Ghugni Chaat (Kolkata Street Food)

 

           Chaat is a favourite Indian street food enjoyed by all, young and old alike. They are yummy, light on the stomach and extremely tongue tingling. Today I would like to share a delicious GHUGNI CHAAT which is a very popular Kolkata street food. So all Chaat lovers will definitely enjoy this traditional Bong recipe.

          Ghugni typically refers to Dried Peas Curry, which is a very common weekend breakfast menu in most Bengali homes. It is served with hot luchi / poori, especially during weekends. So you can turn any leftover ghugni into this mouth watering chaat, complete with all the toppings, that includes a drizzle of some kasundi too. Do check out the step by step pictorial recipe to prepare this yummy comfort food.

      Ghugni - 

• 1 cup dried peas, soaked overnight
• 3 tbsp. mustard oil
• 1 potato, cubed
• 1 tomato, chopped
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 1 tsp. ghee

Toppings - 

• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• kasundi (mustard sauce) as required
• green chutney as required
• sweet tamarind chutney as required

          Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside. 

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves and cumin seeds. Sauté for a few seconds. 

          Add the onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

         Then add the chopped tomatoes and cook till it is mashed. Add the boiled peas, fried potatoes and green chilies. Add more water if required.

          Simmer on a low flame till the potatoes are cooked. When done, switch off the flame and add the ghee. Garnish with all the toppings and enjoy.

                    Heat oil in a pan & fry the potatoes till light brown. Drain & keep aside.

                   Temper the same oil with bay leaves & cumin seeds. Sauté for a few seconds. 

                                  Add the onion and fry till light brown. 

                         Add ginger-garlic paste & all the dry spices mixed with some water. 

                         Sauté till the oil separates.

                                  Add the chopped tomatoes and cook till it is mashed. 

                        Add the boiled peas, fried potatoes & green chilies. Adjust the water. 

                        Simmer on a low flame till the potatoes are cooked. 

                                  When done, switch off the flame and add the ghee. 

                                 Garnish with all the toppings and enjoy.

           

Ghugni (Dried Peas Curry)

         This is a very popular and a common breakfast menu in most Bengali household, especially  on weekends. It is also enjoyed as an evening tea-time snack and is a street food found in many parts of Eastern India. It can be relished as a chaat or with hot poori / paratha. Serve it along with some onion rings, green chilies and lemon wedges for a nice comfort meal. So do give it a try by checking the step by step pictorial recipe to prepare this version of mine.

          Ghugni is basically soaked dried peas that is cooked into a gravy, with or without onion and served along with hot luchi (poori). For a non-veg. version it is sometimes cooked with mutton keema or mutton with bones. It tastes just divine.

          Even lean meat like chicken mince can be substituted. To conclude, this is an awesome side dish which has to be enjoyed to believe. 

          Another great option is to carry this quintessential dish on picnics or during train journeys. It is equally enjoyed by young and old alike. They are carefully packed in sealed containers along with some chopped onion, green chilies and lime wedges to be devoured later. 

• 1 cup dry green/white peas, soaked overnight
• 1 medium potato. cubed
• 3 tbsp. mustard oil
• 1" cinnamon stick
• 2-3 green cardamom
• -5 cloves
• 2 bay leaves
• 1 tsp. cumin seeds 
• 1-2 onions, chopped
• 1 tsp. ginger-garlic paste 
• 1 tsp. tomato paste / 1 tomato, pureed
• salt to taste 
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 2 green chilies
• 1 tsp. ghee
• coriander leaves to garnish (opt)

          Pressure cook the soaked peas in 2 cups of water for 4-5 whistles or till soft. Keep aside. In a small bowl, mix together ginger-garlic paste, tomato paste and all the dry spices (except garam masala powder) and some water. Keep it aside. 

          Heat oil in a pan and fry the potatoes till light brown. Keep aside. Temper the same oil with cumin seeds, cinnamon, cardamom, cloves and bay leaves. Sauté for a few seconds.

          Add the onions and stir fry till light brown. Now add the spice paste and sauté till the oil separates.

          Then add the boiled peas and the fried potatoes. Add green chilies and some more water if required. 

          Cover and cook till the potatoes are soft. When done, add the garam masala powder and ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and serve hot with Poori or paratha.

                                  Heat oil & fry potatoes till light brown. Keep aside. 

                    Temper same oil with cumin seeds, cinnamon, cardamom, cloves & bay
                     leaves. Sauté for a few seconds.

                                 Add onions & stir fry till light brown. 

                                 Add spice paste & sauté till oil separates.

                                 Then add boiled peas & fried potatoes. 

                    Add green chilies & some more water if required. Cover & cook till the
                    potatoes are soft. 

                                 When done, add garam masala powder & ghee. 

                          Garnish with coriander leaves & serve hot with Poori or paratha.

Ragda Pattice / Patties (Potato Tikki & Dried Yellow Peas Curry)

          Ragda Patties is the most popular street food snack of Mumbai. It can be termed as an Indian fast food which is found in every street corner food stalls and in restaurants. This chaat item is relished by young and old alike. It is very wholesome and can be termed as a one-pot meal.

          In fact it can be had anytime of the day. I prefer having it for dinner sometimes. Ragda means dried yellow peas cooked in a gravy and patties are potato cutlets or tikkis. They are served along with some chopped onion, tomato, sev, coriander leaves, green chutney and sweet chutney. So check out the step by step pictorial recipe to prepare it.  

Ragda - 

• 1 cup dry Yellow / White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Patties - 

• 3-4 potatoes, boiled & mashed
• 2 bread slices
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves
• 1 tsp. ginger, grated
• 3 green chilies, chopped
• oil to shallow fry

To Serve -

• green chutney 
• Instant sweet chutney 
• 1 tsp. lime juice (opt)
• 2-3 tbsp. sev
• 2 tbsp. onion, chopped
• 2 tbsp. tomato, chopped
• 1/4 tsp. roasted cumin powder (opt)
• 1/4 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped

          Ragda - Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.

          Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil to shallow fry).

          Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.

          Heat 1 tbsp. oil on a griddle / tawa and fry the patties few at a time till golden on both sides. Drain on a kitchen towel.

         Now to assemble - on a serving plate, place 2 patties and ladle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, cumin powder, red chili powder and coriander leaves.

Green Chutney - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves
• 1-2 green chilies
• 2 garlic cloves
• 1/2" ginger
• 1 tsp. lime juice 
• salt to taste
• 1 tbsp. feta cheese

          

           Grind all the above mentioned ingredients with very little water into a paste. Your green chutney is ready.

Instant sweet chutney - 

• 3 tbsp. ketchup
• 1/2 tsp. tamarind paste
• 1/2 tsp. red chili powder
• 1 tsp. sugar

           Mix together all the above mentioned ingredients along with 1/4 cup water. Your instant sweet chutney is ready.

                     Soak dry yellow / white peas overnight. Pressure cook in 2 & 1/2 cups
                     water for 2-3 whistles along with turmeric powder & baking soda.

                                 Heat oil & sauté onion till light brown.

                    Add ginger-garlic paste & all dry spices (except salt) mixed with little 
                     water to form a paste. Sauté till oil separates.

                                  Add tomato puree & tomato paste. Sauté till dry.

                                 Add boiled peas, salt & 3/4 cup water.

                    Simmer on low flame till gravy slightly reduces. Add coriander leaves
                    & mix well.

                        Add mashed potatoes & all the ingredients & knead into a dough.

                                 Divide into equal portions & give a patty shape.

                                 Shallow fry on a tawa till golden on both sides.

                           Serve ragda & patties, garnished with chopped onion, tomatoes, 
                           coriander leaves, sev, green chutney & sweet chutney