Ghugni

Ghugni (Bengali: ঘুগনি) (Odia: ଘୁଗୁନି Ghuguni) is a snack, native to the Indian subcontinent, especially popular in Bangladesh and Eastern India (Indian States of Bihar, Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura). Black gram (kala chana), dried yellow peas, or dried white peas are cooked with gravy[1] in the traditional style. It is then served with puffed rice[2] (kurmura) and at times with hot onion pakoda or bhajiya. It is also served with poori. Some versions include meat, such as goat or even lamb or chicken.The meat is usually minced or in bite-sized pieces, mostly for flavoring. "Mangsher ghugni" or meat keema ghugni has been described as a "Kolkata trademark".[3][4] It is a common and affordable food throughout Bangladesh, especially during Ramadan.[5]

Ghugni
Ghugni
CourseSnack
Place of originIndian subcontinent
Region or stateBangladesh, Eastern India (Bihar, Jharkhand, Odisha, West Bengal) and Northeast India (Assam and Tripura)
Associated national cuisineIndia, Bangladesh
Main ingredientsBlack gram, dried yellow peas or dried white peas, Indian spices, Turmeric powder

In western part of state of Bihar and eastern Uttar Pradesh, notbaly the Bhojpuri region, Ghughni is basically fresh green peas or overnight soaked black chickpeas sautéed with green chillies and cumin seeds in mustard oil.

See also

References
  1. "ঘুগনি রেসিপি". Shajgoj. 22 August 2017. Retrieved 1 October 2020.
  2. Majumdar, B. (2013). Cooking On The Run. HarperCollins India. ISBN 978-93-5029-945-6.
  3. "Ghugni: The Iconic Street Side Snack Bengal Can't Do Without". NDTV Food. Retrieved 2 October 2020.
  4. Bhattacharya, Rinku. "Try ghugni instead of chili". Poughkeepsie Journal. Retrieved 2 October 2020.
  5. https://withaspin.com/2013/08/04/ghugni-brown-chickpeas-snack/


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