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Ghughni Recipe ,How To Make Matar Chaat

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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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how to make ghughni

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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: 5 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-
  1. Boil soaked peas with salt and turmeric till done. Let it cool down a bit.
  2. Take the boiled peas in a bowl and add all the garnishing ingredients(listed in to garnish) and serve.

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Comments

  9. anusha praveen says

    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