Ghugni is an Eastern Indian snack which is mainly eaten as an evening snack. Their preparation may vary from state to state but their equally popular in every Eastern Indian state. Ghugni is the most popular snack of Bihar which is served with fried choora, green chilies, and chopped onions.
Bihar, True to its name and its rich cultural heritage, the state houses various monasteries and it is famous for monuments belonging to various religions. The major empires of India rose to great heights here and they succumbed here as well. Apart from its rich history, Bihar has many exotic and delicious vegetarian and non-vegetarian delicacies that are capable enough to make you drool anytime.
This Kala Chana ghugni is prepared with onion-tomato-ginger-garlic paste, a few handfuls of spices and condiments.
This extremely popular and delicious snack is prepared in almost every household of Bihar. There are many ways or preparing ghugni and there are several types of ghugni too. This Kala Chana Ghugni is THE most popular, authentic, and delicious too.
Kale Chane Ki Ghugni makes me nostalgic and reminds me of my childhood days when eating Kala chana ghugni with flattened rice or Choora once in a week is a kind of ritual. 😀 Even now at my parental home, mom prepares this once in a week. This snack is also very popular at my in-law’s place too and everybody loves it. After moving away from our families both misses the maa ke hath ka khana and obviously, I can not create that taste neither do I can or I want to but I try my best to recreate those recipes. 🙂 I have prepared this Kala Chana Ghugni soooo many time after my marriage but never thought of penning down the recipe. Not that you won’t be aware of this dish or there is no recipe on google about an authentic ghugni recipe but, I wanted to share my mom’s of preparing this delicious Ghugni recipe whose thought is enough to make me nostalgic. This is for you mom. <3
The preparation is so easy for this recipe. Soak the Kala Chana a day before preparing this dish. Grind few ingredients, fry them, and pressure cook with kala chana. It’s ready! It is as simple as that and truly lip-smacking dish. Feel free to make it dry or with gravy. Adjust spices according to your taste buds. Serve with fried flattened rice(Choora), or if you are making it with gravy then serve it as a side dish to any Indian flatbread or rice.
Fortunately, Kala chana has many amazing health benefits such as aids in Weight Loss, Cardiovascular Benefits, Lowers Cholesterol, Stabilizes Blood Sugar and Low Glycemic Index (GI), Prevention of Diabetes, Great Source of Iron, Good Source of Protein for Vegetarians and many others.
Try this authentic Bihari snack and I am sure it won’t disappoint you. If you try this recipe, tag me on facebook as @foodfrenzyjyokitchen, instagram @jyokitchen or tag me on WordPress as @jyokitchen.com.
- 1 Cup dried Kala chana (soak overnight)
- 1 Bay leaf
- 2 Dry red chilies
- 1 ½ Tsp coriander powder
- 1 Tsp red chili powder
- ½ Tsp Turmeric powder
- Sal as required
- 1 Tbsp mustard oil
- ½ Cup onion, roughly chopped
- 1 Small tomato, chopped
- 3 Garlic cloves, roughly chopped
- ½-inch ginger, chopped
- 1 Tsp cumin seeds
- ½ Tsp black peppercorns
Learn Step By Step Recipe With Pictures For Kala Chana Ghugni | Bihari Kale Chane Ki Ghugni
Step 1- In a blender jar take all the ingredients mentioned under “for grinding”. Add 2-3tbsp water and grind to a paste
Step 2- Heat oil in a pressure cooker, heat mustard oil and saute bay leaf and dry red chilies for 30secs. Add the prepared paste and cook until the raw smell of onion goes and it starts leaving oil from the sides
For the recipe in IP- Turn the IP to saute mode and follow the same.
Step 3- Add coriander powder, red chili powder, turmeric powder, and required salt. Mix well and saute for 2mins
Step 4- Add the soaked Kala chana and ½ cup of water to the cooker and pressure cook for 1-2whistles or until the chana is soft and tender. Open the lid of the cooker and cook until the water evaporates
For the recipe in IP- Turn the IP to pressure cook mode and turn the valve to the seal side. Pressure cook for a minute and let the pressure release naturally. Open the lid, turn the IP to saute mode and cook on saute mode until the water evaporates
Serve with fried poha (chura) as a snack or serve as a side dish to steamed rice or any Indian flatbread.
Sources of information about Bihar- http://www.transindiatravels.com/bihar/tourist-places-to-visit-in-bihar