Discover the authentic cuisine of Chhattisgarh – from tribal delicacies to popular street food that defines the state’s rich food culture
The cuisine of Chhattisgarh is characterised by a variety of flavorful and simple dishes that highlight locally sourced ingredients and is a testament to the rich cultural heritage of the region. The food is predominantly based on rice, lentils, and vegetables, with a strong emphasis on seasonal produce. The cooking methods often involve slow-cooking, steaming, and frying, using minimal spices but allowing the natural flavors of the ingredients to shine. Traditional meals are often accompanied by chutneys, pickles, and flatbreads, all prepared with care and served with a feeling of hospitality. The cuisine is known for its earthy and wholesome qualities, with an emphasis on health and sustainability, often showcasing the ingenuity of the people in making the most of what the land provides. Rich in variety and steeped in tradition, Chhattisgarhi cuisine offers a unique and authentic taste of India’s heartland.
Arsa: Arsa is a traditional sweet dish made by soaking rice overnight, grinding it into a paste, and blending it with jaggery. The mixture is then fried in oil, resulting in a delicious, aromatic treat that is both sweet and crispy.
Kari Laddu: Kari Laddu is a delightful sweet made by combining thick gram flour with jaggery. The mixture is shaped into small laddus, offering a perfect blend of rich, nutty flavor and sweetness.
Khaja: Khaja is a delicious sweet made by preparing dough from refined flour, which is then shaped and fried until golden, and soaked in sugar syrup. Known for its crispy texture, Khaja is a popular festive treat enjoyed during celebrations and special occasions.
Pappchi: Pappchi is a sweet that resembles Balushahi, made by mixing rice and wheat flour into a dough. The dough is then dipped in either jaggery or sugar syrup, depending on one’s preference, creating a deliciously sweet, crispy treat.
Gulgula Bhajiya: Gulgula Bhajiya is a popular sweet made from refined flour, mixed with sugar, cardamom, and jaggery. The dough is shaped into small pieces, deep-fried until golden, and then soaked in sugar syrup, creating a soft and flavorful dessert.
Khurmi: Khurmi is a traditional Chhattisgarhi sweet made by mixing jaggery with wheat flour, then adding coconut, poppy seeds, and nuts. The dough is fried in oil on a low flame, creating a delicious, crunchy treat, especially popular during the Teej festival.
Thethri: Thethri is a snack made from gram flour dough, which is kneaded into a firm consistency, shaped into balls, and fried in oil. This crispy delight is especially popular during the Teej festival and can be stored for up to two months.
Murrah Laddu: Murrah Laddu is a sweet made by mixing Murrah (Puffed Rice) with jaggery. This simple yet wholesome treat offers a perfect balance of flavors and is enjoyed for its rich, natural sweetness.
Pedia: Rice flour is mixed with curd, and curry sev is made from the mixture by frying it in hot oil. Once the sev is powdered, it is combined with sugar and shaped into ovals. The sweet treats are then dipped in sugar syrup before being consumed. Pedia is traditionally offered as prasad to Shri Rajiv Lochan Ji at the revered Rajim pilgrimage site.
Lai Badi: Lai, made from paddy, is usually soaked in water, then mixed with green coriander, green chilies, sesame seeds and salt to taste. This pulp is shaped into round or square forms and sun-dried for a day or two. After drying, it is fried and consumed as a dry food snack.
Bijori: Urad dal (black lentils) is soaked overnight, then ground in the morning. A paste is prepared by mixing green chilies, coriander, and sesame seeds, which are shaped into flat, round pieces and sun-dried for a day or two. The bijori is then fried and is especially delicious when paired with rice.
Rice Papad: Rice flour is mixed with oil, asafoetida, salt, and cumin seeds, kneaded into dough, and shaped into small round discs. These are dried in the sun for one or two days, then fried and enjoyed as a crunchy snack.
Rakhiya Badi: Coarse ground urad dal is mixed with grated rakhiya (white pumpkin) and flavored with asafoetida, cloves, ginger, cinnamon, black pepper, green chilies, and salt. The mixture is shaped into round balls and dried. It is commonly used in vegetable dishes, combined with ingredients like semolina, moong beans (green lentils), and potatoes.
Babra: Rice flour is combined with jaggery and fried, resulting in a sweet snack similar to Malpua.
Kusli: Kusli is a popular dessert in Chhattisgarh, resembling karanji or gujiya. Made from a dough of flour, ghee, and semolina, it is stuffed with a flavorful filling of dry fruits, then fried to golden perfection, making it a rich and delightful treat, especially during festivals.
Bara: Bara, also known as Urad Dal Ka Bara, is a savory snack made by soaking and grinding urad dal, then mixing it with garlic, onions, coriander, and chili. The mixture is shaped into round patties and deep-fried until crispy, offering a flavorful and crunchy treat
Fara: A mixture of rice and rice flour is shaped into rolls and cooked in a traditional steaming method called bhaam. It is typically seasoned with sesame seeds and chili powder.
Muthia: A variation of Fara, Muthia is thicker and is shaped by hand into a fist-like form and fried. The ingredients and preparation method are similar to Fara.
Baffori: A blend of pulses such as chana, moong, urad, and masoor is soaked, ground, and shaped into round forms similar to Bara. These are then steamed and served as a flavorful and nutritious snack, often seasoned with mustard and chili for added taste.
Dhuska: Dhuska is a popular snack made by deep-frying a batter of rice and chickpea flour. It’s a savory, crispy dish often served with chutney or curry.
Chila: Chila is prepared by adding water to rice flour and then adding finely chopped coriander, chilli, tomato, salt and onion to it. It is then spread in the shape of a roti and fried on a pan. This is also known as the dosa of Chhattisgarh.
Hathphodva: This dish is traditionally made using a batter of rice and is typically steamed on an earthen pan. It can be enjoyed in both sweet and savory variations, paired with milk or a variety of chutneys.
Chausela: This version of Poori is made from rice flour. This crispy yet soft snack pairs wonderfully with both tea and vegetable dishes.
Panpurkha Roti: The Roti gets its name from the unique process of wrapping the dough in Paan or betel leaves before cooking it over an open flame. Known for its thick texture, it’s also referred to as “mota roti” and is a flavorful, aromatic dish enjoyed with various chutneys and curries.
Angakar Roti : Angakar Roti is a flatbread typically made with rice flour and sometimes wheat flour. It’s often served with local chutneys, curries, or lentils, and is known for its soft texture and earthy flavor.
This article is published in collaboration with Chhattisgarh Tourism Board
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