Aloo Dum Muri Ghugni – Authentic Bengali Street Food Recipe

 

I still remember the first time I saw Aloo Dum Muri Ghugni being served as a street food. The vendor took a big bowl of muri (murmura), added hot dum aloo, then topped it with ghugni, chopped onion, and apple. The moment I saw it, my mouth started watering. It looked simple, but the way everything was combined made it feel very special.

When I first made Aloo Dum Muri Ghugni at home, I realized why people say “Wah! Khoob bhalo.” The mustard oil aroma, the spicy dum aloo, and the soft white matar ghugni together created a perfect breakfast. It was chatakedar, tasty, and very different from regular breakfast dishes I usually make.

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Ingredients of Aloo Dum Muri Ghugni

 

Portion servings: 5–6 pax

Preparation time: 3–4 hrs

Cooking time: 60 mins

For Bengali Garam Masala:

• Cinnamon – 3 inch
• Green cardamom – 15–16 pcs
• Cloves – 8–10 pcs

For Aloo Dum:

• Mustard oil – 2 tbsp
• Bay leaf – 1 pc
• Dry red chilli – 1 pc
• Cinnamon – 1 inch
• Green cardamom – 3–4 pcs
• Cloves – 4–5 pcs
• Ginger & green chilli paste – 1 tbsp
• Tomato puree – 3 pcs
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Jeera powder – ½ tsp
• Coriander powder – 1 tsp
• Salt – 1 tsp
• Water – as required
• Baby potato boiled & peeled – 8–10 pcs
• Sugar – ½ tsp
• Bengali garam masala – ½ tsp

For Ghugni:

• Mustard oil – 2 tbsp
• Jeera – 1 tsp
• Dry red chilli – 1 pc
• Bay leaf – 1 pc
• Ginger & green chilli paste – 1 tbsp
• Turmeric powder – ½ tsp
• Red chilli powder – 1 tsp
• Jeera powder – ½ tsp
• Coriander powder – 1 tsp
• Water – as required
• White vatana boiled with stock – 3 cups
• Bengali garam masala – ½ tsp
• Sugar – ½ tsp

For Plating:

• Muri / puffed rice – as required
• Ghugni – prepared
• Dum aloo – prepared
• Sliced onion – as required
• Sev – as required
• Green chilli chopped – as required

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Instructions of Aloo Dum Muri Ghugni

 

Step 1: Dry Roast & Grind Bengali Garam Masala

Lightly dry roast cinnamon, green cardamom, and cloves on low flame until aromatic. Cool completely and grind into a fine powder. Keep aside. This fresh masala gives authentic Bengali flavour.

 

Step 2: Tempering the Whole Spices for Dum Aloo

Heat mustard oil until smoking, then reduce flame. Add bay leaf, dry red chilli, cinnamon, green cardamom, and cloves. Let them crackle.

 

Step 3: Bhunao the Base

Add ginger-green chilli paste and sauté till raw smell disappears. Add tomato puree and cook till oil starts separating.

 

Step 4: Spice Roasting

Add red chilli powder, turmeric, jeera powder, coriander powder, and salt. Cook the masala well on low flame.

 

Step 5: Add Potatoes & Dum Cooking

Add boiled, peeled baby potatoes. Mix gently to coat with masala. Add little water for gravy consistency. Cover and cook on low flame for 8–10 minutes so potatoes absorb flavour.

 

Step 6: Finishing Touch for Dum Aloo

Add sugar and Bengali garam masala. Simmer for 2 minutes and switch off. Keep slightly thick.

 

Step 7: Tempering for Ghugni

Heat mustard oil till smoky. Add jeera, dry red chilli, and bay leaf. Let them splutter.

 

Step 8: Masala Base for Ghugni

Add ginger-green chilli paste and sauté. Add turmeric, red chilli powder, jeera powder, coriander powder, and salt. Cook briefly.

 

Step 9: Add White Vatana

Add boiled white vatana along with some of its stock. Mix well and simmer until slightly thick but still flowing.

 

Step 10: Final Flavouring for Ghugni

Add sugar and Bengali garam masala. Cook for 2–3 minutes and switch off.

 

Step 11: Assemble the Muri Ghugni

Take a bowl. Add a generous portion of puffed rice (muri). Top with hot ghugni. Add a spoonful of dum aloo on top. Finish with sliced onions, sev, and chopped green chillies. Serve immediately so the muri stays slightly crisp.

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About Aloo Dum Muri Ghugni – Bengali Street Style Breakfast Combination

Aloo Dum Muri Ghugni is one of the most famous street food combinations from Bengal. I noticed that dum aloo itself is a main course dish, but when it is served with muri and ghugni, it becomes a completely new experience. The dum aloo is spicy and full of flavor, and the ghugni is also chatpati and comforting.

What makes Aloo Dum Muri Ghugni special for me is the use of mustard oil and Bengali garam masala. I saw how whole spices like cinnamon, cardamom, and cloves were used to create a very unique aroma. This gives Aloo Dum Muri Ghugni its authentic Bengali street style taste.

I also learned that ghugni in Bengal is made from white dried matar, which is soaked overnight and then cooked slowly with spices. This allows the flavors to go deep inside. When dum aloo and ghugni are combined with muri, onion, and apple, it creates a perfect balance of spicy, crunchy, and soft textures.

Whenever I serve Aloo Dum Muri Ghugni at home, it reminds me of street food culture. It is simple, filling, and full of flavor. It proves that basic ingredients can create something truly amazing when cooked properly.

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Cooking Tips for Perfect Aloo Dum Muri Ghugni

• Use mustard oil: Mustard oil gives the authentic Bengali flavor. Always heat it properly before cooking to remove raw smell.
• Boil potatoes properly: Baby potatoes work best for Aloo Dum Muri Ghugni. Boil and peel them first so they absorb masala better.
• Cook tomato puree well: Cook tomato puree for 4–5 minutes until oil separates. This improves the taste and removes raw flavor.
• Make fresh Bengali garam masala: Use cinnamon, cardamom, and cloves in the right ratio and grind fresh for best flavor.
• Soak matar overnight: Always soak dried white matar overnight for ghugni. This helps them cook properly and absorb flavors.
• Cook ghugni until boiling: Let ghugni reach a proper boil so spices mix completely and give deep flavor.
• Cook covered: Cover dum aloo while cooking so masala goes deep inside the potatoes.
• Add little sugar: Adding sugar balances spice and gives authentic Bengali taste to Aloo Dum Muri Ghugni.

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Pairing Guide for Aloo Dum Muri Ghugni

• Muri (Murmura): This is the most important pairing. The crunchy texture balances soft dum aloo and ghugni.
• Chopped onion: Fresh onion adds crunch and sharp flavor to Aloo Dum Muri Ghugni.
• Apple pieces: Apple adds slight sweetness and freshness, which makes the dish unique.
• Luchi: Dum aloo can also be paired with luchi for a traditional Bengali experience.
• Steamed rice: Dum aloo and ghugni both taste excellent with plain rice.
• Hot chai: Aloo Dum Muri Ghugni tastes amazing when served with hot tea during breakfast.

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Frequently Asked Questions About Aloo Dum Muri Ghugni

 

1. What is Aloo Dum Muri Ghugni?

Aloo Dum Muri Ghugni is a famous Bengali street food combination made using spicy dum aloo, white matar ghugni, and crunchy muri. Aloo Dum Muri Ghugni is commonly eaten as breakfast and is known for its chatpata taste.

 

2. Why is mustard oil used in Aloo Dum Muri Ghugni?

Mustard oil is essential for Aloo Dum Muri Ghugni because it gives authentic Bengali flavor. Without mustard oil, Aloo Dum Muri Ghugni will not taste the same.

 

3. Can I use regular potatoes for Aloo Dum Muri Ghugni?

Yes, you can use medium potatoes if baby potatoes are not available. Aloo Dum Muri Ghugni will still taste good if potatoes are boiled and cooked properly.

 

4. What is ghugni in Aloo Dum Muri Ghugni?

Ghugni in Aloo Dum Muri Ghugni is made from white dried matar. It is soaked overnight and cooked with spices to create a flavorful curry.

 

5. Why is sugar added in Aloo Dum Muri Ghugni?

Sugar is added in Aloo Dum Muri Ghugni to balance spicy and tangy flavors. This is a traditional Bengali cooking technique.

 

6. What makes Aloo Dum Muri Ghugni different from regular dum aloo?

Aloo Dum Muri Ghugni is served with ghugni and muri, making it a complete street food dish. Regular dum aloo is usually served as main course.

 

7. Can I make Aloo Dum Muri Ghugni without Bengali garam masala?

Bengali garam masala improves flavor, but Aloo Dum Muri Ghugni can still be made without it. However, fresh garam masala gives better taste.

 

8. Is Aloo Dum Muri Ghugni eaten as breakfast?

Yes, Aloo Dum Muri Ghugni is commonly eaten as breakfast in Bengal. It is filling, tasty, and energizing.

 

9. How do spices improve Aloo Dum Muri Ghugni?

Spices help create deep flavor in Aloo Dum Muri Ghugni. Cooking spices properly ensures best taste.

 

10. Can I serve Aloo Dum Muri Ghugni to guests?

Yes, Aloo Dum Muri Ghugni is perfect for guests. It is unique, tasty, and gives authentic Bengali street food experience.

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