Intro: The Soul of Sunday Mornings & Street Corners
In Odisha, Puri Ghuguni isn’t just a meal—it’s a mood. Whether served during festive mornings or at roadside stalls wrapped in sal leaves, this combo brings the warmth of home and the zing of spice in every bite.
Ghuguni, a spiced yellow peas curry, is often ladled over soft, puffed puri or eaten alongside. It’s tangy, bold, and deeply comforting—served with chopped onions, green chilies, and sometimes a squeeze of lemon.
Ghuguni Recipe (Odia Style)
Ingredients:
1 cup dried yellow peas (soaked overnight)
1 medium onion, chopped
1 small tomato, chopped or grated
1 tsp ginger-garlic paste
½ tsp turmeric
½ tsp red chili powder
½ tsp cumin seeds
1 tsp garam masala or curry masala
1 tbsp mustard oil
Salt to taste
Fresh coriander and chopped onion for garnish
Steps:
1. Cook the Peas
Pressure cook soaked peas with salt and turmeric until soft but not mushy (2–3 whistles).
2. Prepare the Masala
Heat mustard oil. Add cumin seeds, then onions.
Sauté till golden. Add ginger-garlic paste, turmeric, chili, and salt.
Add tomato and cook till oil separates.
3. Mix It Up
Add boiled peas along with some water. Simmer for 10–15 mins.
Finish with garam masala. Adjust thickness as per preference.
Puri Recipe (Crispy & Fluffy)
Ingredients:
1½ cup wheat flour
½ tsp salt
Warm water to knead
Oil for deep frying
Steps:
1. Knead a stiff dough with flour, salt, and water. Rest 15 mins.
2. Roll into small circles.
3. Deep fry in hot oil until puffed and golden.
Serving Suggestions:
Serve hot puris with a bowl of ghuguni, topped with chopped onion, coriander, and green chilies.
Add a slice of lemon or sprinkle some black salt for street-style finish!
Why I Love It
This dish reminds me of temple festivals, roadside breakfasts, and slow Sunday mornings. It’s simple, nostalgic, and totally satisfying.
The Pinch of Masala 