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Friday, April 04, 2014

Bhojpuri Thali | Bihari Thali

Bhiri Thali
Its day 4 mega marathon and am so very excited every day thinking of exploring a new state and a new cuisine . Its much of a hectic work but I love to prepare a spread to see a smile on my H's face who likes tasting and trying all cuisine. Thanks to him for being so supportive and my readers and bloggers you have also been so kind enough to leave a motivating comment every time without getting tired of the "Thalis".I certainly believe that thali is the only way I can do all states justice as I love my country and vivid culture , I will try my best and take this opportunity Valli had given to explore all the nuk and corner of the Indian states. So for day 4 its Bihar and I was so excited to cook for this state as there a predominant vegetarian dish as their culture has been influence by the Buddhist and the Hindus. As veggies what more can I ask for than presentation the fav veg recipes from this place. Bhojpuri is the well know and famous cuisine among Bihari's . Most of the bhojpuri foods are vegetarian so I had a lot Options and dishes in my to do list to try made them in a platter form. Bihari  cuisine is also called a Bhojpuri cuisine and the language they speak in bihar is Bhojpuri.

When I say Bhoj puri cuisine the main ingredients which is used is Sattu / Roasted bengal gram flour.As the vegetarian are high in rate sattu is the main ingredient used in bihar for energy giving.During summer they have a sattu drink too to relish. Again Bhojpuri meal will contain rice, roti, achar, chutney,dals and vegetable curries.The most popular street food Here is litti chokha which I alredy made for snc Do check here. Bhojpuri's are great lovers of sweet but unlike the sweet rassedhar / juicy sweets we get in other states of india Bihar is known for its dry sweets , Most often the sweets made for festivals and occasion are dry kind. Sweets like kassar, Rasiyaaw, lavang latta, Tikari/ balushahi, mal pua etc are famous in this state. As for the north east states bihar also has a enormous varieties of traditional pithas. As they love sweets in festivals and occasion in their routine life they are spicy food lover like me ;)  The cooking process is kept simple and easy recipe is easy to make.

Though I had so many choices was a bit confused which one to choose as they were all veg recipes I  was a bit more excited.
I am presenting some traditional bhojpuri recipe in this thali which are included in the cuisine . Most of the recipes I adapted from this wonderful bihari blog , I was in love with the sattu ka paratha which I tried for the first time and am going to make them again n again.Every thing were loved by H too , that made me glad.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39.

Lets quickly move on to the Bhojpuri Thali recipes.

Bihari Thali

Bhojpuri Thali Menu 

Dahi chura
Sattu Ka Paratha
Kadhi bhari
Besan ki sabji/  Besan Ki Machhli
Gurma / raw mango sweet curry
Tikari / Balushahi
Sattu milkshake 

Recipe Source :

Thali mela
Bharbhara ( Channa Pakoda)

A very famous pakoda from bhojpuri cuisine but the shape is generally flat circle for this pakoda/ Bhajia. Green gram is used traditionally to make Bharbhara I used green peas for a difference.


Peas -1/2 cup 
Gram flour/ besan - 1/4 cup
Rice powder-2 tbsp
Red chili powder-to taste
Green chili-1-2 No ( Finely chopped)
Onion - 3-4 tbsp ( Finely chopped)
Turmeric powder-1/4 tsp
Cumin powder-1/2 tsp
Chat masala 1/2 tsp (optional)
Salt to taste
Water as needed to make a Bhajia batter.
Oil for Shallow frying

  • In a bowl mix besan , rice flour, salt , red chilli pd, turmeric,cumin powder, chat masala with water to make a thin batter.
  • Add green gram/ blanched peas, chopped onion, green chillies, in to the  batter.
  •  Heat oil in kadai/ Pan/ Tawa and slowly pour a little  mixture at a time with deep round shaped spoon and shallow fry till the bhabhra  become golden brown from both sides.
  • Serve them hot with chutney and enjoy !!

Dahi chura

This is the most fav among the bihari's as dahi chura is said to have some auspicious significance and made for Makar sakrantri . This is so simple to just whip up and enjoy an healthy dish. This is a most popular and healthy breakfast in the state too.


Chura /Poha/ Aval– 1/2 cup (the thin variety)
Curd/ Yogurt  – 1 cup
Fresh fruit (I used apples and pineapples) – 1/2 cup ( Cubed)
Milk – 2 teaspoons
Jaggery/honey – to taste ( I prefer Honey much )


  • Wash chura well  in water 1 -2 times. 
  • Drain the water completely let the chura/ poha soak  in  milk for 10-15 mins. 
  • If using broad variety chura reduce the soaking time. 
  • Tadaaaa!! chura is ready when you are able mash the poha very well with your fingers.
  • Beat the  yogurt well till its smooth and add  honey or jaggery to it. 
  • Mix well add fresh fruits and enjoy.

Sattu Ka Paratha


For dough

Whole wheat flour - 2 cup + 1/2 cup for dusting

Salt to  taste
Water to knead.

For Stuffing

Sattu (Roasted gram flour) - 1 cup

Garlic - 2-3 cloves (Finely chopped)
Coriander leaves - 1 tablespoon
Green chilli - 2-3 Nos ( chopped-adjust to your taste)
Ajwain / Ani seeds - 1/4 tsp
Lemon juice - 1/2 tsp 
Oil - 3-4 tbsp
Salt for taste.


For dough 
  • In a bowl add wheat flour salt and mix well.
  • Pour little water at a time and knead a soft smooth dough.  Keep it aside.

For stuffing 
  • Add sattu, garlic,coriander leaves, green chilli, ajwain,lemon juice, oil, salt and mix them well.
  • The mixture might resembe crumbly and when you make a ball it should hold. If you can't hold the shape of ball the add little more oil but don't make it a paste.  Make balls and divide the filling to equal parts . 
  • Keep the filling aside.
To proceed
  •  Divide the dough into equal parts . 
  • Roll out the dough like you do for puri. Keep the stuffing ball in between and pinch the dough together covering the filling.I normally take same size stuffing as for dough as we like more stuffing into the parathas.
  • Seal the filled dough nicely so that stuffing doesn’t come out while rolling. 
  • Now roll the dough again , you can dust some flour if needed.
  •  Heat a tawa , cook the  paratha using a little oil, until both sides are golden brown. Serve them hot with curd or chutney. 

Kadhi bhari

Again this a very popular dish in bihar as for the punjabi pakoda kadhi this is similar to that but called in different name.
The dumpling are made with besan you can even add onions to the dumpling before frying. The chattisgarhi pakoda kadhi is called as Kadhi Bari.. Bari is the pakoda with fried and added to the Kadhi while serving.


For Bari

Besan - 1/2 cup
Red chilly pd - 1/4 tsp
Turmeric pd - 1/4 tsp
Coriander leaves- 2-3 tbsp
Cumin seed - 1 tsp
Ajwain - 1/4 tsp
Salt to taste
Water as needed

Note : you can add onion  and greenchillies too for Bari

For Kadhi 

Besan / gram flour- 3 tbsp
Beaten curd(dahi )- 1 cup
Turmeric powder-1/2 tsp
Cumin seeds-1/2 tsp
Mustard Seeds - 1/4 tsp
Red chilli pd- 1/2 tsp
Curry leaves-4 to 5 Nos
Oil/ ghee - 2 tbsp
Asafoetida-pinch of
Salt -to taste


 For dumplings(bari)
  • In a bowl add all the ingredients for bari and  mix them to form a thick paste with water.
  • Heat a oil in a kadai . pick some batter and drop it in the hot oil as we do for any pakodas.
  • Fry them till they are golden from all sides
  • Drain the excess oil in a kitchen towel. keep it aside.

For Kadhi
  • In bowl Mix curd, turmeric,besan, salt and some water to make thin and churn it and keep aside.
  • In a sauce pan heat oil/ ghee add cumin seeds. Asafoetida and mustard seeds, let them splutter.
  • Then add curry leaves, red chilli pd and the curd mixture.
  • Mix well add water if the mixture is very thick.
  • Simmer and boil till the raw smell of besan goes off completely.
  • Add the bari/ pakodas with hot kadhi only will serving .
  • Serve them Hot with steamed rice.


Ghugni is a very delicious curry which can be made with yellow peas or even with kala chana . Kala chana ghugni is normally paired with dhuska or can just be enjoyed with roti Or you can just enjoy them as is :) with some chopped onions and coriander leaves garnished on top.There are many ways to prepare ghugni you can even grind the onions add it to the gravy but I it this way better. 


Kala channa(Bengal Gram/ Black chickpeas) - 1 cup (Red chana can also be used)
Oil - 3 tbsp
Onions (chopped) - 2 nos
Tomato ( Chopped) - 1 No
Ginger garlic paste - 1 tsp
Cumin seeds(jeera) - 1 tsp
Green chili (Slit )- 2-3 Nos
Coriander powder - 2 tbsp
Turmeric powder - 1 /2 tsp
Red chili powder -  1/2 tsp
Salt to taste

  • Soak the kala channa over night and add little salt , pressure cook them for 2 whistles or till they cook but not mushy.
  • Drain the water and keep the channa a side.
  • In a pan add oil  cumin seeds , after they splutter add onion and ginger garlic paste and saute them till the onion turn translucent.
  • Add the slit green chillies and saute them.
  • Add chopped  Tomato and saute them till they turn mushy .
  • Add red chilli pd, coriander pd, turmeric pd , salt ( Remember there is salt in channa too) and saute for few seconds.
  • Now add the boiled kale channa and mix them well.
  • Add water to make it to a gravy consistency and boil till the gravy thicken a bit.
  • Serve hot ghugni with rice or rotior enjoy them as is..

Besan ki sabji / Besan Ki Machhli

Besan Ki sabji is a delicious curry  which is another delicous bhojpuri specialty. The people there think thats it taste same as a fish curry and call this as Besan ki machhli too some times . 


Gram Flour (besan)-1/2  cup
Mustard seed -1/2 tsp (paste) - make the mustard paste my adding little water to the mustard seeds.
Cumin powder-1/2 tsp
Turmeric powder-1/2 tsp
Coriander pd - 1 tsp
Red chili powder- 1 tsp
Mustard oil -2 tbsp
Tomato- 2 chopped
Coriander leaves- 1 tbsp chopped
Fenugreek seed-  1/3 tsp
Ginger garlic paste - 1/2 tsp
Salt to taste
Green chilly -1 - 2 Nos ( chopped)


  • In bowl put gram flour , add salt, pinch of turmeric powder, green chilly and 1/4 tsp ginger garlic paste mix well .
  • Add water an make a batter of dosa batter consistency. 
  • Heat frying pan or tawa spread a little oil on it.
  • Pour about 1 ladle of  batter  add spread them in a circular motion clock wise evenly to make like pancake.
  • When one side cooked well , cut them into square if giving horizontal and vertical cuts .
  • Grind together, mustard paste, cumin seed, red chili powder, coriander powder, turmeric powder, garlic and make a smooth paste.
  • Heat oil in kadai add fenugreek seed , ground masala, tomatoes,and salt .
  • Saute them till they all come together and Pour enough about water 2 cups and allow the gravy to boil.
  •  Gently put pieces on it, boil for a second, then remove and garnish with and chopped coriander leaves serve hot with plain rice.

Gurma / Raw mango sweet curry

Gurma is another traditional bhojpuri sweet dish,  made with raw mango , sugar and wheat flour and can be had with roti even. This is one delicious combo .. tastes yumm and super  healthy.


Raw mangoes- 1 No
Sugar - 2 tbsp
Cumin seeds- 1/2 tsp
Fennel seeds- 1/2 tsp
Ghee - 2 tsp
Wheat flour-1 tbsp
Water,-1 cup or so to make it little thin
 Ground cinnamon-1/4 tsp


  • Peel and cut the mangoes and remove the seeds off.  chopped them length wise.
  • Take a pan roast wheat flour till it turns light brown in medium heat.Remove and keep aside.
  •  Heat ghee on a pan add  cumin seed and fennel seeds stir then  add the mango pieces while stirring constantly (like stir-frying) for a couple of minutes.
  • In a bowl mix flour and water (two cups) stir and mix well.and then add this mixture in a pan, stir then add sugar.
  •  Let the mixture come to a boil on high heat, cover and reduce heat to low/medium. Simmer until mango pieces are well cooked.sprinkle ground cinnamon . 
  • Add water to make it thinner, if you want, or cook down for a thicker sauce. Add more sugar, if desired. Serve with paratha or roti...


Rasiyaaw a sweet rice  is very  traditional dessert of bhojpurias, It is made on every auspicious occasion with and goes well with dal puri. Traditionally this sweet rice is made with sugar can juice as the unavailability of ingredient in all place jaggery can also be sustituted. The rice Bihari use to made the is Arwa rice but I made them with basmati rice . With very less ingredients its a delicious and healthy version of sweet rice. Raisyaaw can be made semi liquidy by adding some more water but i made if fluffy .


Basmati/ Arwa Rice -1/2 cup
Jaggery- 1/2 cup crushed
Cardamom - 1/4 tsp


  • Wash rice and soak in water for 15 minutes.
  •  In a pan add rice with 1 cup of water and cook till rice is half cooked .
  • Add crushed jaggery mix well  and cook till the rice fully.
  • Serve this hot with dalpuri and pumpkin curry. 

Tikari or balushahi

Tikari/ Balushahi is the mouth watering desert which very popular among bhojpuries. This dessert is made especially during the festival of Diwali, Teej and Durga Pooja.


All purpose flour /maida- 1 cup
Sugar-1 cup
Curd-1 tbsp
Ghee- 1/2 cup
Water- 1cup
Fennel/saunf -1 tsp ( optional)
Oil or ghee for frying


  •  Sieve the flour & baking powder or soda bicarbonate together twice.
  •  Add ghee and mix with the flour well till crumbly.
  •  Add curd , fennel,  water gradually and knead it to a stiff dough. Cover keep it aside for 30 mins .
  • In a sauce pan boil together the sugar and water in a pan
  • Prepare a thick sugar syrup.(one string consistency)
  • Heat ghee in a pan. and cool to a lukewarm stage. Again keep on a low flame.
  • Divide the dough into equal parts and roll them to a ball flatten a bit and using your thumb press it a bit and make a impression. 
  • Heat oil in a pan and fry these shaped Tikari to golden brown from both sides.
  • Cool them a bit and dip the in sugar syrup and let them stay for 10 mins
  •  Decorate it with silver sheets. or just serve them as is.

Sattu Milkshake 

This is an amazing milk shake with a twist which is most popular in Bihar. Its a energy boosting drink with lots of nutrients as sattu is being using in this makes it very different from other milkshakes.


Roasted gram flour (sattu)-2 tbsp
Milk-1 1/2 cups
Rose syrup -2 tbs ( as we are not adding sugar add the rose syrup to sweeten the drink well)
A pinch of cardamom pd
dry fruits-1/2 tbsp ( chopped)
Crushed ice


  • Mix all the ingredients in a bowl .
  • To a blender add ice cubes and the milk mixture.
  • Pulse them till everything comes together .
  • Sattu makes the milk to a custard like smooth texture.
  • Garnish with nuts and serve them chilled.


  1. omg manju u r just amazing dear...wat a spread! u r bringing the taste of rwal India through ur thali posts.\keep going and we love to taste more of ur thalis from the screen atleast:)

  2. Yet another AMAZING thali Manjula. Everything looks awesome as usual.. Lovely & tempting clicks.

  3. I am speechless Manju,Bhojpuri thali looks awesome..Everything in the thali looks amazing and interesting..wish I could stay near to you...

  4. This is too much Manjula! I am literally drooling here....Each and every dish is just amazing. Hats off to you for doing this :)

  5. No words to say .Keep on going dear .Thali looks amazing.

  6. That's a lovely spread & love to have them now. Yummm

  7. The thali is lovely. All the dishes look awesome.

  8. OMG - you are putting us all to shame!!!

  9. Oh Man!! This is by far the best thali so far, Manjula!! Mouth watering!!

  10. Oh my god it's too good can't believe u made all this awesome hats off to ur passion dear no wrds to express

  11. preparing is thalli is one such difficult thing, but writting a detailed blog about the thalli is another hectic job, i have no idea, whether i write such a long post. u have high energy, and think of editing the photo i am running away :( damm good, awesome, keep going.

  12. This is mind blowing and mouthwatering thali! I can't makeup my mind as to which food I liked the most in this thali. Everything looks so good. I think my sweet tooth is pulling me towards the balhushahi. Very detailed and well written posts. Awesome

  13. Really awesome dear.i just missed yesterday thali but now am filled.romba pasikuthu pa.😉

  14. Incredible post ....amazing dear!

  15. Hope you are going to end up with 30 Thalis from different states.. We are enjoying your virtual feast!!..

  16. Superb Manjula...superb!!

  17. Mind blowing manju,.. nee kalakku ..

  18. awesome post of recipes...

  19. I am already excited for the next and the are mindblowing

  20. Superb...You have taken great effort to present it to us and i am really tempted so gonna make Sattu Milkshake, Sattu ka Parantha and Gurma for tonight dinner...

  21. I want that spread, especially that shake is just amazing, Manju trust me today i checked my weight i gained a kg, i think its all because of you, i think towards the end of the BM i'll might weighing +30kg with my normal weight,definitely i'll blame u.. Lots of efforts u put in each of your post, tremendous job.

  22. Manjula you have floored us!..I simply don't have enough words to express how wonderful your thali looks..just showed it to my family and they are stunned and want to know how you could do so many dishes in one shot!..more is, they want me to do them..:)..My only concern is, what will our state be by the end of this month, with so many thalis coming from you!..

  23. OMG!!!! Such a detailed spread!!! Pic looks perfect, feel like eating...Hats off dear

  24. wonderful spread Manjula.. Drooling over the pics.

  25. Wow Manjula. One thali is tiring and you are dishing up thali pe thali. I this this is the best one so far.... Awesome.

  26. What a spread. You'll put the buffet spreads at hotels to shame.. My god.. so much work and every dish looks perfect too. your blog is going to be the one-stop reference for anyone reading on Indian thalis..

  27. Delicious spread Manjula. You are doing a great job on this BM...

  28. Now I know where to go for thali for the Indian state... your research and work is amazing... hats off

  29. really..what can I say. How you find so many recipes for even the smaller states is so amazing

  30. That is one amazing thali!!! love that sweet Rice Rasiyaaw!!!

  31. Love the thali presentation and each and every dish is mouthwatering!

  32. Yummy spread of dishes.. Lovely presentation too.

  33. Really awesome! I was scrolling up and down eyeing all the pics.They are soo good! And I was wondering how the sattu sherbet got that pink color and now I know how :)

  34. I think i read in your first post that you are going to prepare the thalis on the same day.April must have been one hectic month for you and kudos to your energy and patience.
    Lovely and colorful spread there.


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