Ghugni is a hearty and flavorful Indian street food dish made with dried white peas simmered in a spiced onion-tomato curry. Commonly enjoyed in Eastern India, especially Bengal, Bihar, Odisha, and Assam, Ghugni is often tempered with mustard oil, ginger-garlic paste, and a hint of bhaja masala or garam masala. Topped with chopped onions, green chilies, coriander leaves, and a squeeze of lemon, this dish is perfect as a snack or light meal, especially when paired with toasted bread, luchi, or poori.

About Ghugni
This is a one-pot Kolkata-style Ghugni Recipe that I learned from a friend’s mom – she makes an absolutely delicious version!
To prepare this Ghugni, you’ll need to soak dried white peas for about 8 to 9 hours, so a little advance planning is required. After that, the rest comes together easily using a stovetop pressure cooker.
The Ghugni Recipe includes bhaja masala, a fragrant roasted spice blend, but you can easily substitute it with garam masala if needed – it still turns out great.
What is Bhaja Masala?
Bhaja Masala is a classic Bengali spice mix, created by dry roasting spices such as cumin, coriander, and fennel seeds, then grinding them into a fragrant powder. It has a warm, smoky aroma and is typically added as a finishing touch to dishes like Ghugni, chaat, and dal for an extra burst of flavor. This versatile masala enhances the taste of snacks and curries while reflecting the depth and simplicity of Bengali cuisine. Its freshness is best preserved when prepared in small batches at home.
About This Recipe
For this Ghugni Recipe, the spices are tempered in mustard oil, which helps bring out their aroma and flavor. Then, onions, tomatoes, ginger, garlic, and spices are sautéed together before adding the soaked peas and water. Everything is pressure cooked until the peas are soft and slightly mushy.
Keep in mind that the cooking time may vary depending on the quality of the peas. The final consistency of this dish should be just right – not too watery, but with a creamy, slightly thick gravy that results from cooking the peas thoroughly.
Once done, you can turn it into Ghugni chaat by topping it with your favorite chutneys and garnishes. Common toppings include chopped onions, green chilies, sev, fresh coriander, and lemon juice.
In the authentic Kolkata version, tamarind water is used to add a tangy kick. But if you prefer a sweet and tangy flavor in the Ghugni Recipe, Tamarind Chutney is a great alternative – it adds depth with its blend of sweetness, spice, and tang.
Personally, I love using tamarind chutney instead of tamarind water because it complements the soft, savory peas with sweet and tangy notes, while the toppings bring in crunch, heat, and freshness.
Ghugni usually has a hint of sweetness too, thanks to a touch of sugar. Feel free to adjust that to your taste – skip it or add a bit more if you like it sweeter.
Ghugni vs Ragda
Although both dishes are made using white peas, they differ in flavor and purpose. Ragda, a Maharashtrian preparation, is typically milder and serves as a base for chaats. On the other hand, Ghugni, popular in Eastern India, is more robust and spiced, often enjoyed on its own or paired with items like potato tikkis to create dishes such as Ragda Patties.
My Kolkata Food Journey
I’ve visited Kolkata a few times and absolutely loved the street food there. I tried Puchka, Jhal Muri, Aloo Kabli, Ghugni, Shingara, Telebhaja, and of course, the sweets (mishti). The flavors were so unique and vibrant, each bite took me deeper into the city’s rich culinary culture. I even recreated a few sweets at home, like Rasgulla, Sandesh, Chamcham, and Mishti Doi, and shared the recipes on my blog.
Kolkata’s food truly captures the essence of the city, and every time I return, I’m reminded of the vibrant flavors and the warmth that fill each dish.
How to Make Ghugni
Soak Dried White Peas
- First, rinse 1 cup of dried white peas thoroughly in water several times. Soak the rinsed peas in 3 cups of water for 9 to 10 hours or overnight.
- By the next day, the peas will swell and plump in size. Drain the water and rinse the dried peas a few times again with fresh water. Drain all of the water and set the soaked peas aside.
Make Onion-Tomato Masala
- Place a 3-liter pressure cooker on the stovetop and keep the heat low or medium-low.
- Add 2 tablespoons of mustard oil and let it heat up. Add the following spices:
- 1 inch cinnamon stick
- 2 cloves
- 1 green cardamom
- 1 dried Kashmiri red chili (seeds removed and halved)
- Allow the spices to crackle on low to medium-low heat.
- Add in ⅓ cup finely chopped onions and sauté until softened or light golden.
- Add 1 teaspoon of ginger-garlic paste and sauté for about 20 to 30 seconds or until the raw aroma dissipates.
- Add ½ cup finely chopped tomatoes and sauté on medium-low to medium heat for about 2 minutes.
- Next, add the ground spices: 1 teaspoon Kashmiri red chili powder, ½ teaspoon turmeric powder, 1 teaspoon cumin powder, and 1 teaspoon coriander powder. Mix thoroughly and sauté until the onion-tomato masala looks glossy with the tomatoes softened completely.
- If the masala starts sticking to the cooker, add a splash of water and mix. It is important that the ground spices cook well.
Make Ghugni
- Add the soaked and rinsed peas, ½ to ⅔ cup chopped potatoes, and season with ¼ teaspoon sugar and salt according to taste. Stir and mix to combine.
- Add 2½ cups of water and mix again. Let this mixture simmer on medium-low heat for 2 to 3 minutes.
- Seal the cooker tightly with its lid and pressure cook on medium heat for 15 minutes. Once the pressure drops naturally, open the lid.
- Check if the peas have softened well. If the peas are al dente or undercooked, pressure cook again for 5 minutes or more, adding water if needed.
- If the consistency is runny, keep the cooker on the stovetop and simmer until the consistency thickens.
- Lastly, add ¼ teaspoon bhaja masala or garam masala, and 1 to 2 tablespoons of chopped coriander leaves. Mix well and set aside. Taste and adjust the salt if needed.
Make Tamarind Water
- Rinse and soak 2 tablespoons of dried tamarind in ½ cup of hot water for 20 to 30 minutes.
- Squeeze the softened tamarind to extract its pulp in the water. Strain this tamarind water and set aside.
Make Ghugni Chaat
- Pour the Ghugni into a bowl. Top with chopped onions, green chilies, tamarind water as needed, coriander leaves, and sev. Don’t forget to sprinkle some bhaja masala or chaat masala and drizzle some lemon juice.
- Mix and enjoy your Ghugni Chaat!
Serving Suggestions
- Ghugni Chaat can be relished on its own or paired with puffed rice (muri), topped with chopped vegetables and tamarind chutney. It also makes a delicious side dish when served with lightly toasted bread, Luchi, Poori, or Paratha.
- For a true street-style experience of this Ghugni Recipe, serve it in small bowls or eco-friendly leaf bowls along with a wooden spoon.
- To recreate the traditional Kolkata chaat style, top it with finely chopped onions, green chilies, tomatoes, boiled potatoes, a dash of black salt, and a squeeze of lemon juice. Add a sprinkle of sev, crushed papdi, or some puffed rice for a delightful mix of textures.
- Prefer a sweet and tangy flavor? Swap the tamarind water for tamarind chutney for a richer taste.
- Potatoes can also be sautéed or fried separately for added texture rather than being cooked with the peas.
- For an Odia-style twist, add some chopped or sliced coconut. Lightly fry the coconut in oil before mixing it into the Ghugni for added richness.
- In Odisha and Assam, fresh grated coconut or raw mango is sometimes used as a garnish to add a refreshing tang and extra texture to the Ghugni Recipe.
- For a final touch, drizzle a bit of ghee or mustard oil over the finished dish for an extra layer of flavor.
Expert Tips
- Peas: Soak the dried peas for at least 8 hours or overnight to ensure they soften properly. If you’re using fresh or frozen green peas, remember they cook much quicker, so adjust the cooking time accordingly.
- Cooking peas: The peas should be thoroughly cooked until they’re soft and slightly mushy – not firm or al dente. This entire one-pot dish can also be cooked in an Instant Pot.
- Use of mustard oil: Mustard oil adds a bold, pungent flavor that defines traditional Ghugni. Don’t skip it – it’s a key ingredient for the dish’s depth and authenticity.
- Spices: For an authentic flavor, use roasted cumin powder and bhaja masala, the traditional Bengali roasted spice blend. If bhaja masala isn’t available, garam masala is a good substitute. A touch of black salt or chaat masala can also be added for a hint of tang.
- Tamarind or lemon juice: Tamarind water brings the signature tang to the dish. You can swap it with lemon juice, amchur (dried mango powder), dry pomegranate seeds powder, or even dried kokum for a similar sour note.
- Beans or lentil variations: For a Bihari-style version, try using black chickpeas (kala chana). You can also use green peas – fresh, frozen, or dried – depending on what you have on hand.
FAQs
Ghugni does not have a direct English name, as it is a traditional regional dish from Eastern India. However, it can be described in English as a spiced white pea curry. This flavorful curry made with soaked and cooked dried peas is often served as street food or a side dish with flatbreads or puffed rice (muri).
Yes, Ghugni Recipe is naturally vegan and gluten-free. It is made from dried white or yellow peas cooked with spices, onions, tomatoes, and mustard oil – no dairy or gluten-containing ingredients are used in the traditional recipe.
Absolutely! Ghugni is a wholesome and protein-rich dish, especially when made with minimal oil. The peas are a great source of plant-based protein, fiber, and essential nutrients. It’s filling, nutritious, and can be a healthy addition to your diet when prepared with less oil and served with fresh toppings.
Bengali Ghugni Recipe is typically made with dried white or yellow peas that are soaked and then pressure-cooked. It’s flavored with mustard oil, bhaja masala (a Bengali roasted spice blend), turmeric, ginger, garlic, onions, and tomatoes. It’s often finished with tamarind water or lemon juice and topped with chopped onions, green chilies, and sometimes boiled potatoes or coconut for added flavor and texture.
Yes, it can be made without onion and garlic. Temple-style Odia Ghugni Recipe and some Assamese versions are made without these ingredients. You can flavor the curry using just ginger, green chilies, cumin, and asafoetida (hing).