Ghugni! An ultra-favorite in a certain state in India. If its Ghugni recipe you’re hunting for; walk through the aisles, pavements and streets of Bengal and you’d find these ubiquitous ‘stalls’ on wheels with the finest recipe for Ghugni, Phuchka and Aloo chat. I might sound unjust if I say that I don’t have much taste for Ghugni or Aloo chat, but Phuchka is right up the alley. Blame the “Kakimas” who stuff you with a Ghugni Bengali recipe along with yellow peas that often may sometimes not be up to the mark. But anyway, this post is about Ghugni: a semi-runny curry made from chickpeas and eaten with chopped onions, a hint of lime and on some occasions, coriander and chilli. Of course, if you are a Bengali and you have eaten this at any Masima’s home during Durga Puja or maybe even like it and know its recipe, feel free to correct us, for our Ghugni recipe is solely based on the judgments of tastebuds.
- Vegetable oil: 2 tbsp
- Bay leaves: 2
- Cinnamon: 1/2 stick
- Cardamom pods: 4
- Turmeric powder: 3/4 tsp
- Cumin powder: 1.5 tsp
- Chopped tomatoes: 1 medium-sized can
- Cider vinegar: 1.5 tsp
- Boiled chickpeas with liquid: 2 cans
- Diced onion: 1/2
- Fresh ginger: 1″ piece
- Water (if needed): 1/4 cup
- Salt: 1 tsp
- Garam masala: 1.5 tsp
- Sugar: 1 tsp
- In a pan, heat oil. When the oil is heated, add the Garam masala: bay leaves, cardamom and cinnamon.
- When the garam masala crackles and is aromatic, add onion, turmeric, cumin and the tomatoes and stir. Remember to cook the onion till translucent before adding the spices and tomatoes.
- When the masala in the kadhai is cooked, add the chickpeas and vinegar. Lower the heat, cover and cook for 10 min.
- After 10 min, add the ginger (grated), salt and garam masala.
- Add the sugar and simmer for another 5 min.
- Serve with chopped onions and coriander.
Try to make this your own by giving it a flavour to suit your taste and we promise you won’t go wrong with preparing Ghugni.