Make yourself Bihari cuisine Part 10: Chura-Ghugni

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By Nandini Bhushan*

From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.

Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.

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Also try: Make yourself Bihari cuisine Part 9: Ardra Nakshatra Ki Thali

Chura-Ghugni

I consider myself fortunate to have been born in the city of Bhagalpur that produces the flavorsome and aromatic katarni chura (puffed crispy grains) which is an integral part of a Bihari breakfast and snacks. The dynamic duo combination of crunchy chura and spicy ghugni is relished equally by affluent as well as commoners. Each household has their own style of ghugni recipe that can be served with almost everything from chura to paratha, roti, puri or even plain steamed rice. Although Chura-Ghugni may not sound glitzy or exotic but their combined incomprehensible flavor makes it a perfect Bihari breakfast and snack menu.

Ingredients

Red chana : 300 grams ( soaked overnight)

Onion : 4 ( small )

Garlic : 1 tsp

Ginger : 1 tsp

Red chilli whole : 2

Bay leaf : 2

Tomato : 1

Coriander powder : 1 tsp

Turmeric powder : 1\2 tsp

Pepper: 1\2 tsp

Red chilli powder : 1 tsp

Garam masala powder : 1 tsp

Mustard oil : 2 tsp

Ghee : 1 tsp

Salt : as per taste

Step 1

In a pressure cooker heat the oil and add the red chilli and bay leaf. Once it releases its aroma, put the sliced onion and fry until translucent.

Step 2

Add the pureed tomato along with the rest of the masala and saute it until the oil leaves the side of the pan.

Step 3

Next add the soaked chana and fry it until it combines together with the rest of the masala.

Step 4

Add a glass of water and let it cook in the cooker for one whistle on high flame and two whistle on a medium flame.

Step 5

Once done, release the pressure and sprinkle the garam masala powder along with ghee.

Step 6

Serve it along with fried or roasted katarni chura.

*Nandini Bhushan is a well-known food blogger

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