English
Ghugni
Sign in to saveGhugni (Bengali: ঘুগনি, Bhojpuri: 𑂐𑂳𑂐𑂳𑂢𑂲) or Guguni (Odia: ଗୁଗୁନି) is a dish made of peas or chickpeas in Nepal, Bangladesh, and Odisha, West Bengal, Jharkhand, Bihar, and Uttar Pradesh in India. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic.
Key facts
- Food.name
- Ghugni Guguni
- Food.image
- Ghugni.jpg
- Food.image_size
- 250px
- Food.caption
- Guguni
- Food.country
- India
- Food.national_cuisine
- Indian cuisine, Bangladeshi cuisine, Nepalese cuisine, Trinidadian and Tobagonian cuisine, Fijian cuisine
- Food.course
- Main course
- Food.type
- Curry
- Food.served
- Hot
- Food.main_ingredient
- Dried yellow peas or dried white peas, Indian spices, Nepali Himalayan salts, turmeric powder
via Wikipedia infobox
~3 min read
Encyclopedic overview
8 sectionsContents
- Preparation
- Variation
- Assorted combinations
- Ghugni and dhuska
- See also
- Notes
- References
- External links
Ghugni (Bengali: ঘুগনি, Bhojpuri: 𑂐𑂳𑂐𑂳𑂢𑂲) or Guguni (Odia: ଗୁଗୁନି) is a dish made of peas or chickpeas in Nepal, Bangladesh, and Odisha, West Bengal, Jharkhand, Bihar, and Uttar Pradesh in India. Different variations of the dish use different types of peas or chickpeas, such as black gram, green peas, or white peas. It is usually eaten for breakfast with toasted bread or puri, but can also be served as the main course for lunch or dinner. It can be made either with or without the use of onion and garlic.
In Odisha, guguni is usually eaten with puri, upma, chakuli, idli, samosa (singada), bara, or pithas.
Excerpted from Wikipedia’s “Ghugni” article, available under the CC BY-SA 4.0 licence.