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| Ghoogni |
Ghoogni served with light and puffy luchis are a favorite snack among Bengali households. A mild hint of sour taste from tamarind pulp in a thick onion and tomato gravy makes it perfect for an accompaniment to luchis. I generally have it with tortillas because they are readily available and less work than making luchis.
Soaking dried chickpeas overnight can be substituted with a can of already cooked chickpeas or garbanzo beans in the Western hemisphere. I find that russet potatoes are a good addition. Remember that Bengalis love their potatoes and we add them to any and everything!
