Ghugni Choora Recipe – Chiwra/Choora with Ghugni Recipe

    ghugni chura recipe

    Ghugni Choora Recipe – Chiwra/Choora with Ghugni Recipe

    Ghugni choora or chura is a popular and easy to prepare breakfast or evening snack in Bihar prepared with poha, also known as beaten rice, black chana and spiced up with desi Indian spices. This black gram and chura curry is liked by everyone. Every household have their own style of making this recipe. You can make it with curry or dry. But this recipe of ghugni choora is for preparing it in curry.

    Making ghugni choora is not only delicious to eat but also tastes super scrumptious. Follow this simple and easy recipe for choora with ghugni to make perfect recipe yourself. Try this detailed recipe with step-by-step pictures and impress your dear ones. Enjoy!

    Directions

    Getting ready:

    Rinse chana thoroughly with water. Drain out excess water from it. Soak the chana overnight or for 8-10 hours. After that, remove the excess water from it. Keep it aside.
    ghugni chura recipe

    Take tomatoes, green chillies, ginger and 2 tbsp of chana in a mixer jar. Grind everything together to make a fine paste of it.

    ghugni chura recipeMaking:

    Place a pressure cooker on flame and pour mustard oil in it. Once the oil gets heated, add cumin seeds into it. As the cumin starts spluttering, add asafoetida, turmeric powder, coriander powder, tomatoes-ginger-green chilly-chana paste and red chilly powder into it. Saute the masala until oil starts leaving its edges. Keep stirring the masala at every ½ or 1 minute interval.

    ghugni chura recipe

    Masala is now sauteed aptly. Add soaked chana into it along with salt. Mix everything really well. Keep stirring continuously and saute the chana for 1 minute.
    ghugni chura recipe
    Now add 1.5 cups of water into it. Mix it well. Cover and let the chana cook until the cooker releases a whistle. After that, cook the chana for 6-7 minutes on low flame. After 7 minutes, turn off the flame. Leave the cooker closed until the pressure releases itself.

    ghugni chura recipe

    Meanwhile, keep a net stand over the gas flame and place the tomatoes on it. Keep rotating the tomatoes and roast them until their skin turns black. Tomatoes have roasted aptly. Turn off the flame. Transfer the tomatoes on a plate. Allow them to cool down completely.

    ghugni chura recipe

    In the meantime, heat enough oil in a wok to deep fry the flattened rice. Oil should be very hot to fry the flattened rice. Place some flattened rice into the hot oil. Fry until it puffs up. Keep the flame on high. After that, lift the fried flattened rice with the help of a slotted ladle so that the excess oil gets drained back into the wok. Transfer it on a sieve placed over a big bowl. This way the excess oil will get strained out into the bowl. Keep the flame on low while taking it out. Similarly, fry the remaining flattened rice. Fried puffed rice is now ready.

    ghugni chura recipe

    Tomatoes have cooled down completely. Peel off its skin with the help of a knife. Remove their stalk from the top. Wash them thoroughly with water.

    ghugni chura recipe
    Finely mash the roasted tomatoes with the back of a spoon. Now add chopped green coriander, salt, chopped green chillies and mustard oil into it. Mix everything really well. Roasted tomato chutney is now ready.

    ghugni chura recipe

    Pressure of the cooker is now released completely. Remove its lid. Lift few chana, press it with the finger. It has turned soft. Chana is now cooked aptly. Add chopped green coriander and garam masala into it. Mix everything really well. Ghughni is now ready. Sprinkle some chopped green coriander on the ghughni.ghugni chura recipe

     

    Serving:

    To serve, take 2-3 tbsp ghughni in a bowl. Take 2-3 tbsp of fried flatten rice on a plate and take tomato chutney in a small bowl. Serve this lip-smacking and mouth-watering ghughni choora as it is. Enjoy!

    ghugni chura recipeSuggestions

    • Instead of chana you can also use peas. Similarly, soak and cook it like we have cooked chana.
    Ghugni Choora Recipe - Chiwra/Choora with Ghugni Recipe ghugni chura recipe
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Chana – 1 cup (soaked)
    • Tomatoes – 3 (250 grams)
    • Green chillies – 2
    • Ginger baton – 1 inch
    • Mustard oil – 2-3 tbsp
    • Green coriander – 2-3 tbsp (finely chopped)
    • Asafoetida – 1 pinch
    • Cumin seeds – ½ tsp
    • Coriander powder – 1 tsp
    • Salt – more than 1 tsp or to taste
    • Turmeric powder – ¼ tsp
    • Red chilly powder – ¼ tsp
    • Garam masala – ½ tsp
    • Flattened rice – 2 cup
    • Oil – to fry flattened rice
    • Tomato – 2
    • Green coriander – 2 tbsp
    • Green chillies – 2 (finely chopped)
    • Mustard oil – 1 tsp
    • Salt – more than ½ tsp or to taste
    Instructions
    1. Rinse chana thoroughly with water. Drain out excess water from it. Soak the chana overnight or for 8-10 hours. After that, remove the excess water from it. Keep it aside.
    2. Take tomatoes, green chillies, ginger and 2 tbsp of chana in a mixer jar. Grind everything together to make a fine paste of it.
    3. Place a pressure cooker on flame and pour mustard oil in it. Once the oil gets heated, add cumin seeds into it. As the cumin starts spluttering, add asafoetida, turmeric powder, coriander powder, tomatoes-ginger-green chilly-chana paste and red chilly powder into it. Saute the masala until oil starts leaving its edges. Keep stirring the masala at every ½ or 1 minute interval.
    4. Masala is now sauteed aptly. Add soaked chana into it along with salt. Mix everything really well. Keep stirring continuously and saute the chana for 1 minute.
    5. Now add 1.5 cups of water into it. Mix it well. Cover and let the chana cook until the cooker releases a whistle. After that, cook the chana for 6-7 minutes on low flame. After 7 minutes, turn off the flame. Leave the cooker closed until the pressure releases itself.
    6. Meanwhile, keep a net stand over the gas flame and place the tomatoes on it. Keep rotating the tomatoes and roast them until their skin turns black. Tomatoes have roasted aptly. Turn off the flame. Transfer the tomatoes on a plate. Allow them to cool down completely.
    7. In the meantime, heat enough oil in a wok to deep fry the flattened rice. Oil should be very hot to fry the flattened rice. Place some flattened rice into the hot oil. Fry until it puffs up. Keep the flame on high.
    8. After that, lift the fried flattened rice with the help of a slotted ladle so that the excess oil gets drained back into the wok. Transfer it on a sieve placed over a big bowl. This way the excess oil will get strained out into the bowl. Keep the flame on low while taking it out. Similarly, fry the remaining flattened rice. Fried puffed rice is now ready.
    9. Tomatoes have cooled down completely. Peel off its skin with the help of a knife. Remove their stalk from the top. Wash them thoroughly with water.
    10. Finely mash the roasted tomatoes with the back of a spoon. Now add chopped green coriander, salt, chopped green chillies and mustard oil into it. Mix everything really well. Roasted tomato chutney is now ready. Pressure of the cooker is now released completely. Remove its lid. Lift few chana, press it with the finger. It has turned soft. Chana is now cooked aptly. Add chopped green coriander and garam masala into it. Mix everything really well. Ghughni is now ready. Sprinkle some chopped green coriander on the ghughni.
    11. To serve, take 2-3 tbsp ghughni in a bowl. Take 2-3 tbsp of fried flatten rice on a plate and take tomato chutney in a small bowl. Serve this lip-smacking and mouth-watering ghughni choora as it is. Enjoy!

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads