Quesadillas! A crisp stuffed tortilla! These juicy and delicious are my vegetarian version with options to make a chicken quesadilla and a DIY quesadilla seasoning.
Odia Ghuguni Recipe
Ghugni is a delicious curry you can serve as a side or as a snack too.
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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Contents:
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.
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.
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Some Other Curry Recipes:
Recipe Card:
Odia Ghuguni Recipe
Ghugni is a delicious curry you can serve as a side or as a snack too.
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Servings: 6 people
Calories: 230kcal
Ingredients
ToPressure Cook:
- 1 cup white peas
- A pinch of cooking soda optional but recommended
- 1 potato medium sized
For the Tempering:
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 2 red chilli
- ¼ teaspoon turmeric powder
- 1 green chilli finely chopped
- 1 onion medium sized finely chopped
- 1 teaspoon ginger garlic paste
- 1 tomato medium sized finely chopped
The Dry Spice Powders:
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- 1 teaspoon garam masala powder
- Salt as per taste
For Garnish:
- 1 teaspoon chopped coriander leaves
Instructions
- Rinse and soak the white peas. I soaked them overnight but you can soak them for a minimum 4 hours.
- In the morning peel the potatoes and cut into pieces.
- Add to the soaked peas add the soda and mix it.
- Next pressure cook the soaked white peas and potatoes for 2-3 whistles. You can add a pinch of turmeric powder and 1 teaspoon salt too I did not.
- As the peas cook chop the onions and tomatoes, and make a paste of the ginger, garlic and chilli.
- Let the pressure of the cooker drop naturally the open the lid.
- Heat oil in a wok and add the cumin seeds to splutter.
- Add the red chillies, turmeric powder and the ginger garlic and chilli paste. Sauté till the raw smell goes away.
- Add the chopped onions and sauté till light brown.
- Add the chopped tomatoes and sauté it till the tomatoes are mushy. If your tomatoes like mine are burning cover with acid add a tablespoon of water to the pan. This is called deglazing. Especially useful when the tomato does not become soft and mushy.
- Add all the boiled peas and potatoes, the dry masala and salt. Add water to the pan in which you boiled the peas mix it around and add it to the pan.
- Check for salt and adjust. Remember you can always add more later.
- Let the mix boil down the potatoes will add to the thickness of the gravy.
- The gravy will thicken as it cools down so leave it a little on runny side.
- Garnish with coriander leaves and serve.
Notes
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).
Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!
Nutrition Facts
Odia Ghuguni Recipe
Amount Per Serving (6 Servings)
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
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Jayashree T.Rao says
Love this Ghugni, its been long time I made and tempted to make it soon. Looks delicious Archana.
ArchanaPotdar says
Thanks, Jayashree.
Mayuri Patel says
Simple and so versatile. Love making ghughni as it can be enjoyed with puri, as a chaat or with chila too. Like this simple and easy recipe of Odia Ghugni. Have to try it with the chakuli pitha.
ArchanaPotdar says
😀 Thanks, Mayuri.
Preethi Prasad says
I have only had Gughni Chaat. I would love to try it with Chakuli pitha. Sounds interesting combo. This combo is definitely made on repeat mode .
ArchanaPotdar says
😀 Thanks, Preethi.
Kalyani says
love ghugni. we eat it as a chaat topped with a lot of onions and namkeen sev. this version looks fab, archana
ArchanaPotdar says
😀
Shobha Keshwani says
Odia style ghughni looks very delicious . Itcan ve served and relished with so many things. I am sure it will taste great with chakuli pitha.
ArchanaPotdar says
😀
Priya Vj says
This is an all time favorite gravy. Reminds me off the ragda which we prepare for ragda pattice . Will try this as my ragda the next time I make chaat 🙂
ArchanaPotdar says
😀