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By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
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Also try: Make yourself Bihari cuisine Part 14: Sattu Protein Drink
Rikwach
Rikwach is yet another lip smacking Bihari snack prepared during the holy month of Sawan. Known by multiple names like Patar Bhaji, Patra, Patora or Rickwach, it is relished across the nation during the rainy season. Colocasia or arbi leaves are loaded with health benefits and these crispy and delicious fritters are indeed a very prevalent way to include it in our diet. In addition to this, we biharis equally Indulge in delightful fish style rickwach gravy dish better known as “ saw an ki machli” along with plain steamed rice.
Ingredients
Colocasia or Arbi leaves : 10 to 12
Rice : 2 tsp (washed and soaked)
Masoor dal : 100 gms (washed and soaked)
Ginger : 1 inch
Garlic : 8 to 10 pods
Asafoetida : a pinch
Green chilli : 4
Cumin : 1\4 tsp
Pepper : 1\4 tsp
Coriander seed : 1 tsp
Tamarind paste : 2 tsp
Salt as per taste
Step 1
Grind the soaked rice and dal with all the masala.
Step 2
Wash the arbi leaves and pat them dry. Place the leaf over a large plate and evenly spread the dal mix over the leaf.
Step 3
Place the other leaf over it and evenly coat the mixture on it. Repeat the process with the remaining leaves.
Step 4
Carefully roll the leaves sealing the edges to prevent the stuffing from falling out.
Step 5
Place it in the steamer for about 25 to 30 minutes. Once done, take them out and let it cool.
Step 6
Cut them into equal slice
and shallow fry the rickwach on a medium heat till they are golden and crispy.
*Nandini Bhushan is a well-known food blogger
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