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A beloved street food from Kolkata, this hearty and tangy chaat features tender yellow peas in a savory curry, loaded with fresh toppings like onions, chutneys, and crunchy sev. It's a flavor explosion in every bite, perfect for an evening snack.
For 4 servings
Soak and Cook the Peas
Prepare the Masala Base
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A beloved street food from Kolkata, this hearty and tangy chaat features tender yellow peas in a savory curry, loaded with fresh toppings like onions, chutneys, and crunchy sev. It's a flavor explosion in every bite, perfect for an evening snack.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 430.49 calories per serving with 17.32g of protein, it's a moderately challenging recipe perfect for snack or lunch or appetizer.
Combine and Simmer
Assemble and Serve the Chaat
Use black chickpeas (kala chana) instead of yellow peas for a different texture and flavor profile, known as 'Kala Chana Chaat'.
For a South Bengali touch, add small, thinly sliced pieces of coconut while sautéing the masala.
For a 'no onion, no garlic' version, skip the onion and garlic and start the masala with a pinch of asafoetida (hing) in hot oil.
Create 'Mangsher Ghugni' by adding cooked minced mutton (keema) to the masala base before adding the boiled peas.
Yellow peas are a protein powerhouse, essential for muscle repair, cell growth, and maintaining overall body function, making this a great meal for vegetarians and vegans.
The high fiber content from peas and vegetables aids in healthy digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
Rich in complex carbohydrates, Ghugni provides a slow and steady release of energy, keeping you feeling full and energized for longer periods.
The blend of Indian spices like turmeric, cumin, and coriander are packed with antioxidants and have anti-inflammatory properties that help support a robust immune system.
Yes, Ghugni Chaat can be very healthy. The base is made from yellow peas, which are rich in protein, fiber, and complex carbohydrates. To keep it healthy, be mindful of the amount of oil used and the quantity of fried toppings like sev.
A typical serving of this Ghugni Chaat contains approximately 350-400 calories. The exact number can vary based on the amount of oil, potatoes, and toppings used.
Absolutely. Soak the peas overnight as directed. Then, cook them in a large pot with sufficient water for about 1 to 1.5 hours, or until they are completely tender. The cooking time will be significantly longer.
Dried green peas are the closest substitute. You can also use black chickpeas (kala chana) or white chickpeas (kabuli chana), though this will change the dish into a different type of chaat.
Store the cooked ghugni base (without any toppings) in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly on the stovetop or in the microwave before adding fresh toppings to serve.
Yes, this recipe is naturally vegan and dairy-free as it uses plant-based ingredients like peas, vegetables, and spices.