1. What is ghugni made of?

Ghugni is generally made with dried peas, such as white or yellow peas, cooked until tender and simmered with onions, tomatoes and aromatic spices.

2. How is ghugni chaat different from regular ghugni?

Regular ghugni is served as a spiced pea curry, while ghugni chaat includes toppings such as chutneys, boiled potatoes, chopped vegetables and sev.

3. Can I make ghugni without onion and garlic?

Yes. You can prepare an onion-free and garlic-free version using ginger, tomatoes and spices. Check the dietary requirements of those being served.

4. What can I use instead of sev for ghugni chaat?

You can use crushed papdi, roasted peanuts or thinly sliced fried potatoes for crunch. Add your chosen topping just before serving to retain its texture.

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Recipes

Bihari Ghugni

Indian

Easy

Appetizer

Written by

Pragya Jha

Content Editor

Chaat Lovers, This Chhath Puja Is The Time To Try
Bihari Ghugni

Name: Chaat Lovers, This Chhath Puja Is The Time To Try ~Bihari Ghugni~
Total time: 40 min
Yield: 1
Cuisine: Indian
Ingredients: 1 cup dried white peas (safed matar); 1 medium onion, finely chopped; 1 medium tomato, chopped; 1 teaspoon ginger paste; ½ teaspoon turmeric powder; 1 teaspoon cumin powder; 1 teaspoon coriander powder; ½ teaspoon red chilli powder; ½ teaspoon garam masala; 1 tablespoon mustard oil; to taste Salt; 2 cups water, or as needed; 1 medium boiled potato, diced (For the chaat); 2 tablespoons tamarind chutney; 1 tablespoon green chutney; ½ teaspoon roasted cumin powder; ½ teaspoon chaat masala; 1 small onion, finely chopped (optional); 1 small tomato, finely chopped; 2 tablespoons sev; 2 tablespoons chopped coriander leaves; 1 green chilli, finely chopped (optional); ½ lemon

40 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

Ghugni Chaat is one of the appetisers that can make your Chhath Puja meal spread unique, combining the comfort of a classic Eastern Indian recipe with the lively flavours of street-style chaat. It is made with white peas simmered in a spicy sauce and receives an added zing from tangy chutneys, fresh vegetables and crunchy sev. At its core, ghugni is a beloved dish in Bihar, West Bengal and Odisha. It is made by boiling dried peas until soft and then simmering them with spices to create a flavourful, typically thick stew. Some serve it as a plain curry, while others garnish it with chopped onions, coriander, green chillies and lemon. This hearty ghugni preparation is taken to the next level in this chaat-style version. Just keep in mind that this dish is not prasad and should not be consumed during fasting. This ghugni chaat is a delightful snack to serve outside fasting hours and religious observances at a joyous family gathering during Chhath Puja.

Ingredients

UNITSIngredients

1 cupdried white peas (safed matar)

1 mediumonion, finely chopped

1 mediumtomato, chopped

1 teaspoonginger paste

½ teaspoonturmeric powder

1 teaspooncumin powder

1 teaspooncoriander powder

½ teaspoonred chilli powder

½ teaspoongaram masala

1 tablespoonmustard oil

to tasteSalt

2 cups water, or as needed

1 mediumboiled potato, diced (For the chaat)

2 tablespoonstamarind chutney

1 tablespoongreen chutney

½ teaspoonroasted cumin powder

½ teaspoonchaat masala

1 smallonion, finely chopped (optional)

1 small tomato, finely chopped

2 tablespoonssev

2 tablespoonschopped coriander leaves

1green chilli, finely chopped (optional)

½lemon

Bihari Ghugni

Chaat Lovers, This Chhath Puja Is The Time To Try Bihari Ghugni

Ingredients

Chaat Lovers, This Chhath Puja Is The Time To Try
Bihari Ghugni