Instant Pot Kolkata Ghugni Chaat - Indian Street Food
One of the most iconic dishes found on the busy streets of Kolkata, Ghugni Chaat is a snack made of dried white peas, veggies and a medley of spices. Try this quick and easy Instant Pot recipe for a healthy meal which is nutritious and oil free! Enjoy this yummy Indian street food as a chaat or as a curry with some naan bread for the ultimate dish!!
Ingredients
- 2 cups dried white peas (vatana) , soaked in warm water for 6-8 hours
- 2 1/2 cup water
- 1/2 tsp ginger , minced
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 2 cloves
- 1 bay leaves
- 1/2 cinnamon stick
- 1 potatoes , medium size and chopped
- 1 cup onions , finely chopped
- 1 cup tomatoes , deseeded and finely chopped
- 10-15 strands ginger , julienned
- 2 green chilies , finely chopped
- 3 tbsp tamarind pulp
- 1 1/2 tsp jaggery or sugar
- 1 1/2 tsp red chili powder
- 1 tbsp chana masala
- 2 tsp cumin powder
- 1 tsp chaat masala
- 1/2 tsp garam masala
- 1 tsp mango powder (amchur)
- salt to taste
- 1/4 cup cilantro , finely chopped
Toppings
- tamarind chutney
- cilantro chutney
- lemons
- ginger , julienned
- tomatoes , chopped
- onions , chopped
- 1 tsp chaat masala and 1/4 tsp garam masala , mixed together
Instructions
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Soak the dried white peas (white vatana) for 6-8 hours or ideally overnight in warm water.
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Drain the white peas. Put them into the Instant Pot with the potatoes, cumin seeds, cinnamon, cloves, turmeric powder, bay leaves, minced ginger and water. Make sure to add a generous pinch of salt.
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Lock the lid , select the manual button and set it to 15 minutes on high pressure. Make sure your vent is on the sealing position.
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When the cooking is complete and the Instant Pot beeps, quick release the pressure and open the lid.
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Discard the bay leaves, cinnamon, and cloves.
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Now, put the Instant Pot on sauté mode. Add tomatoes, onions, ginger julienne, and green chilies. Save a little of each for garnishing. Also lightly mash the potatoes and white peas using the back of the spoon, to release some starch and thicken the gravy.
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Add red chili powder, mango powder (amchur), chana masala, chaat masala, tamarind pulp, and jaggery (or sugar). Mix it all in and adjust the salt to taste.
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Add cilantro and sauté for 5-7 minutes and it’s ready!
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Garnish with cilantro and tamarind chutneys, vegetables, and masala. Squeeze some lime and Enjoy!
Stovetop Instructions:
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Instead of using the Instant Pot in step 3, cook it in a pressure cooker for 2 whistle, adding 1 more cup of water.
Recipe Video
Recipe Notes
- Do not over cook, do a quick release as soon as 15 minutes on manual finishes. Otherwise the peas will get mushy.
- Add chutneys and other spices for garnish as per your taste and preference.
- You can make the dish in advance - just don't add tomatoes and onions in the saute step. When you are ready to eat, mix tomatoes and onions, warm the ghugni chaat, then garnish and serve.
- Ghugni chaat can be enjoyed as a snack or as a curry with some bread (naan, parantha, bature or pav).