Bihari kale gram roti recipe
A vegetarian Bihari recipe with kala chana (brown chickpeas) - you get the green variety as well, onions - sliced, ginger garlic paste. Ready in 9h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours
black pepper powder(1 teaspoon) - 2
Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it
turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 tablespoon)coriander powder (dhania) - freshly ground(2 tablespoon)black pepper powder(1 teaspoon)cumin powder (jeera) - fresh roasted(1 teaspoon) - 3
Chop onions into thin slices
onions - sliced(4)onions - finely chopped - 4
Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside
onions - sliced(4)onions - finely chopped - 5
Heat oil in a pan
- 6
Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent
kala chana (brown chickpeas) - you get the green variety as well(2 cups)onions - sliced(4)green chillies - chopped(4)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera) - fresh roasted(1 teaspoon)onions - finely choppedgreen chillies - finely choppedcumin seeds (jeera) - roasted(1 teaspoon) - 7
Once done add ginger and garlic paste and cook until raw smell of the paste goes off
ginger garlic paste(1 teaspoon) - 8
After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well
kala chana (brown chickpeas) - you get the green variety as well(2 cups)ginger garlic paste(1 teaspoon)cumin seeds (jeera)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 tablespoon)coriander powder (dhania) - freshly ground(2 tablespoon)black pepper powder(1 teaspoon)cumin powder (jeera) - fresh roasted(1 teaspoon)fresh coconut - grated and roasted (optional)cumin seeds (jeera) - roasted(1 teaspoon) - 9
Cook for about 3 minutes
- 10
Next add the cooked chickpeas and mix well
kala chana (brown chickpeas) - you get the green variety as well(2 cups) - 11
Add salt to taste and water,about 1/4 cup, mix well
kala chana (brown chickpeas) - you get the green variety as well(2 cups) - 12
Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up
- 13
Once you get the required consistency, turn off the heat
- 14
In the end add some roasted cumin seeds, finely chopped onions and green chilies and serve
kala chana (brown chickpeas) - you get the green variety as well(2 cups)onions - sliced(4)green chillies - chopped(4)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera) - fresh roasted(1 teaspoon)onions - finely choppedgreen chillies - finely choppedfresh coconut - grated and roasted (optional)cumin seeds (jeera) - roasted(1 teaspoon) - 15
Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri
Rate this recipe
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Bihari kale gram roti recipe
A vegetarian Bihari recipe with kala chana (brown chickpeas) - you get the green variety as well, onions - sliced, ginger garlic paste. Ready in 9h 40m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
15 steps- 1
To begin making the Bihari Kale Chane Ki Ghugni Recipe, soak dried black chickpeas for about 8 hours
black pepper powder(1 teaspoon) - 2
Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it
turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 tablespoon)coriander powder (dhania) - freshly ground(2 tablespoon)black pepper powder(1 teaspoon)cumin powder (jeera) - fresh roasted(1 teaspoon) - 3
Chop onions into thin slices
onions - sliced(4)onions - finely chopped - 4
Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside
onions - sliced(4)onions - finely chopped - 5
Heat oil in a pan
- 6
Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent
kala chana (brown chickpeas) - you get the green variety as well(2 cups)onions - sliced(4)green chillies - chopped(4)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera) - fresh roasted(1 teaspoon)onions - finely choppedgreen chillies - finely choppedcumin seeds (jeera) - roasted(1 teaspoon) - 7
Once done add ginger and garlic paste and cook until raw smell of the paste goes off
ginger garlic paste(1 teaspoon) - 8
After the ginger garlic is cooked add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well
kala chana (brown chickpeas) - you get the green variety as well(2 cups)ginger garlic paste(1 teaspoon)cumin seeds (jeera)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)-/2 red chilli powder(1 tablespoon)coriander powder (dhania) - freshly ground(2 tablespoon)black pepper powder(1 teaspoon)cumin powder (jeera) - fresh roasted(1 teaspoon)fresh coconut - grated and roasted (optional)cumin seeds (jeera) - roasted(1 teaspoon) - 9
Cook for about 3 minutes
- 10
Next add the cooked chickpeas and mix well
kala chana (brown chickpeas) - you get the green variety as well(2 cups) - 11
Add salt to taste and water,about 1/4 cup, mix well
kala chana (brown chickpeas) - you get the green variety as well(2 cups) - 12
Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up
- 13
Once you get the required consistency, turn off the heat
- 14
In the end add some roasted cumin seeds, finely chopped onions and green chilies and serve
kala chana (brown chickpeas) - you get the green variety as well(2 cups)onions - sliced(4)green chillies - chopped(4)cumin seeds (jeera)(1 teaspoon)cumin powder (jeera) - fresh roasted(1 teaspoon)onions - finely choppedgreen chillies - finely choppedfresh coconut - grated and roasted (optional)cumin seeds (jeera) - roasted(1 teaspoon) - 15
Serve Bihari Kale Chane Ki Ghugni with Whole Wheat Lachha Paratha or Puri
Rate this recipe
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