Authentic Bihari Ghugni Chaat with Warm Crispy Murmura
A delightful street-style delicacy featuring spiced black chickpea curry tossed with tangy tamarind and crisp puffed rice. This hearty snack offers a harmonious blend of earthy spices and crunchy textures.
40min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked black chickpeas with water and salt for 5 to 6 whistles until tender.
2
Heat mustard oil in a heavy-bottomed pan until smoking, then let it cool slightly before adding cumin seeds and asafoetida.
3
Add chopped onions and sauté until golden brown, followed by the ginger-garlic paste and green chilies.
4
Stir in the chopped tomatoes and cook until they turn soft and oil separates from the masala.
5
Add turmeric powder, red chili powder, coriander powder, and salt, mixing well with a splash of water to prevent burning.
6
Pour in the boiled chickpeas along with their stock, bring to a gentle boil, and simmer for 10 minutes.
7
Sprinkle garam masala and drizzle tamarind pulp over the curry, then turn off the heat.
8
In a separate pan, dry roast the puffed rice until crisp.
9
Serve the hot and spicy ghugni generously layered over the warm crispy murmura, garnished with fresh coriander leaves.
Ingredients
1 cup black chickpeas (kala chana), soaked overnight
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 pinch asafoetida (hing)
2 medium onions, finely chopped
1 tablespoon ginger-garlic paste
2 green chilies, slit
1 tomato, chopped
1 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoons coriander powder
1 teaspoon garam masala
Salt to taste
2 cups puffed rice (murmura)
1 tablespoon tamarind pulp
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.