Authentic Bihari Ghugni Chaat with Warm Puffed Poori
Experience the vibrant street flavors of Bihar with this savory black chickpea curry, tossed in tangy spices and served alongside crisp, golden poori.
55min
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 point, then let it cool slightly.
3
Add cumin seeds and bay leaf, allowing them to crackle in the warm oil.
4
Sauté the finely chopped onions until golden brown, then stir in the ginger-garlic paste.
5
Add the turmeric, coriander, and red chili powders, splashing a tablespoon of water to prevent burning.
6
Pour in the tomato puree and cook the masala until oil separates from the edges.
7
Add the boiled chickpeas along with their cooking liquid to the pan, simmering for 15 minutes.
8
Sprinkle garam masala and garnish with freshly chopped coriander leaves before serving hot with crisp pooris.
Ingredients
1 cup black chickpeas (kala chana), soaked overnight
2 medium onions, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 tablespoons mustard oil
1 teaspoon cumin seeds
1 bay leaf
1 teaspoon turmeric powder
1.5 teaspoons coriander powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
8 wheat flour pooris for serving
*This AI-generated recipe may contain inaccuracies.