Aloo Chane Ki Ghughni Recipe

Spiced potatoes with black chickpeas
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Recipe / food styling / photography by - Sunayana Gupta





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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.

Share an addiction for ‘Potatoes’, then do not miss to check our potato recipes for…..

Aloo Methi Curry

Khatte meethe aloo

Potato pulao

Bread Dahi Vada With Potatoes And Sprouts



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

  • Potatoes (Boiled, peeled & diced) – 250 gms.
  • Bengal grams (Kala chana) – 2 cups
  • Onion (Sliced) – 1 large
  • Tomato (Chopped) – 1 medium
  • Ginger garlic paste – 2 teaspoon
  • Dry mango powder – 1 teaspoon
  • Salt – To taste
  • Oil – 2 tablespoon

Spices to be ground –

  • Coriander seeds – 2 teaspoon
  • Cumin seeds – 1 teaspoon
  • Black peppercorns – 5-7
  • Cloves – 3

Whole spices –

  • Cumin seeds – 1 teaspoon
  • Bay leaf – 2
  • Dry red chilly – 2 (Broken into two)
  • Black cardamom – 2
  • Cinnamon – 1 inch stick

How to make Aloo Chane Ki Ghughni

  • To begin with the recipe, we need to do little preparation a night before. First, wash and soak black grams (Kala chana) in sufficient water overnight or for 8-10 hours at least.
  • Next day boil chana with 2 cups of water (Refer tips to boil legumes). Drain out the excess water and keep aside the boiled chana.
  • Now dry roast all the spices under ‘To be ground category’ and grind to a fine or slightly coarse powder. Our masala mix is now ready.
  • In the same pan heat oil and add all the whole spices. Fry for a minute till they give out a nice aroma.
  • Add turmeric powder, sliced onion and sauté till pink. Now, add in the tomatoes and sauté till it turns mushy and releases oil.
  • To this add the boiled chickpeas, potatoes and give a gentle mix.
  • Season with salt, masala mix (Step 3) and toss.
  • Cook for 5 more minutes and remove from heat.

Aloo chane ki ghughni is now ready. Garnish with freshly chopped coriander and serve as suggested above.





About Sunayana Gupta

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Hi,

I am founder, recipe creater, blogger and food photographer for this website. Here we provide you with some lip smacking veg. and egg recipes that you can easily replicate in your kitchen and create a soulful platter for your family & friends following our serving suggestions. From some regional Indian cuisine to popular recipes from around the globe, our focus is to make cooking easy for you with simple to follow steps, staple ingredients and accessible cooking techniques.

After you try any of our recipe, we are longing back to hear from you as your feedback means a lot to us. Hope you enjoy cooking and together we share some enticing ideas and tips.

Happy cooking!