Ghugni
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| Place of origin | India |
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| Main ingredients | Black gram or dried yellow peas or dried white peas, gravy |
 Cookbook: Ghugni  Media: Ghugni |
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Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Odisha). Black gram (Kala Chana) or dried yellow peas or dried white peas is 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/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[edit]
References[edit]
- ^ a b c d "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[edit]
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