Ghugni Recipe

Ghugni Recipe
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Ghugni is a typical 4 o'clock Bengali snack that is relished with pakoda or puffed rice. This snack is a tasty as well as a healthy option for all those who want to stay away from those scary calories.
Ghugni Recipe
Difficulty Average
Rating 8.4 / 10 (11 votes)
Recipe Type Veg.
  • 2 Cups soaked white Peas
  • 1/2 Cup chopped onion
  • 1 Tomato (chopped)
  • 1 tsp Garlic (crushed)
  • 1 tsp Ginger (grated)
  • 1/2 tsp Cumin seed powder
  • 1/2 tsp Coriander powder
  • 1 tsp Garam masala
  • 1/2 Cup oil
  • Salt to taste
How to make Ghugni:
  • Boil the soaked white peas till it turns soft.
  • Heat the oil.
  • Fry onion, ginger and garlic.
  • Fry it till onion gets brown.
  • Add tomatoes and stir it properly.
  • Now mix this with cooked peas.
  • Add cumin seed powder and coriander powder.
  • Allow it to boil.
  • Add garam masala.
  • Adorn with coriander and chopped onion.

Reviews and Ratings:
eli posted 03/01/2013
you don't cook the masala with the chiffon. u give a tarka to it.
Mrs. Ganga Santhanam, inner circle -539031 posted 19/07/2011
recipe procedure is simple and good, but garlic to be avoided, to give the authentic bengali flavour.
SAngeeta Pal posted 22/09/2008
the seasoning is used ; -
Roasted & powdered Cumin, coriander & saunf seeds and cinamom (dalchini)
Fried or finely chopped raw onion and coriander leaves and pinch of lemon. tomatoes - optional
Turmeric & ginger are fried in oil.
Garlic spoils