Ghugni ~ Easy Snack Recipe

Ghugni is a popular evening snack of Eastern India. The dried peas or chickpeas are cooked and then it is made more flavorful and tasty by adding many spice powders. The spiciness is well balanced by the addition of tamarind and sugar. It is finally garnished with chopped onions, cilantro and many other spice powders to make it more tasty.

I was introduced to this snack few months back. I had soaked peas waiting to be used and hence started looking for chaat recipes. I stumbled upon this recipe . I made few additions to the original recipe and gave it a try. I really liked it a lot and from then on I have made it so many times. It has become our new favorite snack and sometimes make it for our dinner too. Do give it a try, if you are looking for a yummy snack for a cold winter evening. I hope you all will enjoy as much as we do :-) 

Ingredients:

• Dried Peas - 3/4 cup
• Potato, small sized - 1 (optional)
• Onion, medium sized - 1
• Ginger - garlic paste - 1 tsp
• Cinnamon - 1-2 inch
• Bay leaf - 1
• Tamarind pulp - 1 Tbsp
• Turmeric powder - 1/4 tsp
• Cumin powder - 1/2 tsp
• Red Chilli powder - To taste
• Garam masala - 1/4 tsp
• Sugar - 1/2 tsp
• Oil - 1-2 tbsp
• Salt - To taste

For Garnish:

• Roasted Cumin powder
• Black salt
• Chaat Masala
• Cilantro (coriander leaves)
• Chopped Onion
• Sev
• Papdi

Procedure:

Wash the dried peas and soak them in fresh water for 6-8 hours. 

Then discard the water and wash them 1-2 times. Now transfer the peas to a cooker along with the washed potato. Add water and salt. Cook it for a whistle and turn off the heat. The peas should be cooked but not mushy (mine cooked a little more than I expected).

While the peas were cooking, chop the onions and set it aside. Then heat oil in a big pot. Once hot, add cinnamon and bay leaf. After few seconds, add in the chopped onions and fry until they slightly change color to golden brown. 

Then add ginger garlic paste and continue to fry until the raw smell goes away.

Now lower the heat and add red chilli powder, cumin powder and turmeric powder. Fry for few seconds and add cooked peas along with water in which it was cooked. Mix well and add chopped boiled potato, tamarind pulp, salt and sugar. Let this cook on medium- low heat for 5-6 minutes. Finally add in garam masala and taste the mixture. Add more spice powder or tamarind pulp, if desired. The final consistency of the pea mixture should be medium thick (not too thick or not too watery). When everything comes together, turn off the heat.

Ghugni is ready!!

For Serving: Take the desired amount of pea mixture in a serving bowl. Then sprinkle little bit of chaat masala, black salt, roasted cumin powder. Then finally top it off with chopped onion, cilantro, sev and papdi (you can add or omit any of the above. This is how I like it). Serve it immediately.

Above measurement serves two people generously. If serving as an appetizer then it can stretch to about four people.