours and pressure cook with 1/2 tsp salt for 2 hisses and not more than that.

Boil potatoes until 80% cooked, peel the skin and dice them.

Make paste of 1 onion, and chop the other one finely.

Heat 1 tsp oil in a pan and fry the potatoes until they turn golden in color and remove them.

In the same pan add 1 tbsp oil, add cumin seeds once that's roasted, add onion paste, ginger saute well, add chilli, cumin powder, salt mix well and cook until oil starts to float.

Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in consistency.

How to serve:
In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot!


  1. Mouthwatering recipe. Brings back my days in Kolkata. It is a comfort food that used to be relished by my daughters!

  2. Delicious. Great blog, keep up your good works.