Chana Ghugni Recipe
Chana Ghugni Recipe: As a food critic, I have always been on the lookout for dishes that are both delectable and comforting. One dish that has been a staple in my household is Chana Ghugni. This dish has a rich and flavorful history that goes back to the streets food stalls of Bihar & Bengal. The aroma of this dish is enough to make your mouth water, and the taste and texture are simply divine.
What is Chana Ghugni?
Chana Ghugni is a traditional Indian dish made with chickpeas and a variety of spices. The dish is popular in the eastern states of India, particularly in Bihar, West Bengal and Odisha. The chickpeas are first pressure cooked until tender, then sautéed with a mixture of spices, tomatoes, and onions to create a thick, flavorful gravy. Chana Ghugni is often served as a snack or a side dish and can be enjoyed with puri, luchi or roti.
Chana Ghugni is a popular street food dish from Bihar & Bengal. It is made from chickpeas that are cooked in a spicy tomato and onion sauce. The dish is served with a variety of accompaniments such as puffed rice, chopped onion, and chutney. This dish is known for its rich and flavorful taste and is a staple in households across Bengal.
Variations of Chana Ghugni
Chana Ghugni can be made with a variety of vegetables such as potatoes, peas, or carrots. Some variations also include the addition of coconut or tamarind paste for added flavor. Some variations are:
Kolkata Style Chana Ghugni: This variation is the most traditional and is made with a tomato and onion sauce that is seasoned with spices like cumin, coriander, and turmeric. The chickpeas are cooked until they are soft and tender.
Dry Chana Ghugni: This variation is made without the tomato and onion sauce and is instead seasoned with a mixture of spices like cumin, coriander, and red chili powder. The chickpeas are stir-fried until they are crispy and golden brown.
Chana Ghugni with Potato: This variation is made by adding boiled potatoes to the tomato and onion sauce. This adds a new dimension of flavor and texture to the dish.
Chana Ghugni with Coconut: This variation is made by adding grated coconut to the tomato and onion sauce. This gives the dish a rich and creamy texture that is simply delicious.
Nutrition – Chana Ghugni
Chana Ghugni is a nutritious dish that is high in protein, fiber, and vitamins. Chickpeas are a rich source of protein, fiber, and various vitamins and minerals. This dish is also low in fat and calories, making it an ideal choice for those who are looking to maintain a healthy diet. Additionally, the spices used in this dish have various health benefits such as reducing inflammation and boosting the immune system.
Chana Ghugni is a good source of protein and fiber, thanks to the chickpeas. It is also a good source of vitamins and minerals such as iron, zinc, and vitamin C. However, it can also be high in fat and calories depending on the amount of oil used in the recipe.
Step by Step Chana Ghugni Recipe
Chana Ghugni Recipe
Ingredients
- Chickpeas 1 cup
- 2 Onions
- 2 Tomato
- 1 tbps Ginger-garlic paste
- 1 tsp Turmeric powder
- 1 tsp Red Chilli Powder
- 1 tsp coriander powder
- 1 tsp Cumin powder
- 1 tbsp Oil
- Salt to taste
- 2 cups Water 2 cups
- coriander leaves / cilantro for garnish
Instructions
Pre-Cooking Prep Steps
- Soak the chickpeas overnight and pressure cook for 3-4 whistles
- Finely chop the onions and tomatoes
- Mix together the turmeric powder, red chili
Cooking Steps
- Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn translucent.
- Add the ginger-garlic paste and sauté for a minute.
- Add the chopped tomatoes and sauté until they become mushy.
- Add the turmeric powder, red chili powder, coriander powder, and cumin powder, and sauté for a minute.
- Add the cooked chickpeas and sauté for a couple of minutes.
- Add the water and bring it to a boil.
- Reduce the heat and let it simmer for 10-15 minutes or until the gravy thickens.
- Garnish with chopped coriander leaves and serve with puri, luchi or roti.
- Serve Chana Ghugni hot, as a snack or side dish.
Equipment Used for This Recipe
Notes & Tips
- Chana Ghugni can be made with canned chickpeas, but using dry chickpeas will result in a more flavorful dish.
- You can add or reduce the amount of spices and chili powder according to your taste.
- For a richer taste, add some grated coconut or tamarind paste.
Nutrition Information (Note: Approximate)
FAQs – Chana Ghugni Recipe
What is Chana Ghugni and where does it come from?
Ghugni is a popular Indian dish made with chickpeas and a flavorful blend of spices. It originates from the eastern regions of India, particularly in the states of Odisha, Bihar, West Bengal, and Assam. Chana Ghugni is a popular street food in India, and is also served as a snack or side dish with roti or rice.
How is Chana Ghugni made?
Chana Ghugni is made by boiling chickpeas and then simmering them in a tangy, spiced tomato-based sauce. The sauce is made with a mixture of spices including cumin, coriander, turmeric, ginger, garlic, and garam masala, which give the dish its signature flavor. Some recipes may also include fresh herbs such as cilantro and mint for added freshness.
What are the key ingredients in Chana Ghugni?
The key ingredients in Chana Ghugni are chickpeas, tomatoes, spices, and herbs. Some variations may also include onion, green chillies, and ginger-garlic paste.
What is the texture of Chana Ghugni like?
Chana Ghugni has a slightly thick and saucy texture, with tender chickpeas that have absorbed the flavors of the spiced sauce.
What is the taste of Chana Ghugni like?
Chana Ghugni has a tangy, slightly spicy flavor, with a blend of warm spices and fresh herbs. The chickpeas add a nutty and slightly crunchy texture to the dish.
What is the best way to serve Chana Ghugni?
Chana Ghugni is typically served as a snack or side dish, and is often enjoyed with roti or rice. Some people also like to top it with freshly chopped onion, cilantro, and lemon juice for added freshness and flavor.
What are the variations of Chana Ghugni?
There are many variations of Chana Ghugni, with some adding different vegetables or additional spices to the dish. Some popular variations include adding potatoes, peas, or even roasted spices for added flavor. Additionally, some recipes may call for a sweeter version of the dish, using jaggery or sugar to balance the tanginess of the tomato sauce.
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