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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.
Make yourself Bihari cuisine Part 17: Perakia
Bachka ki tokri
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Jitiya or jivitputrika is a holy fast observed in Bihar by mothers for long life and prosperity of their children. It is customary in many parts of the state to consume bachkas or fritters on the previous day of the fasting locally known as “ nahay khai” day. As kids we would anxiously look forward to this humble delight with no complex or confusing flavours. Made from thinly sliced vegetables like lauki, brinjal, august phool, poi sag to name a few, is coated with besan and rice flour mixture and then is deep fried. Plain steamed rice, dal and crispy fried bachkas is an ultimate comfort food and all one needs to capture the heart of a Bihari.
Ingredients
Vegetables cut into roundles
Besan : 1 cup
Rice flour : 1\4 cup
Ginger garlic paste : 1 tsp
Red chilli powder : 2 tsp
Turmeric powder : 1\2 tsp
Coriander powder : 1 tsp
Salt : as required
Mustard oil for frying
Step 1
Cut and wash the vegetables. Pat them dry.
Step 2
In a mixing bowl put the besan, rice flour along with the rest of the masala. Gradually add the required water and whisk it to get a semi thick batter so that it coats the vegetables properly. Let it rest for 10 to 15 minutes.
Step 3
Heat oil in a thick bottom pan. Coat the sliced vegetable with the batter and gently place them one at a time in the kadai.
Step 4
Fry them on a medium flame until they are crispy and golden brown. Enjoy the bachkas as a side dish or evening snack with chutney of your choice.
*Nandini Bhushan is a well-known food blogger
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Nice to get connected Bihar