Recipe / food styling / photography by - Sunayana Gupta
Aloo channe ki ghughni is a classic combination of potatoes and black chickpeas. This recipe hails from the states of Uttar Pradesh, Bihar, Jharkhand and can be served both as a snack and side dish with meals. It is robust with flavors from the freshly ground spice mix and is sure to tickle your taste buds. This recipe involves minimal ingredients that can be easily combined for a quick meal if you have some soaked and boiled chana in hand. Pairs best with puris, kachori, bhatura along with raita and pickle. You can pack in lunch box too with some tawa parantha or thepla.
Serve aloo channe ki ghughni as a weekend brunch. It tastes best with mint rice and Punjabi masala parantha along with ginger pickle and boondi ka raita. If you want to serve it as a ‘Snack’, then top it with khatti mint coriander chutney, sweet tamarind chutney, chopped onion, tomatoes and farsaan. Relish with ginger tea.
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Aloo Chane Ki Ghughni
Aloo channe ki ghughni is a classic combination of potatoes and black chickpeas. This recipe hails from the states of Uttar Pradesh, Bihar, Jharkhand and can be served both as a snack and side dish with meals. It is robust with flavors from the freshly ground spice mix and is sure to tickle your taste buds.
Preparation Time : 10 hours (Including ‘Soaking’ time for chickpeas) Cooking Time : 25 minutes
Category : Dry Vegetables Cuisine : Servings : 4 servings
Author : Sunayana Gupta
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Recipe Ingredients
Spices to be ground –
Whole spices –
Aloo chane ki ghughni is now ready. Garnish with freshly chopped coriander and serve as suggested above.
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