How to Cook Tasty Gugni with kala chana

Gugni with kala chana. ghugni recipe with step by step photos – delicious spiced curry made with black or brown chickpeas. this kala chana ghugni recipe comes from the bihari cuisine. ghugni is a popular dish in assam, bengal, odisha, bihar and UP. ghugni can also be made with white chickpeas as well as dried peas. Bihari Kale Chane Ki Ghugni Recipe is a delicious spicy curry made with kala chana or black chickpeas. Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri.

Gugni with kala chana It can also be prepared using dried white peas, dried green peas, etc. This is the authentic recipe for Bihari ghugni. It is prepared in mustard oil and is flavoured with a. You can have Gugni with kala chana using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Gugni with kala chana

  1. You need 1 cup of boiled kala chana.
  2. It’s 2 spoons of oil.
  3. Prepare to taste of Salt according.
  4. Prepare 1/2 spoon of red chilli powder.
  5. It’s 1/2 spoon of all spice powder.
  6. It’s 1/2 spoon of amchoor powder.
  7. It’s 1 of chilli chopped.
  8. Prepare 1 inch of Ginger piece chopped.
  9. It’s 1/2 spoon of cumin seeds.

Namskar dosto mai ranjeeta kumari apne kitchen me aaplogo ka swagat karti hu. Meri aaj ki recipe h chana ki ghugni agar ye chana ki ghugni aaplogo ko pasand. Apart from green peas, Ghugni is also prepared with Kala Chana(Black Chickpeas) Kala Chana Ghugni, Safed Matar/Vatana(White/Yellow Peas). Kala Chana Ghugni (Link to recipe) While we were used to Ghugni made out of yellow peas in Odiya and Bengali cuisines, we discovered that Bihari Gugni is made out of black chickpeas.

Gugni with kala chana instructions

  1. First heat the oil splutter cumin seeds and green chilli..
  2. Mix all powder spices, keep the flame low..
  3. Mix boil kala chana and fry well..
  4. Serve hot..

This dish was very earthy, nutritious and satisfying. Makhana Raita (Link to recipe) Ghugni recipe with step by step photos: Ghugni is prepared by cooking white or yellow matar (peas) and potato in a whole load of spices, topped with onion, chilies, and coriander sure to make you crave for more. It is light, fulfilling, yummy, and quite easy on the pockets as well. At any and every street corner of Kolkata you will find these bright yellow peas curry in a huge deep plate, from which the Ghugni seller will scoop out a ladle full of Ghugni into a paper or leaf, shaped like a bowl and then garnish it with a whole lot of condiments and very skinny noodle shaped lentil fritters known as sev. Now add the boiled peas along with the water and tamarind pulp (can add some more water if needed).