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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]]

Revision as of 12:37, 12 October 2021


Ghugni
Ghugni
CourseSnack
Place of originIndian subcontinent
Region or stateIndian subcontinent
Associated national cuisineIndia, Bangladesh
Main ingredientsBlack gram, dried yellow peas or dried white peas, Indian spices, Turmeric powder

Ghugni (Bengali: ঘুগ্নি, Odia: ଘୁଗୁନି or ଘୁଗ୍ନି, romanized: Ghuguni or Ghugni) 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 Bihar, Jharkhand, Odisha, West Bengal), Northeast India (Indian states of Assam and Tripura) and in Bangladesh.[2]

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.[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

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

References

  1. ↑ 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. ↑ 2.0 2.1 Kapoor, Sanjeev (2011). How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen. ABRAMS. ISBN 9781613121351.
  3. ↑ Majumdar, B. (2013). Cooking On The Run. HarperCollins India. ISBN 978-93-5029-945-6.
  4. ↑ 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.
  5. ↑ Kumar, Prasanjeet; Kumar, Sonali (2016). The Ultimate Guide to Cooking Vegetables the Indian Way. CreateSpace Independent Publishing Platform. ISBN 9781537268132.
  6. ↑ Roy, Dayeeta (2014). The Gift of Life: Family, Friends, Food & Fun. Partridge Publishing India. ISBN 9781482842913.
  7. ↑ "Ghugni: The Iconic Street Side Snack Bengal Can't Do Without". NDTV Food. Retrieved 2 October 2020.
  8. ↑ Bhattacharya, Rinku. "Try ghugni instead of chili". Poughkeepsie Journal. Retrieved 2 October 2020.
  9. ↑ "Ghungi – Brown Chickpeas Snack". With A Spin.

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