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Ghugni is a popular snack in East India (Bengal, Orissa, Bihar, Assam). It is traditionally served as breakfast or evening snacks with puffed rice.It's made of chickpeas and spicy gravy. A non-vegetarian version called mutton-ghugni or keema ghugni is very popular in west bengal.

To prepare ghugni, you need 2 cups dried chickpeas, half chopped onion, 1 tsp ginger paste, 1tsp garlic paste, one tomato, coconut slices, green chillies, salt and cooking oil.

Soak the chickpeas overnight in water. Boil the soaked peas next day with some salt. Cook the peas in a pressure cooker till they become soft. While the peas are cooking, pour some oil in a pan. Add onion, ginger paste, garlic paste and cook till the onions are brownish in color. Add tomatoes and green chillies to it. Add these spices, cumin and coriander powder to the peas . Let the mixture cook for some time. You can add garam masala for a stronger flavor . Garnish the dish with tamarind chutney, coriander leaves, finely chopped and chopped onion. Keema ghugni can be prepared in the same way with minced meat added to the chickpeas and cooked.

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Dal moth is a spicy and crispy snack made from gram flour, asafoetida, turmeric powder, chili powder, moong, sugar, amchur, oil and salt. Its delicious and is popular as an anytime snack or serves as a very good tea snack. [See Recipe]

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