South Indian recipes

South Indian Delights

Authentic Flavors from the South of India

Masala Dosa

Thin, crispy rice crepes filled with a spicy potato mixture. A beloved breakfast dish from Karnataka.

Ingredients:

• 2 cups rice, ½ cup urad dal
• ¼ tsp fenugreek, salt
• Boiled potatoes, onions, mustard seeds, curry leaves

Steps:

1. Ferment dosa batter overnight.
2. Make filling with sautéed mustard seeds, onions, turmeric, and mashed potatoes.
3. Spread batter thin on tawa, cook, add filling, and fold.

Idli

Soft steamed rice cakes — a staple breakfast in Tamil Nadu and loved across India.

Ingredients:

• 2 cups idli rice, 1 cup urad dal
• Salt, water

Steps:

1. Soak rice and dal separately for 6 hours.
2. Grind and mix into a smooth batter. Ferment overnight.
3. Pour into idli molds and steam for 10–12 minutes.

Sambar

A spicy and tangy lentil stew with vegetables and tamarind. Pairs perfectly with rice or dosa.

Ingredients:

• 1 cup toor dal, tamarind
• Assorted vegetables, sambar powder, mustard seeds, curry leaves

Steps:

1. Cook dal and mash it.
2. Boil veggies in tamarind water with spices.
3. Add dal, simmer, and temper with mustard and curry leaves.

Coconut Chutney

A cool and creamy chutney made from coconut, a classic side for idli and dosa.

Ingredients:

• 1 cup grated coconut, green chilies
• Roasted chana dal, ginger, salt
• Tempering: mustard, curry leaves, oil

Steps:

1. Grind coconut, chana dal, chilies, and salt to a paste.
2. Add tempering and mix well.

Medu Vada

Deep-fried savory lentil doughnuts with a crispy exterior and fluffy interior.

Ingredients:

• 1 cup urad dal
• Ginger, green chili, curry leaves
• Salt, oil for frying

Steps:

1. Soak and grind urad dal to a fluffy batter.
2. Add chopped ingredients and shape into vadas.
3. Deep fry until golden and crispy.

Ven Pongal

A comforting rice and moong dal porridge tempered with black pepper, cumin, and ghee.

Ingredients:

• 1 cup rice, ½ cup moong dal
• Ghee, black pepper, cumin, cashews

Steps:

1. Dry roast dal, then pressure cook with rice and water.
2. Tempering: ghee, cumin, pepper, ginger, cashews.
3. Mix well and serve hot.

Rasam

A tangy and peppery soup made with tamarind, tomato, and rasam powder. A healing comfort food.

Ingredients:

• Tamarind pulp, tomato, rasam powder
• Mustard, garlic, curry leaves, coriander

Steps:

1. Boil tamarind water with tomatoes, rasam powder, and garlic.
2. Simmer and temper with mustard, curry leaves, and crushed pepper.
3. Garnish with coriander and serve hot.

Bengali recipies

Traditional Bengali Recipes

Authentic Flavors from the Heart of Bengal

Alu Posto

Description: A comforting dish made with potatoes simmered in creamy poppy seed paste. Served best with steamed rice, it’s a staple in most Bengali homes for its simplicity and flavor.

Recipe: Soak 4 tbsp poppy seeds in warm water for 30 minutes. Grind with 2 green chilies into a smooth paste. Heat mustard oil, temper with nigella seeds, add 3 diced potatoes and fry. Add poppy paste, salt, a little water, and cook until potatoes are soft and coated. Finish with mustard oil drizzle.

Shorshe Ilish

Description: Hilsa fish cooked in a pungent mustard seed paste with green chilies and mustard oil. It’s a rich, seasonal delicacy relished especially during monsoons.

Recipe: Make a paste of 2 tbsp black mustard seeds + 2 tbsp yellow mustard + 2 green chilies. Mix with salt and turmeric. Fry 6 hilsa pieces in mustard oil. Add mustard paste and green chilies to the oil, cook briefly, add fish, and simmer for 5 mins. Serve with rice.

Dhokar Dalna

Description: A traditional no-onion, no-garlic lentil cake curry. Made from chana dal, it’s a favorite during festivals and vegetarian meals.

Recipe: Soak 1 cup chana dal, grind into paste with ginger, green chili, and salt. Cook to thicken, then spread, cut, and fry the lentil cakes. Make curry with cumin, bay leaf, tomato, turmeric, chili powder. Add water, simmer with cakes. Garnish with ghee.

Mishti Doi

Description: A chilled, caramel-flavored yogurt made with thickened milk and jaggery. Mishti Doi is a must-have dessert for any Bengali celebration.

Recipe: Boil and reduce 1L full-fat milk. Cool slightly. Mix in 1/2 cup date palm jaggery (or sugar). Add 2 tbsp yogurt to set. Pour into clay pots and let set for 6–8 hours in a warm place. Chill before serving.

Shukto

Description: A unique bitter-sweet mixed vegetable stew with bitter gourd, drumsticks, and milk. Often the first item in a Bengali lunch, it cleanses the palate and starts the meal.

Recipe: Fry bitter gourd slices. In ghee, temper panch phoron, bay leaf. Add veggies (raw banana, potato, drumstick, brinjal), sauté. Add salt, sugar, and a paste of poppy seed + mustard. Add milk and simmer. Add fried bitter gourd last. Finish with ghee and radhuni.

The Heart of Indian Food

Indian Food Culture

Celebrating the love for diverse flavors of India

The Heart of Indian Food

Indian cuisine is a delightful blend of spices, traditions, and rich history passed through generations. From bustling street food stalls to royal kitchens, food is an emotion in India, connecting people across languages, regions, and cultures.

"

Regional Flavors of India

Each corner of India has a signature flavor. The North is known for creamy gravies like butter chicken and naan, while the South celebrates dosa, idli, and spicy sambar. Eastern India brings in the sweetness of rasgulla and sandesh, whereas the West highlights dishes like pav bhaji and dhokla. Together, they form a mosaic of tastes that represent India's unity in diversity.

Spices: The Soul of Indian Cooking

No Indian dish is complete without the magic of spices. Turmeric, cumin, cardamom, cinnamon, and chili not only enhance flavor but also carry medicinal values. The art of balancing spices is what gives Indian cuisine its depth and character.

Modern Twist to Traditional Dishes

Today, Indian food is evolving with global influences. Fusion dishes such as butter chicken pizza, masala pasta, and chocolate samosas are gaining popularity among the youth. Yet, the essence of tradition remains intact, making Indian cuisine timeless and adaptable.

Modern Twist to Traditional Dishes

Today, Indian food is evolving with global influences. Fusion dishes such as butter chicken pizza, masala pasta, and chocolate samosas are gaining popularity among the youth. Yet, the essence of tradition remains intact, making Indian cuisine timeless and adaptable.

Food as a Celebration

From Diwali feasts to Eid biryanis and Christmas cakes, food marks every occasion in India. A single meal often becomes a festival of flavors, strengthening bonds and creating memories that last a lifetime.

Chhattisgarh Recipes

Flavours of Chhattisgarh — Traditional Recipes

Explore eight beloved Chhattisgarhi dishes with photos, ingredients and step-by-step instructions — perfect for home cooks.

↑ Back to top

Recipes in this post

Aamat (Sour Vegetable Curry) Bafauri (Steamed Chana Dal Fritters) Faraa (Steamed Rice Dumplings) Angakar Roti (Rice Roti) Dubki Kadhi Chana Samosa (Chhattisgarhi) Bore Baasi (Fermented Rice) Chila (Savory Besan Pancake)

Aamat — a tangy, hearty vegetable curry from Chhattisgarh.

Aamat (Sour Mixed Vegetable Curry)

Prep 15m • Cook 30–35m • Serves 4 Traditional

Aamat is a signature Chhattisgarhi curry — a hearty, slightly sour mixed vegetable stew made with seasonal veggies, tamarind (or raw mango), and a simple, fragrant tempering. It’s rustic, comforting and eaten with rice or rotis.

Ingredients

• 2 cups mixed vegetables (potato, brinjal, pumpkin, drumstick, arbi) cut into medium pieces
• 1 small raw mango or 2 tbsp tamarind pulp (for sourness)
• 1 onion sliced • 2 tomatoes chopped • 2–3 green chilies • 1 tsp turmeric • salt
• 2–3 tbsp mustard or vegetable oil • 1 tsp cumin seeds • 1 tsp panch phoron or mustard seeds & curry leaf
• 2–3 cups water • fresh coriander to garnish

Method

1. Heat oil in a deep pan. Add cumin and panch phoron; when they splutter add sliced onions and sauté till soft.
2. Add tomatoes and cook till pulpy. Add turmeric and the mixed vegetables; sauté 3–4 minutes.
3. Add tamarind pulp or raw mango pieces, salt and enough water to cover vegetables. Close and simmer until veggies are tender (20–25 minutes).
4. Adjust sourness and seasoning. Finish with chopped coriander and a drizzle of oil. Serve hot with rice or rotis.

Tip: Use seasonal vegetables — the balance of sweet and sour is essential. If using tamarind, soak and strain well to avoid fibers in the curry.

Bafauri — light, steamed chana dal dumplings — healthy snack.

Bafauri (Steamed Chana Dal Fritters)

Prep 15m • Cook 20m • Makes 12–14 Healthy Snack

Bafauri is a popular Chhattisgarhi snack made from coarsely ground chana dal mixed with spices and steamed (or shallow-fried). It’s soft, protein-rich and commonly enjoyed with chutney or tea.

Ingredients

• 1½ cups chana dal, soaked 2–3 hours and drained
• 1 small onion finely chopped • 1–2 green chilies finely chopped
• 1 tsp ginger paste • ½ tsp turmeric • 1–2 tbsp chopped coriander • salt
• 1–2 tbsp oil for greasing/tempering

Method

1. Grind the soaked chana dal coarsely (like coarse rava), not a smooth paste.
2. Mix in onion, chilies, ginger, turmeric, coriander and salt. Let the mixture rest 5–10 minutes to bind.
3. Shape into small rounds and steam in a steamer/Idli stand for 12–15 minutes until set. Optionally shallow-fry each bafauri in a little oil for a golden crust.
4. Serve warm with green chutney or tamarind chutney.

Tip: Don’t over-grind the dal — a coarser texture keeps bafauri light and slightly grainy, which is traditional.

Faraa — simple steamed rice dumplings often made for rituals & festivals.

Faraa (Steamed Rice Dumplings)

Prep 20m • Steam 15–18m • Makes 10–12 Festival

Faraa are steamed dumplings made from rice flour or coarsely ground rice — often prepared during festivals and pujas in Chhattisgarh. They can be plain or lightly flavored with jaggery and coconut.

Ingredients

• 2 cups rice flour (or roasted rice flour) • hot water to bind • pinch salt
• Optional sweet variation: ¾ cup jaggery melted + ½ cup grated coconut

Method

1. Bring water to a boil; add a pinch of salt and gradually mix in rice flour to form a pliable dough (similar to idiyappam dough but firmer).
2. Divide into small balls; flatten slightly or shape into oval rolls. For the sweet version, stuff with jaggery-coconut mixture before sealing.
3. Steam in an idli steamer or steamer basket for 12–18 minutes until set. Cool slightly before serving.

Tip: Lightly oil banana leaves and place faras on them before steaming for aroma and to prevent sticking.

Angakar Roti — thick, soft rice roti typical to tribal and rural areas.

Angakar Roti (Thick Rice Roti)

Prep 10m • Cook 10–12m • Makes 6 Gluten-free

Angakar Roti is a soft, thick flatbread made from rice flour and commonly eaten in rural Chhattisgarh. It’s naturally gluten-free and pairs well with spicy curries like aamat or chutneys.

Ingredients

• 2 cups rice flour • 1 cup warm water (approx) • pinch salt • ghee or oil for cooking

Method

1. Mix rice flour and salt. Add warm water little by little and knead into a soft, slightly sticky dough. Rest 5 minutes covered.
2. Take a ball, flatten between greased plastic sheets or press on a greased palm to form a 6–7 inch disc (thicker than normal roti).
3. Cook on a hot tava with a lid, applying ghee/oil on both sides until golden and cooked through. Serve hot with curry or chutney.

Tip: Keep the dough covered with a damp cloth to avoid drying; using warm water helps the rice flour bind better.

Dubki Kadhi — tangy yogurt curry with small pakoda-like dumplings.

Dubki Kadhi

Prep 12m • Cook 25–30m • Serves 4 Comfort

Dubki Kadhi is a comforting yogurt-based curry thickened with gram flour (besan) and often containing small deep-fried dumplings (pakodas) or 'dubki'. It’s mildly tangy and goes well with steamed rice.

Ingredients

• 2 cups yogurt (well beaten) • 3–4 tbsp besan (gram flour)
• For dubki: 1 cup besan + 1 small onion finely chopped + spices to taste, enough water to make a soft batter
• 1 tsp turmeric • salt • oil for frying and tempering • 1 tsp mustard seeds, curry leaves (optional)

Method

1. Whisk yogurt and besan into a smooth mixture; add turmeric and salt. Keep aside.
2. For dubki: mix besan with onion, salt and a little water to make a thick batter. Drop small spoonfuls into hot oil and fry till golden; set aside.
3. Heat oil in a pan, temper mustard seeds and curry leaves, pour the yogurt-besan mixture while stirring to avoid lumps. Cook on low-medium heat, stirring frequently till it comes to a gentle boil and thickens (10–12 minutes).
4. Add fried dubkis to the kadhi and simmer 4–5 minutes so they soak some flavor. Serve with steamed rice.

Tip: Keep heat low while cooking the yogurt mixture to prevent curdling — continuous stirring helps achieve a smooth kadhi.

Chana Samosa — crunchy pockets stuffed with spiced chickpea filling.

Chana Samosa (Chhattisgarhi-style)

Makes 10–12 • Prep 25m • Cook 20m Snack

Chana samosa is a popular street and home snack — samosas are filled with a spiced chickpea (or chana) mixture instead of the more common potato filling. They’re aromatic, crisp and great with chutney or tea.

Ingredients

• Dough: 2 cups all-purpose flour, 2 tbsp oil/ghee, salt, water
• Filling: 2 cups cooked chana (or canned chickpeas), 1 onion chopped, 1 tsp roasted cumin powder, 1 tsp garam masala, 1–2 green chilies, salt, 1 tbsp oil

Method

1. Knead a firm dough with flour, oil and water. Rest 20 minutes covered.
2. Heat oil, sauté onions till translucent. Add chickpeas, spices and a splash of water; mash lightly to bind and cook out moisture. Cool the filling.
3. Divide dough into balls, roll into small discs, shape halves into cones, fill with chickpea mixture, seal edges with water and press to shape into samosas.
4. Deep fry in hot oil on medium heat until golden and crisp. Drain on paper towel and serve hot.

Tip: For a lighter version, bake samosas at 200°C brushing lightly with oil until golden (20–25 min), flipping once.

Bore Baasi — simple fermented leftover rice dish, eaten with seasonings.

Bore Baasi (Fermented Leftover Rice)

Prep 2m (+overnight soak) • Serves 2–3 Traditional

Bore Baasi is an age-old rural practice: leftover cooked rice is soaked overnight in water (or buttermilk) and eaten the next morning with salt, green chilies, raw onion, chutney or jaggery. It’s cooling, probiotic and thrifty.

How to Make & Eat

1. Place leftover cooked rice in a bowl, add clean water or buttermilk to just cover. Cover and leave overnight at room temperature (6–10 hours).
2. Next morning, drain slightly, add salt, chopped onion, green chilies, a splash of mustard oil or chutney, and eat as a light meal.
3. Variations include adding curd, jaggery for sweetness, or seasonal vegetables.

Tip: Use this only when rice has been properly cooked and handled hygienically. In very hot climates, consume within recommended safe hours.

Chila — savory besan (gram flour) pancake — quick & protein-rich.

Chila (Savory Besan Pancake)

Prep 5m • Cook 8–10m • Makes 6–8 Quick

Chila is an easy, protein-rich pancake made from besan (gram flour) and spices — a common breakfast or snack across central India including Chhattisgarh. Add vegetables or paneer for extra nutrition.

Ingredients

• 1½ cups besan (gram flour) • 1 small onion finely chopped • 1 small tomato chopped (optional)
• 1–2 green chilies • ½ tsp turmeric • 1 tsp jeera powder • salt • water to make a pouring batter
• Oil for cooking • chopped coriander for garnish

Method

1. Whisk besan with turmeric, jeera powder and salt. Add water gradually to make a smooth, medium-thick batter.
2. Stir in onion, tomato, chilies and coriander. Heat a non-stick tawa, pour a ladleful of batter and gently spread in a circular motion to form a pancake.
3. Drizzle a little oil and cook on medium heat till golden; flip and cook the other side. Serve hot with chutney or curd.

Tip: Add grated bottle gourd (lauki) or grated carrot to the batter for a moist, nutritious chila.

Rajasthan recipies

Flavours of Rajasthan — A Rajasthani Recipes Blog

Explore traditional Rajasthani dishes with photos, ingredients and detailed step-by-step methods — perfect for home cooks.

Recipes in this post

Dal Baati Churma Laal Maas Gatte ki Sabzi Ker Sangri Pyaaz Kachori Mawa Kachori Bajra Roti & Lehsun Chutney Ghevar

Dal Baati Churma

Serves 4 • Prep 30m • Cook 1h

A regal Rajasthani thali staple: baked wheat balls (baati) served with spiced lentils (dal) and sweet crushed wheat (churma). Baatis are crunchy outside and soft inside; dunk them into hot dal and finish with ghee.

Ingredients — Baati

• 3 cups whole wheat flour
• ½ cup semolina (rava) optional for texture
• ½ cup melted ghee (plus extra for serving)
• Salt to taste • water as needed

Ingredients — Dal

• 1 cup toor dal (split pigeon peas)
• ½ cup moong dal (optional) • 1 tsp turmeric • salt
• 2 tbsp ghee • 1 tsp cumin seeds • 1–2 dry red chilies
• 1 tsp red chili powder • ½ tsp garam masala (optional)

Ingredients — Churma

• 1 cup wheat flour • 3 tbsp ghee • ¼ cup powdered jaggery or sugar

Method — Baati

1. Mix wheat flour, semolina (if using), salt and melted ghee until crumbly. Add just enough water to form a stiff dough. Rest 20 minutes.
2. Divide into equal portions; shape into firm balls and flatten slightly.
3. Traditional: bake in a wood-fired oven or tandoor until golden and firm (30–40 min) turning occasionally. Home-style: roast in preheated oven at 200°C for 25–30 min brushing with ghee, or cook in a covered skillet turning to brown evenly.
4. Break open and pour ghee over baatis before serving.

Method — Dal

1. Pressure-cook dals with turmeric and 3 cups water until very soft (4–5 whistles).
2. In a pan, heat ghee, add cumin seeds and dry chilies, then add chili powder and briefly sauté. Pour this tadka into the cooked dal, simmer 5–8 minutes. Adjust salt and add garam masala if using.

Method — Churma

1. Roast wheat flour lightly in ghee until aromatic. Cool, then rub with fingertips to form coarse crumbs. Mix in powdered jaggery or sugar.

Serve: Place baati on plate, crack open, spoon hot dal over it, add a drizzle of ghee, and a side of churma. For feasts, serve with garlic chutney and baingan bharta.

Laal Maas

Serves 4 • Prep 20m • Cook 1–1.5h

Fiery, bright-red mutton curry from royal Rajasthani kitchens. Traditionally colored with Mathania or Kashmiri chilies (for colour, not extreme heat) and tempered with garlic and yogurt for richness.

Ingredients

• 1 kg mutton (goat), bone-in pieces
• 6–8 garlic cloves, crushed • 2" ginger, grated
• 3–4 tbsp yogurt • 3 tbsp mustard oil or vegetable oil
• 2 tbsp Kashmiri red chili powder (adjust for heat) • 1 tsp turmeric • salt
• Whole spices: 3–4 cloves, 2 bay leaves, 1" cinnamon

Method

1. Marinate mutton with yogurt, half the garlic-ginger, turmeric, chili powder and salt for 30–60 minutes.
2. In a heavy pot, heat oil and brown whole spices briefly. Add remaining garlic-ginger and sauté till fragrant.
3. Add marinated mutton; sear on high heat to seal flavors. Lower heat, cover and simmer with enough water until mutton is tender (1–1.5 hrs) — or pressure cook for 20–25 minutes then simmer to reduce gravy.
4. Adjust consistency—Laal Maas has a silky red gravy. Finish with a splash of ghee and a few crushed chilies if desired.

Tip: For authentic color and mild smoky-depth, use Kashmiri chilies and finish on low heat. Serve with bajra rotis or plain steamed rice.

Gatte ki Sabzi

Prep 25m • Cook 40m • Serves 4

Flavorful gram-flour dumplings (gatte) cooked in a tangy-spiced yogurt (dahi) gravy. A must-have at Rajasthani meals; hearty and nourishing.

Ingredients — Gatte

• 2 cups besan (gram flour) • 2 tbsp oil • ½ tsp carom seeds (ajwain)
• Salt to taste • water to knead

Ingredients — Gravy

• 1 cup yogurt, whisked • 1 tsp turmeric • 1 tsp red chili powder
• 1 tsp coriander powder • 1 tsp cumin powder • 2 tbsp oil • 1 tsp mustard seeds

Method

1. Make stiff dough with besan, oil, ajwain and salt. Shape into long logs and boil/steam till cooked (15–20 min). Cool and slice into 1" rounds.
2. Shallow fry or roast the slices until golden (gives a firmer texture).
3. For gravy, heat oil, add mustard and cumin, then add spices, whisked yogurt (keep stirring to avoid curdling) and simmer.
4. Add gatte slices; simmer 8–10 minutes to absorb flavors. Garnish with coriander.

Tip: If yogurt tends to split, add a tbsp of gram flour to the whisked yogurt before adding to the hot pan; this stabilizes the gravy.

Ker Sangri

Prep 10m (soak overnight) • Cook 40m • Serves 4

A quintessential desert-diet side from Rajasthan: tangy ker berries and salty sangri beans (dried desert beans) cooked with spices. Robust, tangy and slightly chewy.

Ingredients

• 1 cup sangri (dried desert beans), soaked overnight
• ½ cup ker (dried berries) soaked and rinsed
• 2 tbsp oil • 1 tsp mustard seeds • 1 tsp fennel (saunf) powder
• 1 tsp red chili • pinch asafoetida • salt to taste • 1 tbsp amchur (dry mango) or lemon

Method

1. After soaking, boil sangri till tender (or pressure cook 3–4 whistles). Drain water.
2. In a pan, heat oil, temper mustard seeds, add soaked ker and sangri, sprinkle spices and sauté 8–10 minutes.
3. Add amchur or lemon juice towards the end for tang. Cook till flavors marry and mixture is dry to semi-dry.

Tip: Ker and sangri have an acquired, tangy taste — balance with jaggery if too sour. Serve with bajra rotis.

Pyaaz Kachori

Makes 8–10 • Prep 25m • Cook 25m

Crisp, flaky deep-fried pockets filled with a hot, tangy-spiced onion mixture. A favoured snack in Rajasthan — best eaten hot with tamarind or green chutney.

Ingredients — Dough

• 2 cups all-purpose flour • 3 tbsp ghee or oil • salt • water to knead

Ingredients — Filling

• 3 large onions, finely chopped • 2 tsp coriander powder • 1 tsp fennel powder
• 1 tsp red chili • 1 tsp amchur • 2 tbsp oil • salt to taste

Method

1. Knead a firm dough with flour, ghee/oil and water. Rest 20 minutes covered.
2. In a pan, heat oil, sauté onions till soft and slightly caramelized. Add spices and dry them out until fairly dry (this prevents sogginess).
3. Divide dough into balls, flatten, stuff with filling, seal and roll gently into a disc.
4. Deep fry in hot oil until golden-brown and crisp. Drain on paper towel and serve hot with chutney.

Tip: Keep the filling dry. A sprinkle of besan (roasted gram flour) helps absorb moisture and gives structure.

Mawa Kachori

Makes 10–12 • Prep 30m • Cook 20m

Sweet counterpart to the spicy kachori: crisp fried pastry filled with rich mawa (khoya), nuts and aromatic spices then lightly soaked in sugar syrup. A royal Rajasthani mithai.

Ingredients — Filling

• 250 g mawa/khoya, crumbled • 3 tbsp powdered sugar • 2 tbsp chopped almonds & pistachios
• ½ tsp cardamom powder • 1 tbsp raisins (optional)

Method

1. Make a firm dough (like pyaaz kachori). Prepare filling by lightly sautéing mawa till crumbly, then mix sugar, nuts and cardamom. Cool.
2. Stuff dough balls with filling, seal and shallow-roll. Deep fry until golden and crisp.
3. Optional: Dip briefly in warm sugar syrup (1 cup sugar + ½ cup water, boiled till syrupy) for a glazed finish.

Tip: Do not over-soak in syrup — a gentle glaze keeps the exterior crisp while the interior stays soft and decadent.

Bajra Roti & Lehsun (Garlic) Chutney

Makes 6 rotis • Prep 10m • Cook 20m

Simple, rustic millet flatbreads (bajra) paired with a punchy garlic chutney. Bajra rotis are earthy and pair brilliantly with Laal Maas or ker sangri.

Ingredients — Bajra Roti

• 2 cups bajra (pearl millet) flour • hot water • pinch salt • ghee for serving

Ingredients — Lehsun Chutney

• 8–10 garlic cloves • 2 tbsp red chili powder • 1 tbsp coriander powder • 1 tbsp mustard oil • salt • lemon

Method — Roti

1. Mix bajra flour and salt; add hot water gradually to form a pliable dough (bajra is gluten-free and needs hot water to bind).
2. Take a ball, flatten between two sheets of plastic or press on a hot tava with a wet cloth until both sides cook; apply ghee and serve hot.

Method — Chutney

1. Mash garlic with salt to a paste, mix in chili powder and coriander powder. Heat mustard oil and pour over the mixture, finish with lemon juice. Mix well.

Tip: Bajra rotis are best eaten fresh. Keep the dough warm and cover tightly to prevent drying.

Ghevar

Makes 8–10 • Prep 25m • Cook 30m

Iconic Rajasthani sweet: a disc-shaped, honeycombed deep-fried cake soaked in sugar syrup and garnished with rabri, nuts and saffron. Traditionally made during Teej and Raksha Bandhan.

Ingredients

• 1 cup all-purpose flour • ½ cup ghee (melted) • 2 tbsp semolina • 1 cup milk or water (thin batter)
• Oil for deep frying • Sugar syrup (1 cup sugar + ½ cup water) • chopped nuts, rabri and saffron to garnish

Method

1. Make a thin pouring batter with flour, semolina and milk/water; it should be like heavy cream. Let rest 10 minutes.
2. Heat oil in a wide, deep kadai. Using a perforated ladle or small bowl, pour batter from a height in circular motion to create a layered disc. Fry till golden and crisp (careful — batter can splutter).
3. Immediately dip fried ghevar in warm sugar syrup for a few seconds and remove. Garnish with rabri (thickened sweetened milk), chopped nuts and a few saffron strands.

Tip: Consistency of batter and pouring technique control the honeycomb texture. Practice with small discs first.

Bihari Recipes

Flavours of Bihar — Bihari Recipes Blog

Traditional dishes from Bihar with step-by-step methods and photos — perfect for home cooks and festival feasts.

Recipes in this post

Litti Chokha Sattu Paratha Thekua Dal Pitha Khaja Chura Dahi Malpua Bihari Kebab

Litti Chokha

Serves 3–4 • Prep 30m • Cook 40–50m Signature

Litti Chokha is the quintessential Bihari combination: whole-wheat dough balls stuffed with spiced sattu (roasted gram flour), baked or roasted until crisp, served with smoky baingan (eggplant) and mashed tomato–potato chokha. Litti is hearty and portable; chokha adds bright, rustic flavour.

Ingredients — Litti (12 medium)

• 3 cups whole wheat flour
• ½ cup ghee (for dough and brushing) • salt
• For stuffing: 2 cups sattu (roasted gram flour), 2 tbsp chopped coriander, 1 tsp mango powder (amchur), 1 tsp roasted cumin powder, 1–2 tbsp grated ginger, 2 chopped green chilies, salt, 2–3 tbsp mustard oil or melted ghee, lemon juice to taste

Method — Litti

1. Make stiff dough with wheat flour, a pinch of salt, 2–3 tbsp ghee and water. Rest 15 minutes.
2. Mix sattu with spices, herbs, oil and lemon to form a moist crumbly filling.
3. Shape dough into balls, stuff with sattu mixture, seal and roll lightly into smooth balls.
4. Traditionally roast over cow-dung fire or bake in an oven at 220°C for 25–30 minutes, turning occasionally. Alternatively, cook on a tawa with a lid, finishing over direct flame for char.
5. Brush hot littis with ghee. Serve with chokha (see below).

Chokha (Simple Potato & Eggplant Mix)

• 2 medium eggplants, roasted and peeled • 2 boiled potatoes, mashed
• 1 medium tomato, roasted (optional) • 2 green chilies, chopped
• 2 tbsp mustard oil • salt • 1 small onion, finely chopped • coriander

Method — Chokha

1. Roast eggplants and tomato directly on flame until smoky; peel and mash with potatoes.
2. Mix in onion, chilies, mustard oil, salt and coriander. Serve chilled or warm alongside hot litti.

Tip: Adjust sattu filling moisture — it shouldn't be dry or soggy. Fresh lemon and mustard oil bring authentic tang.

Sattu Paratha

Makes 6 • Prep 15m • Cook 15m Breakfast

Sattu paratha is a nourishing stuffed flatbread popular across Bihar. The stuffing is a flavorful sattu mix (roasted gram flour) with spices, lemon and herbs — filling and wholesome.

Ingredients

• 2 cups whole wheat flour (for dough) • water to knead • oil for cooking
• For filling: 1½ cups sattu, 1 small onion finely chopped, 1–2 green chilies, 1 tsp roasted cumin powder, salt, 1 tbsp lemon juice, 2 tbsp chopped coriander, 1–2 tbsp mustard oil

Method

1. Knead soft dough with wheat flour, cover and rest 10 minutes.
2. Mix sattu with onion, chilies, spices, lemon, coriander and enough oil to make a crumbly but bindable stuffing.
3. Divide dough, roll a small disc, place stuffing, fold edges to seal and roll gently into paratha.
4. Cook on a hot tava with a little oil until both sides are golden. Serve hot with curd or pickle.

Tip: Seal edges well and roll gently to avoid stuffing spilling out. Serve with raw onion and lemon for rustic charm.

Thekua

Makes 20–24 • Prep 20m • Cook 15m Festival

Thekua is a beloved sweet from Bihar, often made during Chhath Puja. These are deep-fried wheat-jaggery cookies flavoured with cardamom and sometimes coconut or fennel. Crispy outside, tender inside — they store well.

Ingredients

• 2 cups whole wheat flour • ½ cup powdered jaggery (or to taste)
• 3 tbsp ghee • ¼ cup grated coconut (optional) • ½ tsp cardamom powder • a pinch of baking soda (optional)

Method

1. Mix flour, jaggery, coconut and cardamom. Rub in ghee until crumb-like. Add little water to form a stiff dough. Rest 10 minutes.
2. Shape into flat discs using a thekua mould or press with fork patterns. Heat oil and deep fry on medium heat till golden and crisp. Drain on paper towel.
3. Cool completely before storing; they become crisper as they cool.

Tip: Use medium heat to ensure the inside cooks through without burning the exterior. Jaggery gives a richer flavor than sugar.

Dal Pitha

Makes 18–22 • Prep 30m • Cook 25m Comfort

Dal pitha are steamed or fried dumplings made from a wheat flour shell filled with spiced toor/moong dal. Soft and savory, they make for a warming snack or light meal — often enjoyed with chutney or ghee.

Ingredients

• For outer: 2 cups wheat flour, hot water, pinch of salt
• For filling: 1 cup moong/toor dal (cooked & mashed), 1 small onion, 1 tsp ginger, 1–2 green chilies, 1 tsp cumin, salt, 1 tbsp chopped coriander, 1–2 tsp mustard oil

Method

1. Cook dal until very soft, mash and mix with sautéed onion, spices and oil to form a thick filling.
2. Make pliable dough with wheat flour and hot water. Divide into balls, roll a small disc, put 1–2 tsp filling, seal and shape into dumplings.
3. Steam in a steamer for 12–15 minutes until firm. Optionally shallow-fry steamed pithas in ghee/ oil for a golden crust. Serve hot with chutney or dollop of ghee.

Tip: If filling is wet, dry it lightly in a pan to prevent the dumplings from breaking while steaming.

Khaja

Makes 12–15 • Prep 30m • Cook 20m Sweet

Khaja is a layered, flaky fried pastry soaked lightly in sugar syrup — popular in Bihar (and Odisha). Crunchy layers and subtle sweetness make it a festival favourite.

Ingredients

• 2 cups all-purpose flour • 2–3 tbsp ghee • water to knead • oil for frying
• Sugar syrup: 1 cup sugar + ½ cup water + few drops lemon juice

Method

1. Make a soft dough with flour, ghee and water. Rest 20 minutes.
2. Roll thin sheets, fold repeatedly (like a puff pastry) and roll again. Cut into rectangles.
3. Deep fry on medium heat till crisp and golden. Immediately dip briefly in warm sugar syrup and drain.

Tip: Don’t over-soak in syrup. A quick dip gives the right balance of crunch and sweetness.

Chura Dahi

Serves 2–3 • Prep 5m • No-cook Simple

Chura Dahi is the classic Bihari comfort breakfast: flattened rice (chura) soaked in curd (dahi) and sweetened with jaggery or sugar. Top with banana, roasted peanuts or seasonal fruits for a nourishing start.

Ingredients

• 2 cups flattened rice (chura/poha) • 1–1½ cups plain yogurt • 2–3 tbsp grated jaggery (or to taste)
• Optional: sliced banana, roasted peanuts, a pinch of cardamom

Method

1. Lightly fluff chura in a bowl. Add yogurt and jaggery; mix and let sit 2–3 minutes for chura to soften.
2. Top with banana and peanuts. Serve immediately as a quick meal.

Tip: Adjust jaggery to taste. Using slightly thick curd gives a creamier texture.

Malpua

Makes 10–12 • Prep 20m • Cook 20m Dessert

Malpua are sweet, airy pancakes often prepared for festivals and special occasions. They’re fried lightly and soaked in sugar syrup, sometimes garnished with rabri or chopped nuts.

Ingredients

• 1 cup all-purpose flour • ½ cup semolina (optional) • 2 tbsp sugar • 1 cup milk (adjust)
• 1 ripe banana, mashed (optional for softness) • oil/ghee for frying • sugar syrup prepared separately

Method

1. Whisk flour, semolina, sugar, milk and banana into a smooth batter. Rest 10 minutes.
2. Heat oil/ghee in a shallow pan; pour small ladlefuls of batter to make discs. Fry until golden on both sides; immediately dip in warm sugar syrup for a few seconds and remove.
3. Serve warm with rabri or chopped pistachios.

Tip: Batter should be slightly thick but pourable. Ripe banana adds natural sweetness and a soft crumb.

Bihari Kebab (Bihari Kabab)

Serves 4 • Prep 20m + marination • Cook 10–15m Grill

Bihari kebab is a succulent, spice-packed kebab, often made with thin slices of beef or mutton marinated in yogurt, raw papaya, and warm spices, then grilled or pan-seared. It's juicy, flavorful and perfect with roomali roti.

Ingredients

• 500g thinly sliced beef or mutton • 1 cup yogurt • 1 tbsp raw papaya paste (tenderizes)
• 2 tbsp ginger-garlic paste • 1 tbsp roasted cumin powder • 1 tbsp coriander powder • 1–2 tsp red chili, salt
• 2 tbsp mustard oil (or ghee) • lemon and onion for serving

Method

1. Mix yogurt, spices, papaya paste, oil and salt. Marinate meat slices for 3–6 hours (overnight for best results).
2. Thread or pan-fry slices on high heat, basting with oil/ghee, until charred on edges and cooked through (2–3 minutes per side for thin slices).
3. Serve hot with lemon wedges, sliced onions and rotis.

Tip: Raw papaya paste helps tenderize; don’t over-marinate if using enzymatic tenderizers as meat can get mushy.

Assam recipes

Assamese Recipes Blog

Explore the authentic taste of Assam – from traditional curries to sweet delights

1. Masor Tenga (Tangy Fish Curry)

Masor Tenga is a light and tangy fish curry, a staple in every Assamese household. It is cooked with fresh river fish, tomatoes, lemon, and sometimes ou tenga (elephant apple) for extra tanginess. The dish is perfect for hot summer days.

Ingredients: Fresh fish, mustard oil, tomatoes, green chilies, lemon juice, turmeric, salt.

Method: Fry the fish in mustard oil, prepare a light tangy gravy with tomatoes and lemon, then simmer the fish in the curry until perfectly cooked.

2. Aloo Pitika (Mashed Potatoes)

Aloo Pitika is a simple mashed potato dish that is comfort food in Assam. It's made by mashing boiled potatoes and mixing them with mustard oil, onions, and green chilies. It is often paired with rice and dal for a humble, homely meal.

Ingredients: Boiled potatoes, mustard oil, onions, green chilies, coriander leaves, salt.

Method: Boil potatoes, mash them, and mix with finely chopped onions, green chilies, and mustard oil. Serve warm.

3. Pitha (Rice Cakes)

Pitha is a traditional Assamese snack, often prepared during Bihu festivals. These rice cakes can be either sweet or savory, filled with coconut, jaggery, or sesame seeds. They are usually steamed or fried, offering a delicious treat with tea.

Ingredients: Rice flour, coconut, jaggery, sesame seeds, sugar, ghee.

Method: Make dough with rice flour, prepare sweet coconut-jaggery filling, shape the cakes, and steam or fry them until cooked.

4. Xaak Bhaji (Stir-fried Greens)

Xaak Bhaji is a healthy stir-fry made with seasonal green leafy vegetables like spinach, mustard greens, or jute leaves. It is lightly spiced, retaining the natural flavor of the greens, and is often eaten with rice and dal.

Ingredients: Green leafy vegetables, garlic, green chilies, mustard oil, salt.

Method: Heat mustard oil, sauté garlic and green chilies, then stir-fry the greens until tender.

5. Payash (Rice Pudding)

Payash is a popular Assamese dessert made with rice, milk, and sugar, often flavored with cardamom and garnished with dry fruits. It is served during festivals and special occasions as a symbol of sweetness and prosperity.

Ingredients: Rice, milk, sugar, cardamom, dry fruits, ghee.

Method: Cook rice in milk until soft, add sugar and cardamom, simmer, and garnish with fried dry fruits before serving.

6. Khar (Banana Peel & Lentil Curry)

Khar is a traditional Assamese dish made with raw papaya, banana peel, or lentils, and an alkaline extract called khar (made from banana peel ash). This unique dish is healthy and cleansing, often served at the start of a meal.

Ingredients: Raw papaya or banana peel, pigeon peas (toor dal), raw khar water, mustard oil, green chilies, turmeric, and salt.

Method: Boil dal with papaya pieces, add khar water, then temper with mustard oil and green chilies. Simmer until cooked with a mild alkaline flavor.