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In Assamese cuisine, jolpaan is essentially a mini meal that’s consumed as a late breakfast or brunch. This has stayed relevant as an all-season meal considering it includes seasonal ingredients and some staple produce which have medicinal benefits. Ingredients like coconut, rice, yoghurt, banana flowers etc find a unique place in this meal and are used in various ways, depending on the season.
Jolpaan typically includes at least one slow-cooked recipe or porridge and at least a couple of raw ingredients, which are usually consumed towards the beginning of the meal. Jolpaan is usually consumed between meals so it doesn’t include something too heavy or intensely seasoned. A type of red tea without milk is also made a part of an Assamese jolpaan. Here are some items that are included in jolpaan.
Bora Saul
Bora Saul, or black rice, is a staple in Assamese cuisine. It's revered for its rich antioxidant properties and distinctive nutty flavour. In Jolpaan, Bora Saul is often soaked overnight and then ground into a fine paste to make a batter. This batter is then used to prepare various delicacies like pithas (rice cakes) or hand-formed rice dumplings known as "Pitha Guri."
Xandoh Guri
Xandoh Guri is essentially a porridge made from rice powder, which is an essential ingredient in Jolpaan. It's made by grinding soaked rice into a fine powder. This powder is then used to prepare a variety of dishes, including Pithas and traditional rice porridge called "Xandoh."
Kesa Kol
This is a sort of banana flower which is a unique and nutritious part of Assamese cuisine. It's often used in Jolpaan to make flavorful and aromatic dishes like "Kesa Kol Xaak Bhaji" (Banana Flower Stir-fry) or "Kesa Kol Pitha" (Banana Flower Rice Cake).
Bhoot Jolokia
Bhoot Jolokia, also known as the Ghost Pepper, is one of the hottest chilli peppers in the world and is native to the region. While not everyone may opt for its extreme heat, it's occasionally used sparingly in Jolpaan to add a fiery kick to certain dishes for those who appreciate its intense flavour.
Khar
Khar is an alkaline substance derived from burning dried banana peels or from the ashes of certain plants. It's a crucial ingredient in Assamese cuisine, especially in traditional Jolpaan recipes. Khar is used to balance flavours, reduce acidity, and aid digestion. One popular dish prepared with Khar is "Kharoli," a tangy soup made with vegetables and pulses.
Amlori Tenga
Amlori Tenga is a sour soup; it’s a traditional Assamese preparation made with ingredients like tomatoes, lemon, or elephant apple, imparting a tangy flavour to the dish. It's typically served alongside rice or rice cakes during Jolpaan, providing a refreshing contrast to the other flavours on the plate.
Gahori
Pork is a favoured meat in Assam, and it often finds its way into Jolpaan dishes. Whether it's smoked, dried, or freshly cooked, pork adds depth and richness to the breakfast spread. Dishes like "Pork with Bamboo Shoots" or "Pork Pitha" are cherished Jolpaan specialities.
