Bihari Khasta Chana Kachori & Kaale Channe ki Ghugni
Ingredients
1 For the Khasta Dough
2 For the Sattu Stuffing
3 For the Kaale Chane ki Sabji (Ghugni)
Cooking Instructions
The Dough
Mix flour, suji, salt, and ajwain. Rub in the ghee with your fingertips until it resembles breadcrumbs. Gradually add water to make a semi-stiff dough. Cover with a damp cloth and rest for 30 minutes.
The Filling
In a bowl, mix The Heritage Peti Chana Sattu with onions, chilies, ginger-garlic, mustard oil, and lemon juice. The mixture should be moist enough to hold shape when pressed but still crumbly.
The Sabji (Ghugni)
Heat mustard oil in a pressure cooker. Splutter cumin and bay leaf. Sauté onions until golden. Add tomato puree and all spices; cook until oil separates. Add soaked chickpeas and 2 cups of water. Pressure cook for 4-5 whistles until tender.
Shaping & Frying
Divide dough into lemon-sized balls. Flatten them, create a pit in the center, and fill with a spoonful of sattu mix. Seal tightly. Flatten gently with your palm (do not use a rolling pin to avoid holes).
Frying
Heat oil on low-medium flame. Slide kachoris in batches. Fry slowly for 10-12 minutes until they turn deep golden and flaky. High heat will make them soft; low heat ensures the "Khasta" crunch.
Serve
Break the kachori slightly and top it with the spicy Kaale Chane ki Sabji. Garnish with raw onions and green chilies for the ultimate Bihar street-style experience.