UpdateBot at 07:38, 3 June 2022

2022-06-03T07:38:02Z

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{{Use dmy dates|date=August 2019}}
{{short description|Indian snack}}
{{Infobox food
| name = Ghugni
| image = Ghugni image.jpg
| image_size = 250px
| caption = Ghugni
| alternate_name =
| country = [[Indian subcontinent]]
| region = [[Indian subcontinent]]
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]]
| creator =
| course = [[Snack food|Snack]]
| type =
| served =
| main_ingredient = [[Black gram]], dried [[Lathyrus aphaca|yellow peas]] or dried white peas, [[Indian spices]], [[Turmeric powder]]
| variations =
| calories =
| other =
}}

'''Ghugni''' ({{lang-bn|ঘুগ্নি}}, {{lang-or|ଘୁଗ୍ନି}}) or '''ghuguni''' ({{lang-as|ঘুগুনি}}, {{lang-or|ଘୁଗୁନି}}) is a curry made of peas or chickpeas.<ref name=":0">{{Cite journal|last=Singh|first=Usha|title=Ethnic Fermented Foods of Bihar and Jharkhand|journal=Ethnic Fermented Foods and Beverages of India: Science History and Culture|pages=113|via=Springer Nature}}</ref> Different variations of the dish use different types of peas or chickpaes, such as black gram, green peas, or white peas. It is a snack native to the [[Indian subcontinent]], especially popular in [[Eastern India]] ([[Indian States]] of [[Jharkhand]], [[Odisha]], [[West Bengal]]), [[Northeast India]] (Indian states of [[Assam]] and [[Tripura]]) and in [[Bangladesh]].<ref name=":1">{{Cite book|last=Kapoor|first=Sanjeev|title=How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen|publisher=ABRAMS|year=2011|isbn=9781613121351}}</ref>

[[File:Bread and ghugni in Kolkata.jpg|thumb|Ghugni with bread, popular as breakfast in [[Kolkata]], [[West Bengal]].]]

== Preparation ==

The peas are soaked overnight and then boiled in water. The peas are added to a gravy that includes coconut, ginger paste, garlic paste, cumin, tamarind paste, and cilantro.<ref name=":1" />

It is then served with [[Muri (food)|puffed rice]] (''kurmura'') and at times with hot [[pakoda|onion pakoda]] or ''bhajiya''.<ref name="Majumdar 2013 p. 87" />

Ghugni is often served with dhuska, a fermented rice-lentil dish.<ref name=":0" /> In Calcutta, ghugni is often eaten with [[Puri (food)|puris]].<ref>{{Cite book|last=Dasgupta|first=Minakshie|title=The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace|last2=Gupta|first2=Bunny|last3=Chaliha|first3=Jaya|publisher=Penguin Books|year=1995|isbn=9780140469721|pages=371}}</ref>

== Variation ==
[[File:Ghugni of West Bengal, made from dry white peas.jpg|thumb|Ghugni of [[West Bengal]] (with coconut and potato slices), made from dry white peas.]]
In Bihar, green chickpeas are used for the dish.<ref>{{Cite book|last=Kumar|first=Prasanjeet|title=The Ultimate Guide to Cooking Vegetables the Indian Way|last2=Kumar|first2=Sonali|publisher=CreateSpace Independent Publishing Platform|year=2016|isbn=9781537268132}}</ref> In Bengal, ghugni is made from dry white peas.<ref>{{Cite book|last=Roy|first=Dayeeta|title=The Gift of Life: Family, Friends, Food & Fun|publisher=Partridge Publishing India|year=2014|isbn=9781482842913}}</ref>

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 [[Ground meat|keema]] ghugni has been described as a "[[Kolkata]] trademark".<ref name="food.ndtv.com" /><ref name="poughkeepsiejournal.com" /> It is a common food throughout [[Bangladesh]], especially during [[Ramadan]].<ref name="withaspin.com" />{{unreliable inline|date=October 2021}}

==See also==
* [[Chana masala|Chhole]]
* [[Bhelpuri|Bhel]]

==References==
{{reflist|refs=
<ref name="Majumdar 2013 p. 87">{{cite book | last=Majumdar | first=B. | title=Cooking On The Run | publisher=HarperCollins India | year=2013 | isbn=978-93-5029-945-6 | url=https://books.google.com/books?id=wCmrsilxtqoC&pg=PT87}}</ref>
<ref name="food.ndtv.com">{{Cite web|title=Ghugni: The Iconic Street Side Snack Bengal Can't Do Without|url=https://food.ndtv.com/food-drinks/ghugni-the-iconic-street-side-snack-bengal-cant-do-without-1727634|access-date=2020-10-02|website=NDTV Food}}</ref>
<ref name="poughkeepsiejournal.com">{{Cite web|last=Bhattacharya|first=Rinku|title=Try ghugni instead of chili|url=https://www.poughkeepsiejournal.com/story/life/food/recipes/2015/02/02/try-ghugni-instead-chili/22780385/|access-date=2020-10-02|website=Poughkeepsie Journal|language=en-US}}</ref>
<ref name="withaspin.com">{{cite web |url=https://withaspin.com/2013/08/04/ghugni-brown-chickpeas-snack/ |title=Ghungi – Brown Chickpeas Snack |website=With A Spin}}</ref>
}}

==External links==
* [http://www.indobase.com/recipes/details/ghugni.php Ghugni recipe]
* [https://web.archive.org/web/20090224133102/http://recipe.evergreenbangla.com/ghugni/ Bangla Recipe]

{{Indian Dishes}}

[[Category:Indian snack foods]]
[[Category:Odia cuisine]]
[[Category:Bengali cuisine]]
[[Category:Bihari cuisine]]
[[Category:Legume dishes]]
[[Category:Vegetarian dishes of India]]

{{india-food-stub}}

Ghugni - Revision history

UpdateBot at 07:38, 3 June 2022