Ghugni - evening snack from Varanasi

Black grams ghugni

A famous east Indian evening snack ghugni can be prepared with black grams, chick peas, and even peas. It's sweet, sour and spicy all at once! Here’s how to make a Banarasi ghugni.


½ Bengal gram (white or black)

½ cup coconut oil or preferably mustard oil

2 chopped shallots

Small piece of ginger chopped

7 to 8 garlic cloves chopped

5 green chillies chopped

5 pods of cardamom

1 piece cinnamon

2 cinnamon leaves

½ teaspoon cumin

1 teaspoon mustard

½ teaspoon each of chilly powder, coriander powder, turmeric powder

Salt to taste

1 cup water

3 lemons (juice extracted)

1 stalk or coriander leaf

2 tablespoon ghee


Boil and cook the Bengal gram well

Heat oil in a wide-mouthed pan and add cardamom, cinnamon leaves, cinnamon, cumin, and mustard and fry lightly

Add the shallots and fry them crisp

Now add ginger, garlic and green chillies and sauté well and cook for about three minutes

Next to add in are red chilly powder, coriander and turmeric powders and salt

Pour in a bit of water to mix all the ingredients

Cook for three more minutes to thicken the gravy

Add in the cooked gram

Pour in one more cup of water and allow the mix to cook well for about 15 minutes

Pour in the lime extract on top

Add the ghee and serve decorated with coriander leaves

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