Friday, March 9, 2018



"Ghugni" is a dish popular in the Eastern Parts of India and is had either as a snack or as a side dish. It can be made with fresh green peas or with dried peas.  This being the season for fresh green peas and they are available in plenty, I chose to make this using them. You could even use frozen peas if you wish.

Since we had this as a side dish with rice and dal, I have kept this more on the spicy side. If you are having it as a snack, you may like to reduce the spice level.

This recipe is adapted from Matar ki Ghugni by ChezShuchi. We enjoyed this very much.

  • Fresh Green Peas, 2 & 1/2 cups
  • Large-sized Potato, 1
  • Cumin Seeds, 1/2 tsp
  • Asafoetida, 1/8 tsp
  • Green Chillies, 2-3
  • Ginger,  1" piece
  • Chilli Powder, 1/2 tsp
  • Coriander Powder, 1 tsp
  • Kitchen King Masala Powder, 1/4 to 1/2 tsp
  • Lemon Juice, 1 tbsp
  • Coriander Leaves, finely chopped, 2-3 tbsp
  • Oil, 1 & 1/2 tbsp
  • Salt, to taste


Wash the green peas. 
Peel, wash and chop the potatoes. Keep them in water to avoid discolouration.
Chop the green chilles. 
Finely chop the ginger. 

Heat oil in a kadhai, and when it gets hot on medium heat add cumin seeds and when they sizzle add asafoetida, saute for a few seconds till it gives off a good aroma
Add the chopped green chillies and ginger and saute for a few more seconds
To this add green peas and chopped potatoes, mix well and saute for a couple of minutes
Add salt,  chilli powder, and coriander powder. Mix well.
Sprinkle a little water, cover and cook till the peas and the potatoes are done 
Now add the masala powder, mix well and cook for a couple of minutes more
Turn off the gas
Add the lemon juice and mix well.
Finally, garnish with the finely chopped coriander leaves.