|Place of origin||Indian subcontinent|
|Region or state||Indian subcontinent|
|Associated national cuisine||India, Bangladesh|
|Main ingredients||Black gram, dried yellow peas or dried white peas, Indian spices, Turmeric powder|
Ghugni (Bengali: ঘুগনি, Odia: ଘୁଗୁନି or ଘୁଗ୍ନି, romanized: Ghuguni or Ghugni) is a 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 neighbouring country Bangladesh. Black gram (kala chana), dried yellow peas, or dried white peas are cooked with gravy in the traditional style. It is then served with puffed rice (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". It is a common and affordable food throughout Bangladesh, especially during Ramadan.
In the western part of the state of Bihar and eastern Uttar Pradesh, notably the Bhojpuri region, Ghughni is basically fresh green peas or overnight soaked black chickpeas sautéed with green chillies and cumin seeds in mustard oil.
- "ঘুগনি রেসিপি". Shajgoj. 22 August 2017. Retrieved 1 October 2020.
- Majumdar, B. (2013). Cooking On The Run. HarperCollins India. ISBN 978-93-5029-945-6.
- "Ghugni: The Iconic Street Side Snack Bengal Can't Do Without". NDTV Food. Retrieved 2 October 2020.
- Bhattacharya, Rinku. "Try ghugni instead of chili". Poughkeepsie Journal. Retrieved 2 October 2020.