Ghugni
 | |
| Place of origin | India |
|---|---|
| Region or state | Assam, Bengal, Bihar, Odisha |
| Main ingredients | Black gram, dried yellow peas, or dried white peas; gravy |
Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (kala chana), dried yellow peas, or dried white peas are cooked with gravy[1] in the traditional eastern Indian style. It is then served with puffed rice[2] (kurmura) and at times with hot onion pakoda or bhajiya. It is also served with poori. Some versions include meat, such as lamb.[1] It is a common and affordable food in Kolkata.[1] Mangsher ghugni has been described as a "Kolkata trademark".[1]
See also
References
- 1 2 3 4 "Try ghugni instead of chili". The Poughkeepsie Journal. February 2, 2015. Retrieved May 9, 2015.
- ↑ Majumdar, B. (2013). Cooking On The Run. HarperCollins India. ISBN 978-93-5029-945-6.
External links
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