Introduction

Namaskar, I am Ajay Chopra. Today I am making a very tasty street food. If we talk about Indian street food and there is no chaat, then it feels incomplete. So today I am making a chaat that is famous in many states of India. The name is the same but the way of making it changes from place to place. Yes, I am talking about Ghugni Chaat. If you go to Kolkata you will get it in a different style, in UP you will get another version, in Bihar it is different, and if you go to Mumbai it becomes Ragda Chaat. But today I am making UP style Ghugni Chaat, the very tasty one. First I will make the ghugni and then I will make it into a chaat. Let’s start.

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Ingredients of Ghugni Chaat

Portion/Servings: 4-5 pax
Preparation time: 10 mins
Cooking time: 50 mins

For boiling white peas:

• White peas soaked – 2 cups
• Water – as required
• Salt – ½ tsp
• Turmeric – ½ tsp

For cooking ghugni:

• Mustard oil – 2 tbsp
• Jeera – 1 tsp
• Cloves – 4-5 pcs
• Black cardamom – 2 pcs
• Bayleaf – 2 pcs
• Cinnamon – 1 inch
• Dry red chilli – 1 pc
• Ginger-Green chilli paste – 2 tbsp
• Onion paste – 2 pcs
• Tomato paste – 2 pcs
• Salt – 1 tsp
• Turmeric – ½ tsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Splash of water
• Boiled white peas with water
• Garam masala – ½ tsp

For topping:

• Chopped green chilli
• Chopped onion
• Chopped tomato
• Green chutney
• Saunth chutney
• Lemon juice
• Coriander chopped
• Sev

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Instructions of Ghugni Chaat

 

Step 1: Soak and Cook White Peas

Soak white peas overnight in plenty of water so they soften well. The next day, drain, rinse, and add them to a pressure cooker or pot with fresh water, salt, and a little turmeric. Cook until the peas are tender but not mushy. Keep both the cooked peas and some of their cooking liquid aside, as they will form the base of the dish.

 

Step 2: Prepare the Tempering

Heat mustard oil in a kadhai until it smokes slightly, which removes its raw flavor. Reduce the heat and add cumin seeds, cloves, black cardamom, bay leaf, cinnamon stick, and a dry red chilli. Allow these whole spices to sizzle and release their aroma, creating a fragrant tempering that sets the foundation of the curry.

 

Step 3: Cook the Onion and Tomato Masala

Add ginger-green chilli paste to the tempered oil and sauté well until the raw smell disappears. Stir in the onion paste and cook until it turns golden brown and begins to release oil from the sides. Now add tomato paste and continue cooking until the mixture thickens and separates from the oil, giving a rich and flavorful base.

 

Step 4: Add Ground Spices

Sprinkle turmeric powder, red chilli powder, coriander powder, and a little salt into the masala. Roast the spices gently, adding a splash of water if needed to prevent sticking or burning. This roasting step enhances the depth of flavor and balances the sharpness of the mustard oil.

 

Step 5: Combine Peas with Masala

Add the boiled white peas along with some of their cooking water. Mix thoroughly so that the masala coats each pea evenly. Simmer on low heat for a few minutes until the flavors come together, and the gravy reaches a thick yet pourable consistency. Finish with a pinch of garam masala for aroma and depth.

 

Step 6: Assemble the Chaat

Spoon a portion of the hot ghugni into a serving plate or bowl. Add toppings—chopped onions, tomatoes, and green chillies for crunch and freshness. Drizzle over green chutney for tang, saunth chutney for sweetness, and squeeze some lemon juice for zest. Garnish generously with coriander leaves and a handful of crispy sev to bring the perfect chaat texture.

 

Step 7: Serve and Relish

Serve the ghugni chaat hot. Each bite should be a balance of soft peas, spiced masala, tangy chutneys, fresh toppings, and crunchy sev. It makes a wholesome snack or a light meal that captures the soul of Indian street food.

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About the Recipe

In UP style Ghugni Chaat, we cook in mustard oil with spices like cumin, cloves, cardamom, bay leaf, cinnamon, and chilli. Onion paste and tomato paste make the base, then dry spices and boiled white peas are added. The peas cook in the masala till shiny and tasty. For the chaat, ghugni is topped with green chilli, tomato, chutneys, lemon, coriander, and sev. In Mumbai it is called ragda chaat, in Delhi it is matra chaat, but the cooking is different. This is the beauty of Ghugni Chaat, the same dish loved in many places in many ways.

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Cooking Tips for Ghugni Chaat

• Soak white peas overnight for best results. If in hurry, soak for 2 hours or 1 hour in warm water.
• Do not overcook the peas. They should be soft but not mashed.
• Use mustard oil for authentic UP style taste. Heat it well before adding spices.
• Cook onion paste till oil separates. This removes raw taste and gives nice flavor.
• Use a chilli powder that has both color and spice for balance.

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Pairing Guide for Ghugni Chaat

Ghugni Chaat tastes best with chutneys. Green chutney and tamarind chutney both add great flavor. Toppings like raw onion, tomato, green chilli, fresh coriander, lemon juice and sev make it perfect. You can enjoy it as it is, or eat it with puri, kachori, or pav for a fuller meal. It is true street food style and makes the experience complete.

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Frequently Asked Questions about Ghugni Chaat

 

1. What is Ghugni Chaat?

Ghugni Chaat is a street food made with boiled white peas cooked in a spiced masala and topped with chutneys, onions, tomatoes, and sev. It is very popular in UP, Bihar, Bengal and Mumbai.

 

2. How is Ghugni Chaat different in different states?

In Kolkata Ghugni Chaat has a different style, in UP it is made with mustard oil masala, in Bihar it is again different, and in Mumbai it is called Ragda Chaat. In Delhi a similar dish is called Matra Chaat but it is not cooked this way.

 

3. Which peas are used for Ghugni Chaat?

For Ghugni Chaat white peas, also called vatana or dried peas, are used. They are soaked and boiled before cooking with masala.

 

4. Why should we soak peas for Ghugni Chaat?

If you don’t soak the peas, the skin comes off and they do not cook evenly. Some remain raw and some overcook. For good Ghugni Chaat, soak peas overnight or at least for 2 hours.

 

5. What oil is best for Ghugni Chaat?

In UP style Ghugni Chaat, mustard oil is used. It gives a strong flavor that makes the dish authentic.

 

6. Can we make Ghugni Chaat quickly without soaking?

If you don’t have time, soak peas in warm water for 1 hour. Then pressure cook for 3 to 4 whistles. They will be ready for Ghugni Chaat.

 

7. What toppings are used in Ghugni Chaat?

Ghugni Chaat is topped with chopped green chilli, chopped tomato, raw onion, green chutney, tamarind chutney, lemon juice, coriander leaves and sev.

 

8. How spicy is Ghugni Chaat?

The spice level of Ghugni Chaat depends on the chilli used. Some people use Kashmiri chilli for color, some use hot chilli for spice. In this recipe, a chilli with both color and spice is used, so it is balanced.

 

9. What is the difference between Ghugni Chaat and Matra Chaat?

Ghugni Chaat is cooked with masala, while Matra Chaat in Delhi is not cooked this way. That is the main difference.

 

10. Why is Ghugni Chaat so popular?

Ghugni Chaat is popular because it is tasty, filling, and made differently in many states. It is one dish with many styles, which shows the beauty of Indian street food.

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