The weather is just perfect for a yummy bowl of chaat. And the Bengali Raasta’r Ghugni – Bengali Street-side Ghugni is the most yummy street food. Do try this today!
Ghugni or Ghoognee is a very popular snack in Bengal. And this version of Bengali Raasta’r Ghugni – Bengali Street-side Ghugni served with boiled eggs is gob smacking delicious.
The street food in Kolkata is so famous. And the variety of dishes that is available is simply amazing.
My dad spent many years in Kolkata, studying and working and he always has such fond memories of this wonderful place. He loved the streetfood in particular and always said there was nothing to beat it.
What Makes The Bengali Raasta’r Ghugni – Bengali Street-side Ghugni So Special?
The Bengali Raasta’r Ghugni – Bengali Street-side Ghugni is a simple yet yummy dish.
The dish uses dried yellow or white peas which is cooked with a delicate myriad of spices.
And served up as a chatpata chaat with chopped onion, green chilies, squeeze of lemon juice, a sprinkling of bhaja masala and BOILED EGGS! Yes you heard right! I was amazed at the addition of boiled eggs to this dish. But believe me, it is the best combination ever! I am never going back.
A common sight in Kolkata are the ghugniwala’s outside school gates and at street corners selling lip-smacking ghugni in steel plates. I wish I could visit this beautiful place soon.
I love Bengali food. The flavors are simple yet the dish somehow always turns out to be exotic. The flavorful spices and aromas of Bengali food is to die for!
Stay tuned for more Bengali delicacies.
Ghugni is an integral part of a Bengali home. This easy recipe for Bengali Raasta’r Ghugni – Bengali Street-side Ghugni is very authentic and tastes almost like the spicy kinds served at a street corner shop.
Dry roast all the ingredients listed under 'Ingredients For The Bhaja Masala/ Bhaja Moshla'. Roast until a nice aroma comes through. Cool and grind to a fine powder. This is the Bhaja Masala you will use in the Ghugni.
To Cook The Peas
To prepare the Bengali Raasta'r Ghugni - Bengali Street-side Ghugni, we must first cook the peas.
Into a pressure cooker, add the soaked and drained peas, 4 cups water, 1/4 teaspoon turmeric powder, 1/2 teaspoon bhaja masala/ bhaja moshla, 1/2 teaspoon chili powder, green chilies, ginger, and a little salt. Mix well.
Close the pressure cooker with lid and add the weight. Cook the peas for 4 whistles on high flame. Switch off flame. Allow pressure to release completely,
Remove the pressure cooker lid. Do not throw away any of the liquid left after cooking the peas.
Strain the peas, reserving all the cooking liquid. Keep aside.
Preparation Of Ghughni/ Ghoognee
Heat mustard oil in a wok. Add cumin seeds and allow them to splutter
Add the chopped onions and saute till the onion turns soft and light brown.
Now add the ginger garlic paste and saute till raw smell goes away. Add the chopped tomatoes and saute till it turns soft.
Now add 1/4 teaspoon chili powder along with 1 heaped teaspoon of bhaja masala/ bhaja moshla. Continue to saute till the masala is cooked well and oil floats.
Add the boiled peas and potatoes along with 3/4 cup of the reserved cooking water. Continue to cook the peas on medium heat, stirring in between. Cook for 8 minutes.
When the gravy comes to a good boil, add the rest of the cooking water. On medium to high heat, allow the ghugni to cook down, gravy reducing, for approximately 10 to 15 minutes.
Cook the ghugni till you get a nice thick consistency.
Adjust spices and seasoning at this time. Now pour in the tamarind extract and mix well. Switch off flame and add the chopped coriander leaves and stir.
Keep the prepared ghugni covered for 10 minutes.
Serve hot/ warm with a sprinkling of bhaja masala and squeezed lemon juice on top and boiled eggs, chopped onions and green chilies.
My Bengali friends say, that the street side ghugni vendors add rice starch to achieve a thick consistency. I did not add this. But you could do this in case you feel your ghugni is too loose.
You could also add small pieces of coconut into the ghugni. It's very typical of Bengali style ghugni.
I have added coriander leaves to my ghugni, but it is optional. A typical Bengali ghugni does not have that.