Bengal x Britain
Ghugni pot pie
Kolkata's evening ghugni under a golden puff pastry lid. A street snack with a roof.
90 minTime
20 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 90 minutes come after.
The ghugni cart3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original697kcal
20 gprotein
18 gfibre
90minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Pressure cook the soaked peas with 600 ml water, turmeric and salt for 3 to 4 whistles. Let the pressure release naturally.
- 2Heat the mustard oil and fry the coconut bits and potato cubes until golden. Lift out.
- 3In the same oil add bay leaf, whole spices, cumin and red chilli, then onion until golden. Add ginger garlic paste, tomato and the powders and cook until oil separates.
- 4Add the peas with their water, potato, coconut, tamarind and sugar. Simmer 15 minutes until thick. Stir in garam masala and cool 15 minutes.
- 5Heat the oven to 200°C. Pour the ghugni into a pie dish, cover with pastry, cut steam vents and brush with milk.
- 6Bake 25 to 30 minutes until puffed and deep golden. Rest 5 minutes and serve with raw onion and coriander.
Serve it like this
Bring the pie to the table whole, break the lid with a big spoon and pass raw onion, green chilli and tamarind chutney around.
