Kolkata Street Style Ghugni (কলকাতা স্টাইল ঘুগনি)

A Bengali Comfort Classic

Kolkata Street Style Ghugni is one of Bengal’s most iconic street foods. Unlike heavily spiced versions, this recipe focuses on balanced flavours, where garlic, mustard oil, tamarind and roasted cumin work together to recreate the unmistakable taste of Kolkata’s roadside ghugni.

• Prep Time: 12 hrs
• Cook Time: 35 mins
• Serves: 4–5

Ingredients

For Boiling

• 300 g dried white peas (Motor)
• 2 medium potatoes, peeled and cut into medium cubes
• 1½ tsp salt
• Water as required

For the Masala

• 3 tbsp mustard oil
• 12–15 cloves garlic, crushed
• 2 medium onions, finely diced
• 1 medium tomato, finely chopped
• 2–3 green chillies, slit or finely chopped
• 1 tbsp ginger paste

Powder Spices

• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp Kashmiri red chilli powder

Seasoning

• 1 tsp sugar
• Salt to taste

To Finish

• 1–2 tbsp thick tamarind pulp
• 1½ tsp freshly roasted and crushed cumin powder

Optional Garnish

• Finely chopped onion
• Coriander leaves
• Green chilli
• Bhujia
• Lime wedges

Method

Phase 1 — Preparation

1. Wash the white peas thoroughly and soak them for 10–12 hours. Drain before cooking
2. Peel the potatoes and cut them into medium cubes
3. Crush the garlic, dice the onions, chop the tomato and slit the green chillies

Phase 2 — Boiling

4. Transfer the soaked peas and potatoes to a pressure cooker
5. Add salt and enough water to cover everything by about 2 inches
6. Pressure cook until both the peas and potatoes are perfectly cooked
7. Reserve some of the cooking liquid

Phase 3 — Masala & Finishing

8. Heat mustard oil until smoking and reduce to medium heat
9. Add the crushed garlic and fry until lightly golden and fragrant. Do not over-fry
10. Add the green chillies followed by the onions and cook until soft and lightly golden
11. Add the chopped tomato along with salt and sugar. Cook until the tomato completely melts
12. Add the ginger paste and cook until the raw smell disappears
13. Add turmeric powder, red chilli powder and Kashmiri red chilli powder. Add a little reserved cooking liquid and cook until the raw smell disappears
14. Add the boiled peas and potatoes with enough reserved cooking liquid to achieve a thick, spoon-coating consistency
15. Immediately cover the pan and cook for 5–6 minutes
16. Check the salt and sweetness and adjust if required
17. Finish with tamarind pulp and freshly roasted cumin powder. Simmer for 1 minute and serve hot

Chef’s Tips

• Fry the garlic only until fragrant to prevent bitterness
• Do not use excess ginger as it can overpower the flavour
• Cover immediately after adding the peas to trap the aroma
• Add tamarind and roasted cumin only at the end for the freshest flavour

Frequently Asked Questions

• Why is garlic used generously? Garlic gives Kolkata street-style ghugni its signature flavour
• Can I use yellow peas instead? Yes, although white peas are traditionally used
• Why add tamarind at the end? It preserves the fresh tanginess of the dish
• Can I prepare it in advance? Yes, ghugni tastes even better after resting for a few hours