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CHHATTISGARH

Popular Dishes of Chhattisgarh

 Chana Bhaji

Imagine a symphony of colors and spices dancing on your plate – that's Chana Bhaji, a culinary masterpiece from Chhattisgarh. Visualize plump black chickpeas, tender and tantalizing, entwined with local spices that whisper tales of the region's heritage. With each bite, the spiciness harmonizes with the earthy richness, creating a melody that complements rice or roti. Chana Bhaji is not just a side dish; it's a culinary storyteller that takes you on a journey through Chhattisgarh's flavorful landscape.

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Ingredients :

  • 1 cup chickpeas (soaked overnight)

  • 2 tomatoes (chopped)

  • 1 onion (chopped)

  • 2-3 green chilies (chopped)

  • 1 teaspoon ginger-garlic paste

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon red chili powder

  • 1/2 teaspoon coriander powder

  • 1/2 teaspoon garam masala

  • Salt to taste

  • Fresh coriander leaves (chopped)

  • Cooking oil

Steps To Follow:

  1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.

  2. Add chopped onions and sauté until translucent.

  3. Add ginger-garlic paste, green chilies, and sauté for a minute.

  4. Add chopped tomatoes and cook until they turn soft.

  5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well.

  6. Add soaked black chickpeas and salt. Stir to combine.

  7. Add water, cover the pan, and let it simmer until the chickpeas are cooked and tender.

  8. Mash some of the chickpeas to thicken the gravy.

  9. Garnish with fresh coriander leaves and serve hot with rice or roti.

Fara

Close your eyes and imagine delicate parcels of joy, lovingly crafted from rice flour and enfolding spiced chana dal. Fara is more than a steamed dumpling; it's a treasure trove of taste that Chhattisgarh proudly presents. As you take a bite, the softness of the rice flour exterior melds with the heart of chana dal, releasing flavors that evoke images of leisurely breakfasts and savory snacking. With each Fara, you're savoring not just a dish, but a slice of Chhattisgarh's culinary tradition.

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Ingredients :

  • 1 cup chana dal (soaked)

  • 1 cup rice flour

  • 1 teaspoon cumin seeds

  • 1 teaspoon grated ginger

  • 1/2 teaspoon turmeric powder

  • 2-3 green chilies (chopped)

  • Salt to taste

  • Water for steaming

Steps To Follow:

  1. Grind soaked chana dal into a coarse paste.

  2. Heat a pan, add cumin seeds, grated ginger, green chilies, and sauté for a minute.

  3. Add the chana dal paste, turmeric powder, and salt. Cook until the mixture becomes dry.

  4. Remove from heat and let it cool.

  5. Divide the rice flour dough into small portions and flatten them into circles.

  6. Place a spoonful of the chana dal mixture in the center of each circle and fold it to form a dumpling.

  7. Steam the faras for about 15-20 minutes until they are cooked.

  8. Serve hot with chutney or yogurt.

Chousela

Embrace the crispy symphony that is Chousela – imagine coarsely ground rice and lentil batter, infused with an ensemble of spices, and then deep-fried to perfection. As these crispy wonders emerge from the bubbling oil, they carry the promise of an unforgettable experience. Picture yourself savoring each bite, feeling the delightful crunch give way to the burst of flavors within. With every Chousela, you're indulging in Chhattisgarh's mastery of textures and tastes.

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Ingredients :

  • 1 cup rice

  • 1/2 cup chana dal (split chickpeas)

  • 2-3 dried red chilies

  • 1 teaspoon cumin seeds

  • A pinch of asafoetida (hing)

  • Salt to taste

  • Oil for deep frying

Steps To Follow:

  1. Wash the rice and chana dal together, and then soak them in water for 4-5 hours.

  2. Drain the soaked rice and chana dal.

  3. In a blender, add soaked rice, chana dal, dried red chilies, cumin seeds, asafoetida, and salt.

  4. Blend into a coarse batter without adding too much water. The batter should have a texture similar to that of idli batter.

  5. Transfer the batter to a bowl and let it ferment for about 4-5 hours or overnight. The fermentation process will enhance the flavor.

  6. Heat oil in a deep frying pan over medium heat.

  7. Take a small portion of the batter and shape it into a flat round disc using your fingers. You can also use a spoon to shape the batter.

  8. Carefully slide the shaped batter into the hot oil.

  9. Fry the Chousela on medium heat until they turn golden brown and crispy on both sides. Ensure even cooking by flipping them occasionally.

  10. Once they are crisp and golden, remove the Chousela from the oil using a slotted spoon and drain excess oil on a paper towel.

  11. Serve the crispy Chousela hot as a snack or with a chutney of your choice.

  12. Chousela is a delightful snack that captures the essence of Chhattisgarh's culinary expertise, offering a perfect blend of crispy texture and flavorful spices. Enjoy the wonderful crunch and burst of flavors with each bite!

Chhattisgarhi Kadhi

With each spoonful of Chhattisgarhi Kadhi, you're treated to a delightful blend of textures and tastes that pay homage to the land's culinary expertise. The tender dumplings soak up the tantalizingly sour and savory notes of the yogurt, creating a taste that's as comforting as it is invigorating. Just like a warm embrace, this dish evokes a sense of nostalgia and cultural connection, inviting you to savor every moment.

Served alongside steaming rice or the softest of Tiatbreads, Chhattisgarhi Kadhi isn't merely a meal – it's a heartfelt invitation to immerse yourself in the flavors and traditions that define Chhattisgarh.

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Ingredients :

  • 1/4 cup split and skinned black gram (dhuli urad dal)

  • 1 cup curd

  • 3-4 cloves of garlic

  • 1/2 inch ginger piece

  • 1 green chili

  • 1 tablespoon mustard oil

  • 1/2 teaspoon mustard seeds

  • 1 dry red chilly

  • 1-2 sprig of curry leaves

  • Pinch of Asafoetida (hing)

  • 1/4 teaspoon turmeric powder

  • Fresh coriander leaves for garnishing 

  • Salt to taste

Steps To Follow:

  1. Rinse the skinned black gram couple of times in running water . Soak it in enough water for 3-4 hours. After soaking time, drain water if any and transfer the black gram to a grinder jar along with garlic cloves, ginger and green chili. Pulse to get a paste. Add salt to taste and keep the paste aside until use.

  2. In a mixing bowl take 1 cup curd and whisk it using a whisker to make it lump free and smooth. To this  beaten curd add 1 tablespoon of the ground paste of black gram. Whisk again very well so that the ground paste mixes properly with the curd.

  3. Heat a pan and add mustard oil to it. Allow the oil to smoke. Now reduce the flame and allow the mustard oil to cool down a bit. Add mustard seeds. Once the seeds splutter , add asafoetida followed by turmeric powder.

  4. Next break the red chilly into 2 pieces and add it along with curry leaves.

  5. Lower the flame, add the whisked curd to the tempering while stirring. Add 2 cups of water to it and allow the mix to boil.

  6. Make small dumplings of the black gram paste using your hand or spoon and drop them into the boiling kadhi. Allow the dumplings to cook on medium flame until they are well cooked. Once cooked the dumplings will come to the surface of the kadhi.

  7. Lastly season the kadhi with salt.

  8. Garnish the dubki kadhi with fresh coriander leaves and serve with Jeera Rice.

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