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Saturday, April 12, 2014

Jharkhand Breakfast Thali |Chilka Roti , Namkeen Pitha, Litti Chokha, Ghungni , Sattu Ka Paratha

Jharkhand cuisine

Today we are landing on Jharkhand which has similar cuisine as for Bihari . Do chk my Bhojpuri thali which I made recently where You can find most of the dishes are same in jharkhand too. From the traditional Litti choka which is famous both in bihar and jharkhand to the sattu drinks they make most of the dishes are similar as Jharkhand was once a part of bihar and the cuisine are still the same.Here spicy non veg foods are also enjoyed by the people . The influence of this cuisine is from mughalai cuisine where all the non veg recipes are cooked in mughalai style. It might be difficult to find traditional recipe in the restaurants as they have integration of all food available here. Jharkhand  commercialized towns which are Ranchi,Dhanbad, Bokaro and Jamshedpur which has their own traditional style of cooking and serving. There are also lot of tribal population being living in the rural parts and they are well known for using flowers as vegetable like drumstick flower "jhirool" and lot many. Rice is a again a staple part and are used in making many traditional dishes like dhuska,pitha,Chappathi etc.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39.

The rice variety used here is Arwa rice and they are used commonly in this state. In every hosehold the common dishes made are Phulka/ Roti. bhat or rice, Tarkari / sabzi and Achar.Litti chokha is my fav as made them earlier for Snc and now I included them in this post as jharkhand is well known fro litti. Chilka roti is very famous and easy to make breakfast enjoyed by the people there and namkeen pitha which can also be served for breakfast is a stuffed rice dumpling which are steamed like for any other pitha. Now moving on to the recipes ..

Jharkhand recipes

Jharkhand Breakfast Thali 

Chilka Roti
Namkeen Pitha
Dhania chutney
Litti Chokha

Chilka Roti

Recipe Source : WahSush


Rice - 1 cup
Channa dal - 3/4 cup
Water as needed
salt to taste
Oil for cooking


  • Soak Rice and channa dal together in enough water for 5-6 hours.
  • Drain the water and grind them to a smooth paste, you can add little water to make them smooth.
  • To the batter add salt and a little water to make it to dosa batter consistency.
  • Heat a tawa and pour a ladle of batter on it and spread them like we do for dosa.
  • Cover and cook them for 20 sec or until golden brown from one side , they flip and cook for few seconds.
  • Serve this chilka roti with dhania ki chutney.

Namkeen Pitha/ Bhapa Pitha

Recipe Source : Nisha madhulika


Rice flour - 1 cup
Carrot -1 No
Potato - 1 No
Ginger - 1inch piece
Green peas - 1/2 cup
Red chilly pd - 1/4 tsp
Cumin seeds - 1/4 tsp
Asafoetida - A pinch
Turmeric pd - 1/4 tsp
Corainder pd - 1/2 tsp
Amchur ( Mango ) Pd - 1/4 tsp
Garam Masala - 1/4 tsp
Green chilly - 1 No ( Chopped)
Oil - 2 tbsp
Salt to taste

  • In a pan heat 1 cup water after it boils add salt to taste.
  • Turn of the flame and in a bowl put rice flour and Mix it with this Hot water .
  • Cover and keep it for 5 mins them grease your hands and knead the dough till they are smooth.
  • Cover the dough with damp cloth and leave them for 15 mins
  • Now in anothe rpan heat oil, add asafoetida, cumin seeds.
  • After they splutter add green chilly, ginger then saute.
  • Now add chopped potato and carrot .
  • Saute them till they are cooked , then add turmeric pd, coriander pd, garam masala . amchur, salt .
  • Mix them well and saute for few more seconds.
  • Transfer the vegetable filling to a bowl and let them cool.
  • Grease some oil in your palms and divide the rice flour dough to equal balls.
  • Flatten the ball with your fingers like a poori and then spoon some vegetable filling in the center.
  • Cover and seal the rice flour dough from all sides and roll them again.
  • Repeat the same for rest of the dough.
  • In a steamer heat water and keep it ready.
  • Steam the stuffed rice flour balls for 15- 20 mins.
  • Serve them hot with green chutney or tomato ketchup.
Litti Chokha

Recipe Source : Uk Rasoi

For Litti Dough

4 cups Wheat flour
1 tsp Ajwain(carom seeds)
4 tbsp Ghee
Baking soda - 1/2 tsp
Salt - 3/4 tsp
almost 2 cups warm water - you may not need all of it, depends on the quality of flour

For stuffing

1 cup Sattu  ( I used store bought)
Ginger - 1 inch long piece
2-4 Green chillies
1/2 cup Green coriander leaves - finely chopped
1 tsp Jeera(cumin seeds)
1 tsp Ajwain(carom seeds)
2 tbsp Mustard oil
2 tbsp Pickle spiceLemon - juice of 1 lemon - almost 1 tbsp
Salt - add to taste

For Chokha 

4-6 potatoes, boiled and peeled
5-6 large cloves of garlic
1 large onion, chopped small2 medium sized tomatoes
2-4 Green chillies
1/2 tsp Red chilli pd
1/2 tsp Paprika
1 tbsp grated ginger
2 tbsp Green coriander leaves
Salt - add to taste - almost 1 tsp
Mustard oil / Olive oil - 1 to 2 tsp

  • Sieve the flour and add all the ingredients, knead it into a not too soft dough with the help of warm water. Cover the dough and keep aside for 30 minutes. 
For Stuffing
  • Take out Sattu in a mixing bowl,  add in all the spices and grated ginger, green chillies, coriander, lemon juice, and mix well. If it seems too dry, add a tbsp of water to it. the texture should be crumbly, but not runny at all. Keep aside.
For Litti
  • Divide the dough in to equal parts roll them and  with the help of your fingers expand the pieces 2-3 inches in diameter. you may simply roll it like a small chapathi, but dont apply any extra flour to it. 
  • Place 1- 2 tsp Pitthi / Sattu filling on it, wrap up the dough piece and close from all sides. Pinch the extra dough from top, press with your palms to flatten it a bit.  
  •  Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. 
  • Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done. 

 For chokha
  • Peel the boiled potatoes and mash them coarsely with hands or masher. Keep aside. 
  • Now roast garlic and tomatoes on either the gas flame ( like I did, see the pictures below ) or simply in an oven. On the flame, it will take around 12-15 minutes on medium flame. And in an oven, it takes around 20-25 minutes  but the later of course is hassle free 
  • Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Add in the spices, salt, oil and mix properly. 
  • Add in mashed potatoes, just mix everything gently with hands. Chokha is ready to be served.

 For Serving :
  • Put Chokha in a bowl, dip hot Litti in melted Ghee and serve with green coriander chutney. 
  • Litti can also be broken at the centre and then ghee can be poured on top, this way it reaches the stuffing too and pitthi gets a bit damp. I adopt this way to serve, since I love the aroma of ghee mixed with Sattu. 


  1. you call that breakfast..i will name it is amazing, all favorite food items in one dish

  2. For me this is 2 days the balushai..its been ages since I had it.very well made.

  3. Royal feast from Jharkhand, oh god wat a beautiful dishes, cant resist to the namkeen pitha, stunning thali.

  4. Amazing Manjula, such a delicious spread, awesome..

  5. this is breakfast!!!! so amazing... it is a royal feast!!

  6. as usual.. great spread.. love the litti chokha

  7. Awesome spread. Love to visit your house to taste all the delicacies...

  8. Ohh that's a delicious thali!

  9. Delicious looking spread,balushahi turned out very well and perfectly made...

  10. Would love to indulge in this..very nicely presented!

  11. O wow what a thali! Now I have come to expect nothing less than these amazing thali that you make.

  12. Looks like a festival spread there. Love them all.

  13. This looks awesome! I always love it when you post thali recipes!! You are a rock star dear..

  14. Awesome dishes Manjula. Those Pithas with veggie filling looks just so delicious.

  15. Nice spread again! I don't know what else to say. Everything looks amazing

  16. Lovely spread and your littis are the star. Love the color you ended up with for those littis.
    Would have loved to see your version of balushahis but I understand. Drafting that many recipes in each post and that too continuously for a month is not fun. :)


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