CHANA GHUGNI
Chana Ghugni is a delicious and spicy Indian snack or side dish made from black chickpeas (kala chana), popular in Bihar, Jharkhand, eastern Uttar Pradesh, and West Bengal. It’s often served with puffed rice (murmura), paratha, or just as a standalone evening snack.
🫘 Ingredients for Chana Ghugni
- 1 cup black chickpeas (kala chana) – soaked overnight
- 1 medium onion – finely chopped
- 1 medium tomato – finely chopped
- 2–3 garlic cloves – minced
- 1-inch ginger – grated
- 1–2 green chilies – chopped
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds (jeera)
- 1 tsp garam masala or chana masala
- Salt – to taste
- 2 tsp mustard oil or regular cooking oil
- Coriander leaves – chopped for garnish
- Lemon wedges – optional, for serving
🍳 How to Make Chana Ghugni
- Soak & Boil Chana:
Soak black chickpeas overnight. Pressure cook with salt and enough water for 4–5 whistles or until soft but not mushy. Drain and set aside. - Temper Spices:
Heat mustard oil in a pan. Add cumin seeds, let them splutter.
Add chopped garlic, ginger, and green chilies. Sauté for a minute. - Cook Onion & Tomato:
Add onions and sauté till golden brown.
Add tomatoes, turmeric, red chili powder, and salt. Cook until tomatoes are soft and oil separates. - Add Chickpeas:
Add the boiled kala chana to the masala. Mix well and sauté for 5–7 minutes on medium heat. - Adjust Consistency:
Add a splash of water if needed (depending on whether you want it dry or slightly gravy-like). Cook covered for a few more minutes. - Finish:
Add garam masala or chana masala. Mix well. Garnish with chopped coriander.
🥄 Serving Suggestions
- Serve Chana Ghugni hot with:
- Murmura (puffed rice) or flattened rice (poha)
- Paratha or Litti
- As a chaat, topped with chopped onions, green chilies, lemon juice, and a sprinkle of black salt
💡 Tips
- You can also use white peas (matar) for a Bengali-style Ghugni.
- For extra zing, drizzle with mustard oil before serving.
- Add a boiled potato (chopped) to make it heartier.