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