Ghugni also known as ragda is a popular evening snack eaten by the Bengalis. Served hot along with different accompaniments or enjoyed on its own, the hot snack along with various cold garnishes is immensely flavourful.

Ghugni recipe has its roots in the soil of Bengal. It is also a very popular snack in Orissa, Bihar and Assam. Ghugni is usually made from dried white peas and has a vibrant yellow colour after preparation. The radga is authentically made on a gas in slow flame. Regarding Ghugni, peas originated from India and Afghanistan which was once a part of India was the birth place of white peas. White peas is a warm food great for winter.


  • 1½ cup dried yellow peas
  • water as required
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 green chilli
  • 2 pieces ginger
  • ½ onion
  • 2 tsp turmeric powder
  • 4-5 tbsp mustard oil
  • 2 tsp clarified butter
  • 1 red chilli
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cloves
  • 1 onion
  • 1 potato
  • 1 tomato
  • ¼ cup coconut
  • 2 tbsp clarified butter
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • green chilli onion
  • ½ piece lemon


  • To make Ghugni, first add the soaked white peas in the cooker and let it cook.
  • Then add water, turmeric, cumin, coriander and red chili powder in a bowl and toss to mix.
  • Add green chilies, ginger, onions and turmeric to the cooker and cook again.
  • After that, add mustard oil, desi ghee, red chillies, bay leaves, cinnamon, cloves, onion, potato, spices paste and tomato in a pan and mix it.
  • Now take the cooked peas out of the cooker and add it to the pan.
  • Fry the pieces of wet coconut in desi ghee and mix it to the pan.
  • Ghugni is ready, add coriander and cumin powder, green chillies and onion and serve it with lemon pieces.
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