Authentic Bihari Ghugni Chaat with Crisp Puffed Rice
A delightful street-food classic from Bihar featuring spiced black chickpeas tossed with puffed rice and tangy chutneys. Every spoonful offers a perfect balance of earthy warmth and vibrant crunch.
45min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked black chickpeas with 2 cups of water and salt for 4 to 5 whistles until tender, then drain and set aside.
2
Heat mustard oil in a heavy-bottomed pan until it smokes slightly, then reduce heat and let it cool marginally.
3
Add cumin seeds and allow them to crackle, followed by the chopped onions and green chilies, sautéing until golden brown.
4
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
5
Add turmeric powder, red chili powder, and roasted cumin-coriander powder, splashing a little water to prevent the spices from burning.
6
Add the chopped tomatoes and cook until they turn soft and oil begins to separate from the masala.
7
Toss in the boiled black chickpeas, mix well with the masala, and simmer for 5 minutes so the flavors meld together.
8
Remove from heat and let the mixture cool to room temperature.
9
In a large mixing bowl, combine the prepared ghugni with puffed rice, fresh coriander leaves, lemon juice, and extra chopped onions.
10
Toss vigorously to coat the puffed rice evenly and serve immediately while retaining its crisp texture.
Ingredients
1 cup black chickpeas (kala chana), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 large onion, finely chopped
2 green chilies, slit
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon roasted cumin and coriander powder
2 medium tomatoes, finely chopped
Salt to taste
2 cups puffed rice (muri)
1/2 cup finely chopped fresh coriander leaves
1 lemon, juiced
1 small onion, finely chopped for garnish
*This AI-generated recipe may contain inaccuracies.