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Chhilka roti or chilka roti is a traditional bread of Jharkhand, India. [1] It is prepared using rice flour and chana dal. It is served with chutney , vegetables and meat.
Chhilka Roti. Dhooska: Also spelled dhuska, it is a common food in Jharkhand. They are deep fried rice flour pancakes that may be served with gram curry and potatoes. [7] A platter of Dhuska. Aaru ki sabzi: It is made with a root vegetable found in Jharkhand only. [8] Chakor Jhol: [9] It is a wild edible leafy vegetable, cooked in red rice soup.
Dhooska or Dhuska is a popular deep-fried snack eaten all over Jharkhand, India. The dish is one of the delicacies of Jharkhandi cuisine. The main ingredients in this savoury fried bread dish are powdered rice, powdered chana dal. The bread is then deep fried. [1] It is often served with any sauce or chutney.
The staple foods in Jharkhand are rice, dal, vegetables, and tubers. Some dishes include Chilka Roti, Malpua, Dhooska, Arsa roti, and Pitha. Rugra (a type of mushroom) and bamboo shoots are also used as vegetables. [4] [5] The leaves of the Munga tree (Moringa oleifera) and the Koinar tree (Bauhinia variegata) are used as leafy vegetables or ...
North Indian cuisine is collectively the cuisine of North India, which includes the cuisines of Jammu and Kashmir, Punjab, Gujarat, Haryana, Himachal Pradesh, Rajasthan, Uttarakhand, Delhi, Uttar Pradesh, Bihar, Jharkhand, Odisha, Chhattisgarh, Madhya Pradesh, Maharashtra, Goa, and West Bengal. [1] Sub-types of North Indian cuisine include:
The Staple food of the region is rice. People also eat forest products such as wild flowers and fruits. Some traditional dishes are Chhilka Roti, Arsa roti, Malpua, Dhooska, Til laddu and Dudhauri. [27] [28] [29] Some traditional leafy vegetables or Saag are Khesari, Kohnda, Koinar, Methi, Munga, Poi, Putkal and Sarla saag. [30]
As the seasons change so does the Bihari thali, every 3–4 months.The constants are rice, roti, achar, chatni, dals and milk products, with some variation.. For the frying and tempering (chhounkna / tadka) of certain vegetable dishes, Bihari cuisine makes use of vegetable oil or mustard oil and panch phoron — literally the "five spices": fennel seed (saunf), black mustard seed (sarson ...
Food is most often eaten with the hands rather than cutlery. Often roti is used to scoop curry without allowing it to touch the hand. In the wheat-producing north, a piece of roti is gripped with the thumb and middle finger and ripped off while holding the roti down with the index finger.