Ghugni

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search

Ghugni
Ghugni image.jpg
CourseSnack
Place of originIndian subcontinent
Region or stateEastern 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

Ghugni is an evening snack, native to the Indian subcontinent, especially popular in Eastern India (Indian States of Bihar, Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura), and in parts of the nation of Bangladesh. Black gram (kala chana), dried yellow peas, or dried white peas are cooked with gravy[1] in the traditional eastern Indian 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.[1] The meat is usually minced or in bite-sized pieces, mostly for flavoring. It is a common and affordable food in Kolkata.[1] "Mangsher ghugni" or meat keema ghugni has been described as a "Kolkata trademark".[1]

See also[edit]

References[edit]

  1. ^ a b c d "Try ghugni instead of chili". The Poughkeepsie Journal. 2 February 2015. Retrieved 9 May 2015.
  2. ^ Majumdar, B. (2013). Cooking On The Run. HarperCollins India. ISBN 978-93-5029-945-6.

External links[edit]