bihari ghugni

Bihari Ghugni Recipe | How to make Bihar Style Ghugni

What is Ghugni?

Ghugni is a very popular snack of Eastern India, prepared in a number of ways, with different ingredients. This is the recipe of dry kala chana ghugni from the state of Bihar. Ghugni is equally popular in other states such as Orissa, Jharkhand, Assam, Bengal and Uttar Pradesh. It can also be prepared using dried white peas, dried green peas, etc. This is the authentic recipe for Bihari ghugni. It is prepared in mustard oil and is flavoured with a handful of whole spices, ginger, garlic etc. What makes ghugni, ghugni, is its garnish. Bihari style ghugni is garnished with onions, green chilies and lemon juice. Since this is the dry version of ghugni, it can be served without any bread or accompaniments. However, if you wish you can serve it with poori or paratha.

Let’s talk about the ingredients for Bihari Ghugni Recipe

Foods like ghugni are so versatile. These can be prepared in a number of ways, using the ingredients available. The cooking part is not much. The garnish is essential. Let’s see what all is required to make Bihari style ghugni:

Kala Chana: Properly soaked and very well-cooked kala chana is required. I cook chana for a pretty long time because kala chana hardly gets mushy or over-cooked. It just gets softer and better with more cooking.

Spices: Bay leaf, cinnamon and dry chillies are added to flavor ghugni. Dry mango (amchur) powder is added in a good quantity as it gives a great kick to the ghugni. Other than these few regular spices have been used.

Mustard Oil: This is another factor which adds enough heat to ghugni. However, if you don’t have mustard oil or are not sure about it, you can use the regular cooking oil to make ghugni.

Onion, garlic and ginger: These make the base for the Bihari style ghugni recipe.

Garnish: Chopped onions, green chilies and lemon juice peps up the ghugni.

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How to serve Bihari Style Ghugni?

Serve it with poori for a Sunday brunch.

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How to make Bihari Ghugni?

1.This recipe serves 3-4 persons.

bihari ghugni

2.In a pressure cooker add 1 cup of soaked kala chana. Add 2 and ½ cups of water and salt to taste.

bihari ghugni

3.Pressure cook on high flame till the first whistle. Thereafter cook on low flame for 25-30 minutes. Let the pressure release. Open the pressure cooker. The chana will be soft but not mushy.

bihari ghugni

4.Separate boiled chana and the water. Do not discard this water.

bihari ghugni

5.Now heat a cooking pan. Heat up 2 tbsp of mustard oil (sarso tel) till smoking hot. Let it cool down. Switch on the flame. Add ½ tsp of cumin seeds. Let this splutter. Next add 1 bay leaf (tej patta), 2 dry red chilies, and 1-inch piece of cinnamon (dal chini). Cook till aromatic.

bihari ghugni

6.Next goes in 1 tbsp of each chopped garlic and chopped ginger. Cook for a minute.

bihari ghugni

7.Add 1 cup of chopped onions.

bihari ghugni

8.Cook well on low flame till brown.

bihari ghugni

9.Meanwhile add the spices in a bowl, i.e. ½ tsp red chili powder, ¼ tsp turmeric powder, 1 tbsp coriander powder, 2 tsp cumin seeds powder.

bihari ghugni

10.Add 2 tbsp water and mix. Add this spice mix to the browned onions. Cook for a minute.

bihari ghugni

11.Next goes in 1 and ½ tsp amchur powder. Cook for a couple of minutes.

bihari ghugni

12.Add in the boiled chana. Cook for 4-5 minutes.

bihari ghugni

13.Next goes in the water of chana. Cook till the desired consistency is achieved. Check the seasoning and consistency.

bihari ghugni

14.Garnish generously with chopped onions, green chilies and lemon juice and serve. Bon appetit!

bihari ghugni

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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