Ghugni Chaat Recipe: 10 Easy Steps To Make This Iconic Indian Snack For Your Diwali Party

If you're looking to whip up a delicious snack for your Diwali party, consider making this easy and flavourful Ghugni Chaat. It's sure to impress your guests and add a festive touch to your celebrations.
ghugni chaat recipe
ghugni chaat recipe

Ghugni Chaat is a beloved street food from Kolkata. The term ‘ghugni’ typically refers to dried peas curry, which is a common breakfast dish in many Bengali households, often enjoyed with hot luchi or poori, especially on weekends. You can easily transform any leftover ghugni into this delectable chaat, enhanced with various toppings and a drizzle of kasundi for extra flavour. It's a delicious and tantalising treat for chaat enthusiasts.

With Diwali approaching, this is the perfect opportunity to prepare this delightful snack to impress your guests at your festive gathering. Below, you'll find a step-by-step guide by chef Ranveer Brar to help you create this iconic Indian dish for Diwali.

Ghugni Chaat Recipe

Ghugni Chaat is a popular street food from Kolkata, known for its delicious combination of dried peas curry, spices, and a variety of toppings. This mouthwatering dish features a rich and savoury base topped with fresh onions, coriander, tangy chaat masala, green chilies, lemon juice, and crunchy sev, all drizzled with kasundi for an extra kick. Perfect for festive occasions like Diwali, Ghugni Chaat is a delightful treat that will impress your guests with its vibrant flavours and textures.

How To Make Ghugni Chaat At Home?

ghugni chaat recipe

1. In a large pot, combine white peas and enough water, then bring it to a vigorous boil.

2. Add chopped onions, diced potato, salt, and turmeric powder; cover and cook for 20-25 minutes or until the ingredients are tender. Set aside for later use.

3. In a mortar and pestle, combine ginger, garlic cloves, green chili, and a pinch of salt, then grind to a coarse paste. Set aside for future use.

4. In a pan, add salt, coriander seeds, cumin seeds, fennel seeds, and green cardamom; dry roast on medium heat for 4-5 minutes. Transfer to a grinder and blend into a fine powder.

5. Heat mustard oil in a handi; once hot, add fresh coconut pieces and fry until golden brown. Remove and place on a plate to cool.

6. In the same handi, heat the remaining mustard oil and sauté chopped onions and potatoes until golden.

7. Stir in the ginger garlic paste and chopped tomatoes, sautéing for a minute.

8. Add turmeric powder, degi red chili powder, coriander powder, and cumin powder; sauté briefly.

9. Incorporate the boiled white peas and potato, add water, cover, and simmer for 7-8 minutes on medium heat. Adjust the consistency with more water and bring it to a quick boil.

10. Transfer the mixture to a serving dish and garnish with raw mango, green chili, nylon sev, fried coconut, bhaja masala, onions, lemon wedge, and coriander sprigs. Serve hot.

With its unique blend of spices and toppings, this dish is sure to be a hit among your guests. Whether served as a starter or a light snack, it embodies the spirit of celebration. So, gather your ingredients, follow the recipe, and enjoy sharing this iconic dish with family and friends during the joyous occasion of Diwali.

Keep reading Herzindagi for more such stories.

Credits: Freepik/Ranveer Brar Recipes

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If you're looking to whip up a delicious snack for your Diwali party, consider making this easy and flavourful Ghugni Chaat.
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  • Total Time :40 min
  • Preparation Time : 20 min
  • Cooking Time : 20 min
  • Servings : 10
  • Cooking Level : Medium
  • Course: Snacks
  • Calories: 250
  • Cuisine: Indian
  • Author: Itisha Arya

Ingredients

  • 1 cup white peas (vatana)
  • 2-3 cups water (for boiling)
  • 1 large onion (chopped)
  • 1 medium potato (diced)
  • salt (to taste)
  • and ½ teaspoon turmeric powder
  • 1-inch piece of ginger
  • 4-5 garlic cloves
  • 1-2 green chilies
  • and salt (to taste)
  • Salt (to taste)
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • and 2-3 green cardamom pods
  • Mustard oil (as needed) and ½ cup fresh coconut (chopped into small pieces)
  • Raw mango (diced
  • optional)
  • chopped green chilies
  • nylon sev (crispy noodles)
  • fried coconut bits
  • bhaja masala (prepared earlier)
  • chopped onion
  • lemon wedges
  • and fresh coriander sprigs.

Step

  • Step 1 :

    In a large pot, boil white peas with sufficient water.

  • Step 2 :

    Add chopped onions, diced potatoes, salt, and turmeric; cover and cook for 20-25 minutes until tender. Set aside.

  • Step 3 :

    Grind ginger, garlic, green chili, and salt in a mortar and pestle to a coarse paste; set aside.

  • Step 4 :

    Dry roast salt, coriander seeds, cumin seeds, fennel seeds, and green cardamom in a pan for 4-5 minutes; grind into a fine powder.

  • Step 5 :

    Fry fresh coconut pieces in hot mustard oil until golden brown; set aside.

  • Step 6 :

    Sauté onions and potatoes in remaining mustard oil until golden.

  • Step 7 :

    Add ginger garlic paste and tomatoes; sauté for a minute.

  • Step 8 :

    Stir in turmeric, degi red chili powder, coriander powder, and cumin powder; sauté briefly.

  • Step 9 :

    . Mix in boiled peas and potatoes, add water, cover, and simmer for 7-8 minutes. Adjust consistency with more water and boil.

  • Step 10 :

    Serve garnished with raw mango, green chili, nylon sev, fried coconut, bhaja masala, onions, lemon wedge, and coriander.