Samosa and Kachori

Samosa and Kachori are perhaps two most popular snacks of not only Bihar but all of India.

You will not find any Indian who does not like them.

The Samosa is basically made by stuffing a filling made of mashed potato fried with indian spices into a covering made from fine flour called maida and given a prismatic shape.

The Samosa is deep fried in edible oil.

It is had with coriander or tomato chutney.

The Kachori is round in shape and the filling is generally made of boiled lentils (moong or urad), mashed and fried with Indian spices.

The Kachori is deep fried in edible oil. It is had with coriander or tomato chutney.

You can try these Indian Fast food in any Indian restaurant.

Mouth watering Samosa and Kachori being served with coriander chutney

 

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Kathal Aloo Sabji

Kathal Aloo Sabji (Jackfruit Potato vegetable curry) is a very tasty and delicious dish of Bihar. Though a fruit, Jackfruit is cooked as vegetable when it is unripe. It is so delicious that many a times it substitutes non vegetarian dishes. It is best had with rice but you can have it with roti or Paratha also.

Ingredients:

Kathal 250 gm, Potato 2 Pcs, Onion 1 chopped, paste of onion 2 table spoons, garlic 1 tea spoon, ginger 1 tea spoon, 1 tea spoon garam masala powder, Dhaniya(coriander) powder 1 tea spoon, jeera (cumin) powder 1 tea spoon, black pepper powder half spoon, red chili powder 1 tea spoon, turmeric powder 1 tea spoon, Oil 4 table spoon, salt to taste.

Procedure:

Boil the Kathal and Potato, cut into pieces and keep aside.

Heat oil in kadai, put 2 pieces of tejpatta and chopped onion and fry till it becomes brown. Add salt, paste of garlic, ginger and onion, haldi powder 1 spoon and other powders except garam masala and cook on medium flame till the spices are cooked. Now add Kathal and Potato pieces and again cook till oil starts oozing out.

Add water to make curry and allow it to boil. Add 1 spoon garam masala and stop when the curry has reached desired thickness. Garnish the curry with green coriander leaves .

The delicious Bihari dish, Kathal Aloo Sabji (Jackfruit and Potato vegetable curry) is now ready to serve and can be had with rice, roti or Paratha.

 Aloo Kathal Sabji (Dry)

Aloo Kathal Sabji

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Bathua Goli (Pigweed Balls)

Bathua Golis (Pigweed Balls)

Bathua leaves are used to make various tasty dishes like Bathua Dal, bathua Paratha, Bathua saag, Bathua Goli etc. in Bihar. These dishes are very popular and easy to make. Bathua Golis are very tasty to eat and can be had as a special snack or an accompaniment in lunch or dinner.

Ingredients:

Bathua leaves 500 gm, 1 finely chopped onion, 1 pc finely chopped ginger, 5-6 pc finely chopped garic, 1 pc finely chopped green chili, powders of coriander,turmeric,black pepper, red chili and garam masala half spoon each, 2 spoon fried besan powder, salt to taste and edible oil.

Procedure:

Heat the Bathua leaves in a pan on a medium flame. As it is heated the leaves give out water which should be allowed to vaporize. When no water is left, remove the leaves; allow cooling and grinding them into a paste.

Now sauté chopped onion, garlic, green chili and ginger in 2 spoon heated oil, add all the powders mentioned above including the besan powder and ground Bathua leaves, mix them well and sauté, add salt to taste.

Remove the cooked Bathua leaves and allow cooling down. Make small balls of the Bathua leaves and fry them lightly in a nonstick pan using a few drops of oil.

The healthy and delicious Bihari snack Bathua Goli is ready to serve.

 You can have them with Dhaniya (Coriander ) Chutney.

                                                   Bathua Leaves

                                              Bathua Golis

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Gobi(Cauliflower) Paratha

Gobi (Cauliflower) Paratha

Gobi Paratha is a very tasty and popular dish of Bihar and North India. You can have it in any season but it is very popular dish during winters.

Ingredients:

 Filling:

Cauliflower 1 small piece, edible oil, ginger 1 small pc, green chili 1 pc and Salt to taste, black pepper powder half tea spoon, Atta (wheat flour)

Procedure:

First make the filling as follows:

Grate the cauliflower into fine granules, add salt to taste, black pepper powder, 1 green chili chopped, grated ginger, lemon juice 1 tea spoon and mix well.

Knead atta into soft dough, make small ball, flatten it and fill it with the Gobi filling. Roll it into a disc with filling equally distributed. Heat a tawa and place the paratha on it and cook until bubbles start to appear on the top (do not burn). Flip the paratha and press gently with a spatula. Sprinkle some oil on both sides and flip and press gently.

Remove Paratha from the tava and place in a covered/insulated container.

Serve the Gobi Parathas with Dhaniya (coriander chutney) or baingan (brinjal) bhurta or curd and pickle.

 Gobi Paratha filling

Gobi Paratha being seved with Dhaniya(Coriander) Chutney

 

 

Also view many other delicious dishes on www.tasteofbihar.com

 

Aloo Baingan sabji with Sua and Methi Leaves

Aloo Baingan sabji with Sua and Methi(Fenugreek) leaves is a very tasty vegetable dish of Bihar. It is very simple to make. Also it is very healthy as it is full of green leaves. Sua and Methi leaves are available in abundance during winters and have a very special taste. This vegetable goes very well with Paratha but you can have it with roti or rice as well.

Ingredients:

Potato 2 Pcs, Eggplant (baingan) 1 big pc, Sua and Methi (fenugreek) leaves 100 gm each, Methi seeds half spoon, red chili 2 pcs, a pinch of asfoedita (hing), edible oil 2 table spoons, turmeric powder half tea spoon and salt to taste

Procedure:

Cut the potatoes and eggplant in medium pieces. Cut the sua and methi leaves also in small pieces and wash them well in running water.

Heat oil in a deep cooking pan and add red chili and methi seeds, heat till they become brown. Add the potato and eggplant pieces; also add the sua and methi leaves, turmeric powder, hing and salt to taste.

Mix all the ingredients well and sauté on medium flame till it is cooked well. Keep stirring in between. The leaves give out water hence very little additional water is added only if required.

Once cooked, remove the delicious Aloo baingan Sabji with Sua Methi leaves and serve with paratha, roti or rice.

Also view many other delicious dishes on www.tasteofbihar.com

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