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.
Also try: Make Yourself Bihari Food Part – 24: Oal ka bharta
Hare chane ka bhabhra
Hara chana is one of the most amazing gift of the winter season.
Market gets flooded with this seasonal vegetable as the weather gets chilled. Since Bihari cuisine is predominantly a seasonal one, hara chana is used in different ways in the cooking. Hara chana ka bhabhra is yet another special Bihari delicacy and is relished as an evening snack in the chilli winter evening along with steaming hot tea. Enjoy this special delicacy to experience this protein rich seasonal vegetable at its best.
Ingredients
Fresh hara chana : 1 cup
Besan : ¾ cup
Rice flour : ¼ cup
Ginger garlic paste : 1 tsp
Chili powder : 1 tsp
Turmeric powder : ½ tsp
Green chilli : 2 to 3 thinly sliced ( optional)
Ajwain : ¼ tsp
Cumin seeds : ¼ tsp
Salt : as per taste
Mustard oil : for frying
Step 1
In a bowl whisk together besan, rice flour, hara chana, ginger garlic paste, red chili powder, turmeric powder, ajwain, cumin, green chilli and salt. Add some water to make a thick batter but with the pouring consistency.
Step 2
Heat oil in a thick bottom flat surface pan.
Step 3
Once the oil is medium hot , with the help of a ladle gently pour a scoop of batter and spread it like a pua.
Step 4
Fry it on both the sides until it turns golden brown. Once done take it out in a tissue so that the excess oil is drained away. Enjoy it hot with chutney of your choice.
*Nandini Bhushan is a well-known food blogger
