Anda Ghuguni Chat
A vibrant and hearty street-style chaat from Odisha, combining spiced yellow peas curry with boiled eggs, crunchy onions, tangy tamarind, and a burst of fresh herbs. It's a satisfying mix of savory, tangy, and spicy flavors perfect for a filling snack.
For 4 servings
- prep
Soak the yellow peas overnight.
Rinse the dried yellow peas thoroughly and soak them in enough water to cover by 2 inches. Let them soak for at least 8 hours or overnight. Drain the water before cooking.
TIPSoaking softens the peas, reducing cooking time significantly. - pressure cook · ~15 min
Pressure cook the soaked peas.
In a pressure cooker, add the soaked and drained peas with 3 cups of fresh water and a pinch of salt. Close the lid and cook on medium heat for 3 to 4 whistles. Let the pressure release naturally.
TIPThe peas should be soft but not mushy. They should hold their shape. - boil · ~10 min
Boil the eggs.
In a saucepan, cover the eggs with water and bring to a rolling boil. Boil for 8 minutes. Drain the hot water and transfer eggs to a bowl of cold water to stop the cooking. Once cool, peel and cut each egg in half.
TIPCold water shock makes the eggs easier to peel. - temper · ~1 min
Make the tempering for the ghuguni.
Heat oil in a pan over medium heat. Add cumin seeds, bay leaf, and dried red chilies. Let them splutter and become fragrant, about 30 seconds.
- saute · ~4 min
Sauté the aromatics.
Add ginger-garlic paste to the pan and sauté for 1 minute until the raw smell goes away. Add half the chopped onion and cook until translucent. Stir in the turmeric, red chili powder, and cumin powder and cook for 30 seconds.
TIPSprinkle a little water if the spices start to stick to the pan. - simmer · ~6 min
Simmer the ghuguni.
Add the cooked peas along with any remaining water from the pressure cooker to the pan. Mix well, add garam masala, and bring to a gentle simmer. Cook for 5-7 minutes until the mixture thickens slightly but is still moist. The consistency should be semi-dry, not watery.
TIPMash a few peas with the back of the spoon to thicken the gravy naturally. - assemble
Assemble the Anda Ghuguni Chat.
1.Place a generous ladle of warm ghuguni into each serving bowl.2.Place two boiled egg halves on top of the ghuguni in each bowl.3.Sprinkle the remaining raw chopped onion and chopped tomato on top.4.Drizzle tamarind paste and lemon juice over each bowl.TIPWarm the bowls slightly before assembling for the best experience. - garnish
Add the final garnishes and serve immediately.
Top generously with sev, chopped green chilies, fresh coriander leaves, and a generous pinch of chaat masala. Serve right away while the ghuguni is warm and the sev is crunchy.
TIPServe immediately to maintain the contrast of warm ghuguni and crispy sev.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the yellow peas for at least 8 hours to ensure even cooking and a creamy texture.
- 2Pressure-cook the peas until just soft — they should hold their shape, not turn into a mush.
- 3Add the tempering spices to hot oil and let them crackle to release maximum aroma.
- 4Mash a few peas with the back of a spoon while simmering to naturally thicken the gravy.
- 5Peel the boiled eggs under cold running water for a clean, smooth finish.
- 6Assemble the chaat just before serving to keep the sev crunchy and the ghuguni warm.
Adapt it for your goals.
Vegan
Omit the boiled eggs and replace them with sautéed mushrooms or crispy tofu cubes for a hearty plant-based version.
high proteinHigh-protein
Add a handful of boiled chickpeas to the ghuguni and top with a dollop of Greek yogurt for extra protein.
low oilLow-oil
Skip the oil tempering and dry-roast the cumin seeds and chillies before adding to the simmered peas for a lighter yet flavorful dish.
jainJain
Replace onions and garlic with asafoetida (hing) and ginger, and use yogurt instead of tamarind for a jain-friendly chaat.
Why this is on our healthy list.
Rich in Plant Protein
Yellow peas provide a solid source of plant-based protein and fiber, making this a satisfying snack that supports digestion and satiety.
Good Source of Iron
The combination of yellow peas and cumin powder contributes iron, which is essential for oxygen transport in the body.
Loaded with Antioxidants
Ingredients like turmeric, dried red chilies, and fresh coriander offer anti-inflammatory and antioxidant benefits.
Boosts Gut Health
The ginger-garlic paste and tamarind aid digestion, while the soluble fiber in peas supports a healthy gut microbiome.
Frequently asked questions
Yes, but skip the pressure cooking. Rinse canned peas and add them directly to the pan, then simmer for 5–7 minutes.
