Earthy, simple, delicious: Three recipes from Jharkhand to try at home – Telegraph India

November 20, 2022
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The eastern state of Jharkhand was a part of Bihar until November 15, 2000, when it was declared a separate state. Called the ‘Land of Forests’, it has a large population of tribal communities that call it home, and in turn have a heavy influence on the food and culture of the state. 
Landlocked and surrounded by Bihar, West Bengal, Odisha and Chhattisgarh, Jharkhand’s food also sees the influence of flavours from its neighbouring eastern states. Also add the fact that major cities like Ranchi, Jamshedpur, Bokaro and Dhanbad have been home to various Bengali families with roots in West Bengal for years, the food of Jharkhand is a melting pot that is unique. 
Staples usually include preparations with rice and dal along with locally grown vegetables. When it comes to special and popular dishes, litti chokha tops the chart but this state has more delicacies to offer! Pittha, chilka, rugra, til barfi, Dhuska barra, Dehati mutton/chicken are only a few dishes that make up the palate of the state. 
On Jharkhand Day, we bring to you three ‘Jharkhandi’ recipes to try at home…
Dhuska barras look like small pooris or luchis but differ in texture and taste. The Jharkhandi street-food staples resemble south Indian medu wadas in texture, spongy and fluffy on the inside with a crunchy coating outside, and are flavoured with a hint of spices, green chillies and coriander. Made with lentils and rice, they are a often served with green pudina chutney or potato sabji at roadside stalls
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This country chicken recipe has a flavourful curry cooked with garlic and lots of spices, and is popular in Uttar Pradesh and Bihar as well. With time, the authenticity of the dish faded with country chicken being replaced by the poultry counterparts and packaged powdered spices taking the place of whole spices. This recipe is the closest to the original, traditional way of cooking this chicken curry. 
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A simple, traditional sweet dish made during festivals like Chhath Puja or Diwali, dudhauri is made by frying balls of rice cooked in milk and then soaked in sugar syrup. With roots in Bihar, this simple dish that takes only about an hour to make and serve has found its way to Jharkhand kitchens with time. 
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