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Khichuri, also spelled as khichdi or khichri, is a popular one-pot rice and lentil dish that is commonly eaten in South Asia. It is made by cooking rice and lentils together with spices, vegetables, and sometimes meat or fish. The dish is known for its simplicity, versatility, and nutritional value, and is considered to be a comfort food in many parts of the region.

Khichuri can be prepared in many different ways, depending on the region and the ingredients available. In some parts of India, it is made with basmati rice and yellow lentils (moong dal), while in Bangladesh, it is typically made with short-grain rice and split red lentils (masoor dal). Some variations also include additional spices, such as cumin, coriander, turmeric, and garam masala.

Khichuri is often served with accompaniments such as pickles, chutneys, and yogurt, and is considered to be a complete meal in itself. It is also a popular food during religious festivals and fasting periods and is believed to be easy to digest and soothing for the stomach.

Chtapti or Ghugni is a popular and flavorful street food snack Bangladesh and state of West Bengal and other parts of Eastern India. It is made from dried yellow peas (dried white peas) that are cooked and then sautéed with various spices, resulting in a delicious and spicy dish.

Here's a basic recipe for making Ghugni:

Ingredients:

1. Dried Yellow Peas: 1 cup (soaked overnight or for several hours)
2. Onion: 1 large, finely chopped
3. Tomato: 1 medium, finely chopped
4. Ginger: 1 tablespoon, grated
5. Garlic: 2-3 cloves, minced
6. Green Chilies: 2-3, finely chopped (adjust according to spice preference)
7. Turmeric Powder: 1/2 teaspoon
8. Red Chili Powder: 1/2 teaspoon (adjust to taste)
9. Cumin Powder: 1 teaspoon
10. Coriander Powder: 1 teaspoon
11. Garam Masala: 1/2 teaspoon
12. Mustard Oil: 2-3 tablespoons
13. Salt: to taste
14. Fresh Coriander Leaves: for garnish
15. Tamarind Pulp: 1-2 tablespoons (optional, for tanginess)

Instructions:

1. Soak Peas: Soak the dried yellow peas in water overnight or for at least 6-8 hours. Drain the water.

2. Cook Peas: In a pressure cooker, cook the soaked peas with enough water and a pinch of salt until they are soft and cooked through. Drain any excess water.

3. Sauté Aromatics: In a pan, heat mustard oil. Add grated ginger, minced garlic, and chopped green chilies. Sauté until the raw aroma disappears.

4. Add Onions: Add finely chopped onions and cook until they become golden brown.

5. Add Tomatoes: Add chopped tomatoes and cook until they are soft and the oil starts to separate.

6. Add Spices: Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix well.

7. Add Cooked Peas: Add the cooked yellow peas to the pan. Mix thoroughly so that the peas are well-coated with the spices.

8. Adjust Seasoning: Add salt to taste. If you like it tangy, you can add tamarind pulp at this stage.

9. Simmer: Let the mixture simmer for a few minutes until the flavors meld together.

10. Garnish and Serve: Garnish with fresh coriander leaves and serve hot. Ghugni is often enjoyed as a snack on its own or with bread, puris, or as a topping on savory snacks.

Chatpati or Ghugni is a popular street food during festivals and celebrations and is loved for its spicy and savory taste.