Authentic Bihari Ghugni Chaat with Warm Crispy Poori
Experience the bold and comforting flavors of Bihar with this spicy black chickpea curry served alongside golden, puffed pooris. It is a hearty street-style delight packed with aromatic spices and tangy accents.
55min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Pressure cook the soaked black chickpeas and cubed potatoes with two cups of water and a pinch of salt for 5 to 6 whistles until tender.
2
Heat mustard oil in a heavy-bottomed pan until smoking point, then reduce heat and let it cool slightly.
3
Add cumin seeds and dry red chillies to the warm oil, allowing them to crackle.
4
Add sliced onions and sauté until golden brown and caramelized.
5
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
6
Add chopped tomatoes along with turmeric, red chilli powder, coriander powder, and salt, cooking until the oil separates from the masala.
7
Pour in the boiled chickpeas and potatoes along with their remaining water, mixing well to combine.
8
Simmer the curry on low heat for 10 minutes so the flavors meld together, mashing a few potatoes to thicken the gravy.
9
Sprinkle garam masala and garnish with freshly chopped coriander leaves.
10
Serve hot alongside freshly fried, warm crispy pooris.
Ingredients
1 cup black chickpeas (kala chana), soaked overnight
2 medium potatoes, peeled and cubed
2 large onions, finely sliced
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
2 dry red chillies
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1.5 teaspoons coriander powder
1 teaspoon garam masala
3 tablespoons mustard oil
Salt to taste
Fresh coriander leaves for garnishing
8 whole wheat pooris for serving
*This AI-generated recipe may contain inaccuracies.