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Chura Ghugni

Jayshree Nishchal
360 minutes
Prep Time
30 minutes
Cook Time
4 People
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Chura ghugni is a popular breakfast or evening snack in Bihar. Chura/chivda/poha (beaten rice) is one of the staple food in Bihar and its combo with ghugni i.e. black gram curry is loved by everyone. Every household has their own style of making ghugni. Some like it as curry some like it dry. I am sharing a dry preparation of ghugni which my family loves. The type of chura I have used here is a speciality from Bihar, called Katarni chura. The paddy, from which this katarni chura is made, is smaller than the normal paddy and has a very sweet aroma. It tastes sweet too and is my absolute favourite! Bhagalpur district in Bihar is known for its Katarni chura and this is one thing I buy in kilos every time I visit India.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Bihar
  • Roasting
  • Pressure Cook
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. For roasting chura-
  2. 3 cups katarni chura
  3. 1 teaspoon of mustard oil
  4. 1 red chiili
  5. 1/4 teaspoon cumin seeds
  6. salt to taste
  7. For ghugni-
  8. 1 cup black gram soaked in water for 4-6 hours
  9. salt to taste
  10. 1/2 teaspoon turmeric powder
  11. 2 tablespoon mustard oil
  12. 2-3 onions chopped
  13. 4-5 garlic cloves minced
  14. 1.5 inch ginger minced
  15. 1/2 teaspoon turmeric powder
  16. 1 teaspoon coriander powder
  17. 1 teaspoon cumin powder
  18. 1 teaspoon red chilli powder
  19. 1/4 teaspoon black pepper powder
  20. 1 teaspoon kitchen king masala
  21. 1 tomato (optional)
  22. 1/2 teaspoon garam masala
  23. salt to taste


  1. For Ghugni, soak black gram overnight or atleast 4 hours in hot water. Boil it with little salt and turmeric.
  2. Take mustard oil in a cooker. Add finely chopped onion and saute till it gets nice golden brown colour.
  3. Add minced garlic cloves and minced ginger. Sauté for a while till they are nicely done.
  4. Add turmeric pd, coriander powder, cumin powder, red chilli powder and black pepper pd. Sauté everything together.
  5. You can add finely chopped tomatoes too but it's optional.
  6. When the masala starts leaving oil, add boiled black gram. Add some more water as per your preference whether you like it dry or with curry.
  7. Add salt to taste and 1/ 2 tsp garam masala, preferably homemade.
  8. Close the lid and give 2-3 more whistles to ghugni.
  9. Take chura/chivda as required and roast them with a little mustard oil, cumin seeds and 1 whole red chilli. Saute them in batches.
  10. You can add finely chopped ginger garlic or sprinkle some black pepper powder too.
  11. Roast till they are nicely puffed up. Switch off the gas once all chura is roasted.
  12. Serve roasted chura with ghugni along with some onion and radish and don't forget the green chillies!

Reviews (2)  

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Ankit Kumar Gupta
Ankit Kumar Gupta   Dec-01-2016

Nice recipe

Ayushi Prakash
Ayushi Prakash   May-09-2016

Nice way of having poha..thanks for sharing this

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