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Today we are going to make Ghugni Chura. This is a traditional dish of Bihar and it is very tasty.
So come, let's start making Gugna Chura.
Ingredients required for Ghugni
1 cup chana (soak the chana in water for 8-10 hours)
250 gram or 3 Tomato
2 Green chilly (hari mirch)
1 Inch ginger (adrak) (Grind them)
2 - 3 tbsp mustard oil (sarson)
2-3 tbsp coriander leaves (finely cut)
2 tbsp soaked chana from previous bowl to be roasted in the masala
1 pinch asafetida (hing)
½ tsp Cumin seed (Jeera)
1 tsp coriander powder
More than 1 tsp salt (namak) or salt as per taste
¼ tsp turmeric powder (haldi)
¼ tsp red chilly powder (lal mirch)
½ tsp garam masala
Ingredients required for Chura
2 cup chura (it is also called as poha, thin poha should be taken)
Oil (to fry the chura)
2 Tomato (to make tomato sauce)
2 tbsp finely chopped coriander leaves
2 Green chilly (chopped)
1 tsp mustard oil (sarson)
More than ½ tbsp salt or as per your taste
To make ghugni chana, we will first prepare the seasoning by grinding it. Let's grind the masala first.
Take tomato, ginger, Green chilli and 2 tbsp chana and grind them. A thin paste is prepared.
Heat the cooker. Add oil to it.
Once the oil is heated, add cumin seeds.
Once the cumin seeds are roasted, add asafetida, turmeric powder, coriander leaves and the paste that we had prepared to it.
Add red chilly powder as well. Keep roasting the masala till the oil does not float on top of it.
Keep stirring the seasoning after every ½ or 1 minute.
We can see the oil floating on top of the seasoning which means that it is now roasted.
Now add the soaked chana and salt to it. Mix well and cook it for 1 minute.
Now add 1 ½ cup water to it. Mix and cover the cooker.
Cook it for 1 vessel. And then let the Ghugni cook for another 5-6 minutes on low flame.
Till the time the vessel comes in the cooker, we can roast the tomatoes on the gas.
Put a mesh stand over the gas. Put the tomatoes over the stand.
Keep turning the tomatoes after some time, so that they do not burn.
When the skin of the tomato becomes black from all four sides, it means that our tomato has been roasted.
When the vessel comes, lower the flame.
Let the tomato become cool before we make a sauce.
Once the ghugni is cooked, turn off the gas.
Put oil in a pan. When the oil is hot add chura to it.
The oil should be hot to fry the chura, then only the chura will become fluffy and rise.
After frying the chura put it on a filtrate so that the extra oil is collected.
Same way fry all the chura.
Now peel off the roasted tomato. Peel off the black part and remove the stalk from the tomato.
Wash the tomatoes once so that all the black part is removed.
Now mash the tomatoes.
Once the tomatoes are mashed add coriander leaves, salt, green chilli and mustard oil to it.
Mix everything thoroughly.
Our roasted tomato sauce (chutney) is now ready.
If the chana gets pressed then it means it has been cooked and is ready for use.
Now add coriander powder and garam masala to it. Mix it well.
Take out the ghugni in a bowl.
The ghugni will become thick once it cools down.
Garnish the Ghugni with coriander leaves.
Our ghugni chura is now ready. Very delicious ghugni chura is prepared.
We have made this ghugni with desi gram but it can also be made using peas.
Like the way we had soaked gram the same way we will soak peas.
Along with ghugni chura do make roasted tomato chutney because it is very tasty.
To serve, put 2-3 tbsp Ghughni on a bowl.
put 2-3 tbsp chura on a plate.
Put tomato chutney in a small bowl.
Our tasty ghugni chura is now ready.
Crispy chura, spicy ghugni and tomato sauce are very tasty when served together.
Make ghugni churu, eat it and share your experiences on nishamadhulika.com.
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