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Ghugni Recipe | Street Style Ghugni
5 from 15 votes

Ghugni Recipe | Street Style Ghugni

Ghugni is a spiced Indian street food made by simmering soaked dried white peas and potatoes in a fragrant curry of onions, ginger-garlic, turmeric, chili, tomato, and warming spices. The result is a hearty and flavorful vegetarian stew that combines tender peas and potatoes with a tangy, mildly spicy sauce. Toppings like chopped onions, green chilies, lemon juice, and black salt add brightness and contrast, making it a satisfying snack or light meal.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4 people
Course: Side Dish, Snacks
Cuisine: Indian

Ingredients

For cooking the Dried Peas
  • 1 cup dried white peas washed and soaked overnight, or yellow peas/matar
  • 1 potato peeled, cut into small cubes, and washed, medium-sized
  • 3 cups water
  • ½ teaspoon salt
  • ⅓ teaspoon turmeric powder
For the Curry
  • 2 tablespoon neutral cooking oil generic cooking oil
  • 1 bay leaf
  • 1 onion finely chopped, medium-sized
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tomato chopped, large
  • salt to taste
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder roasted
  • 2 tablespoon cilantro finely chopped, fresh, or coriander
  • ⅓ teaspoon garam masala powder
For Garnishing (optional)
  • onion finely chopped
  • Coriander finely chopped
  • green chili chopped
  • black salt
  • lemon juice
  • cumin powder roasted

Instructions

Cooking the Dried White Peas
    Cup of Yum
  1. Take soaked white peas, potato cubes, water, salt, and turmeric powder in a pressure cooker.
  2. Pressure cook for one whistle over a high flame and simmer for 5 minutes.
  3. Remove from flame and allow the pressure to settle on its own.
  4. Once done, transfer to a bowl and set aside.
Making the Curry
  1. Heat oil in a pan. Once the oil turns hot, add bay leaf and chopped onion. Saute until onions turn golden in color.
  2. Add ginger-garlic paste and saute until raw smell goes.
  3. Add turmeric powder, red chili powder, and a dash of water. Stir to mix.
  4. Add chopped tomatoes and salt. Saute till tomatoes become soft and mushy.
  5. Add coriander powder. Saute to mix.
  6. Add cooked peas and potatoes. Mix well. Cover and cook over medium flame for 5 minutes.
  7. Add roasted cumin powder, garam masala powder, and chopped coriander. Mix well and remove from flame.
  8. Serve piping hot ghugni garnishing with chopped onion, coriander, green chili, black salt, roasted cumin powder, and lemon juice.

Notes

  • Soak dried peas for at least 8 hours to reduce cooking time and improve texture.
  • Cooking time may vary depending on pea variety; ensure they are tender but not mushy.
  • Avoid overcooking peas to maintain their shape and texture in the curry.