The celebrations for Chhath Puja 2022 have already begun. Women who fast on Chhath Puja days offer prayers to and worship the Sun God. During this festival, women are expected to rise early to offer Lord Surya water and flowers, followed by a fast for the well-being of their children.
It’s thekua, kasaar, khaaja, and rasiya time. These lesser-known dishes are prepared across India during Chhath puja, a four-day festival celebrated in Bihar, Jharkhand, Eastern Uttar Pradesh, parts of Nepal, and Mumbai.
The word chhath is derived from the number six because the puja begins on the sixth day of the Hindu calendar month of Kartik. “The Sun is considered the God of energy and the source of healing in Hinduism,” says food curator and Bihari food pop-up specialist Rachna Prasad.
Chhath Puja is considered as one of the oldest vedic festival celebrated across the World, Legends of Chhath Mahaparva is associated with Sita Mata observed fast in Ramayan and Draupadi along with pandavas in Mahabharat to get back their kingdom pic.twitter.com/UveMreJMYd
— Desi Thug (@desi_thug1) October 30, 2022
During this puja, people seek his protection and blessings. It is held twice a year, once in the summer [Chaiti Chhath] on the sixth day after Holi and once in the winter after Diwali. During the festival, worshippers participate in a variety of rituals and women sing traditional songs, so abstaining from food and water is encouraged.
Chhath Puja 2022: Date And Puja Timings:
Chhath Puja on Sunday, October 30, 2022
Sunrise on Chhath Puja Day – 06:31 AM
Sunset on Chhath Puja Day – 05:38 PM
Shashthi Tithi Begins – 05:49 AM on Oct 30, 2022
Shashthi Tithi Ends – 03:27 AM on Oct 31, 2022
Here are 5 Easy Traditional Recipes You Must Try on Chhath Puja:
During Chhath Puja, thekua is the most popular prasad. It is made with wheat flour, dry coconut, chasni (melted sugar), and ghee and is dry sweet. On the second day of Chhath Puja, thekua is mostly prepared and then offered to the Sun God.
- Whole wheat flour – 1 3/4 cups
- Semolina – 1/4 cup
- Desiccated Coconut – 1/4 cup
- Ghee (Clarified Butter) – 3 tbsp
- Fennel seeds (Saunf) – 1 tbsp
- Cardamom powder (Elaichi powder) – 1/2 tbsp
- 10-12 Cashew nuts, small pieces
- Grated Jaggery – 3/4 cup
- Water – 1/2 cup (110 ml)
- Oil to deep fry the thekua
- Add 3/4 cup grated jaggery into a bowl and add 110ml water into it. Stir it on low flame frequently until the jaggery gets dissolved with water. Keep the jaggery syrup aside to cool down completely before use.
- Take a large mixing bowl and add 1 and 3/4 cup whole wheat flour, 1/4 cup semolina, 1/4 cup desiccated coconut, 1 teaspoon fennel seeds, 1/2 teaspoon cardamom powder, 2 tablespoons chopped cashew nuts into it. Mix all the dry ingredients well.
- Add 3 tablespoons ghee into the bowl and mix it evenly until crumbs occur.
- Add the jaggery syrup slowly, a little at a time, into the wheat flour mixture and make a stiff dough.
- Cover the dough completely with either wet cloth or cling film and allow it to rest for at least an hour.
- Knead the dough once more and pinch out a small portion of it in your hand and make a round shape with it. Then flatten them by pressing with your palm. Mark the leaf with the help of a toothpick or you can create any design as per your choice. Repeat the whole process and shape thekua with the rest of the dough.
- Put a pan on flame and let it become completely dry. Add enough oil to deep fry the thekua properly.
- Heat oil on medium flame.
- Put the thekua one by one into the oil and fry it in medium-low flame. Don’t overcrowd the pan.
- Fry them evenly till golden brown. Turn them in between on regular intervals to cook them evenly.
- Drain the excess oil of the thekua and put it on a tissue-lined plate. The tissue will absorb the excess oil.
- Allow the thekua to cool down completely and store it in an airtight container.
2.Kaddu Bhaat :
This delicious sabzi is especially popular in Chhath. It is made with Kaddu/Lauki (Bottle Gourd) and cooked in ghee with Himalayan salt or sendha namak. This delectable sabzi is served with fried poori or rice, making it the ideal dish for breaking the fast.
- Pumpkin – 500 gm
- Red chilly powder – 1 Tbsp
- Oil – to fry
- Salt – as per taste
- Coriander Powder – 1 Tbsp
- Turmeric Powder – 1/3 Tbsp
- Fenugreek seed – 1/4 Tbsp
- Mustered Seeds – 1/2 Tbsp
- Dry Mango Powder – 1/4 Tbsp
- Sugar – 2 Tbsp
- Coriander – fresh, finely chopped
- Put a pan on high flame.
- Add oil.
- When oil is hot bring down gas to low flame and add mustered seeds, fenugreek seeds and pinch of asafeatida, turmeric powder, coriander powder, ginger green chilly paste and red chilly powder.
- Mix them well.
- Add 1/2 cup of water. Mix well and fry them for 1/2 minutes.
- Add chopped pumpkin pieces & salt. Mix well.
- Close lid and cook for 8 minutes at medium flame.
- Check after 8 minutes by pressing with spoon. If it is cooked then pieces will break easily. Smash pumpkin with light pressure so that it form thick gravy.
- Add black salt, sugar, dry mango powder and mix them well.
- Add coriander leaves and mix well. And put flame to off.
- Garnish with coriander leaves and enjoy very delicious taste with Rice.
3. Hara Chana:
Hara chana (or green chana) is yet another delectable dish found in Chhath-style thali. Green chana is soaked in water overnight before being cooked in ghee with green chilies and cumin seeds the next day.
- Green chickpeas – 1 Cup (150-165 Gm)
- Tomato – 1 Pc
- Green chillies – 1Pcs
- Coriander powder – 1 Tbsp
- Cumin seeds – 1 Tbsp
- Ginger – 1 inch
- Sendha namak – As per taste
- Turmeric – 1 Tbsp
- Ghee – 2 Tbsp
- Chopped coriander leaves
- Heat ghee in a pan.
- Add cumin seeds, grated ginger and chopped green chillies and stir well at low flame
- Add the finely chopped tomato and cook on low flame for 5 minutes.
- Add turmeric and coriander powder along with sendha namak and stir well for 2 minutes.
- Add green chana in the pan and stir well, and cover the pan. Cook for 4-5 minutes.
- Add some water in the pan, and cook on low flame for another 10 minutes.
- Garnish coriander leaves and it is ready to eat.
- Rice 50 grams (1/4 cup )
- Ghee – 1Tbsp
- Cardamom – 3-4 Pcs
- Milk – 1000ml
- Sugar – 4-5 Tbsp. Adjust to taste
- Chopped nuts – 3-4 Tbsp
- Rose Water, Kesar& Kewra – 1 Tbsp (Optional)
- Rinse the rice until water turns clear.
- Then soak the rice in enough water for 20 to 30 minutes. Once 30 minutes are up, drain the rice using a colander and set aside.
- Heat a heavy bottom pan on medium heat. Then add 1 teaspoon of ghee to it and then add the soaked & drained rice.
- Add 3-4 crushed green cardamom pods.
- Toss the rice with the ghee and cardamom for 1 to 2 minutes, stirring constantly until aromatic.
- Then add the milk to the pan and stir well. Set heat to medium-high.
- Let the milk come to a boil, this will take around 10-12 minutes. Stir in between so that milk doesn’t stick to the bottom of the pan.
- Once the milk has come to a boil, lower the heat to low and let the kheer cook for around 25 minutes on low heat. Stir every 2 minutes or so. The milk would turn thick and the rice will be completely cooked. If you want more thick kheer, cook for 15 more minutes at this point.
- Add in the sugar and mix. Also, add in the nuts.
- Cook the kheer for 5 more minutes. The sugar should dissolve completely. Don’t worry if your kheer doesn’t look very thick at this point. It will continue to thicken as it cools down.
- Remove pan from heat. Stir in rose water, Kewra, and Kesar (if using). Garnish with more nuts and serve kheer warm or chilled.
5. Kerao ghughni:
250 gm green peas or kerao
4 tbsp mustard oil
2 bay leaf
1 tbsp cumin seeds
2 dried red chillies
1 inch cinnamon stick
1 tbsp peppercorns
1 tbsp ginger garlic paste
1 tbsp salt
1/2 tsp turmeric
1 tsp cumin powder
1 tbsp red chilli powder
1 1/2 tbsp coriander powder
1 1/2 tbsp garam masala
1 tsp pepper powder
1 tbsp lemon juice
1 tbsp coriander leaves
Soak the kerao or green peas for eight hours or overnight. For one whistle, pressure cook them with some chopped onions. Transfer to a bowl and set aside the stock. Heat mustard oil in a pressure cooker until it becomes smoky.
Combine a bay leaf, cumin seeds, dried red chilli, a cinnamon stick, green and black cardamom, cloves, and peppercorns in a mixing bowl. Saute well, then add the sliced onions and fry thoroughly. Add the ginger garlic paste, potatoes, and tomatoes. Allow the potatoes to cook for a few minutes after mixing. Roast the masalas thoroughly.
Sprinkle with water to keep it from sticking to the pan. Cook for another 10 minutes after adding the boiled kerao to the cooker. Cook for another whistle after adding water. Serve with lemon juice and coriander leaves as garnish. Serve immediately.