Calcutta Kitchen

Recipe

Kolkata Street Style Ghugni (কলকাতা স্টাইল ঘুগনি)

Authentic Kolkata ghugni with white peas, potatoes, mustard oil, garlic, tamarind, and roasted cumin.

Kolkata-style ghugni made with white peas and potatoes.

Recipe information

Prep time
720 min
Cook time
35 min
Total time
755 min
Servings
4–5
Difficulty
medium

About this recipe

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.

Equipment

Atomberg Zenova Mixer Grinder

Atomberg Zenova Mixer Grinder

Powerful mixer grinder designed for grinding spices, making fresh masalas, chutneys, batters, and smooth pastes with consistent results.

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Prabha Heavy Gauge Round Bottom Kadhai

Prabha Heavy Gauge Round Bottom Kadhai

Heavy-gauge round-bottom iron kadai that distributes heat evenly, retains heat exceptionally well, and is perfect for frying, sautéing, and slow cooking.

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INKULTURE Stainless Steel Measuring Cups & Spoons

INKULTURE Stainless Steel Measuring Cups & Spoons

Premium stainless steel measuring cups and spoons with engraved measurement markings that won't fade over time.

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Ingredients

Cooking method

  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

  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

  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

Pro 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

Watch the recipe

Video preview: Kolkata Street Style Ghugni Watch on YouTube

Kolkata Street Style Ghugni

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