In Bihar, it’s called ghughri. Traditional ghugni is made with dried white peas. Some use minced lamb in it, some don’t. Ghugni can also be made with black chickpeas, dried green peas or even black eyed beans. It’s the most popular evening snack in the eastern part of India. Assam, Bengal, Odisha and Bihar have their own variation of ghugni.
Ghugni has a medley of spices with great flavors put together. It’s considered as one of the most cheapest and filling food from the varieties of street food we get in Eastern parts. It can be served with almost everything, puri, parathas, rotis, or just as it is plain ghugni. Most important part of ghugni is the garnish after cooking it. Traditionally there are always some fine chopped onions, finely chopped green chilies, lime juice and some even add grated coconut, raw or roasted ones.
Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri.
You can try other Bihari recipes such as
In Bihar, it’s called ghughri. Traditional ghugni is made with dried white peas. Some use minced lamb in it, some don’t. Ghugni can also be made with black chickpeas, dried green peas or even black eyed beans. It’s the most popular evening snack in the eastern part of India. Assam, Bengal, Odisha and Bihar have their own variation of ghugni.
Ghugni has a medley of spices with great flavors put together. It’s considered as one of the most cheapest and filling food from the varieties of street food we get in Eastern parts. It can be served with almost everything, puri, parathas, rotis, or just as it is plain ghugni. Most important part of ghugni is the garnish after cooking it. Traditionally there are always some fine chopped onions, finely chopped green chilies, lime juice and some even add grated coconut, raw or roasted ones.
Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri.
You can try other Bihari recipes such as
To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours. Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it.
Chop onions into thin slices. Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside.
Heat oil in a pan. Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent.
Once done add ginger and garlic paste and cook until raw smell of the paste goes off.
After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well. Cook for about 3 minutes.
Next add the cooked chickpeas and mix well. Add salt to taste and water,about 1/4 cup, mix well. Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up.
Once you get the required consistency, turn off the heat. In the end add some roasted cumin seeds, finely chopped onions and green chilies and serve.
Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri.
The contest is in association with Preethi Kitchen Appliances.
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