Chhattisgarh Traditional Food – 10 Iconic Dishes

Chhattisgarh Traditional Food – 10 Iconic Dishes From An Extensive Chhattisgarh Menu of Famous Food From Chhattisgarh

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Chhattisgarh Traditional Food – 10 Iconic Dishes

Being a state that produces abundant amounts of staple foods, a significant portion of Chhattisgarh’s cuisine is made up of crops like rice, bajra, and jawar. The state’s cuisine draws heavily on the cuisine of its adjacent states. As a result, Chhattisgarh’s food guarantees a fantastic taste and delectable influences from its neighbors.

Here are some well-known meals from Chhattisgarh that you must try if you want to appreciate the variety of Indian cuisine.

Chhattisgarh Traditional Food Muthia Recipe

A well-liked regional dish from the Indian state of Chhattisgarh is muthia. A blend of flours and spices are used to make this savory snack. Muthias are formed into tiny dumplings or cylinder forms, steamed or fried thereafter. Here is a recipe for muthia made in Chhattisgarh:

Ingredients:

  • 1 cup gram flour (besan)
  • 1/2 cup wheat flour
  • 1/2 cup coarse semolina (sooji/rava)
  • 1/4 cup chopped fenugreek leaves (methi)
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons yogurt
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon green chili paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon baking soda
  • Salt to taste
  • Oil for frying

For tempering:

  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds
  • A pinch of asafoetida (hing)

HOW TO MAKE IT

  1. Gramme flour, wheat flour, semolina, chopped fenugreek and coriander leaves, yoghurt, ginger-garlic paste, green chilli paste, turmeric powder, red chilli powder, cumin seeds, and carom seeds, as well as salt, baking soda, and other seasonings, should all be combined in a mixing bowl. Well, combine to get a dough-like consistency.
  2. Shape the dough into cylindrical or dumpling-like forms by dividing it into tiny sections. To avoid sticking, moisten your hands with water.
  3. Water for steaming should be heated in a steamer or a big saucepan. Use a perforated plate lined with muslin fabric or a steamer plate that has been greased.
  4. The formed muthias should be placed on the oiled dish and steamed for 15 to 20 minutes, or until they are well cooked. A toothpick or knife inserted into a muthia should come out clean when it is finished.
  5. After the mothers have finished steaming, take them from the steamer and allow them to cool.
  6. Oil for tempering should be heated in another pan. Add the mustard seeds and watch them pop. Sesame seeds and asafoetida (hing) are then added and sautéed for a little period.
  7. Stir the tempering slowly while adding the munchies, which have been steaming. Cook for a few minutes, or until the munchies start to get crisp and slightly brown.
  8. The Mathias made in the style of Chhattisgarh should be served hot as a snack or side dish with chutney or yogurt. Remove from the flame.

Enjoy the delicious Chhattisgarh-style Muthias as a snack or part of your meal!

Chhattisgarh Traditional Food Aamat Recipe

An iconic cuisine from the Indian state of Chhattisgarh is aamat. Besan, a chickpea flour, is used to make this spicy and sour stew, which is often eaten with rice or roti. Aamat’s recipe is as follows:

Ingredients:

  • 1 cup chickpea flour (besan)
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • Water as needed
  • Fresh coriander leaves, chopped (for garnish)

HOW TO MAKE IT

  1. In a pan or kadai, heat the oil over medium-low heat.
  2. Add the cumin and mustard seeds. Let them cough.
  3. Add green chilies and sliced onions. The onions should be sautéed until transparent.
  4. Ginger-garlic paste should be added and sautéed for a minute to remove the raw scent.
  5. Cook the chopped tomatoes after adding them until they are mushy and tender.
  6. Make a smooth paste by combining chickpea flour and water in a separate bowl, making sure there are no lumps.
  7. Pour the chickpea flour paste into the pan a little at a time, stirring constantly to prevent lumps.
  8. Salt, red chili powder, coriander powder, and turmeric powder should be added. Mix thoroughly.
  9. To make the curry thin, add additional water as necessary.
  10. Stirring occasionally, lower the heat to a simmer, and let the curry cook for 10 to 15 minutes.
  11. Add the garam masala and stir thoroughly.
  12. Turn off the heat after another 2 to 3 minutes of cooking.
  13. Add fresh coriander leaves as a garnish.
  14. Serve hot with roti or steaming rice.

Enjoy the flavorful and spicy Aamat curry from Chhattisgarh!

Chhattisgarh Traditional Food Chila Recipe

In the Indian state of Chhattisgarh, Chola is a beloved traditional dish. It’s a savory pancake created from rice and lentil batter. Here is a recipe for chili made in Chhattisgarh:

Ingredients:

  • 1 cup rice
  • 1/2 cup split black gram (urad dal)
  • 1/4 cup split yellow peas (chana dal)
  • 1 teaspoon cumin seeds
  • 1 green chili, finely chopped
  • 1 small onion, finely chopped
  • 2 tablespoons fresh coriander leaves, chopped
  • Salt to taste
  • Oil or ghee for cooking

HOW TO MAKE IT

  1. Rice, urad dal, and chana dal should all be washed separately. Put them in water overnight or for around 4-5 hours.
  2. Rice, urad dal, and chana dal are combined and ground to create a smooth batter after the water has been drained. If necessary, add a little water to get a pouring consistency.
  3. After transferring it to a bowl, the batter should ferment for 6 to 8 hours or overnight. The process of fermentation makes the child fluffy and velvety.
  4. Add cumin seeds, chopped green chilies, chopped onions, chopped coriander leaves, and salt once the batter has fermented. Mix thoroughly.
  5. A nonstick griddle or tawa should be heated to medium. Lightly grease it with ghee or oil.
  6. A ladleful of batter should be poured onto the centre of the tawa and spread outward to form a thin pancake. It may be made as big or tiny as you like.
  7. Cook the chili over medium heat until the bottom side becomes golden brown, then drizzle a little oil or ghee around the sides.
  8. Using a spatula, carefully flip the chile over, and cook the other side until it is golden brown as well. Verify that both sides have been cooked thoroughly.
  9. Take the cooked chili off the tawa and serve it hot with yogurt, chutney, or pickles. Additionally, you may stuff it with a filling of your choice, such as paneer or potato masala.
  10. To make more chills, repeat the procedure with the leftover batter.

Enjoy the delicious Chhattisgarh-style chila as a breakfast or snack. It is often served with green chutney made from coriander and mint or with tangy tamarind chutney.

Chhattisgarh Traditional Food Bhajia Recipe

Bhajia is a traditional dish from Chhattisgarh. In Chhattisgarh, a common snack called bhajia is created from a variety of vegetables. Here is a straightforward recipe for bhajia made in Chhattisgarh:

Ingredients:

  • 2 cups besan (gram flour)
  • 1 cup finely chopped onions
  • 1 cup grated carrots
  • 1 cup chopped spinach leaves
  • 1/2 cup chopped coriander leaves
  • 2-3 green chilies, finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • Oil for deep frying

HOW TO MAKE IT

  1. Besan, finely chopped onions, grated carrots, spinach and coriander leaves, green chilies, ginger-garlic paste, turmeric, red chilli powder, cumin seeds, and salt should all be combined in a mixing bowl. Mix everything well.
  2. Stir the ingredients while gradually adding water to create a thick batter. It should have a thick enough consistency to evenly coat the veggies.
  3. For deep frying, warm the oil in a large pan or kadai. Before you begin frying, ensure that the oil is heated enough.
  4. A tiny amount of the prepared batter should be carefully dropped into the heated oil. For the remaining batter, repeat this procedure, cooking a few bhajis at a time. Make sure the pan isn’t too full.
  5. The bhajis should be fried over medium heat till crispy and golden brown. Occasionally flipping them will guarantee even cooking.
  6. When finished, use a slotted spoon to remove the bhajis from the oil and pour any remaining oil onto a kitchen towel to absorb it.
  7. Once all of the bhajis have been cooked, repeat the frying procedure with the remaining batter.
  8. Hot Chhattisgarh Bhajias should be served with tomato ketchup, mint chutney, or tamarind chutney.

Enjoy the delicious Chhattisgarh-style Bhajias as a snack or appetizer with your family and friends!

Chhattisgarh Traditional Food Bara Recipe

The Indian state of Chhattisgarh is famous for its traditional snack known as bara. It is a deep-fried, soft-inside lentil pancake that has a crunchy outside. Bara is often eaten for breakfast or as a snack in the evening and is typically served with chutney. Here is a recipe for bara made in Chhattisgarh:

Ingredients:

  • 1 cup split yellow moong dal (yellow lentils)
  • 2-3 green chilies, finely chopped
  • 1-inch piece of ginger, grated
  • 1 small onion, finely chopped
  • 2 tablespoons chopped coriander leaves
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for frying

HOW TO MAKE IT

  1. Moong dal should be well washed and soaked in water for a minimum of 4-5 hours. Drain the water once it has soaked.
  2. To form a coarse paste, mix the soaked moong dal. If necessary, you can add a little water, but the batter must be thick and not runny.
  3. To a mixing dish, add the ground dal. Add salt, coriander leaves, cumin seeds, asafoetida, grated ginger, sliced onion, and green chilies that have been chopped. To thoroughly incorporate all ingredients, stir well.
  4. Over medium heat, warm the oil in a deep frying pan or kadai.
  5. A tiny amount of the batter should be flattened with your fingertips into the shape of a miniature pancake. Create a little hole in the pancake’s centre.
  6. Slide the prepared bara carefully into the heated oil and cook until golden and crispy on both sides. Ensure that the oil is not too hot; else, the bara won’t be fully cooked.
  7. Using a slotted spoon, take the baras from the hot oil once they have been cooked, then set them on a kitchen towel to absorb any extra oil.
  8. Repeat the procedure, frying a few baras at a time, using the leftover batter. Before creating each bara, make sure the batter is thoroughly mixed.
  9. Serve the baras warm with tamarind or green chutney.

Enjoy the delicious Chhattisgarh-style baras as a snack or part of a meal.

Chhattisgarh Traditional Food Faraa Recipe

A typical dish from the Indian state of Chhattisgarh is far. from a savory filling, it is a delectable steamed snack prepared from rice flour. The following is a recipe for Faraa:

Ingredients: For the dough:

  • 2 cups rice flour
  • Water (as needed)
  • Salt to taste

For the filling:

  • 1 cup chana dal (split Bengal gram)
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 2 tablespoons coriander leaves, finely chopped
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Oil for cooking

HOW TO MAKE IT

  1. Chana dal should be well-washed and soaked in water for around two hours. Drain the water, then reserve it.
  2. Place the salt and rice flour in a large mixing basin. Make a soft dough by gradually adding water and kneading it. For 15 to 20 minutes, cover the dough and let it rest.
  3. Cumin seeds are added to heated oil in a pan. Add grated ginger, chopped green chilies, and chopped onions as they start to crackle. Onions should be sautéed till golden brown.
  4. Mix thoroughly after adding the soaked chana dal to the pan. Cook the chana dal for a few minutes until it is tender but not mushy.
  5. Add salt, red chili powder, and turmeric powder. Mix thoroughly and continue to cook for an additional two to three minutes. Remove the filling from the heat and let it cool.
  6. Make lemon-sized balls out of the dough. With the use of a rolling pin, shape one dough ball into a little disc.
  7. In the center of the disc, place a spoonful of the prepared filling. To properly cover and seal the filling, fold the disc’s edges. With the remaining dough and filling, repeat the procedure.
  8. The prepared areas should be steamed in an idli cooker or steamer for 10 to 12 minutes, or until cooked through and firm.
  9. Once cooked, take the faraas from the steamer and allow them to cool slightly.
  10. The steamed fares are shallow-fried in hot oil until they are crispy and golden brown on both sides.
  11. With yogurt or chutney, serve heated areas.

Enjoy the traditional Chhattisgarhi snack, Faraa!

Chhattisgarh Traditional Food Tilgur Recipe

Sesame seeds and jaggery are used to make the traditional dish til gur, which originates from Chhattisgarh in India. It is a well-liked sweet dish that is eaten on holidays and special occasions. Here is a straightforward recipe for Tilgur:

Ingredients:

  • 1 cup sesame seeds (til)
  • 1 cup jaggery (gur), grated
  • 1/4 teaspoon cardamom powder (elaichi)
  • Ghee (clarified butter) for greasing

HOW TO MAKE IT

  1. The sesame seeds should be dry-roasted in a skillet over medium heat until they turn golden brown. Burning is avoided by constant stirring. The sesame seeds should be taken out of the pan after roasting and set aside to cool.
  2. Once the toasted sesame seeds have cooled, roughly pulverize them in a food processor or mixer. They shouldn’t be ground to a fine powder because some texture should still be there.
  3. Melt the grated jaggery over low heat in the same pan. Stir often until the jaggery melts completely and takes on the viscosity of thick syrup.
  4. Melted jaggery should be combined with cardamom powder and crushed sesame seeds. Make sure to thoroughly blend all the components.
  5. Turn off the heat and give the mixture a little chance to cool. To handle it, make sure it is cool enough.
  6. Take a tiny amount of the mixture in your palm after greasing your hands with ghee. Create little, spherical balls out of it, or laddoos. With the remaining mixture, repeat this procedure.
  7. The Tilgur laddoos should be placed on a dish or tray and allowed to cool fully. They will stiffen up and maintain their form as they cool.
  8. The Tilgur laddoos are prepared for serving once they have cooled down. They may be kept for a few weeks in an airtight container.
  9. Tilgur laddoos are a delicious and nutritious treat. They are rich in essential nutrients, especially calcium, iron, and healthy fats from sesame seeds.

Enjoy these traditional Chhattisgarhi sweets with your loved ones!

Chhattisgarh Traditional Food Khurma Recipe

A well-known traditional sweet dish from Chhattisgarh, India, called khurma. Usually, festivals and special events are when it is cooked. A recipe for Chhattisgarh Khurma is given below:

Ingredients:

  • 1 cup all-purpose flour (maida)
  • 2 tablespoons semolina (sooji)
  • 2 tablespoons ghee (clarified butter)
  • 1 cup sugar
  • 1 cup water
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands
  • Oil for deep frying

HOW TO MAKE IT

  1. The semolina and all-purpose flour should be combined in a mixing basin. Ghee should be added and well mixed until the mixture resembles breadcrumbs.
  2. Stir in the water little by little while kneading the ingredients into a smooth dough. For 15 to 20 minutes, cover the dough and let it rest.
  3. Deep-frying oil should be heated at medium heat in a large pan.
  4. The dough should be divided into small pieces, each of which should be rolled into a puri-like thin circular form.
  5. Slide the puris into the heated oil carefully and cook them until they are crispy and golden brown. Use a slotted spoon to remove them from the oil after each set of frying.
  6. After draining excess oil from the fried puris, let them aside to cool.
  7. Add sugar and water to a different pan. Until the sugar is entirely dissolved and the syrup slightly thickens, boil the mixture over medium heat. Mix thoroughly before adding cardamom powder and saffron strands to the syrup.
  8. One at a time, submerge the fried puris in the prepared syrup and let them soak for one to two minutes. Place the puris on a serving platter after removing them from the syrup.
  9. Serve the Khurma warm or at room temperature and garnish with more saffron threads.

Chhattisgarh Khurma is ready to be enjoyed as a sweet treat. It has a crispy texture with a sweet and aromatic flavor. This recipe serves as a guideline, and you can adjust the ingredients and quantities according to your taste preferences. Enjoy!

Chhattisgarh Traditional Food Bafauri Recipe

A well-known regional dish from the Indian state of Chhattisgarh is safari. It is a fried snack prepared with spiced lentil powder. Usually served as an appetizer or as a teatime snack, safari. The following is a recipe for making safari:

Ingredients:

  • 1 cup chana dal (split Bengal gram)
  • 1 small onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 2 tablespoons fresh coriander leaves, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Oil for deep frying

HOW TO MAKE IT

  1. Chana dal should be well washed and soaked in water for a minimum of 4-5 hours. Drain the water entirely after soaking.
  2. Put the drained and soaked chana dal in a food processor or blender. Make a coarse paste out of it without adding any water.
  3. To a mixing dish, add the ground chana dal. Onions, green chilies, coriander leaves, ginger, garlic, cumin seeds, turmeric, and red chili powder should all be added after being finely chopped. Salt should also be added. To create a thick batter, combine all of the ingredients.
  4. Over medium heat, warm the oil in a deep frying pan or kadai.
  5. Shape little amounts of the batter into flat discs or tiny, spherical balls. For shaping, you may either use your hands or a spoon.
  6. Drop the formed bafauri carefully into the heated oil, then cook them until they are crispy and golden brown. Don’t overcrowd the pan and fry them in batches.
  7. Using a slotted spoon, remove the fried safaris from the oil when they have finished cooking. Next, blot off any remaining oil on a dish towel.
  8. As an appetizer or snack, serve the hot and crispy safaris with your preferred chutney or sauce.

Note: Bafauris are typically deep-fried, but if you prefer a healthier version, you can try baking them in a preheated oven at 180°C (350°F) for about 20-25 minutes or until they are golden brown and cooked through.

Enjoy the delicious Chhattisgarhi Bafauris!

Chhattisgarh Traditional Food Dubki Kadi Recipe

A typical dish from the Indian state of Chhattisgarh is dubki kadi. It is a sour, hot, yogurt-based dish that is frequently eaten with roti or steamed rice. The following is a recipe for Dubki Kadi:

Ingredients:

  • 1 cup gram flour (besan)
  • 2 cups yogurt (curd)
  • 2-3 cups water
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1-2 dried red chilies
  • 8-10 curry leaves
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2-3 green chilies, slit
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)

HOW TO MAKE IT

  1. Gram flour and yogurt should be combined in a mixing basin. Make a smooth paste by thoroughly whisking it to remove any lumps.
  2. Over medium heat, warm the oil in a deep skillet or kadai. Splutter the mustard seeds after adding them.
  3. Curry leaves, asafoetida, dried red chilies, and cumin seeds should be added. Sauté for a brief period until fragrant.
  4. Cook the chopped onions until they are golden brown after adding them.
  5. Add green chilies and diced tomatoes. Cook the tomatoes until they are mushy and tender.
  6. Salt, turmeric powder, red chili powder, and coriander powder, and the heat should be turned down to low. Well combine, then heat for a minute.
  7. To the pan, add the gram flour and yogurt mixture. To prevent lumps, stir continuously.
  8. As you gradually add water, keep stirring until you get a little thick consistency. To suit your tastes, change the water amount.
  9. The mixture should now be heated to medium-high and allowed to boil. To keep it from sticking to the pan bottom, stir it occasionally.
  10. After it boils, turn the heat down to low and let the mixture simmer for 15 to 20 minutes to let the flavors meld.
  11. If necessary, check the consistency and add additional water. Adapt the seasoning to your preferences.
  12. Add freshly chopped coriander leaves as a garnish.
  13. Steamed rice or roti should be served with hot Dubki Kadi.

Enjoy the delicious and flavorful Dubki Kadi, a traditional delicacy from Chhattisgarh!

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