Gorakhpuri Chana Ghugni
Brown chickpeas simmered in a light tangy spiced gravy, topped with onions, tomatoes and crisp sev, a beloved Gorakhpur street snack.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Pressure cooker
- •Pan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6 g
- carbs
- 30 g
- fibre
- 8 g
- protein
- 9 g
- calories
- 210 kcal
Instructions
- 1
Pressure-cook the soaked chickpeas with salt and turmeric until they turn soft.
- 2
Heat the mustard oil. Add the cumin seeds and let them sizzle.
- 3
Add half the chopped onion and cook until see-through. Stir in the ginger-garlic paste.
- 4
Add the chopped tomato. Cook until soft and the oil separates from the mixture.
- 5
Stir in the red chilli powder. Add the cooked chickpeas along with their cooking liquid.
- 6
Simmer for 10-15 minutes. Lightly mash a few chickpeas to thicken the gravy.
- 7
Add the tamarind pulp and adjust the salt. Simmer gently for another 5 minutes.
- 8
Serve hot. Top with the remaining chopped onion, tomato, and a scatter of sev (crispy gram flour noodles).
Chef's tips
Lightly mash some chickpeas as they simmer to naturally thicken the gravy. Adjust the tamarind to suit your taste for tanginess.
Ingredient substitutions
- brown chickpeas → white chickpeas (kabuli chana)
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat on the stove with a splash of water; add fresh toppings after reheating.
Common mistakes to avoid
- •Not cooking the chickpeas long enough, which leaves them hard instead of tender.
Serving suggestions
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