Today, a new cuisine makes its advent here as Culinary Hoppers decided to visit West Bengal to enhance their culinary skills. The past few days have been pretty exciting for me.   Bengali cuisine is tasty and elaborate, they  are good chefs who spend a lot of time in planning and cooking ( source : internet). They have a wide range of dishes from sweets to savoury. And my journey begins with Ghugni chat.

Mustard oil is used in their  cooking. A blend of five spices is often used in  cooking.  The names of the dishes too are invariably different , well, this is what makes our country unique and splendid. Luchi, Cholar,Mishti doi, Dum Aloo ,Sandesh, Mishti doi and Rasmalai are a few vegetarian dishes. After much thinking. thanks to my friend Piyali Mutha who voluntarily guided me, I decided to go with Ghugni Chat.

Ghugni Chat is a popular street food of West Bengal  and neighbouring states. It is one of the cherished dishes of these regions. It is made of dry white peas  (motor) with a blend of spices. My recipe is adopted from Bong Moms Cookbook and can be found here . I have modified the recipe according to my needs.

ghugni chat
ghugni chat

ghugni chat

Bengali cuisine with Ghugni Chat
Recipe Type: Snacks
Cuisine: Bengali
Author: Jayashree
Prep time:
Cook time:
Total time:
Serves: 6
A popular street food of bengal, the journey is incomplete without it.
  • dry white peas 1/4kg
  • ginger 1/2 inch
  • turmeric powder 1/4tsp
  • bhaja masala
  • kasuri methi 1/2 tsp
  • chilli powder 2tsp
  • ginger garlic paste 1/2tsp
  • onion 1 finely chopped
  • tomato 1 finely chopped
  • potato boiled 1
  • salt to taste
  • For the bhaja masala:
  • cumin seeds 1tbsp
  • coriander seeds 1tbsp
  • red chillies 3
  • For garnishing :
  • tamarind chutney
  • green chutney
  • fine sev
  • chopped onions
  • chopped tomatoes (optional)
  1. Soak the dry peas overnight in hot water.
  2. Next morning, discard and wash the peas in running water, Add water and cook in pressure cooker for two whistles.
  3. To make the masala, dry roast the ingredients, until you get a pleasant aroma. When cool,grind them.
  4. Once the pressure releases, remove the flaky skins that are settled on top. Add grated ginger, kasuri methi, half a tea spoon of chilli powder and cook directly for ten minutes.
  5. Keep it aside.
  6. Take a pan and add oil to it. Heat it. Add cumin, as it splutters, put the chopped onions and saute for sometime.
  7. As it turns translucent, add the ginger garlic paste and mix. Throw in the tomatoes and continue to saute.
  8. Then add the prepared bhaja masala, chilli powder and mix well. Put salt according to the taste.
  9. Mash the potato and stir into it. This gives consistency to the gravy.
  10. Add the cooked peas and cook on a low flame for sometime. Allow the flavours to blend together.
  11. To serve:
  12. In a bowl, add three tablespoon of ghugni, and put a little of tamarind chutney and green chutney. Over it, decorate with some sev and onions


Step-wise pictorial reresentation of Ghugni Chat

dry white peas
dry white peas


white peas soaked
white peas soaked
boiled peas
boiled peas
dry masalas
dry masalas
roasted spices
roasted spices
veggies and masala
veggies and masala
oil with cumin
oil with cumin
onions added
onions added
tomato and later bhaja masala
tomato and later bhaja masala
ghugni ready
ghugni ready
ghugni chat
ghugni chat


Here are the other recipes of my bloghop friends.

shorshey dharosh  vegetarian bengali thali by Piyali

Nimki by Vani

Bengali cuisine by Shubha

Luchi, Mishti Doi, Cauliflower Curry by Padma

Sweet potato pesto by Parvathy

Dhokar dalna by Poornima

Cholar dal and Alur Dum by Swati

Aloo Kumro by Shobana

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  1. Hi jayshree, this is very yummy post and I never heard about that before…. This recipe is totally new to me… I am gonna try this…. Love to visit your space

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