Ghugni
Ghugni (pronunciation: /ɡʊɡni/) is a popular street food in various parts of India, particularly in the states of West Bengal, Bihar, Jharkhand, Assam, and Odisha. It is a snack made from dried white peas, cooked with a variety of spices.
Etymology
The term "Ghugni" is derived from the Hindi word "Ghugni" (घुगनी), which is believed to have originated from the sound made by the peas while being cooked.
Preparation
Ghugni is prepared by soaking dried white peas overnight and then cooking them in a pressure cooker. The cooked peas are then sautéed with a mixture of spices including turmeric, cumin, coriander, and garam masala. It is often garnished with chopped onions, green chilies, coriander leaves, and a squeeze of lemon juice. In some regions, Ghugni is also served with a side of chopped boiled eggs or minced mutton.
Cultural Significance
Ghugni is often consumed as a breakfast dish or a snack in many parts of India. It is also a popular street food and is commonly sold by street vendors. During the festival of Durga Puja, Ghugni is often prepared as a part of the festive meal.
Related Terms
- Chaat: A term used across India to refer to savory snacks typically served at road-side tracks from stalls or food carts.
- Puchka: A type of street food that is very popular in India, especially in the states of West Bengal, Bihar, Jharkhand, and Odisha.
See Also
External links
- Medical encyclopedia article on Ghugni
- Wikipedia's article - Ghugni
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