Ghughari

Ghughari is a traditional snack or food item, primarily associated with the Kumaon region of Uttarakhand, India. It is typically made from boiled or roasted black soybeans (also known locally as Bhatt). The soybeans are often soaked overnight before being boiled or roasted, and then seasoned with salt, chili powder, and other spices according to personal preference.

Ghughari is often prepared during festivals and special occasions in Kumaon. It's considered a simple, nutritious, and readily available food option, particularly during colder months when fresh produce might be limited. The dish is valued for its high protein content derived from the soybeans.

Variations exist depending on family recipes and local availability of ingredients. Some versions might include additional ingredients such as turmeric, coriander, or lemon juice to enhance the flavor. It's generally eaten as a snack or light meal.