Updated: November 14, 2018 1:36:54 pm
Bihari cuisine, even if not as celebrated as the cuisines from its neighbouring areas of Bengal and Uttar Pradesh, offers a wide range of appetizing and mouth-watering dishes. Right from the world famous Litti Chokha to the not so famous sweet Pedakiyas, Bihari cuisine is made up of fascinating dishes.
On the occasion of Chhath Puja, we have rounded up some Bihari delicacies for you to enjoy with your friends and family. We bet these five sweet and spicy recipes will soon become your festive favourite.
By Nisha Madhulika
3 cups – Wheat flour
3 tbsp – Ghee
1 cup – Sattu
1/2 cup – Coriander, finely chopped
2 tbsp – Mustard oil
2 – Lemons
5 to 6 – Green chillies, finely chopped
2 inches – Ginger, grated
2 tsp – Salt
1/2 tsp – Carom seeds
1/4 tsp – Baking soda
1 tbsp – Pickle masala
4 – Tomatoes
1 – Eggplant
4 – Boiled potatoes
* For the dough, take wheat flour in a mixing bowl, add ghee, salt, carom seeds, and baking soda. Add water in small portions and knead the mixture. Cover and keep it aside.
* For the chokha, take eggplant and tomatoes and grease it with oil. Then put it on a net and roast it over the flame. Flip at intervals and roast till the skin turns black.
* Once roasted, take out the eggplant and tomato in a plate, allow it to cool, and then peel off the skin.
* For the stuffing, take sattu in a bowl. Add salt, grated ginger, pickle masala, green coriander, finely chopped green chilies, mustard oil and juice from one lemon to it. Mix all the ingredients well. If it seems dry, add some water and mix again.
* Add boiled potatoes to the peeled tomatoes and eggplant. Mash well. Add salt, finely chopped green chilies, ginger grated, finely chopped green coriander, juice from one lemon and some mustard oil. Mix well. Chokha is ready.
* Meanwhile, grease hands with ghee, and knead the dough. Break the dough into small lumps and form little balls.
* Press it with your thumb in the middle to give it the shape of a bowl. Put the stuffing in it, lift the sides, and secure it by pressing and pinching the corners of the dough.
* You can roast it in three ways, that is in a heavy bottomed wok, appam maker or a net stand over the flame.
* Once the littis are ready, dip them in ghee or break and pour ghee over them. Take a bowl full of chokha and relish it anytime.
By Dolly Singh
For the dough:
2 cups – Maida
2 tbsp – Oil/ghee
Water – As required to knead the dough
Oil for deep frying
For the stuffing:
100g – Roasted suji
200g – Khoya
1/2 tsp – Cardamom powder
100g – Coconut (dry, grated)
2 tsp – Raisins
Sugar – To taste
* Mix khoya with sugar, roasted suji, grated coconut, raisin and cardamom powder.
* Now make the dough with plain flour and oil by adding required amount of water. The dough should be a little stiff.
* Roll the dough into small puris.
* Spread the filling on the puris and then lock the sides. It should resemble a half moon shape.
* Alternatively, you can also buy pedakiya frames available in the market to get the perfect shape.
* Heat oil in a deep bottom pan and fry the pedakiyas until they are golden-brown.
* Cool and store the pedakiyas in an airtight container.
By Sanjeev Kapoor
1 cup – Dried white peas (vatana), soaked overnight and boiled with turmeric powder and salt
1 tbsp – Mustard oil
¼ tsp – Asafoetida
1 tsp – Cumin seeds
1 medium – Onion, finely chopped
1 tbsp – Ginger, finely chopped
¼ cup – Stock in which the white peas were cooked
1 medium – Tomato, finely chopped
Salt to taste
1 tbsp – Coriander powder
1 tsp – Dried mango powder (amchur)
2 tbsps – Fresh coriander leaves, chopped
* Heat mustard oil in a non-stick pan, add asafoetida, cumin seeds and onion and sauté till it turns light brown.
* Add ginger, boiled white peas and peas stock and mix well. Add tomato and mix well.
* Add salt, coriander powder and dried mango powder and mix well. Cook for 2-3 minutes.
* Transfer into a serving bowl and serve hot. Garnish with coriander leaves.
By Archana’s Kitchen
For rice dough:
1 cup – Rice, soaked for 4 hours or 1/2 cup rice flour
1 tsp – Cooking oil
1 pinch – Salt
For dal stuffing (to be ground):
3/4 cup – Chana dal (Bengal Gram soaked for 3 hours)
2 – Green chillies, chopped
1 inch – Ginger, peeled and chopped
3 cloves – Garlic
1/2 tsp – Cumin (Jeera) seeds
1/4 tsp – Whole black peppercorns
1/2 tsp – Ajwain (Carom seeds)
1 tsp – Cooking oil
1 tsp – Cooking oil, for greasing
* Grind the soaked rice to a smooth paste using water (approximately 1/2 cup).
* Dilute the ground batter by adding water (approximately 1.5 – 2 cups) to get a thin batter consistency.
* Add salt and oil to the batter and mix well.
* Transfer the batter to a heavy bottom kadai or vessel and start cooking over low heat.
* Keep stirring the batter to prevent lumps and cook till it turns into a soft dough. It might look as if the dough is turning lumpy and sticking to the ladle, but keep stirring till the entire batter cooks. This step will take at least 12 -15 minutes over low flame.
* Drain excess water from the soaked dal and grind it along with green chillies, ginger, garlic, salt, carom seeds cumin seeds and peppercorns to make a coarse paste.
* Heat a kadai/wok over low flame, with a teaspoon of oil and add the ground paste.
* Keep stirring till the dal cooks well and you get a powdered/crumbly texture. This step will take approximately 7-10 minutes.
* Turn off the gas and add the chopped cilantro leaves. Your stuffing for Bihari Dal Pitha is now ready.
* Grease a steamer vessel with oil.
* Grease your hands with oil and take lemon size portions of the rice dough. Shape them into balls. Work when the rice dough is still warm for better results.
* Keep the rice dough covered with a damp cloth or a lid to keep it moist while you are making balls.
* Taking one ball at a time, fill it with dal stuffing. You can use gujiya moulds to shape the pithas or shape the pithas like dimsums/wontons/kozhukattai/modak. Seal gently by pinching the ends using greased fingers.
* Place the pithas in a greased steamer and steam them for 8-10 minutes. You can also cook the pitha by dunking them in boiling hot water. Cook till they rise up to the surface, drain and serve. Make sure to seal the pithas properly to avoid leakage.
* Your delicious, healthy Dal Pitha is ready to be served.
By Priya’s Versatile Recipes
1 cup – Wheat flour
1/4 cup – Powdered sugar
2 tsp – Desiccated coconut
3 tbsp – Rava
4 tbsp – Ghee
Water to knead
Cardamom powder as per need
Oil for deep frying
* Take wheat flour, sugar, desiccated coconut, rava and cardamom powder in a bowl. Add ghee and mix everything for a few minutes.
* Slowly sprinkle the water and knead into a stiff dough.
* Roll out the dough into a thick disc and cut it with a cookie cutter.
* Heat oil in a kadai and fry the cookies on both sides till they become crispy.
* Cool and store in an airtight box. Serve as a snack with tea.
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