White Peas Chaat Recipe – Authentic Ghugni with Tamarind Water

Last Updated on 2 months by Neha Deshmukh

White Peas Chaat Recipe – Authentic Ghugni with Tamarind Water

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Ghugni, a flavorful and satisfying street food from India. Specifically, we’re making White Peas Chaat, which takes this humble dish to another level with a tangy tamarind water and a sprinkle of fresh toppings. I first tasted Ghugni during a trip to Kolkata, and I’ve been trying to recreate that magic ever since. It’s the perfect blend of comforting and zesty, and I can’t wait for you to try it!

Why You’ll Love This Recipe

This Ghugni isn’t just a snack; it’s an experience. It’s packed with protein from the white peas, bursting with aromatic spices, and has a delightful textural contrast. The soft peas, the tender potatoes, and the crunchy toppings all come together beautifully. Plus, the homemade tamarind water adds a unique tang that you won’t find anywhere else. It’s a little bit of effort, but trust me, it’s so worth it.

Ingredients

Here’s what you’ll need to make this delicious White Peas Chaat:

• 1 cup dried white peas
• 2 tablespoons mustard oil
• 1 inch cinnamon stick
• 2 cloves
• 1 green cardamom
• 1 dried Kashmiri red chili
• ⅓ cup onions, finely chopped (about 75g)
• 1 teaspoon ginger-garlic paste
• ½ cup tomatoes, finely chopped (about 120g)
• 1 teaspoon Kashmiri red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ⅔ cup potatoes, diced (about 150g)
• ¼ teaspoon sugar
• ¼ teaspoon bhaja masala
• Salt to taste
• 2.5 cups water (600ml)

Ingredient Notes

Let’s talk about a few key ingredients that make this Ghugni special:

• Dried White Peas: These are the star of the show! You can usually find them at Indian grocery stores. Don’t skip the overnight soak – it’s crucial for tender peas.
• Mustard Oil: This adds a distinct, pungent flavor that’s traditional in Eastern Indian cooking. If you’re not used to it, start with a little less and adjust to your taste.
• Kashmiri Red Chili: This chili isn’t about heat; it’s about color. It gives the Ghugni a beautiful, vibrant red hue.
• Bhaja Masala: This roasted spice blend adds a smoky depth of flavor. It’s a bit hard to find outside of India, but I’ll share how to make it (or a good substitute) in the FAQs.

Regional Variations: Ghugni is incredibly popular in Kolkata, where it’s often served as a street food snack. However, you’ll find variations throughout India. Some regions add chickpeas or other vegetables, while others adjust the spice levels.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Peas: Start by soaking the dried white peas in plenty of water overnight. This is non-negotiable – it softens them up for quicker and more even cooking. The next day, drain and rinse them well.
2. Temper the Oil: Heat the mustard oil in a pressure cooker over medium heat. Once it’s hot (but not smoking!), add the cinnamon stick, cloves, cardamom, and dried red chili. Let them sizzle for about 30 seconds until fragrant.
3. Sauté the Aromatics: Add the chopped onions and sauté until they turn golden brown. This takes patience, but it’s worth it for that lovely caramelized flavor. Then, add the ginger-garlic paste and cook for another minute until fragrant.
4. Build the Flavor: Add the chopped tomatoes and cook until they soften and break down. Now, it’s time for the spice powders! Add the Kashmiri red chili powder, turmeric powder, cumin powder, and coriander powder. Cook for a minute, stirring constantly, to toast the spices.
5. Pressure Cook: Add the soaked peas, diced potatoes, sugar, salt, and 2.5 cups of water to the pressure cooker. Close the lid and cook on medium heat for 15 minutes.
6. Natural Release & Simmer: Let the pressure release naturally. Once the pressure is completely released, open the cooker and check the tenderness of the peas and potatoes. If they’re still a bit firm, simmer uncovered for a few minutes to thicken the gravy.
7. Final Touches: Stir in the bhaja masala and fresh coriander. Taste and adjust the salt and consistency as needed. You might want to add a little more water if it’s too thick.
8. Tamarind Water: While the Ghugni is simmering, prepare the tamarind water. Soak a small piece of tamarind pulp in warm water for about 15-20 minutes. Squeeze and strain the pulp to extract the tamarind water.

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches.
• Adjust the amount of chili powder to your spice preference.
• For a richer flavor, you can add a tablespoon of ghee along with the mustard oil.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your bhaja masala ingredients to ensure they don’t contain any animal products.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper or a chopped green chili. My friend, Priya, loves to add a finely chopped ghost pepper for a real fiery experience!
• Festival Adaptations: Ghugni is a popular dish during Durga Puja and Kali Puja in West Bengal. During these festivals, it’s often served with a wider variety of toppings and chutneys.

Serving Suggestions

Now for the fun part – assembling the chaat!

• Layer the Ghugni in a bowl.
• Top with chopped onions, green chilies, and a generous drizzle of tamarind water.
• Finish with a squeeze of lemon juice and a sprinkle of fresh coriander.
• Serve immediately and enjoy! You can also add sev (crispy chickpea noodles) or papdi (crispy fried dough wafers) for extra crunch.

Storage Instructions

Leftover Ghugni can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken upon refrigeration, so you may need to add a little water when reheating.

FAQs

1. What are dried white peas and where can I find them?

Dried white peas (also known as safed vatana) are a type of dried pea that’s commonly used in Indian cooking. You can find them at most Indian grocery stores, or online.

2. Can I use a regular pot instead of a pressure cooker? How will cooking time change?

Yes, you can! However, cooking time will significantly increase. It will take approximately 1.5 – 2 hours to cook the peas in a regular pot until they are tender.

3. What is bhaja masala and can I make it at home?

Bhaja masala is a roasted spice blend that adds a smoky flavor. If you can’t find it, you can make a simple substitute by dry-roasting 1 teaspoon of cumin seeds, 1 teaspoon of coriander seeds, and ½ teaspoon of fennel seeds. Grind them to a powder and use that instead.

4. How do I adjust the tamarind water to my preferred sourness level?

Start with a small amount of tamarind water and add more to taste. You can also adjust the amount of water used to soak the tamarind pulp – more water will result in a milder tamarind water.

5. Can this Ghugni be made ahead of time? How does it affect the texture?

Yes, you can make the Ghugni a day ahead of time. The flavors will actually meld together even more beautifully! However, the texture might become slightly thicker, so you may need to add a little water when reheating.