Ghugni - Revision history

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2022-06-03T07:38:02Z

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← Older revision		Revision as of 13:08, 3 June 2022
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	'''Ghugni''' ({{lang-bn\|ঘুগ্নি}}, {{lang-or\|~~ଘୁଗୁନି~~ or ~~ଘୁଗ୍ନି~~ \|~~translit=Ghuguni~~ or ~~Ghugni~~}}) 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 ~~[[Bihar]],~~ [[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>		'''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]].]]		[[File:Bread and ghugni in Kolkata.jpg\|thumb\|Ghugni with bread, popular as breakfast in [[Kolkata]], [[West Bengal]].]]
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	== Variation ==		== 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>		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>

>Worldbruce: Removed uncited source that in any case has none of the characteristics of a reliable source.

2021-10-12T07:07:09Z

Removed uncited source that in any case has none of the characteristics of a reliable source.

← Older revision		Revision as of 12:37, 12 October 2021
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	{{short description\|Indian snack}}		{{short description\|Indian snack}}
	{{Infobox food		{{Infobox food
	\| name = Ghugni		\| name = Ghugni
	\| image = Ghugni image.jpg		\| image = Ghugni image.jpg
	\| image_size = 250px		\| image_size = 250px
	\| caption = Ghugni		\| caption = Ghugni
	\| alternate_name =		\| alternate_name =
	\| country = [[Indian subcontinent]]		\| country = [[Indian subcontinent]]
	\| region = [[~~Bangladesh]], [[Eastern India]] ([[Bihar]], [[Jharkhand]], [[Odisha]], [[West Bengal]]) and [[Northeast India]] ([[Assam]] and [[Tripura~~]])		\| region = [[Indian subcontinent]]
	\| national_cuisine = [[Indian cuisine\|India]], [[Bangladeshi cuisine\|Bangladesh]]		\| national_cuisine = [[Indian cuisine\|India]], [[Bangladeshi cuisine\|Bangladesh]]
	\| creator =		\| creator =
	\| course = [[Snack food\|Snack]]		\| course = [[Snack food\|Snack]]
	\| type =		\| type =
	\| served =		\| served =
	\| main_ingredient = [[Black gram]], dried [[Lathyrus aphaca\|yellow peas]] or dried white peas, [[Indian spices]], [[Turmeric powder]]		\| main_ingredient = [[Black gram]], dried [[Lathyrus aphaca\|yellow peas]] or dried white peas, [[Indian spices]], [[Turmeric powder]]
	\| variations =		\| variations =
	\| calories =		\| calories =
	\| other =		\| other =
	}}		}}

	'''Ghugni''' ({{lang-bn\|~~ঘুগনি~~}}~~) (~~{{lang-or\|ଘୁଗୁନି}} ~~''Ghuguni''~~) is a ~~[[Snack food~~\|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~~<ref name="~~shajgoj.com~~" /> in the ~~traditional style. It is then served with [[Muri (food)~~\|~~puffed rice]]<ref name~~=~~"Majumdar 2013 p. 87" /> (''kurmura'') and at times with hot [[pakoda~~\|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 [[Ground meat\|~~keema]] ghugni has been described as a "[[Kolkata]] trademark".<ref name~~=~~"food.ndtv.com" />~~<~~ref name="poughkeepsiejournal.com"~~ /~~> It is a common and affordable food throughout [[Bangladesh]], especially during [[Ramadan]].<~~ref ~~name="withaspin.com" /~~>		'''Ghugni''' ({{lang-bn\|ঘুগ্নি}}, {{lang-or\|ଘୁଗୁନି or ଘୁଗ୍ନି \|translit=Ghuguni or Ghugni}}) 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 [[Bihar]], [[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>

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

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	{{reflist\|refs=		{{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="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="shajgoj.com">{{Cite web\|date=2017-08-22\|title=ঘুগনি রেসিপি\|url=https://www.shajgoj.com/how-to-cook-ghugni-bd/\|access-date=2020-10-01\|website=Shajgoj\|language=en-US}}</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="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="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">https://withaspin.com/2013/08/04/ghugni-brown-chickpeas-snack/</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>
	}}		}}

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

			{{Indian Dishes}}

	[[Category:Indian snack foods]]		[[Category:Indian snack foods]]

>Coreydragon: Minor proofreading

2021-04-11T00:08:58Z

Minor proofreading

New page

{{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 = [[Bangladesh]], [[Eastern India]] ([[Bihar]], [[Jharkhand]], [[Odisha]], [[West Bengal]]) and [[Northeast India]] ([[Assam]] and [[Tripura]])
| 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|ঘুগনি}}) ({{lang-or|ଘୁଗୁନି}} ''Ghuguni'') is a [[Snack food|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<ref name="shajgoj.com" /> in the traditional style. It is then served with [[Muri (food)|puffed rice]]<ref name="Majumdar 2013 p. 87" /> (''kurmura'') and at times with hot [[pakoda|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 [[Ground meat|keema]] ghugni has been described as a "[[Kolkata]] trademark".<ref name="food.ndtv.com" /><ref name="poughkeepsiejournal.com" /> It is a common and affordable food throughout [[Bangladesh]], especially during [[Ramadan]].<ref name="withaspin.com" />

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.

==See also==
* [[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="shajgoj.com">{{Cite web|date=2017-08-22|title=ঘুগনি রেসিপি|url=https://www.shajgoj.com/how-to-cook-ghugni-bd/|access-date=2020-10-01|website=Shajgoj|language=en-US}}</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">https://withaspin.com/2013/08/04/ghugni-brown-chickpeas-snack/</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]

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

{{india-food-stub}}