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Ghugni And Aloo Kabli Or Chaat 

02/10/2016 by Sujata Roy 14 Comments


Ghugni and aloo kabli or chaat. 

Both are famous chaat of Bengal. You will love the tongue tickler taste. 

Whenever I visit any city try to taste the street food like different types of chaat. 

Every city of India has it’s own famous chaat. Like vada pav or pav bhaji, tikki chaat, papri chaat, dahi bhalle or dahi bade, golgoppe or fuchka/pani puri etc. The list is never ending. 

In Kolkata you can find lots of variety of street food. Like fuchka, different types of rolls, ghugni, aloo kabli or aloo chaat etc. 

According to NDTV Food ” It is believed that chaat was born in the royal kitchen of emperor Shah Jahan. According to legend, when the Mughal emperor fell ill, he was instructed by his Hakim to consume foods that are light on the stomach but high on spices so as to strengthen his immunity. Hence, chaat was discovered!”

Our this week’s #Foodiemonday #bloghop theme is chaat. And I am sharing two most famous and everyone’s favourite ghugni and aloo kabli or aloo chaat. 
img 20160306 wa0010

Ghugni and aloo kabli both are tangy, spicy and tongue tickler. You can easily make them at home.

Ghugni is made of soaked and boiled dried peas. I have made it with onion garlic but you can omit onion garlic if you like. But don’t forget to add the dry spices. 

Aloo kabli or chaat is a most easy to make yet yummy. Even kids can make it if boiled potatoes are ready. I remember it was one of my favourite food in our school canteen. 
img 20160928 005322
 

Recipe of ghugni 


Dried peas – 2 cup 

Coconut – 1/4 cup chopped in small pieces 

Onion – 1 large finely chopped 

Garlic paste – 1 teaspoon 

Ginger – 1 inch piece 

Green chilli – 2-3

Tomato – 2 large chopped 

Cumin powder – 1 teaspoon 
Coriander powder – 1 teaspoon 

Turmeric powder – 1/2 teaspoon 

Roasted spices powder or bhaja moshla – 1 teaspoon 

Dry mango powder or amchur – 1-2 teaspoon 

Red chilli powder – 1/2 teaspoon or as per your spice tolerance 

Lemon juice  – 2 teaspoon 

Mustard oil – 3 tablespoon 

Salt to taste 

Black pepper powder – 1/2 to 1 teaspoon 

Chat masala – 1 teaspoon 

Coriander leaves – handful chopped 

Pink salt for sprinkle 

Tamarind/imli chutney, green chutney, lemon juice, chopped onion, green chilli, cucumber, tomato and coriander leaves for sprinkle before serving. 
Shredded coconut for garnishing 
img 20160928 005305

Method 


Wash soak the dried peas at night. Next day boil them in pressure cooker. Add 2 glasses of water. Switch off the flame after 2 -3 whistle. Don’t overcook. Mine done in 3 whistle. 

For bhaja moshla dry roast 2 tablespoon cumin seeds, 2 tablespoon coriander seeds and 6 – 7 dry red chilli. Roast until fragrant and lightly change the colour. Spices shouldn’t burn. When it cool down grind and store in a airtight container. 

Grind tomatoes, green chilli and ginger. 

Heat oil in a pan. Fry the coconut pieces and remove from oil. Add the chopped onion in same oil. Saute till it becomes pink. Add garlic paste and ground tomatoes, green chilli and ginger, I have used 2 green chilli but you can use more if you like it hot.

Saute and add salt, cumin powder, coriander powder, black pepper powder, turmeric powder and red chilli powder. Saute till oil leaves the sides. Stir continuously. 

Now add the boiled dry peas. Mix well. Add water as require. Don’t make it runny it should be thick. Add fried coconut pieces. Keep 1 tablespoon for garnish. Let it boil and cook on simmer for 7 – 8 minutes.

 Remove from heat and add lemon juice, chat masala,bhaja moshla or roasted spices powder and dry mango powder or amchur. Mix well. Taste and adjust the seasoning. 

Take out in serving bowl. sprinkle pink salt, lemon juice and chopped coriander leaves.
 Serve hot with chopped onion, little bhaja moshla or roasted spices powder, fried coconut pieces, chopped tomato, cucumber and Tamarind/imli chutney. I have used Maggie imli sauce, you can use homemade imli chutney and green chutney. Sprinkle shredded coconut and chopped green chilli if you like it hot. 
img 20160928 005900

Aloo kabli or aloo chaat recipe 



Potatoes – 2 large or 4 medium 

Black salt to taste 

Bhaja moshla or roasted spices powder – 1 teaspoon 

Lemon juice – 2 – 3 teaspoon 

Dry mango powder or amchur – 1 -2 teaspoon 

Tamarind/imli chutney or Tamarind/imli water – 1 teaspoon 

red chilli powder – 1/2 teaspoon or to taste 

Chat masala powder – 1 teaspoon 
img 20160928 005948

Method 


Boil and peel the potatoes. Chop in cube or make round pieces. Mix all the ingredients.  Before serving sprinkle roasted spices powder or bhaja moshla, pink salt, lemon juice and chopped coriander leaves and green chilli. 

Serve with lemon wedges to squeeze over it. You can mix roasted ground nut or boiled chick peas with the potatoes. 
Enjoy the hot and tangy taste. 

Note –

You can adjust the lemon and chilli according to your taste. Increase or decrease the hot and tanginess as per your taste in both dishes.
img 20161002 110719

Filed Under: Breakfast, Curries, Gluten Free, Healthy Food, Snack, Street Foods, Traditional Food, Vegetarian Tagged With: aalu kabli, aloo chaat, chaat, easy cooking, ghugni dried peas with spices, spicy boiled potatoes, spicy dish, spicy peas, street food, street food of Bengal, tangy dish, VEGETARIAN

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Reader Interactions

Comments

  1. Culinary Xpress says

    03/10/2016 at 10:40 AM

    Your Chaat looks yummy

    Reply
    • Batter Up With Sujata says

      03/10/2016 at 10:41 AM

      Thank you so much 😊

      Reply
  2. Waagmi says

    03/10/2016 at 5:07 PM

    This is so so delicious dee!!! Looks so tempting!

    Reply
    • Batter Up With Sujata says

      03/10/2016 at 5:28 PM

      Thanks a bunch dear 😊

      Reply
  3. Rupal says

    03/10/2016 at 7:40 PM

    Looks so delicious!!

    Reply
    • Batter Up With Sujata says

      04/10/2016 at 2:55 AM

      Thanks Rupal 😊

      Reply
  4. Mayuri Patel says

    04/10/2016 at 7:09 AM

    Chaats in every corner of India taste so different because of the combination of masalas we use. Never tried ghugni, am booking your recipe.

    Reply
    • Batter Up With Sujata says

      04/10/2016 at 7:35 AM

      Thanks a lot Mayuri Patel 😊

      Reply
  5. Ei Gi Chakhum says

    04/10/2016 at 3:53 PM

    Loved both the mouth watering chaats Di!👌👌

    Reply
    • Batter Up With Sujata says

      04/10/2016 at 4:29 PM

      Thanks Pushpita 😍😍

      Reply
  6. Preethi's Cuisine says

    08/10/2016 at 1:52 PM

    Tempting Chaat!!

    Reply
    • Batter Up With Sujata says

      08/10/2016 at 4:23 PM

      Thanks Preethi 😍

      Reply
  7. kritisinghal2403 says

    11/10/2016 at 8:34 AM

    Ghugni I really love… Infact in UP instead of potatoes we prefer ghughni on the chat and golgappe.. Lovely share Sujata di! 🙂

    Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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