India is known for its diversity not only in terms of culture, religion but also for its food as well. Each state in the country boasts of its own mouth-watering cuisine. Bihari cuisine belongs to Bihar state of Indian subcontinent. Sweets from this region are specially famous. Bihari cuisine is usually vegetarian due to majority Hindus and major Buddhism influence in the region. This cuisine is a mixture of North Indian and East Indian cuisine. The common cooking oil used is mustard oil. Some famous Bihari cuisines are litti chokha, chana ghugni, dal peetha, aloo chokha, baingan chokha, parwal ki mithai, khaja etc. Ghugni is the most popular evening snack mostly in the eastern part of India. There is some variations in the ghugni in the state of Bihar, Bengal, Odisha. Traditionally, this is made of black chickpeas soaked in water and then sauted in mustard oil in a pan. All kinds of garam masala made as paste in a mortar-pestle, is used for flavoring and some soaked chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desired consistency. Finally after some garnishing, this snack is served as it is or sometimes this is served along with some steamed rice or hot roti. Kala chana ghugni is a spicy as well as tangy evening snack. Extremely common yet equally delicious, this mouth-watering snack is prepared in almost every household of Bihar. Below is the details method of preparation of this healthy vegetarian snack, Bihari kala chana ghugni.
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