Kolkata style Ghugni chat is a very famous vegetarian dish among Bengalis during Bijoya Dashmi and popular street food in Kolkata.
Prep Time5 minutesmins
Cook Time15 minutesmins
Soaking time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Snack
Cuisine: Bengali
Diet: Gluten Free, Vegetarian
Keyword: bengali snack, kolkata street food, street food
Servings: 4
Author: Shyamali Sinha
Ingredients
1cupYellow peasSoaked into water for 3-4 hours or overnight ( the quantity of the peas will be double )
1cupPotatocut into small cube
¼tspTurmeric powder
For Sauce or Masala
1cupOnionfinely chopped
1 ½tspGinger paste
1tspGarlic paste
½cupTomatoesfinely chopped
In a bowl add a little bit of water to make a paste with
1tspCoriander powder
1tspCumin powder
½tspRed Chilli powderhere also you can adjust the amount according to your taste
½tspTurmeric powder
For tempering the oil
½tspCumin seeds
1Dry red chilli
1Bay leaf
Few Basic ingredients:
3tbspMustard oil
Saltto taste
Sugarto taste
Few more ingredients for seasoning:
1tspSweet tamarind Chutney
1tspBhaja Masala
1/4cupOnionchopped
2-3Green chillichopped
1lime
1tspBlack salt
1tspMustard oil
Saltto taste
Sugarto taste
Instructions
Cook Yellow peas
Transfer the soaked yellow peas in a pressure cooker with double amount of water.
Sprinkles 1/4 tsp turmeric powder and salt to taste into it.
Put the lid on and set the cooker over high heat.
Wait for one whistle, then reduce the heat to medium and wait for one more whistle.
Then remove from heat, and let all the pressure release all by itself.
You can cook the peas in a saucepan. In that case, add some extra water to cook the peas. Then place a colander on a mixing bowl and drain the cooked yellow peas on the sieve. Reserve the water or broth for later use.
Cook the potato
Preheat some oil in a Dutch oven
Add cubed potatoes in this hot oil
Sprinkle some salt and about ⅛ tsp turmeric powder
Continue cooking until potatoes are 80% cooked through, then remove from oil.
Prepare the masala
Add the tempering to the remaining oil and stir for few seconds to extract the flavour from the whole spices.
Add chopped onion, sprinkle salt and cook for few minutes to soften the onions.
Add ginger-garlic paste and cook for a few seconds.
Add Chopped tomatoes, then the ground spice mix and continue cooking until oil releasing from the mixture.
Add cooked peas, mix everything. Add peas water or broth and over high heat let it come to boil.
Reduce the temperature to medium, cover with a lid and let it simmer for a few minutes. Remove from heat and set it aside.
Making the Chat
Take one or two ladles full of Ghugni in a small bowl
Top with one small spoonful of tamarind chutney, Chopped onion, Green chilli, tomatoes and coriander leaves
Add ground toasted spice or Bhaja masala, black salt and few drops of lime juice.