Safed Matar Ghugni Chaat | How to make Safed Matar Ghugni Chaat

Name: Safed Matar Ghugni Chaat
Prep time: 8 h 30 min
Cook time: 45 min
Total time: 9 h 15 min
Yield: 6 people
Ingredients: 1 cup white matar /peas; 1/2 tsp haldi/turmeric powder; Salt to taste; Water as required for cooking; 1 tsp oil; Other ingredients:; 1 boiled potato, finely chopped; 1 tomato, finely chopped; 1 onion, finely chopped; 2 green chillies, finely chopped; 1 tbsp finely chopped ginger; 1 tbsp finely chopped coriander; 1 tsp bhuna pisa jeera, gounded cumin; 1 tsp red chilli powder; 1/2 tsp amchur powder; A pinch of black salt; 1/2 tsp chaat masala; 1 tbsp lime juice; 1 tbsp moori masala

By Archana Bhargava | 6th May 2016 |

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Safed Matar Ghugni Chaatby Archana Bhargava

Prep Time
8
¹/₂Hours
Cook Time
45
mins
Serves
6
People

199 saves

3 reviews

36 likes

About Safed Matar Ghugni Chaat Recipe

It is one of the famous street food of Kolkata and also of Bihar, a combination of tangy, salty and spicy flavours.

Safed Matar Ghugni Chaat

Ingredients to make Safed Matar Ghugni Chaat

1 cup white matar /peas
1/2 tsp haldi/turmeric powder
salt to taste
water as required for cooking
1 tsp oil
Other ingredients:
1 boiled potato, finely chopped
1 tomato, finely chopped
1 onion, finely chopped
2 green chillies, finely chopped
1 tbsp finely chopped ginger
1 tbsp finely chopped coriander
1 tsp bhuna pisa jeera, gounded cumin
1 tsp red chilli powder
1/2 tsp amchur powder
A pinch of black salt
1/2 tsp chaat masala
1 tbsp lime juice
1 tbsp moori masala

How to make Safed Matar Ghugni Chaat

Soak the peas overnight for a minimum of 8 hours.
The next morning, wash them and cook in a pressure cooker with salt, haldi, oil and water.
Cook it on a high flame till 1 whistle blows, then lower the flame and cook for 15-20 minutes.
When the cooker cools down completely then open it.
To make the ghugni:
Take a mixing bowl and put in the boiled matar and rest of the ingredients except the onion and coriander.
The ghugni chaat is ready.
Take a serving plate and serve the hot ghugni with a garnish of chopped onion and coriander.

My Tip:

Adding a little oil while boiling the matar will help them to cook nicely. Cook on low heat only for 1 whistle. This will help to cook it evenly and nicely. It can also be boiled in a kadai but it takes alot of time.