Nirvana Odu

Ah, Ghuguni or Ghugni! When you think about Ghuguni, your mouth waters. Same with chaat, right?

Now, imagine when both come together – it’s pure magic! Right?

My Aja (Grandpa) would bring it home with some Singadas (samose) on a cold winter evenings. That’s my beloved Chaat!
It was comfort food at its best. My grandmother would make it home if there was any leftover Ghuguni curry from the morning! No fancy ingredients; just Kassi (tender/seedless) cucumbers, onions, coriander leaves, the spiciest green chilies, a squeeze of lemon, and leftover aloo or boiled potatoes, topped with tamarind chutney and black salt. The taste was divine!

I recall going to Cuttack and getting piping hot Ghuguni chaat wrapped in a leaf while wiping my dribbling nose on my sweater wrist as the kuhudi (fog) set in. Ghugni chaat has several various forms throughout Odisha, each with its own twist, but its soul remains the same!

Let us now turn our attention to the recipe. You can use leftover Ghuguni from the morning or soak it overnight. The next day, boil it well until soft and tender—just as it should be. The softer the tastier! So don’t rush!

Ingredients:

• 1 cup gookdee (chickpeas or dried peas)
• 2 cups water
• 1 onion (finely chopped)
• 1 cucumber (finely chopped)
• 2-3 green chilies (finely chopped)
• Fresh coriander leaves (for garnish)
• 1-2 boiled potatoes (optional)
• For the gravy (if making fresh):
  • 1 onion (chopped)
  • 1-2 tomatoes (chopped)
  • 1 tbsp ginger garlic paste
  • Salt (to taste)
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder
  • 2 tbsp oil
• For the toppings:
  • Tamarind chutney
  • Mint chutney
  • Fresh coriander leaves (optional)
  • Black pepper
  • Chaat masala
  • Lemon (for squeezing)

Instructions:

1. Prepare the Ghuguni Matar or White peas :
   • Soak 1 cup – Ghuguni peas (white peas) overnight, or use leftover curry if you have it.
   • The next day, boil the matar in 2 cups of water for 5-6 whistles in a pressure cooker until soft and mushy. Set aside.
2. Prepare the Gravy (If making fresh):
   • Heat oil in a pan and sauté onions and tomatoes until soft.
   • Add ginger garlic paste and cook until the raw smell disappears.
   • Add salt, coriander powder, cumin powder, turmeric powder, and chili powder. Cook the mixture until the tomatoes break down and the spices blend well.
   • Add water if needed and cook on low heat until the gravy thickens. Once done, set aside.
   • Do not keep more gravy, it has to dry up!
   • Tip: Sauté the masala first and then add the soaked peas, along with 2 cups of water, and pressure cook for 5-6 whistles until soft and mushy. This helps the flavors blend perfectly.
3. Prepare the Fresh Toppings:
   • Finely chop onions, cucumbers, green chilies, and fresh coriander leaves.
   • Optional: Dice boiled potatoes or use leftover potatoes. Instead of dicing, we mash it partially so that the gravy is thick!
4. Time to assemble! :
   • In a serving bowl, mix the cooked ghuguni with the freshly prepared gravy (or use leftover curry).
   • Add the chopped onions, cucumbers, green chilies, coriander leaves, and potatoes.
   • Top with tamarind chutney, mint chutney, black pepper, chaat masala, and a squeeze of fresh lemon.
5. Serve and Enjoy!
   • Mix everything together, and your delicious Ghuguni Chaat is ready to serve! Perfect for a cold evening snack !

Go try this today! Enjoy your winter evenings!