The mention of Bhojpuri usually reminds us of high-energy and desi music. But how many of us are aware that this region has equally fascinating cuisine? The Bhojpuri people live in the Bhojpuri Indian and Nepali regions, and their preferred food preparation process is known as Bhojpuri cuisine. The majority of their dishes are light and use less spicy ingredients. This cuisine includes both vegetarian and nonvegetarian culinary fares. The majority of the people that live in the Bhojpuri region are farmers. A Bhojpuri platter sometimes called a peasant meal, comprises calorie- and carbohydrate-rich meals that provide energy and keep people moving all day.
Let's find out more about this cuisine!
Flavours and influences
The cuisine is primarily very filling and has a delicate flavour. The Mughalai and Awadhi cuisines have a significant impact on the food. The absence of traditional Indian curry in any form is what makes this meal unique. Primarily, the seasonal vegetables are prepared as mellow gravies and serve as a complement to the main courses. A typical Bhojpuri dish is Bari Kadhi. Small fried gramme flour dumplings are drowned in curd and gramme flour sauce seasoned with spices.
An array of bread
Makuni, Image Source: Tamalapaku.com
Puffed wheat bread called makuni or berha is packed with sattu and spices and fried to cook. Bread stuffed with dal is known as gojha, pangojha, or bhakosa and is prepared either by steaming or frying. Dohathi or panhathi is a double-layered, soft roti. Like a dosa or cheela, a thin batter called a choutha is prepared on a tava. Fermented sweet fritters, called dahirvari, are made in large quantities and given to married daughters. Mahuari is bread with a Mahua flavour. A batter comprised of rice and lentil flour is fried to make dhuska. It is eaten for breakfast and is served with aloo ghugni or chhole. Thekua is a treat or biscuit-like snack typically prepared for Chhath Puja.
A rich spread of rice
Rice is a mainstay in Bhojpuri cuisine, and apart from the regular steamed version, it has a few recipes prepared on various occasions. Rice cooked with either sugar or jamuri is Meethi Jaauri. Saffron and dry fruits are also included. Noon Jaauri rice is seasoned with salt and spices. The additional ingredients are green peas, carrots, cauliflower, tubers, chhena, and lentil balls. Rice prepared in milk with ghee, dry fruits, sugar, and spices like cardamom is called doodh jauri. The only distinction between this meal and Kheer is that the former is thicker. Likewise, khatua is a lemon-flavoured variation of khichdi.
Beyond litti chokha
This cuisine is far more extensive than just the litti chokha. A rustic fried wheat ball, a litti is filled with roasted gramme flour. Roasted eggplants, tomatoes, or mashed potatoes combined with spices and herbs make chokha, a tangy dip. This cuisine's mainstays are makhana and sattu. Enhanced protein intake and internal cooling are two benefits of sattu ka sherbet, a beverage made from roasted gram flour and seasoned with cumin powder and black salt. Sattu ka paratha or roti is an excellent way to up protein content. Makhana is a gluten-free, low glycemic index seed used profusely. It is a significant source of protein and fibre. A hearty dish of wheat dumplings drenched in zesty lentil soup is called Dal Pithi. It has an excellent ratio of proteins to fibre and makes a satisfying lunch or dinner.
Use of mustard oil
Mustard oil, Image Source: Wikimedia
This cuisine may appear to be loaded with calories and carbohydrates. However, there are several benefits to this eating style. They use a lot of mustard oil. This heart-healthy oil aids in boosting HDL cholesterol, which is good cholesterol. Its high selenium level also aids in reducing inflammation in the body. It is a natural stimulant that also promotes digestion and appetite.
Tempering
The flavorful tempering or tadka Bhojpuri cuisine employs a special medley of spices. The distinctive panchphoran is a blend of nigella, cumin, fenugreek, mustard, and mustard seeds. The food's nutritional value is increased by all the spices. This blend of spices renders the spicy and sweet curry made with pumpkin Bhojpuri dish Panch-phoran Kohra. Bhojpuri people liberally add raw, cooked garlic and mustard, mainly as a paste for leafy greens and chutneys.
Sweet something
Tilkut, Image Source: Ajmer Rasoi @YouTube
Bhojpuri cuisine's dessert segment is healthy, effortless and involves minimal cooking. Tilkut is a popular breakfast food that is a crunchy snack bar consisting of sesame seeds and sugar. It has a nutty sweetness. Similar to this, dahi chura is a rice-flakes-and-sweet yoghurt dish. These treats are undeniably healthy and simple to make because hardly any cooking is required. Then there are the sweetened and filled pointed gourd known as parwal ki mithai and chana dal laddoo.
