Gughni Chaat (bengali Snack Made Of Dried Pea)

If you have ever come to Kolkata or have Bengali friends then you may be acquainted with Gughni chaat. In Kolkata Gughni chaat is very common side dish served with Bread for Breakfast and also as evening snack with tea. I specially like the Gughni Chaat served near ‘Vardan Market’……and those who cannot come to Kolkata to enjoy this chaat, here is the recipe……make it on any Sunday evening and enjoy.

Gughni Chaat
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
1 day
Cooking Time: 
30 Min


Safed matar (Dried pea) – 200 grams (Soaked in water overnight)
Onion – 2 medium sized
Ginger garlic paste – 2 tablespoon
Red chilli powder – 1/2 tablespoon
Turmeric powder – ½ tablespoon
Salt – As per your taste
For garnishing
Onion – 1 piece (finely sliced)
Lemon juice – 1 lemon
Chaat masala – 1 tablespoon
Green coriander leaves – 2 tablespoon (Chopped)
Green Chillies – 2 (Chopped)
Tomato – 1 piece (Chopped)
Wash the soaked dried pea with water twice and then put it in a pressure cooker. Add required water and pressure cook up 3 whistles or until it turns tender.
Heat oil in a pan and add the chopped onions. Fry the onions on medium heat until it turns translucent. Now add the ginger garlic paste, red chilli powder and turmeric powder and continue frying the masala till it releases oil from sides.
Now pour the boiled pea along with water and mix. Add salt and let the gravy boil for 2-3 mintues.
Remember, the gravy should not be watery as it will be difficult to serve it as chaat…..So if there is excess water then increase the flame and allow the water to evaporate. Once the required consistency is reached, switch off the gas.
To serve the chaat, take small plates or bowls. Pour some Gughni. Garnish it with sliced onions, Some chopped green chillies, coriander leaves, tomatoes and finally sprinkle some chaat masala over it. Serve it with a slice of lemon and ask your guests to squeeze the lemon just before having it.