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{{short description|Indian snack}} | {{short description|Indian snack}} | ||
{{Infobox food | {{Infobox food | ||
| name | | name = Ghugni | ||
| image | | image = Ghugni image.jpg | ||
| image_size | | image_size = 250px | ||
| caption | | caption = Ghugni | ||
| alternate_name | | alternate_name = | ||
| country | | country = [[Indian subcontinent]] | ||
| region | | region = [[Indian subcontinent]] | ||
| national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]] | | national_cuisine = [[Indian cuisine|India]], [[Bangladeshi cuisine|Bangladesh]] | ||
| creator | | creator = | ||
| course | | course = [[Snack food|Snack]] | ||
| type | | type = | ||
| served | | served = | ||
| main_ingredient | | 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| | '''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== | ==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="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]] | ||
Latest revision as of 13:08, 3 June 2022
 Ghugni | |
| Course | Snack |
|---|---|
| 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: ঘুগ্নি, Odia: ଘୁଗ୍ନି) or ghuguni (Assamese: ঘুগুনি, Odia: ଘୁଗୁନି) is a curry made of peas or chickpeas.[1] 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.[2]
Preparation[edit | edit source]
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.[2]
It is then served with puffed rice (kurmura) and at times with hot onion pakoda or bhajiya.[3]
Ghugni is often served with dhuska, a fermented rice-lentil dish.[1] In Calcutta, ghugni is often eaten with puris.[4]
Variation[edit | edit source]
In Bihar, green chickpeas are used for the dish.[5] In Bengal, ghugni is made from dry white peas.[6]
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".[7][8] It is a common food throughout Bangladesh, especially during Ramadan.[9]Template:Unreliable inline
See also[edit | edit source]
References[edit | edit source]
- ↑ 1.0 1.1 Singh, Usha. "Ethnic Fermented Foods of Bihar and Jharkhand". Ethnic Fermented Foods and Beverages of India: Science History and Culture: 113 – via Springer Nature.
- ↑ 2.0 2.1 Kapoor, Sanjeev (2011). How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen. ABRAMS. ISBN 9781613121351.
- ↑ Majumdar, B. (2013). Cooking On The Run. HarperCollins India. ISBN 978-93-5029-945-6.
- ↑ Dasgupta, Minakshie; Gupta, Bunny; Chaliha, Jaya (1995). The Calcutta Cookbook: A Treasury of Over 200 Recipes from Pavement to Palace. Penguin Books. p. 371. ISBN 9780140469721.
- ↑ Kumar, Prasanjeet; Kumar, Sonali (2016). The Ultimate Guide to Cooking Vegetables the Indian Way. CreateSpace Independent Publishing Platform. ISBN 9781537268132.
- ↑ Roy, Dayeeta (2014). The Gift of Life: Family, Friends, Food & Fun. Partridge Publishing India. ISBN 9781482842913.
- ↑ "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.
- ↑ "Ghungi – Brown Chickpeas Snack". With A Spin.
External links[edit | edit source]
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