Ghugni Chaat – Street Food in Kolkata, India…
… is very popular and the variety of dishes you can get there is delicious. All over India you can enjoy the most diverse specialties in the different regions. Ghugni is a very popular snack in Northeast India, especially in the Indian states of Bihar and Orissa. Here is an easy Indian Ghugni Chaat recipe, made with dried yellow split peas and cooked with delicate spices. Add some chopped onions, green chillies and then spice it up with chopped coriander. It can be served with a variety of other options. On the road, tomato, onion and chilli are popular side dishes, adding plenty of flavor and depth to this already delicious dish. Finally, don’t forget to add a squeeze of lemon or lime juice and you’re in Indian food heaven.
Whether you are a kid or an adult, you will love this dish. Enjoy Ghugni Chaat with a hot cup of tea and your evening will be a hit! You can serve this chaat when unplanned guests are in your house. It is also suitable for special occasions such as baby shower, birthday party, festival, picnic, etc. It is easy to prepare and pack to take away to enjoy this simple, delicious street food with your loved ones on a hike or walk.
The recipe is basically a spicy curry made with dried yellow peas, vegetables, and spices like garam masala and chaat masala. It can be made in the Instant Pot in just 25 minutes, making it a perfect option for weekdays and even parties. It’s also packed with healthy proteins and oil-free. Served with naan or as a chaat with crispy, flavorful toppings, it’s popular across India.
Ghugni Chaat is not only popular in India but will soon be a favorite in your kitchen too! This simple snack can definitely satisfy the soul after eating a bowl of it. This is also one of my personal favorite street foods from our trip to India.
if you like our Indian Ghugni Chaat, you might also be interested in these drink recipes:
- Masala baked potatoes on tamarind yoghurt
- Spicy beetroot and carrot curry
- Chickpea noodle curry
- Sweet Potato Bowl
- more vegetable recipes
Ghugni Chaat – vegan Indian street food
- lemon for garnish
- Chopped Green Chilies
- Soak dried peas for 5 to 6 hours. If you are using split peas, you can skip this step.
Here we go:
- Cook the peas without salt (then they will soften faster) until they are soft but still have a bite.
- Peel potatoes and cook in a separate pot. Let cool a bit and dice.
- Peel the ginger and garlic, grate both finely and mix to form a paste.
- Wash the tomatoes, halve, deseed and cut into large cubes.
- Peel and finely dice the onions. Set aside about 3 tablespoons of diced onion for the garnish later.
- Heat the oil in a large pan or saucepan. Add the ginger garlic paste and add the diced onions. Sauté until they become translucent.
- Now add the diced tomatoes and sauté until the oil separates.
- Now add turmeric, cumin, red chilli powder, garam masala and some salt. Stir well and briefly sauté the spices until they release their fragrance.
- Add the diced potatoes and the boiled peas. Mix lightly. Now add some of the cooking water from the peas.
- Cook over medium heat until the ghugni thickens. Add more cooking water if needed.
- The consistency of the ghugni should be neither too thin nor too thick. Just right in between 😉 maybe like a thinner pulp.
- Garnish with the diced onions, fresh coriander greens, chopped green chiles (if you like it spicier), and lime or lemon wedge (optional) to serve.