Bara Ghuguni

The rain in the evening almost pulled me back to the childhood memories when guests arrived at home. I could recollect, every turn on the street of Bhubaneswar had amazing roadside food stalls, frying Aloo chop, Bara, Shingada (a.k.a Samosa) with the complementary Ghuguni (Yellow peas curry).

The guest who came down were treated with those mouth watering delicacies. As a kid, I eagerly waited for the guests to come, so that I could get an evening without studies and my taste buds got delicious munchies to satisfy on.

All this nostalgia pulled my eyes towards the residing Urad Daal(Black Grams) in the Kitchen cabinet. I felt like treating my husband with a delightful Sunday morning breakfast in a pure Odiya way: “Bara – Ghugni”.

Bara Ghuguni Recipe
Bara Ghuguni Recipe

The Bara Ghuguni recipe goes like this:

For Bara:

  1. Urad Daal or Black Grams- 1 Cup
  2. Green Chilies – 2 pieces
  3. Ginger – 2 cm long
  4. Garlic- 3 big cloves
  5. Vegetable Oil – For Deep Frying
  6. Salt – According to the taste

For Ghuguni:

  1. Yellow Peas – 1 cup
  2. Potato – 1 medium sized
  3. Salt – According to the taste
  4. Turmeric Powder – 1 tsp
  5. Onion – 1 Medium Size finely chopped
  6. Ginger – Garlic paste – 1 tbsp
  7. Tomato – 1 Medium sized finely chopped
  8. Cumin Powder – 2 tsp
  9. Coriander Powder – 2 tsp
  10. Garam Masala – 1 tsp
  11. Vegetable Oil – 2 tbsp
  12. Cumin Seeds – 1 tsp
  13. Red Chili Powder – 2 tsp

Bara (Vada) Preparation Steps:

Preparation Time : Overnight / 6 hrs
Cooking Time: 25 mins

  1. Soak the Urad Daal for 6 hrs.
  2. Grind the Urad Daal, Green Chilies, Ginger, Garlic and Salt  to a thicker batter.
  3. After the batter is prepared place the batter outside till it gets fermented.
  4. After the batter is made, deep fry making small balls in a doughnut shape, making a small hole in middle of the Vada.
  5. Fry till it is crisp golden brown.

Ghuguni Preparation Steps:

Preparation Time : Overnight / 6 hrs
Cooking Time: 25 mins

  1. Soak the Yellow peas overnight or for 6 hrs.
  2. Peel off the potatoes and cut into pieces.
  3. Pressure cook the soaked Yellow Peas and Potatoes for 2-3 whistles with a pinch of turmeric powder and 1 tsp salt.
  4. Open the lid of the Pressure cooker after it is cooled down and the gas has been released.
  5. In the meanwhile, Heat a Pan or Kadai with Vegetable oil.
  6. Add the cumin seeds to the heated oil and splutter it for 1 min.
  7. Add the Chopped onions and fry it till golden brown.
  8. Add the Ginger-Garlic Paste and saute till its cooked.
  9. Add all the powdered masalas (Cumin Powder, Coriander Powder, Garam Masala, Red Chili Powder) and saute it.
  10. Add the chopped tomatoes and saute it till the masalas (spices) are cooked and the oil is released.
  11. Now mash the potatoes cooked with the yellow peas and add to the masala. This adds a thickness to the gravy and makes it of great taste as potato goes along with every cooking stuff.
  12. Add salt according to the taste.
  13. Now add some water and let it simmer for 2 mins.
  14. Add the boiled Yellow peas to the masala mix and cook for 2-3 mins with the lid.
  15. Now the Ghuguni is ready, you can garnish with chopped onions and coriander leaves.

Nothing can be more satisfying as this finger licking delightful combo. Try it and serve with some Green chutney or Mango chutney.

Bara Ghuguni 2
Bara Ghuguni Served with Mango Chutney and Hot Tea

Wait for more yummy and slightly varied recipes.

Cooking is not about following numbers or counting figures. It’s about seeing yummy colors, smelling yummy flavors and tasting yummilicious.


5.0 from 1 reviews
Bara Ghuguni
Recipe type: Appetizer
Cuisine: Indian
Prep time:
Cook time:
Total time:
Bara Ghuguni talks about an authentic Odiya snack, that is close to almost every Odia. It is a munchy snack that is loved by all age group.

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  1. Leena said:

    Great recipe. As an odia this is one of my favorites.

    Tasty and so satisfying.

    February 18, 2018
    • Shreemaa said:

      Thank you so much. It’s even my favorite snack.

      February 18, 2018

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