Zero Oil Bagiya Recipe: Different recipes are made in different states in every season, like mustard greens and corn roti in Punjab, fara and cheela in Chhattisgarh, while pitha or bagiya is made in Bihar during cold days.
Bihar Bagiya Recipe: Winter has started and in this season one often feels like eating something hot. Spicy and hot food definitely contains oil, hence there are many people who nowadays avoid oil and prefer boiled or steamed food. If you too are looking for such a recipe without oil, which is both tasty and healthy, then we have brought for you, the delicious recipe of Bihari Bagiya. This recipe made from rice flour is also known as Pitha, which is made with different tastes and methods in different parts of Bihar. Let us know the recipe of this Bagiya or Pitha made without oil.
Correct recipe for making Bagiya
- To make Bagiya, first knead the rice flour with lukewarm water so that the dough is neither too dry nor too wet.
- Keep it covered for some time so that it sets.
- On the other hand, prepare the filling, for this you can add roasted gram powder, a little jaggery or salt, ginger-garlic paste, green chillies and finely chopped vegetables like cabbage, carrot or onion.
- Fill this mixture in small balls of dough and close them like momo or gujiya.
- Now keep them covered in a steamer or in a sieve over boiling water and steam for about 10-12 minutes.
- After cooking, they will start appearing transparent, which means your bagiya or pitha is ready.
- You can serve it with coriander-mint chutney, tomato chutney or spicy garlic dip.
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Avoid these mistakes while making a garden
- Many times people make some basic mistakes while making Bagiya, due to which both its taste and texture get spoiled.
- Kneading the rice flour too dry or too wet. If the dough is hard then the bagiya will burst and if it is too wet then the shape will not be formed.
- There is moisture left in the filling, if the filling is wet then the baguette may burst during steam.
- Also, many people do not keep track of the steaming time. Steaming for too long makes the bagiya dry and steaming for less time makes it raw.
- The best way is to steam it covered for 10 to 12 minutes on medium flame and then let it cool for some time so that it gets cooked and remains in shape.
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