Kolkata Street Food Ghugni – Curried Dried Yellow Peas

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When it comes to street food, Kolkata reigns. The city of joy has hundreds of street snacks to offer. It’s not only about jhal muri, bhel puri, papri chat, or tele bhaja, you’ll find a whole lot more. And, just when you thought you have had your share of junk food for the day there is always the kulfi and the crushed ice serbet to chill with.

Talking about Kolkata street food and not mentioning phuchka will be like having pizza without cheese. Phuchka is the most well known among all street foods in Kolkata. You’ll find phuchka sellers near every bus stand and at every corner of the neighborhood streets. Phuchka in whole and its crushed coungter part, churmur is the queen of street foods in Kolkata. Check Kankana’s write-up on Kolkata’s street food and drool over the amazing photos.

Next in line are the egg roll sellers. Come evening and there are people swarmed around the big hot tawa of the egg roll maker. Another street food though not much mentioned is ghugni. Ghugni sellers are a little hard to find, but you’ll definitely find the in all fairs and near every cinema theatre. Ghugn is a rich and spicy preparation made from dried yellow peas. The hot taste of ginger garlic paste mingles with the tanginess of tamarind water to make it street food ambrosia. Ghugni is my second favorite street food of Kolkata, of course phuchka comes first. What’s your favorite street food?

Ingredients:

• 2 cups ghugni chola/ dried yellow peas
• ½ cup grounded chicken
• 1 medium size potato
• ¼ cup chopped onion
• 4-5 cloves garlic, chopped coarsely
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 tablespoon ginger-garlic paste
• 2 tablespoon cumin seeds, roasted and grinded
• 3-4 green chilies
• 4 tablespoons tamarind water
• 4 tablespoons mustard oil
• Salt to taste

Directions:

• Soak the ghugni beans overnight, cook in a pressure cooker till two whistles. Drain out the excess water and keep for later use
• Cut the potatoes into 1” squares, wash and add a pinch of salt and turmeric.  Heat about 2 tablespoons of oil in a wok, and lightly fry the potatoes. Take out and drain the excess oil on a kitchen towel
• Pour rest of the oil in the same wok. Add the onion and garlic and fry till the onions are translucent. Add the grounded chicken, all the spices and season with salt. Stir till the oil separates and the chicken turns a darker shade
• Add the boiled ghugni beans and stir for further 2-3 minutes. Pour in about 1 ½ cup of warm water and cook till half done.
• Add the half fried potatoes and cook till its done. Take out from the flame serve hot garnished with chopped onions, cucumber, roasted cumin powder and tamarind water.

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