Ghugni
The protagonist of the Bengal stall! Hokuhoku white pea and spice addictive snack
Description
A hugely popular snack from Bengal to Odisha, simmering dried white peas (Matar) soft and finishing richly with onions, tomatoes, ginger, and strong spices.
Restaurants serving Ghugni
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- White peas
- Onion
- Tomato
- Garlic
- Ginger
- Cumin seeds
- Chili powder
- Coriander powder
- Garam masala
- Turmeric
- Lemon
- Salt
- Oil
Instructions
- Soak white peas overnight, boil in a pressure cooker until soft but retaining shape.
- Heat oil, fry cumin, onions, ginger, and garlic; add tomatoes and powder spices to make a masala base.
- Add boiled beans with liquid, simmer until thickened; top with raw onions, cilantro, and a little lemon juice to finish.
Learn more Spice, substitutes, tips
Key spices
Deep garam masala aroma and refreshing lemon acidity
Substitutes at Japanese supermarkets
Chickpeas (substitute when white peas are unavailable)
Pairing
Muri(puffed rice)、Luchi
Trivia
[Trend] The most commonly seen street food. Despite being vegetarian, its strong spice punch makes it immensely popular among youth as a snack when hungry.
Eating tips & etiquette
[Unique Eating] Pour a massive amount of Bengali 'Muri' (puffed rice) on top, mixing the crispy texture with fluffy beans—the local style!
Allergen
Soy