Ghugni or guguni (Bhojpuri:𑂐𑂳𑂐𑂳𑂢𑂲, Odia: ଘୁଗ୍ନି , romanized: Ghughunē) is a dish made of peas or chickpeas in Nepal, India and Bangladesh.

[3] It is then served with puffed rice (kurmura) and at times with hot onion pakoda or bhajiya.

[1] Ghugni is one of the staple breakfast items in Odisha where it is often served with Puri, Mudhi(muri, murmura, puffed rice) or any regular Odia snacks i.e Bara, Singada etc.

They are lightly pan-fried in mustard oil with some cumin seeds and green chillies and are not curried like eastern Indian versions.

[8][9] In the states of Bihar and Jharkhand and Eastern Uttar Pradesh, ghugni is often paired with dhuska, which is made by deep-frying batter of fermented rice and dal.