bengaliEasyveganvegetariangluten freedairy free

Ghugni Chaat

Name: Ghugni Chaat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup dried yellow peas (soaked overnight or 8 hours, drained); 2 cup water (for pressure cooking peas); 1 pinch salt (for pressure cooking peas); 2 tsp oil (mustard oil preferred); 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs dried red chili (broken into half); 1 inch ginger (grated or finely chopped); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch cumin powder; 1 tbsp tamarind paste (soaked in 3 tbsp warm water, pulp extracted); 1 pcs onion (medium, finely chopped for topping); 1 pcs tomato (medium, finely chopped for topping); 2 tbsp coriander leaves (chopped, for garnish); 1 pcs lemon (cut into wedges, for squeezing on top); 1 pinch black salt (for garnishing chaat)

RATING

4.6/5(98)

TASTE SCORE

9/10

A beloved Bengali street food where dried yellow peas are simmered until tender, then tossed in a fragrant tempering of cumin and ginger. Finished with tangy tamarind water, crunchy chopped onions, fresh chilies, and a squeeze of lemon, this spicy-tangy chaat is best scooped up with puffed puri or spooned right from the bowl.

PREP

10m

COOK

25m

SERVES

1 KATORI

229 cal

SERVINGS

METHOD · 7 STEPS

prep
Soak the yellow peas overnight.
Wash the dried yellow peas and soak in plenty of water for at least 8 hours or overnight. Drain the water before cooking.
pressure cook · ~20 min
Pressure cook the peas until tender.
1.Add the soaked and drained peas to the pressure cooker.
2.Pour in 2 cups water and a pinch of salt.
3.Close the lid and cook on medium heat for 3-4 whistles.
4.Reduce heat and simmer for 5 minutes, then turn off heat.
5.Let the pressure release naturally. The peas should be soft but hold their shape.
TIPDon't overcook — the peas should be tender but not mushy. Mushy peas won't give the right texture for chaat.
temper · ~3 min
Make the tempering for the ghugni.
1.Heat oil in a kadai or pan over medium heat.
2.Add cumin seeds and let them crackle for 20 seconds.
3.Add bay leaf, dried red chilies, and slit green chilies. Sauté for 30 seconds.
4.Add grated ginger and sauté until fragrant, about 1 minute.
TIPMustard oil gives authentic Bengali flavor. Heat it until it smokes slightly, then cool it a bit before adding spices.
saute · ~7 min
Add spices and cooked peas.
1.Lower the heat and add turmeric powder, red chili powder, and cumin powder.
2.Sauté for 15 seconds, making sure spices don't burn.
3.Add the cooked peas along with any remaining cooking water.
4.Mix well and let it simmer on low heat for 5-7 minutes until the mixture thickens slightly.
5.Adjust salt to taste and remove from heat.
prep
Prepare the tamarind water.
Soak the tamarind paste in 3 tablespoons of warm water for 10 minutes. Squeeze and extract the pulp, discarding any fibers.
assemble
Assemble the ghugni chaat.
1.Spoon the warm ghugni into serving bowls or katoris.
2.Drizzle tamarind water generously over the top.
3.Top with generous portions of chopped onion and tomato.
4.Sprinkle a pinch of black salt over the chaat.
5.Finish with fresh coriander leaves and a squeeze of lemon juice.
TIPServe immediately while the ghugni is still warm and the toppings are cold and crunchy.
serve
Serve with puffed puri or on its own.
Serve the ghugni chaat immediately with lemon wedges on the side. Puffed puri or crispy kachori make excellent scoops for this chaat.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the yellow peas for at least 8 hours to ensure even cooking and the right texture.
2
Use mustard oil for the tempering — its pungent, nutty flavor is essential for authentic taste.
3
Do not overcook the peas; they should be soft but still hold their shape for the best chaat texture.
4
Let the pressure release naturally — quick release can burst the peas and make them mushy.
5
Assemble the chaat just before serving so the crunchy onion and tomato stay fresh.
6
Adjust the tamarind water amount to your taste — it should be tangy but not overpowering.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

This recipe is already vegan — ensure the tamarind paste is pure and use oil instead of ghee. No changes needed.

Gluten Free

Gluten-Free

Ghugni Chaat is naturally gluten-free. Serve with gluten-free puri or enjoy as is for a safe option.

Oil Free

Oil-Free

Omit the oil and dry-roast the cumin seeds, bay leaf, and dried chilies in a pan, then add ginger and spices with a splash of water. The chaat will be lighter but still aromatic.

Extra Spicy

Add 1-2 additional slit green chilies and increase the red chili powder to 1/4 teaspoon for a fiery kick that chili lovers will crave.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant Protein

Dried yellow peas are an excellent source of plant-based protein, making this dish a satisfying and filling option for vegetarians.

✓

High in Dietary Fiber

The peas provide a good amount of fiber, supporting digestion and helping to maintain steady energy levels.

✓

Low in Fat

With only a small amount of oil, this chaat is a low-fat dish that doesn't compromise on flavor.

✓

Packed with Vitamin C

Fresh lemon juice and tomatoes add a boost of vitamin C, which supports immune health and aids iron absorption.

QUESTIONS?

Frequently asked questions

No, this recipe specifically uses dried yellow peas for their unique texture and flavor. Canned or frozen peas will become mushy and lack the firm bite that makes ghugni chaat special.