Banarasi Matar ki Ghugni

Banarasi Matar ki Ghugni

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Vivek Pathak

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A full time Marketer by profession and a part time food blogger. Of course always wanted to reverse this or maybe wait till retirement age.

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Banarasi Matar ki Ghugni

Come winters and you find a plenty of fresh matar (green peas) in the market. Green peas tossed with cumin seeds, loads of garlic and green chillies is simple yet very popular snack in North India and Varanasi.

I like the generous use of garlic cloves in the green peas veggie which is truly banarasi style.

This matar ki ghugni also goes very well with roasted chiwda (flat rice puffs).


Basic Information

Prep Time: 10 min

Cook Time: 3 min

Spice Meter: Hot

Serves: 3-4

Ingredients matar ki ghugni:

Green peas (peeled) – 500 gm
Garlic Cloves – 1 tablespoon
Green chili – 2 no

Olive Oil – 1 tablespoon
Cumin seeds – 1 teaspoon
Salt – to taste


Preparation of Matar ki Ghugni:

1. Peel green peas and wash them thoroughly under running water
2. Finely chop chilies and garlic cloves.
3. Place the pan on high flame, add 1 tsp of olive oil and put green chilies, cumin seeds, and chopped garlic pieces in the pan. Stir fry on high flame for 15 sec.
4. Now add green peas and add salt. Fry them for another 2 min on high flame.
5. Now simmer the flame and cover the pan with lid for 2-3 min. Open the lid mix and cover the lid again for 2 min.
6. Serve it with main course or roasted chiwda (flat rice flakes).


Banarasi Matar ki Gugni

Like this recipe ? Do check in more such Banarasi recipes in Banaras ki thali