Chole Ghugni Recipe

Ghugni is a popular dish from Bihar and is eaten as an appetiser or snack. This dish is also eaten for breakfast and can be prepared with yellow peas (chickpeas/chole) as well as kala chana. Ghugni is also a celebrated Prashad served during the Navratri festival but then it is served without any onion or garlic. Chickpeas are very high in protein, fiber and antioxidants and thus you can also include it in your diet when you are trying to loose weight.

This is a dish made with spices and is full of flavours which you definitely must give a try. If you wish to try out a unique meal for lunch, then do add this recipe to your list. Be it kids or adults, everyone will love this recipe and you can serve it alongside both, rice or chapati. If North-Indian Chole Masala is your favourite, then you will love this East-Indian dish for sure too. Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below.

How to make Chole Ghugni

Step 1 – Make a paste

In a blender, grind chopped tomato, ginger, green chillies, 1 tablespoon of boiled chole and 1 tablespoon sliced onion. Blend to make a paste.

Step 2 – Saute the ingredients

In a pan, heat oil and add cumin seeds. Let the seeds crackle and add asafoetida. Also, add the remaining sliced onions. saute until the onions become golden brown. Add the chana paste and saute.

Step 3 – Add spices

Now add turmeric powder, red chilli powder, coriander powder and salt. Saute the ingredients in the pan for 5 minutes. Add the boiled chana along with the 3/4 cup of water and bring to a boil.

Step 4 – Let it cook for a while

Simmer the chana until the consistency becomes thick and the water dries up. Add the garam masala and stir.

Step 5 – Ready to be served

Remove from heat, transfer to a bowl, garnish with coriander leaves and serve Chole Ghugni with rice or chapati.

Ingredients of Chole Ghugni

• 1 cup boiled chick peas
• 1 tomato
• 1 teaspoon chopped ginger
• 1 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 2 tablespoon vegetable oil
• salt as required
• 2 medium sliced onion
• 2 green chilli
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon garam masala powder
• 1 teaspoon cumin seeds
• 2 Pinch asafoetida
• 2 tablespoon chopped coriander leaves