Eat The Odia Way

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Traditional Badhi Badam Chura

Badhi Badam Chura — a delicious side dish from Odia cuisine that elevates even simple rice or pakhala to an extraordinary level of taste. It is one of classic side item of Odia Cuisne named Badhi Chura. A few cloves of garlic, roasted dry red chilies, green chilies, and salt are ground together with badhi (sun-dried lentil dumplings) and peanuts. While a grinder can be used, preparing it on a…

Traditional Badhi Badam Chura

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Jhilli and Jhillipi – The Divine Spiral Sweets of Lord Jagannath

Among the countless offerings made daily to Lord Jagannath at the Srimandir in Puri, the golden and fragrant Jhilli and Jhillipi holds a unique place.Soft yet crisp, fried in pure ghee, and sometimes dipped in sweet syrup, Jhilli represents the purity, devotion, and artistry of Jagannath Bhoga Mahaprasad. Origin and Significance Ancient temple records and texts such as Ganga Banshanucharitam by…

Jhilli and Jhillipi – The Divine Spiral Sweets of Lord Jagannath

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Suara Pitha – The Sacred Crispy Delight from Jagannath Temple

Suara Pitha, If you have ever walked through the holy corridors of Puri’s Jagannath Temple late at night, you might have been drawn by a faint yet irresistible aroma of ghee-fried goodness. That’s the Suara Pitha – a traditional temple delicacy that’s as much about devotion as it is about taste. A Nightly Offering with Centuries of Tradition Suara Pitha is no ordinary snack. It’s part of the…

Suara Pitha – The Sacred Crispy Delight from Jagannath Temple

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🌟 Custom Papadi Chaat

A delicious, street-style Indian snack made your way—spicy, tangy, sweet, crunchy, and refreshing—all in one bite! This version combines homemade Masala Matar Aloo, sweet Tamarind Chutney, fresh Chaat Salad, and your very own Chaat Masala mix. Perfect for quick evenings or festive treats.

🍲 Masala Matar Aloo (Kadhai Style)

🧂 Ingredients:

White matar (boiled) – 1 cup

Potatoes (boiled, cubed or slightly mashed) – 2 medium

Oil – 1 tbsp

Onion – 1 medium (finely chopped or grated)

Ginger – 1-inch (grated or chopped)

Dry red chillies – 2 (broken)

Salt – to taste

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp (optional)

Cumin seeds – ½ tsp (optional)

Water – ½ to ¾ cup

🔥 Method:

Heat oil in a kadhai, add cumin seeds (if using), let them splutter.

Add onion, ginger, and red chilli paste. Sauté till the paste turns golden and aromatic.

Add turmeric, salt, and coriander powder (if using). Mix well.

Add boiled matar and potatoes. Lightly mash a few pieces.

Pour water to make it loose and chaat-style. Simmer 5–7 minutes on low.

🍯 Sweet Tamarind Chutney (Imli ki Meethi Chutney)

📝 Ingredients:

Tamarind – ½ cup (seedless)

Jaggery – ½ to ¾ cup (adjust to taste)

Dates – 6–8 (optional)

Hot water – 2 to 2.5 cups

🌶️ Spices:

Red chili powder – ½ tsp

Roasted cumin powder – 1 tsp

Coriander powder – 1 tsp

Black salt or salt – ½ tsp

Dry ginger powder – ½ tsp (optional)

🔥 Preparation:

Soak tamarind, jaggery, and dates in hot water for 20–30 minutes (or boil 5–7 mins).

Cool and blend to smooth puree (skip blending if not using dates).

Strain mixture to remove fibers.

Add all spices. Adjust salt or jaggery if needed.

Thin with water if consistency is too thick.

🧂 Homemade Chaat Masala Powder

🌿 Ingredients:

Cumin seeds – 2 tbsp

Coriander seeds – 1 tbsp

Fennel seeds – 1 tbsp

Black pepper – 1 tbsp

Asafoetida (hing) – ½ tsp

Dry red chillies – 2

Aamchur powder – 2 tbsp

Salt – 2 tsp (adjust to taste)

🔥 Method:

Dry roast cumin, coriander, fennel, black pepper, red chillies for 2–3 mins.

Add hing after turning off the flame.

Cool and grind everything into a fine powder.

Mix in aamchur and salt. Store in airtight jar.

🥗 Chaat Salad Mix

🧂 Ingredients:

Cucumber – 1 small (chopped)

Onion – 1 medium (chopped)

Tomato – 1 medium (deseeded, chopped)

Green chilies – 1–2 (chopped)

Fresh coriander leaves – handful (chopped)

🛠️ Method:

Mix all ingredients in a bowl.

Season with salt, chaat masala, and lemon juice.

Let sit 5–10 minutes.

🥣 Final Mixing Before Assembly

In a jug or bowl, combine: 2–3 spoons of Masala Matar Aloo 2–3 spoons of Chaat Salad Mix 1 tsp Chaat Masala Powder

Mix lightly to combine flavors.

🧱 Assembling the Papadi Chaat (Layered)

Break papadi and spread as first layer on plate.

Add a spoonful of the matar-salad mix as second layer.

Sprinkle sev generously on top.

Drizzle sweet tamarind chutney over the sev.

Garnish with fresh coriander leaves.

Sprinkle a final pinch of chaat masala.

🍽️ Serving Tips

Serve immediately to enjoy the crunch.

Gently mix with a spoon before eating.

Keep components ready and assemble just before serving for best results.

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Mugakanti Pitha – A Festive Delight from Odisha’s Culinary Heritage

Mugakanti Pitha is a treasured traditional sweet from the eastern Indian state of Odisha, particularly loved in the Ganjam district. It’s a crunchy, golden delicacy made primarily with moong dal (split yellow lentils) and rice, deep-fried to perfection. The name “Mugakanti” is derived from “Muga” (moong dal) and “Kanti,” meaning crisp or brittle — which perfectly describes the texture of this…

Mugakanti Pitha – A Festive Delight from Odisha’s Culinary Heritage

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Traditional Odia Mixed Vegetable & Seed Curry Ghanta Tarakari

This traditional Ghanta Tarakari is a nutritious and flavorful dish made with a mix of vegetables, soaked seeds, and a rich homemade masala paste. Perfect to be served with steamed roti. This dish is a classic Odia-style mixed vegetable and seed curry, prepared with a blend of seasonal vegetables and protein-rich soaked seeds. The curry is infused with a fragrant, mildly spiced masala paste,…

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🔥 Jhal Piaji Curry (Spicy Onion & Chana Dal Fritter Curry) 🔥

The term "Jhal" (ঝাল) is a Bengali word meaning spicy or curry-based dish, and it makes sense that Jhal Piaji has Bengali influences. Since Puri is a major pilgrimage and tourist destination for Bengalis, it's natural that food cultures have blended over time.

Bengalis visiting Jagannath Temple and Puri Beach often seek comfort foods that resemble their own cuisine. Dishes like Dahibara Aloodum, Ghugni, Chingudi Malai Curry, and even Mishti have Bengali-style versions available in Puri's eateries.

Jhal Piaji seems to be an Odia-Bengali fusion dish, combining elements of Piaji (a classic Odia snack) with a gravy-based Jhal-style curry, similar to Bengali lentil-based dishes like Chholar Dal Bora Tarkari or Daler Bora Jhal.

Jhal Piaji Curry (Spicy Onion & Chana Dal Fritter Curry) – Step-by-Step Instructions

Ingredients:

For Piaji (Fritters/Bara):

1 cup chana dal (Bengal gram dal) – soaked for 3-4 hours

1 large onion – finely chopped

1 tbsp ginger-garlic paste

1-2 green chilies – finely chopped

1 tsp cumin seeds

½ tsp ajwain (carom seeds)

Salt to taste

Oil – for deep frying

For Curry (Jhal):

2 tbsp mustard oil

1 onion – finely chopped

1 tomato – chopped

½ tsp turmeric powder

½ tsp red chili powder

1 tsp coriander powder

½ tsp garam masala

½ cup curd (dahi) – whisked

1 cup water (adjust as needed)

Fresh coriander leaves – for garnish

Instructions:

Step 1: Make Piaji (Bara-like Fritters)

Grind the soaked chana dal into a coarse paste without adding water.

Mix in chopped onions, ginger-garlic paste and salt.

Heat oil in a deep pan.

Shape the batter into small bara-like round fritters and deep-fry until golden brown.

Drain excess oil and set them aside.

Step 2: Prepare the Curry (Jhal)

Heat mustard oil in a pan and add chopped onions. Sauté until golden brown.

Add ginger-garlic paste and cook for a minute.

Add chopped tomatoes, turmeric, chili powder, coriander powder, and cook until tomatoes turn mushy.

Lower the heat and add whisked curd, stirring continuously.

Pour in water and bring the curry to a boil.

Step 3: Add Fried Piaji & Simmer

Add the fried Piaji (Bara-like fritters) to the boiling curry.

Let it simmer for 10 minutes until the fritters absorb the curry flavors and become soft.

Sprinkle garam masala and garnish with fresh coriander.

🔥 Serving Suggestions:

Serve hot with steamed rice or roti.

Adjust the curry consistency as per your preference.

Add a squeeze of lemon for extra zest!

Enjoy the Jhal Piaji Curry – crispy fritters soaked in a rich, flavorful curry! 😍🔥

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Pachila Barakoli Khata

A delicious and traditional Odia dish made with ripe Barakoli (a type of wild fig), slow-cooked with jaggery and aromatic spices. This sweet, tangy, and mildly spicy curry pairs perfectly with steamed rice. Pachila Barakoli Khata Ripe Barakoli Curry (Pachila Barakoli Tarkari)A traditional Odia dish made with ripe Barakoli, Pancha Phutana, spices, and jaggery, cooked in mustard oil for a…

Pachila Barakoli Khata

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Discover the Essence of Odisha’s Pure Vegetarian Delights

Odisha, a land of vibrant culture and traditions, is equally renowned for its culinary treasures. Among the diverse culinary offerings, pure vegetarian cuisine holds a special place. At OdiaFoods.in, you can embark on a delightful journey into the heart of Odisha’s vegetarian food culture, celebrating its authenticity, flavors, and heritage.

The Essence of Odia Pure Vegetarian Cuisine

Odia vegetarian cuisine is deeply rooted in the state’s spiritual and cultural ethos. Many dishes are prepared as offerings to deities in temples, including the world-famous Mahaprasad of the Jagannath Temple in Puri. The cuisine emphasizes simplicity, natural ingredients, and traditional cooking methods that bring out the true essence of every dish.

Signature Odia Vegetarian Dishes to Savor

Dalma A wholesome dish made from lentils and vegetables, Dalma is seasoned with panch phoron (a blend of five spices) and tempered with ghee. It’s a perfect blend of nutrition and taste.

Pakhala Bhata A quintessential summer delight, Pakhala is fermented rice served with an array of accompaniments like fried vegetables, badi chura, and green chilies. It’s refreshing and light on the stomach.

Chhena Tarkari This unique curry features fresh paneer (chhena) cooked in a mildly spiced gravy, offering a melt-in-the-mouth experience.

Kanika A fragrant sweet pulao made with rice, ghee, sugar, and aromatic spices, Kanika is often prepared during festivals and celebrations.

Santula A nutritious medley of boiled vegetables tempered with mustard seeds and garlic, Santula is a staple in Odia households.

Dive into the world of Odia vegetarian cuisine and let every bite tell a story of tradition, devotion, and flavor!

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Peshu Manda Pitha is a wholesome and traditional delicacy from Odisha, cherished for its soft texture and rich, sweet filling. Made with semolina dough, these steamed dumplings are filled with a nutritious blend of roasted flax seeds, grated coconut, jaggery, and aromatic cardamom. The suji dough is prepared using the traditional Jantani method, ensuring a smooth and pliable texture. The flax seeds are dry roasted and ground into a coarse powder, then combined with melted jaggery, fresh coconut, and cardamom to create a fragrant and flavorful filling. Each dumpling is carefully shaped by hand, stuffed generously with the sweet filling, and steamed to perfection in boiling water until they rise to the surface. The result is a dish that is not only delicious but also packed with essential nutrients, offering a natural sweetness and earthy aroma in every bite. Traditionally enjoyed during festivals or special gatherings, Suji Manda Pitha is more than just food—it is a reflection of Odisha’s rich culinary heritage, bringing warmth, tradition, and nourishment to every occasion.

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Hand-Pounded Peanut-Coconut Chutney with Fermented Green Chilies (No Onion, No Garlic)

This Badam Checha Chutenry no-onion, no-garlic chutney celebrates simplicity while delivering bold flavors. With roasted peanuts (badam checha), fresh coconut, and tangy fermented green chilies, this hand-pounded version is perfect for pairing with traditional Indian meals. How to Ferment Green Chilies Ingredients: Green chilies: 10-15 (fresh and firm) Salt: 2 tablespoons Water: 1 cup…

Hand-Pounded Peanut-Coconut Chutney with Fermented Green Chilies (No Onion, No Garlic)

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Enduri Pitha: A Steamed Delight Wrapped in Tradition

Enduri Pitha, a quintessential dish of Odia cuisine, is a traditional steamed rice cake wrapped in fragrant turmeric leaves. Known for its unique preparation and cultural significance, this delicacy is typically made during Prathamastami, a festival honoring the firstborn child in the family. The dish combines the earthy aroma of turmeric leaves with the sweet and spiced flavors of its filling,…

Enduri Pitha: A Steamed Delight Wrapped in Tradition

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The ancient food culture of the Jagannath Temple, dating back to the 12th century AD or possibly even earlier, is a remarkable tradition that showcases a blend of spirituality, community, and culinary mastery. The temple's kitchen, often referred to as one of the largest in the world, serves a daily assortment of 56 varieties of food, known as the Chappan Bhog, which is offered to Lord Jagannath. These offerings are later distributed as Mahaprasad to devotees. http://bit.ly/mahaprasad

The preparation of this vast array of dishes involves around 1,000 cooks and assistants, using traditional cooking techniques such as boiling, steaming, and baking. These methods, rooted in simplicity, ensure that the food remains nutritious and healthy, reflecting the principles of Ayurveda. The adherence to these ancient techniques not only preserves the purity of the offerings but also aligns with the belief that food should nourish both the body and soul.

The Jagannath Temple’s kitchen operates on an intricate system where the food is cooked in earthen pots over wood-fired stoves. The layered arrangement of pots, where multiple dishes are cooked simultaneously, is a unique feature of this cooking process, symbolizing both efficiency and tradition. The food, prepared without the use of modern additives, holds immense cultural and spiritual significance, representing the age-old customs of devotion and communal harmony.

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Indulge in the Delightful Labang Lata: A Traditional Sweet from Eastern India

Labang Lata, is a traditional sweet delight cherished in the regions of Eastern Uttar Pradesh, Bengal, Odisha, and Bihar. This exquisite dessert is renowned for its unique combination of textures and flavors, making it a favorite during festive occasions and celebrations. Ingredients The charm of Laung Lata lies in its simple yet rich ingredients: Maida (all-purpose flour) Khoya (milk…

Indulge in the Delightful Labang Lata: A Traditional Sweet from Eastern India

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Chicken Maricha Pani Delight

Chicken Maricha Pani is a spicy and flavorful dish where marinated chicken is cooked with a blend of aromatic spices including red chilies, cinnamon, coriander, and black peppercorns. The recipe includes caramelized onions, ginger-garlic paste, and a tomato puree base, resulting in a rich gravy. Finished with a tempering of crisp curry leaves in fragrant oil and garnished with fresh coriander,…

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Baragudi Lau Santula

Baragudi Lau Santula is a delightful and nutritious dish, featuring the subtle flavors of bottle gourd enhanced by the nutty crunch of baragudi seeds. This traditional recipe combines the earthy taste of bottle gourd with aromatic spices like cumin, coriander, and bay leaf, along with the mild sweetness of onions and the tanginess of tomatoes. The addition of baragudi seeds brings a unique…

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Roselle Fried Rice (Egg-Free, Vegan)

Ingredients:

2 cups cooked rice (preferably day-old)

1 cup dried Roselle calyx (Khata Palanga Leaves, 1.5 cups fresh Roselle calyx leaves, chopped)

2 tablespoons vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

1 small carrot, diced

1/2 cup peas (fresh or frozen)

2 tablespoons soy sauce

1 teaspoon sugar (adjust to taste)

Salt and pepper to taste

2 green onions, chopped

Fresh cilantro (for garnish)

Instructions:

Prepare the Roselle Calyx:

If using dried Roselle calyx, rehydrate them by soaking in hot water for about 10-15 minutes. Drain and chop finely.

If using fresh Roselle calyx, chop them finely.

Cook the Vegetables:

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.

Add the chopped onion and garlic, and sauté until fragrant and slightly translucent.

Add the diced carrots and peas, and cook until they are tender.

Add the Roselle Calyx:

Stir in the chopped Roselle calyx and cook for another 2-3 minutes, allowing the flavors to meld.

Add the Rice:

Add the cooked rice to the skillet, breaking up any clumps with a spatula.

Stir-fry the rice with the vegetables and Roselle calyx until everything is well combined and heated through.

Season the Fried Rice:

Pour in the soy sauce and sugar.

Stir well to evenly distribute the sauces throughout the rice.

Season with salt and pepper to taste.

Combine Everything:

Add the chopped green onions and mix everything together until well incorporated.

Garnish and Serve:

Transfer the Roselle fried rice to a serving dish.

Garnish with fresh cilantro.

Serve hot and enjoy!

INGREDIENTS:

2 cups cooked rice (preferably day-old)

1 cup fresh Roselle calyx, chopped

1 cup fresh spinach leaves

1/4 cup water

2 tablespoons vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

1 small carrot, diced

1/2 cup roasted peanuts (chana badam)

2 tablespoons soy sauce

1 teaspoon sugar (adjust to taste)

Salt and pepper to taste

2 green onions, chopped

Fresh cilantro (for garnish)

INSTRUCTIONS:

Prepare the Green Blend:In a blender, combine the chopped fresh Roselle calyx, spinach leaves, and water. Blend until smooth to create a green blend.

Cook the Vegetables:Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and garlic, and sauté until fragrant and slightly translucent. Add the diced carrots and cook until they are tender.

Add the Green Blend:Pour the Roselle calyx green blend into the skillet with the vegetables. Cook for 2-3 minutes, stirring occasionally, until the mixture is well incorporated and heated through.

Add the Rice:Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice with the green blend and vegetables until everything is well combined and heated through.

Add the Peanuts:Stir in the roasted peanuts and mix well to distribute them evenly throughout the rice.

Season the Fried Rice:Pour in the soy sauce and sugar. Stir well to evenly distribute the sauces throughout the rice. Season with salt and pepper to taste.

Combine Everything:Add the chopped green onions and mix everything together until well incorporated.

Garnish and Serve:Transfer the Roselle calyx green blend fried rice to a serving dish. Garnish with fresh cilantro. Serve hot and enjoy!

This version of the fried rice includes the crunch and flavor of roasted peanuts, adding an extra layer of texture and taste to the dish.