A popular northeastern chaat from the states of Bengal and Orissa. A flavourful peas mixture that is eaten as a chaat and can also be had as a side dish.
Soak the peas overnight, minimum of 8 hours. Pressure cook them (about 2-3 whistles) or cook them in a pan with enough water until the peas are tender.
Grind everything mentioned under to grind to a smooth paste. Keep aside.
Heat oil in a kadai or a pan. Once the oil is hot, add the bay leaf and cumin seeds.
Once the cumin seeds splutter, add the green chillies and the ground paste. Keep stirring and fry them for a couple of minutes. Then add the turmeric powder, cumin powder, coriander powder and chilli powder.
Mix them well and fry them for about 10 minutes or so, until the moisture content is completely evaporated from the paste and it thickens.
Now, add the cooked peas and 1 cup of water. Mix well. Add salt. Let it come to a boil. Turn off the flame. Garnish with coriander leaves.
While serving: Add ghuguni in a bowl. Top it with finely chopped onions and coriander leaves, a little bit of date-tamarind chutney, the green chutney and some chaat masala on top. You can also squeeze a bit of lime.
The toppings of the chaat can be added as per your taste preference
The peas mixture thickens on cooling. Add little more water before serving.
Ghuguni chaat https://www.themagicsaucepan.com/appetizers-snacks/chaats/ghuguni-chaat