Name: Ghughni / Matar Chaat / Dried Peas Potage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup Dried Yellow peas /matra; 1 125 gm Tomatoes/tamatar (chopped ); 1 Boiled potato/aloo (optional); 1 tsp Green chilies/ hari mirch (chopped); 1 tsp Ginger/adrak (grated); 3/4 tsp Turmeric powder/haldi; 1 tsp Chili powder/lal mirch; 1/2 tsp Garam Masala Powder; 4 tsp Tamarind pulp/imli; to taste Salt/namak; 1/4 tsp Black salt /kala namak; 1/2 tsp Sugar/chini; 2.5 tbsp Cooking Oil; 1 tsp Cumin seeds/jeera; 2 Bay leaves/tej patta; 1/3 inch Cinnamon/daalchini; 1/2 cup Radish/Mooli (grated); 3/4 cup Tomatoes/tamatar (chopped); 2 tsp Green chilies/Hari Mirch (chopped ); 2 tbsp Fresh Coriander/Dhaniya; 2 tsp Lemon juice/nimbu ras; 4 tsp Mint chutney /pudina chutney; 3 tsp Tamarind chutney/imli chutney; 1 tsp Roasted cumin powder /bhuna jeera; 1 tsp Chili powder/lal mirch

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Ghughni Recipe- An easy to make and popular spicy snack made of dried peas/Dried Peas Potage

Ghughni is a chaat/street food from Eastern India, and is a very popular Bengali snack and is also quite popular in Uttar Pradesh and Bihar.

During my childhood days street food hawkers carrying hot and spicy ghughni in a big brass pateela were a common sight outside schools, on the road sides, near cinemas halls or just by the roadside.

Ghughni is made with dried yellow peas/dried green peas. Peas are soaked, boiled, tempered , cooked with tomatoes and spices and then garnished with radish, tomatoes and green chilies. A spoonful of hot green chutney and little bit of tamarind chutney is added to make it more tangy and spicy.

It can be served as a chaat, snack or can be enjoyed with hot kulchas, parathas or pooris. Ghughni is also used as a stuffing for pani puri, instead of the usual boiled potato and chickpeas, in eastern Uttar Pradesh.

The consistency of ghughni depends on your personal choice – some prefer it very thick, some make it with a little bit of gravy the way I made it, but it tastes great either way!

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1 from 1 vote

Ghughni / Matar Chaat / Dried Peas Potage

Ghughni Recipe- An easy to make and popular spicy snack made of dried peas/Dried Peas Potage

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Chaat, snacks/starters, street food

Cuisine: Bengali Cuisine, Uttar Pradesh Cuisine

Keyword: ghughni, matar chaat, matra

Servings: people

Author: Anjana Chaturvedi

Ingredients

1 cup Dried Yellow peas /matra
1 125 gm Tomatoes/tamatar chopped
1 Boiled potato/aloo optional
1 tsp Green chilies/ hari mirch chopped
1 tsp Ginger/adrak grated
3/4 tsp Turmeric powder/haldi
1 tsp Chili powder/lal mirch
1/2 tsp Garam Masala Powder
4 tsp Tamarind pulp/imli
to taste Salt/namak
1/4 tsp Black salt /kala namak
1/2 tsp Sugar/chini

tempering/ tadka

2.5 tbsp Cooking Oil
1 tsp Cumin seeds/jeera
2 Bay leaves/tej patta
1/3 inch Cinnamon/daalchini

To Garnish

1/2 cup Radish/Mooli grated
3/4 cup Tomatoes/tamatar chopped
2 tsp Green chilies/Hari Mirch chopped
2 tbsp Fresh Coriander/Dhaniya
2 tsp Lemon juice/nimbu ras
4 tsp Mint chutney /pudina chutney
3 tsp Tamarind chutney/imli chutney
1 tsp Roasted cumin powder /bhuna jeera
1 tsp Chili powder/lal mirch

Instructions

Wash the peas and soak them in enough water for 6-8 hours .
Then take the soaked peas along with 2 cups of water and pressure cook till they become soft but not mushy (approx for 3-4 whistles,but depends on the quality of peas).
Heat oil in a pan and add cubed potatoes and shallow fry till they become crisp and red. Drain and keep aside.
In the same pan add cumin seeds, bay leaves and cinnamon.
When the cumin turns golden, add the chopped tomatoes, green chilies and ginger.
Saute till the tomatoes become soft, then add the chili powder, turmeric, salt and black salt and saute for a minute.
Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).
Cover and simmer for 5-6 minutes till done.
Now add the garam masala and mix well .
How to serve-
Take around 3/4 to 1 cup of ghughni in a serving bowl.
Add some green chutney and tamarind chutney and mix.
Add boiled and fried potatoes (I have not added them).
Now garnish with chopped tomatoes, green chilies, radish and fresh coriander.
Sprinkle lemon juice, roasted cumin powder, black salt and chili powder.
Serve immediately.

Notes

Quick version-

Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.

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Comments

mita parvin says

2014-09-14 at

I really liked your post about Ghughni / Matar Chaat / Dried Peas Potage

sushmita pandit says

2013-08-25 at

Thats a lovely and easy recipe…wonderful

Sona S says

2013-08-15 at

Delicious chaat, looks mouthwatering!

Priya Suresh says

2013-08-14 at

Droolworthy chaat, white peas are my favourite, that bowl is stunning.

Shruti says

2013-08-14 at

Elegant!!!! Wonderful chaat dish… 🙂

Hamaree Rasoi says

2013-08-14 at

Simply delicious and droolworthy ghugni and salad has multiplied the look of it.
Deepa

Chitz says

2013-08-14 at

That's a simple & awesome chaat I would say 🙂

Sayantani says

2013-08-14 at

had this for morning breakfast. so well made and lovely tempting click.

anusha praveen says

2013-08-14 at

Awesome chaat! i love this and have been craving it for a while now. Seems simple to make too. I m going to soak the peas right away