Authentic Bihari Ghugni Chaat with Murmura
A delightful street-food classic from Bihar featuring spiced black chickpeas tossed with crunchy puffed rice, tangy tamarind chutney, and fresh herbs. This vibrant snack offers an irresistible blend of textures and bold, rustic flavors.
40min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked black chickpeas with 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 smoking point, then lower the heat and add cumin seeds.
3
Add the finely chopped onions and sauté until golden brown.
4
Stir in the ginger-garlic paste and cook until the raw aroma disappears.
5
Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder, cooking until the oil separates from the masala.
6
Toss in the boiled black chickpeas, mix well with the masala gravy, and cook for 5 minutes so the flavors meld.
7
Sprinkle garam masala and turn off the heat.
8
Just before serving, toss the warm spiced chana with murmura in a large bowl to retain the crunch.
9
Garnish generously with sev, chopped coriander leaves, and a squeeze of fresh lemon juice.
10
Serve immediately with a drizzle of sweet and tangy tamarind chutney.
Ingredients
1 cupkala chana (black chickpeas), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 medium onion, finely chopped
1 tomato, chopped
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
2 cups murmura (puffed rice)
1/2 cup sev (crispy chickpea noodles)
2 tablespoons tamarind chutney
1/4 cup fresh coriander leaves, chopped
1 lemon, wedged
*This AI-generated recipe may contain inaccuracies.