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Photo of Ghugni by Soma Mukherjee at BetterButter


Soma Mukherjee
15 minutes
Prep Time
30 minutes
Cook Time
10 People
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Ghugni is a popular dish or a snack among eastern India. This is a Bengali style ghugni recipe made of dried peas or matar. I made it for a small gettogether party after Vijaya dashami. This is very tasty spicy and one of my favourite snack item.

Recipe Tags

  • Veg
  • Easy
  • West Bengal
  • Snacks

Ingredients Serving: 10

  1. Dry matar or peas 500g
  2. potatoes peeled and cubed in small size 4 medium
  3. cumin seeds 1 teaspoon full
  4. Bay leaf 1
  5. sugar 2 teaspoon
  6. salt and termaric as required
  7. ginger paste 1 and 1/2 teaspoon
  8. garlic paste 2 table spoon
  9. cumin and coriander paste 1 table spoon
  10. Greted onions 1 big size and 1 medium
  11. Garam mashala powder 1 teaspoon
  12. tomato paste or tomato puree 3/4 cup
  13. Green cilli paste 2 teaspoon
  14. Red cilli powder 1 teaspoon (or as you prefer)
  15. Finely chopped onions
  16. Finely chopped green cilli
  17. coriander leave chopped
  18. Roasted cumin powder
  19. lemon slices


  1. Wash and soak dry peas in water for overnight
  2. Next day pressure cook it for 10 -12 minutes. Remove from water and keep aside. You can use the water for cooking .
  3. Heat oil add bay leaf and cumin seeds and fry.
  4. Add greted onion and stir, add sugar and fry until raw ness disappeared. Add tomato puree and mix well
  5. Add ginger, garlic, cumin, coriander, green cilli paste and stir , fry all spices
  6. Add potatoes and fry
  7. Add cooked matar or peas, add termaric powder and red cilli powder stir mix thoroughly.
  8. Stir it. a nice smell of fried spices will appear
  9. Add salt and mix well add 4 cups of water and cover with a lid. Cook it until its done properly .
  10. Don't over cook it. It will take 10 minutes more in pressure cooker but it always depends on the quality of peas.
  11. Next remove the cover add garam mashala powder and cover again. Remove from the heat.
  12. Let it stand for few minutes.
  13. Sprinkle roasted cumin powder, garnish with chopped coriander,green cilli and onions.
  14. Sprinkle little lemon juice. And serve hot.

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