Recipe
Kolkata Street Style Ghugni
Authentic Kolkata ghugni with white peas, potatoes, mustard oil, garlic, tamarind, and roasted cumin.
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 a deeply comforting snack where white peas, mustard oil, garlic, tamarind, and roasted cumin come together in every spoonful.
Ingredients
- 300 g Dried white peas
- 2 Potatoes — Peeled and cubed
- 3 tbsp Mustard oil
- 12–15 cloves Garlic
- 2 Onions
- 1 Tomato
- 2–3 Green chillies
- 1 tbsp Ginger paste
- 1 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1–2 tbsp Tamarind pulp
- 1.5 tsp Roasted cumin powder
Equipment
- Pressure cooker
- Kadai
Cooking method
-
Soak and prepare
Soak the white peas for 10 to 12 hours, then drain them and cube the potatoes.
-
Cook the peas
Pressure cook the peas and potatoes with salt and enough water until tender, reserving some cooking liquid.
-
Build the masala
Heat mustard oil, fry the garlic until fragrant, then cook the green chillies, onions, tomato, and ginger paste until soft.
-
Finish the ghugni
Add the spices with a little cooking liquid, then stir in the peas and potatoes and simmer until thick and spoon-coating.
-
Add the final flavours
Adjust seasoning, then add tamarind pulp and roasted cumin powder before serving hot.
Pro tips
- Fry the garlic only until fragrant to avoid bitterness.
- Add tamarind and roasted cumin at the end for the freshest flavour.
Frequently asked questions
Can I use yellow peas instead?
Yes, although white peas are traditionally used for Kolkata-style ghugni.
Can I make ghugni ahead?
Yes. Its flavour develops further after resting for a few hours.
Watch the recipe
Watch on YouTube Kolkata Street Style Ghugni
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