jharkhand_cuisine
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| + | ====== Jharkhand Cuisine ====== | ||
| + | ==== Chilka Roti ==== | ||
| + | A savory rice and chana dal pancake, similar to a dosa but thicker. It’s crispy on the edges, soft inside, and often served with chutney or aloo bharta. [([[https:// | ||
| + | |||
| + | ==== Thekua ==== | ||
| + | A deep-fried sweet snack made from wheat flour, jaggery, and ghee, typically prepared during Chhath Puja. Crisp, fragrant, and nostalgic. [([[https:// | ||
| + | |||
| + | ==== Handia (Rice Beer) ==== | ||
| + | A traditional fermented rice beer made by tribal communities using a starter culture of forest herbs. Tangy, mildly intoxicating, | ||
| + | |||
| + | ==== Rugra / Putoo (Jharkhandi Mushroom) ==== | ||
| + | A wild mushroom found in the monsoons, cooked with minimal spices. Rich in flavor and prized for its meaty texture and forest aroma. [([[https:// | ||
| + | |||
| + | ==== Dhuska ==== | ||
| + | Deep-fried fermented rice and urad dal bread, crispy and puffed, served with aloo curry or spicy gram curry — a street food and household staple. [([[https:// | ||
| + | |||
| + | ==== Chakor Jhol ==== | ||
| + | A light stew made with wild colocasia leaves (chakor) and often tempered with garlic and mustard seeds. Sour, nutritious, and foraged. [([[https:// | ||
| + | |||
| + | ==== Aaru ki Sabzi (Wood Apple Pulp Curry) ==== | ||
| + | Made using the pulp of wood apple (bel), this dish blends sweet, sour, and spicy in an incredibly curious way — a true jungle recipe. [([[https:// | ||
| + | |||
| + | ==== Sanai Phool Bhaji ==== | ||
| + | Stir-fried dish using Sesbania flower buds, available in certain seasons. Delicate, floral, and very rare outside tribal cuisines. [([[https:// | ||
| + | |||
| + | ==== Bamboo Shoot Curry ==== | ||
| + | Young bamboo shoots are chopped, soaked to remove bitterness, and slow-cooked with mustard oil, garlic, and green chilies. Earthy and bold. [([[https:// | ||
| + | |||
| + | ==== Mahua Laddu or Mahua Flower Curry ==== | ||
| + | The mahua flower is used both in sweet and savory dishes. You’ll find mahua laddus made with dry fruit or even mahua sabzi with a bittersweet note. [([[https:// | ||
| + | |||
| + | ==== Sattu Paratha (with a Jharkhand twist) ==== | ||
| + | Unlike the more famous Bihari version, Jharkhandi sattu (roasted gram flour) parathas often include mustard oil, ajwain, garlic, and chili in the filling — pungent and wholesome. [([[https:// | ||
| + | |||
| + | ==== Tilkut ==== | ||
| + | A winter-special sweet made of sesame seeds and jaggery, shaped into discs or laddus — crunchy, nutty, and energy-packed. [([[https:// | ||
| + | |||
| + | ==== Koinar Saag (Bauhinia Leaves Curry) ==== | ||
| + | Seasonal koinar leaves are boiled and stir-fried with mustard seeds and garlic. Slightly bitter but deeply nutritious — a tribal favorite. [([[https:// | ||
| + | |||
| + | ==== Peetha ==== | ||
| + | Dumplings made of rice flour stuffed with jaggery and coconut (sweet) or sattu (savory), steamed or sometimes fried. A hidden gem of rural cuisine. [([[https:// | ||
| + | |||
| + | ==== Gulgula ==== | ||
| + | A local sweet fritter made of wheat flour, jaggery, and fennel, fried into golden puffs. Often made during festivals or community gatherings. [([[https:// | ||
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| + | {{tag> | ||
jharkhand_cuisine.txt · Last modified: 2025/06/10 01:25 by aga