Matar Ghugni Chaat is a delightful street food dish made with white peas, potatoes, and a blend of aromatic spices specially using bengali bhaja masala. It's semi-dry and topped with fresh ingredients like tamarind chutney, green chutney, and chopped vegetables, creating a burst of flavors in every bite. Perfect for a snack or appetizer, this dish is sure to please anyone looking for a spicy and tangy treat.
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Soak 1 cup of white peas overnight.
Transfer the soaked peas to a pressure cooker, add 1 chopped onion, salt, and 3 cups of water.
Pressure cook for 4-5 whistles and let it depressurize naturally.
Heat a pan and add 1 tbsp oil. Toss 1 medium-sized chopped onion until it turns translucent.
Add diced potato and 1 tsp turmeric powder. Mix well and cook until the potato is 70% cooked.
Add 2 tsp red chilli powder, 1 tsp coriander powder, and salt to taste. Mix well.
Add the cooked peas, 1 tbsp bhaja masala, and coriander leaves. Cook until the sabji is semi-dry and the extra water is absorbed.
In a bowl, add 1-2 ladles of the prepared sabji.
Top with chopped onion, tomato, tamarind chutney, green chutney, chopped green chillies, and coriander leaves. You can also garnish some yellow sev before serving.
What is bhaja masala?
Bhaja masala is a Bengali spice blend made with roasted spices, adding a unique flavor to the dish.
Can I make this dish ahead of time?
You can prepare the sabji in advance, but assemble the chaat just before serving for the best texture and flavor.
Is this dish spicy?
Yes, it has a spicy flavor due to the red chilli powder and green chillies, but you can adjust the spice levels to your liking.
What can I serve with Matar Ghugni Chaat?
It can be served as a standalone snack or paired with puris or bread for a more filling meal.
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