Odia Ghuguni Recipe |The Mad Scientists Kitchen

Ghugni is a delicious curry you can serve as a side or as a snack too.

Ghuguni a simple curry with dehydrated white peas — Ghuguni, a delicious Curry or Snack

Ghuguni is simple and healthy as minimum oil is used plus it is a cheap protein. Make Ghugni with black gram, dried yellow or white peas. Ghugni is served as a side dish to any dish from samosa to poori and Jalmuri to pakoda. Ghughni is served with Roti or Paratha as well as dishes like Aloo Chop.

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What is Ghuguni?

Ghuguni is popular street food and is very common in the eastern part of the Indian subcontinent. The Chaat I ate in my 9th grade in Bhuneshwar and I remember and think about it fondly.

Why am I making Ghugni?

Asa part of Shhh Secretly cooking I made Chakuli Pitha and was wondering what to serve it with? a quick search on the net said serve with Dalma or Ghughni and Aloo Bhaja!

So, when I discovered that Chakuli Pitha is served with this delicious peas curry that is also Vegan and Gluten-free I had to make it. Mind you on festive days you can make Ghughni without garlic and onion I have added the link to the recipe here.

Now, I was worried if my husband and father-in-law would like to eat this combo. For in my place chutney is expected. But they both enjoyed it and in fact, hubby was asking me when I went out to buy the gravy I made. In short, it is perfect!

Why I will keep making Ghugni?

I will keep making this delicious curry as it checks all the following points for me.

Easy
Delicious
Vegan
Gluten-free
Protein-rich
Uses Pantry ingredients
Not very expensive
Can be served as a Chaat too
Can be made without onion and garlic too.

Ingredients for Ghuguni:

I am listing the ingredients you will need to make Ghugni the exact measures are in the recipe card.

White peas
Potatoes
Onions
Tomato
Ginger
Garlic
Green chilli
Cumin powder
Coriander powder
Garam masala
Oil
Cumin seed
Turmeric powder
Red chilli powder
Salt to taste

Substitutes and alternatives:

White peas: Use yellow or green dehydrated peas. You can also use black gram.
Onion and garlic: You can leave out onion and garlic totally. Check my Ghugni and Duska recipe here.
Garam Masala: If you do not have any garam masala any spicy curry powder will do. Today I have used pav bhaji masala.

Ghuguni serve as a delicious Curry or Snack — Ghugni Recipe

How to make Ghugni:

Cook the peas and potatoes in the pressure cooker.
In a tempering of cumin seeds stir fry the onions, the ginger garlic and green chilli paste, followed by tomatoes till the tomatoes are mushy.
Add the boiled peas and all the dry masala. Salt and bring to a good boil.
Adjust the thickness of the gravy. And serve when hot.

Some tips:

In case you want to avoid using garlic and onions then follow these steps below:
- Heat the oil add the cumin seeds, green chilli and tomatoes.
- Cook till the tomatoes are mushy.
- Add the peas and piece ginger paste, green chillies, turmeric powder, coriander powder, red chilli powder, salt. Add water and bring to boil.
In place of yellow peas use dehydrated green peas or black gram (kala chana).

Storage:

If you make a lot of this Ghugni then please place it in an airtight container and refrigerate it 2 days maximum is what I will recommend. Freeze it for 15 days reheat and serve.

Shopping needs:

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Recipe Card: