Скачать или смотреть Kolkata की Famous Ghugni Chaat | Street Style Recipe at Home | Chef Ajay Chopra

Kolkata की Famous Ghugni Chaat | Street Style Recipe at Home | Chef Ajay Chopra

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Experience the authentic flavors of Kolkata with this Famous Ghugni Chaat Recipe .
This Bengali street food classic is spicy, tangy, and super delicious – the perfect snack to enjoy at home.

Portion servings: 4-5 pax
Preparation time: 10 mins
Cooking time: 50 mins

For boiling white peas:
White peas soaked 2 cups
Water as required
Salt ½ tsp
Turmeric ½ tsp

For cooking ghugni:
Mustard oil 2 tbsp
Jeera 1 tsp
Cloves 4-5 pcs
Black cardamom 2 pcs
Bayleaf 2 pcs
Cinnamon 1 inch
Dry red chilli 1 pc
Ginger-Green chilli paste 2 tbsp
Onion paste 2 pcs
Tomato paste 2 pcs
Salt 1 tsp
Turmeric ½ tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Splash of water
Boiled white peas with water
Garam masala ½ tsp

For topping:
Chopped green chilli
Chopped onion
Chopped tomato
Green chutney
Saunth chutney
Lemon juice
Coriander chopped
Sev

Step 1: Soak and Cook White Peas
Soak white peas overnight in plenty of water so they soften well.
The next day, drain, rinse, and add them to a pressure cooker or pot with fresh water, salt, and a little turmeric.
Cook until the peas are tender but not mushy.
Keep both the cooked peas and some of their cooking liquid aside, as they will form the base of the dish.

Step 2: Prepare the Tempering
Heat mustard oil in a kadhai until it smokes slightly, which removes its raw flavor.
Reduce the heat and add cumin seeds, cloves, black cardamom, bay leaf, cinnamon stick, and a dry red chilli.
Allow these whole spices to sizzle and release their aroma, creating a fragrant tempering that sets the foundation of the curry.

Step 3: Cook the Onion and Tomato Masala
Add ginger-green chilli paste to the tempered oil and sauté well until the raw smell disappears.
Stir in the onion paste and cook until it turns golden brown and begins to release oil from the sides.
Now add tomato paste and continue cooking until the mixture thickens and separates from the oil, giving a rich and flavorful base.

Step 4: Add Ground Spices
Sprinkle turmeric powder, red chilli powder, coriander powder, and a little salt into the masala.
Roast the spices gently, adding a splash of water if needed to prevent sticking or burning.
This roasting step enhances the depth of flavor and balances the sharpness of the mustard oil.

Step 5: Combine Peas with Masala
Add the boiled white peas along with some of their cooking water.
Mix thoroughly so that the masala coats each pea evenly.
Simmer on low heat for a few minutes until the flavors come together, and the gravy reaches a thick yet pourable consistency.
Finish with a pinch of garam masala for aroma and depth.

Step 6: Assemble the Chaat
Spoon a portion of the hot ghugni into a serving plate or bowl.
Add toppings—chopped onions, tomatoes, and green chillies for crunch and freshness.
Drizzle over green chutney for tang, saunth chutney for sweetness, and squeeze some lemon juice for zest.
Garnish generously with coriander leaves and a handful of crispy sev to bring the perfect chaat texture.

Step 7: Serve and Relish
Serve the ghugni chaat hot.
Each bite should be a balance of soft peas, spiced masala, tangy chutneys, fresh toppings, and crunchy sev.
It makes a wholesome snack or a light meal that captures the soul of Indian street food.



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