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Kala Chana Ghugni

  

Kala Chana Ghugni is a popular snack and street food in Jharkhand made with black chickpeas and a blend of aromatic spices. It is usually served with bread, roti, or as a standalone snack. Here is a simple recipe to make Kala Chana Ghugni at home:

 


Ingredients:

1 cup dried black chickpeas (Kala Chana)

2 onions, chopped

2 tomatoes, chopped

1 tbsp ginger-garlic paste

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chili powder

Salt, to taste

2 tbsp oil

2 tbsp chopped coriander leaves

For garnish:

Chopped onions

Chopped tomatoes

Chopped green chilies

Lemon wedges

 

Instructions:

Soak the dried black chickpeas in water for 6-8 hours or overnight.

Drain the water and add the soaked chickpeas to a pressure cooker with enough water to cover them. Cook for 3-4 whistles or until the chickpeas are soft.

In a pan, heat oil and add cumin seeds. Once they start crackling, add chopped onions and sauté until they turn translucent.

Add ginger-garlic paste and sauté for a minute.

Add chopped tomatoes and cook until they turn soft and mushy.

Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a minute.

Add the cooked chickpeas along with the water they were cooked in. Mix well and bring to a boil.

Reduce heat and let it simmer for 10-15 minutes or until the gravy thickens and the chickpeas are well coated with the spices.

Add chopped coriander leaves and mix well.

 

Serve hot, garnished with chopped onions, tomatoes, green chilies, and lemon wedges.

Kala Chana Ghugni is a delicious and protein-rich dish that is perfect for a quick snack or as a side dish with roti or bread. Its spicy and tangy flavor is sure to tantalize your taste buds and leave you wanting more.

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