Jharkhand Traditional Food – 5 Iconic Dishes From An Extensive Jharkhand Menu of Famous Food From Jharkhand

Jharkhand Traditional Food

Jharkhand Traditional Food – : People don’t typically associate the state of Jharkhand with mouthwatering treats, but much like the other states, it has certain basic foods and a mouthwatering collection of dishes. Jharkhand’s food isn’t all that unlike Bihar, it’s neighbor. It is extremely beautiful and features a new cooking method, making it distinct. They cook using mustard oil, which gives the food its distinctive flavor and scent.

Every household in Jharkhand prepares Roti, Rice, Sabzi, and Achar as part of the standard meal. However, Jharkhand’s cuisine offers a far wider variety of mouthwatering dishes.

Jharkhand Traditional Food – 5 Iconic Dishes

Jharkhand Traditional Food Mitha Khaja Recipe

The astounding diversity of sweets available in Jharkhand might be explained by the people’s apparent passion for desserts. They make desserts like halwa, guajira, and kheer, but Mitha Khaja is the best of them. Almost every home prepares it, which is subsequently shared with friends and family members over the holiday season. In the state, it essentially has the same meaning as Diwali. For everyone who like sweets, this decadent dessert is a must-try.


  • 2 cups all-purpose flour (maida)
  • 1/2 cup ghee (clarified butter)
  • 1 cup sugar
  • 1/4 teaspoon cardamom powder
  • Water, as needed
  • Oil, for deep frying


  1. Add the all-purpose flour and ghee to a mixing bowl. Mix well until the ghee is evenly distributed throughout the flour and the consistency is similar to bread crumbs.
  2. To make the dough firm and smooth, gradually add water, a little at a time, and knead the dough. Both too soft and too firm of dough should be avoided. For 15 to 20 minutes, the dough should be covered and let to rest.
  3. Oil for deep frying should be heated over medium heat in a deep pan or kadai.
  4. Add 1/4 cup of water to the sugar in a separate bowl while you wait. Mix well until all of the sugar has dissolved. Later on, this will be utilised to create the sugar syrup.
  5. The dough should be divided into balls about the size of a lemon. Roll each ball into a thin disc using a rolling pin, one at a time.
  6. Slide the rolled disc carefully into the heated oil and deep fried it until both sides are golden brown and puffy. The fried disc should be taken out of the oil and placed on a paper towel to absorb any extra oil.
  7. The process should be repeated, cooking each dough ball individually.
  8. The sugar syrup mixture should be heated until it has the consistency of one string in the meantime. Take a drop of the syrup between your thumb and index finger and slowly pull them apart to determine the consistency. The syrup is done when a string forms.
  9. Mix thoroughly after adding the cardamom powder to the sugar syrup.
  10. Each fried disc (khaja) should be well covered before being dipped into the prepared sugar syrup. It should be taken out of the syrup and put on a dish to cool and dry.
  11. Apply the sugar syrup in the same manner to all of the fried discs.
  12. The Mitha Khaja is prepared for serving once it has totally cooled. They may be kept for many days in an airtight container.

Mitha Khaja is a delicious sweet snack that is often enjoyed during festivals and special occasions in Jharkhand. Enjoy the traditional flavors of this delectable dish!

Jharkhand Traditional Food Dhuska Recipe

One of the most well-liked foods in Jharkhand, Dhaka is a staple in every home. A taste of Dhuska is a must on your trip to Jharkhand. It is often eaten for breakfast and is made with a batter of rice and lentils that is then fried. Traditionally, it is eaten with ghugni, a straightforward curry prepared with black chickpeas. Dhuska with ghugni is a delicacy that should be on your list of must-have foods!


  • 1 cup rice flour
  • 1/4 cup Bengal gram dal (chana dal), soaked for 2 hours
  • 2 tablespoons split black gram dal (urad dal), soaked for 2 hours
  • 1 teaspoon cumin seeds
  • 2-3 green chilies, finely chopped
  • 1-inch piece of ginger, grated
  • 1/4 cup finely chopped coriander leaves
  • Salt to taste
  • Oil for deep frying


  1. The soaking chana and urad dals should be drained. Make a rough paste by blending them all together. If necessary, you can add a little water.
  2. Rice flour, powdered dal paste, cumin seeds, green chilies, ginger, coriander leaves, and salt should all be combined in a mixing bowl. Mix thoroughly.
  3. Make a homogeneous batter with a medium consistency by adding water gradually to the ingredients. A spoon should be able to easily slide off the back of the batter.
  4. Over medium heat, warm the oil in a deep frying pan or kadhai.
  5. A ladleful of the batter should be poured into the heated oil and gently spread out to make a little pancake. Depending on the size of your frying pan, you can cook several husks at once.
  6. The husks should be fried over medium heat until they are crispy and browned on all sides. For even cooking, flip them occasionally.
  7. The husks should be taken out of the oil after being cooked and placed on absorbent paper towels to absorb any extra oil.
  8. Till all the husks are cooked, repeat the procedure with the remaining batter.
  9. Dhuskas should be served hot with aloo dum or chana dal curry. They are also delicious with tomato ketchup or chutney.

Dhuska is typically enjoyed as a breakfast or snack item. It is crispy on the outside and soft on the inside, making it a delightful treat.

Jharkhand Traditional Food Aloo Chokha Recipe

The state of Jharkhand makes a speciality of the north Indian dish aloo chokha. It is regarded as one of the most well-known and treasured culinary pleasures that make up Jharkhand’s national dish. It is often made with mashed potatoes, fried onions, and spices and served with roti or rice as a side dish. “Simplicity at its best” is exemplified by this spicy dish.


  • 4-5 medium-sized potatoes
  • 2 onions, finely chopped
  • 2 green chilies, finely chopped
  • 2 tablespoons mustard oil (you can substitute with any cooking oil)
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • Salt to taste
  • Fresh coriander leaves for garnishing
  • Lemon wedges (optional)


  1. Peel and chop the potatoes into quarters before boiling them. The potatoes should be fork-tender after being boiled in a big saucepan of water. Normally, this takes 15 to 20 minutes. Let the potatoes cool after draining the water.
  2. Potatoes should be mashed once they have cooled down. Use a potato masher or the back of a spoon to thoroughly mash the potatoes in a mixing dish. Make sure the potatoes are evenly mashed and free of any noticeable lumps.
  3. Get the tempering ready: In a pan, warm the mustard oil over medium heat. Stir in the cumin seeds and watch them puff up. Add the green chilies and sliced onions after that. The onions should be sautéed until transparent and light golden brown.
  4. Add seasonings: Lower the heat to low and sprinkle the pan with salt and turmeric powder. Mix well to properly distribute the spices on the onions.
  5. Mash potatoes in Add the mashed potatoes to the pan and combine everything well. Cook on low heat for a few minutes while stirring often to ensure that all the flavors are thoroughly incorporated.
  6. After garnishing, move the Aloo Chokha to a serving dish and turn off the heat. Add fresh coriander leaves as a garnish. If you’d like, pour some lemon juice on top for some extra tang.

Aloo Chokha is typically served with rice, roti (Indian bread), or as a side dish with any main course. Enjoy this delicious and simple Jharkhandi recipe!

Jharkhand Traditional Food Rugra Recipe

Rugra is a food that tastes like a mushroom and is quite tasty. Rugra is a native kind of vegetable that is high in caloric content, protein, and minerals. Thus, this food is incredibly nutritious. During the monsoon season, it is widely accessible. Locals like this meal, which is in great demand during the busy seasons.


  • 2 cups finger millet (ragi) flour
  • 1/2 cup finely chopped onions
  • 1/4 cup chopped coriander leaves
  • 2 green chilies, finely chopped
  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • Water (as needed)
  • Oil for frying


  1. Add the finger millet flour, chopped onions, coriander leaves, green chilies, cumin seeds, and salt to a large mixing bowl. To thoroughly incorporate all ingredients, stir well.
  2. Stir in the water little by little while kneading the ingredients into a smooth dough. The dough should have a little thicker consistency than typical chapati dough.
  3. When the dough is prepared, portion it into balls about the size of a lemon.
  4. For frying, warm the oil in a large pan or kadhai.
  5. One dough ball at a time, flatten with your palms to form a little sugar resembling a disc. To flatten it into a rounded form, you may alternatively use a rolling pin.
  6. The flattened sugar should be carefully lowered into the heated oil and fried until golden and crispy on both sides.
  7. Using a slotted spoon, remove the fried sugar from the oil and set it on a kitchen towel to soak up any extra oil.
  8. With the remaining dough balls, repeat the procedure, batch-frying them.
  9. Serve the rugras hot with chutney, yogurt, or any other dipping sauce once all of the rugs have been fried.

Enjoy the delicious and nutritious Jharkhandi Rugra as a snack or breakfast item!

Note: Rugra can also be made using rice flour instead of finger millet flour. The procedure remains the same, but the taste and texture may vary slightly.

Jharkhand Traditional Food Pittha Recipe

A dish called Pittha is well-known in several Indian states. This delicacy is also enjoyed in Jharkhand’s adjacent states of West Bengal and Orissa. The Pitthas in Jharkhand is distinct since they have their unique flavor and may be paired with a variety of side dishes.


For the dough:

  • 2 cups rice flour
  • Water, as needed
  • Salt, to taste

For the sweet filling:

  • 1 cup grated coconut
  • 1 cup jaggery (or brown sugar)
  • 1 teaspoon cardamom powder

For the savory filling:

  • 2 cups chana dal (split Bengal gram), soaked for 2 hours
  • 1 onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • Salt, to taste
  • Oil, for sautéing


Prepare the dough:

  • Add a dash of salt and the rice flour to a large mixing basin.
  • To create a smooth dough, gradually add water to the flour and knead it. The dough should not be too sticky and firm. It should be put to rest.

Prepare the sweet filling:

  • The grated coconut, jaggery (or brown sugar), and cardamom powder should all be combined in a separate bowl. To thoroughly incorporate all ingredients, stir well.

Prepare the savory filling:

  • The soaking chana dal should be drained and processed or ground into a coarse pulp.
  • Cumin seeds are added to hot oil in a pan. Let them cough.
  • Onion, green chilies, and ginger paste should all be added. The onions should be sautéed until transparent.
  • Salt, coriander powder, turmeric powder, and crushed chana dal should all be added. Once thoroughly combined, boil the dal for 5-7 minutes. Take it off the stove and let it cool.

Assemble and steam the Pitthas:

  • On a lightly floured surface, take a tiny amount of the dough and roll it into a small disc-shaped circular.
  • Put a dollop of the sweet or savory filling you like in the center of the circle.
  • To form a semicircle or crescent, fold the circle’s edges over the filling.
  • Make sure the filling stays within the dough by pinching and sealing the borders.
  • For the remaining dough and filling, repeat the procedure.
  • The Pitthas should be cooked thoroughly after around 15-20 minutes of steaming in an idli maker or steamer. When finished, they will become transparent and solid.


  • The Pitthas should be taken out of the steamer after cooking and let to cool somewhat.
  • Serve them hot with chutney or yogurt as a side dish or snack.

Enjoy the delicious and traditional Jharkhand Pitthas!

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