Mangsher ghugni | Mutton ghugni | Pnathar ghugni—Bengali ghugni recipe
Description :
How do you improve upon the perfection that is ghugni? Have you tried adding a goat to it? Bengalis have, and it works splendidly well. Mangsher ghugni also known as pnatha’r ghugni or khasir ghugni (pnatha and khasi are both names for different types of goat) is a hot favourite snack—especially for Bijoya guests.
While we like the regular ghugni made with matar (dried yellow field peas), for mangsher ghugni we prefer kabuli chhola (aka garbanzo aka chickpea) for its meaty flavour, and for just how well it soaks up the good mutton fat and juices. No wonder chickpeas and goatmeat are a classic combination in cuisines all over the world!
Mangsher ghugni can be eaten on its own with a squeeze of lime, some chopped onions, green chillies, a sprinkling of bhaja moshla—mopped up with a toasted bread. It can also be eaten with luchi or porota for breakfast or dinner.
Our version is quite light, perfect for eating by the bowlful.
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🥘 RECIPE WITH INGREDIENT LIST 📝
https://bongeats.com/recipe/mangsher-ghugni/
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🎥 RELATED VIDEOS
🎬 Motorer ghugni: https://youtu.be/ZveiVet2ENk
🎬 Bhaja moshla: https://youtu.be/gGmCPwauVBs
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Rated 5.00
| Date Published | 2022-09-23 04:00:30 |
| Likes | 3740 |
| Views | 89657 |
| Duration | 7:6 |
