Food Blog and Reviews by Ashish Tiwari

Ashish Reviews – Pune and Beyond

Bundelkhand Food: Forgotten Recipes

Bundelkhand (बुन्देलखण्ड)… region located nearly at center of heartland of India…Where I was born and brought-up.


I have very fond memories of food savored during childhood. It was almost always home cooked over coal fired stove, pure vegetarian and had a rustic / country touch. Every recipe  had special touch of aunt or granny who prepared it.

The gen-next is moving out globally. Gradually the recipes are going out of practice (as I can see at local home kitchens as well as home away from home kitchens).

Recently; me and one of my childhood friends (happens to be a #Foodie) decided to rejuvenate those forgotten recipes with intention to bring them in limelight again.

I have asked many of my friends (who belong to the region) about what they remember  or know about local food but unfortunately very few of them could recall the details.

It is very difficult to understand why gen-next (I am also part of it) is not interested to take the recipes forward.

We needed to go back to “the roots” and ask elders in the family also extended family; got the details about recipes and started experimenting.

It is our humble attempt to rejuvenate those Forgotten Recipes of Bundelkhand. I will be posting detailed preparation gradually.

I am not claiming that these are the originals but this is what was in practice in recent past at Bundelkhand.

1. Bafauri (बफौरी): Steam cooked flat bread pieces of millet or gram flour. Tossed with saute spices and condiments.

2. Nighauna (निघौना): Wet preparation made from saute green gram (hara chana) paste with spices and condiments.

3. Meeda (मीड़ा): Wet preparation made from tiny pieces of Gram flour saute/roasted in oil and cooked in thin tomato base gravy with spices and condiments.

4. Ras Kheer (रस खीर): Pudding made from sugarcane juice and rice.

5. Besan Ke Aaloo (बेसन  के  आलू): Gram flour chunks cooked in boiling water then saute using spices and condiments.

6. Fara (फरा): Wheat floor flat bread cooked in boiling water.

7. Adraini (अद्रेनी): Deep fried flat bread prepared from specific proportions of wheat flour and gram flour and certain spices.

8. Dalbhajiya (दलभजीया): wet preparation made from lentils and one or more green leafy vegetable

9. Thopa (थोपा): Flatbread pieces made from gram flour (Besan) paste cooked with spices and condiments.

10. Bari Ki Chatni (बरी की चटनी): Dry and spicy chutney made from fried Bari/Badi with condiments

11. Puri Ke Laddu (पूड़ी के लडडू): Basically dry dessert made from Puris made of gram flour (Besan) and jaggery (Gud) or sugar

12. Maheri (महेरी): Slow cooked crushed millet with buttermilk (Mahi).

13. Krar (करार): Wet preparation made form soaked Mung Dal paste cooked with buttermilk (Mahi) and specific spices.

14. Mande (मांडे): Flat bread made of cake flour (Menda) and made over earthen pan.

15. Erse (एरसे): Sweet fried bread made from rice flour and jaggery (Gud).

16. Lapta (लपटा): Thick wet preparation made form gram flour and spices.

17. Hingora (हिंगोरा): It is wet preparation (Kadhi) made from gram flour (Besan)with generous usage of asafoetida but no use of buttermilk (Mahi)

18. Anwariya (आंवरिया): It is wet preparation (Kadhi) made from gram flour (Besan)with usage of paste of saute gooseberry (Anwala), spices and condiments again no use of butter milk (Mahi). The sourness comes form gooseberry.

19 Thomar (ठोमर): Slow cooked crushed millet with water. Just like porridge (Daliya).

20. Thadula (ठड़ूला):Deep fried flat bread made from udad dal (lentil). Laced with condiments like ginger, garlic, red chilli etc.

21. Duveri (दुवेरी/डुबरी): made from mahua flowers boiled with water and dry-fruits added

22. Kachumar (कचूमर):Citation needed for confirmation but as per my information it is made using finely chopped onion and raw mango (other variants are also there using other veggies) and other condiments.

23. Masela (मसेला):preparation made from seeds of bean close to Guar with spices

24. Bijora (बिजौरा): sundried ready to fry flat thick cakes made from sesame, white pumpkin, lentils, ginger, green chilli.

25. Kachria (कचरिया): spiced and sundried sections of wild melon 

26. Kumhde ki kheer (कुम्हड़े की खीर): Pudding made using Red pumpkin and milk

27. Guna (गुना):  made from gram flour 

28. Khalsa (खाकड़ा): Crispy deep fried snack made from cake flour (maida)

29. Patakhe (पैराखे): colourful gujhiya (stuffed deep-fried sweet snack)

30. Lata (लाटा): made from mahua flowers 

31: Murka (मुरका): made from mahua flowers

32: Goras Pachiyau (गौरस पछियाऊ): type of pudding made using milk and vermicelli

33. Bara (बरा): made from soaked ground udad dal. Deep fried and further soaked in crushed mustard seeds laced water for long. Develops pungent smell and tang.

34. Bari (बरी): Sun dried and typically made during winters. Made from soaked ground udad dal, white pumpkin, spices like red chilli, ginger and asafoetida. Long survival if stored in cool and dry place used later with lentils, curried vegetables like potato, brinjal/eggplant etc.

Recipes in detail…

Bafauri (बफौरी)

Bafauri appears derived from Bundelkhandi lingo where Bafana stands for steam cook. It is a good quick snack but needs little higher efforts. It is as good as freshly made pasta.

Time required: under 60 minutes (start to finish)

Serves 3 adults

Required for Bafauri…

Jwar (sorghum) flour- 200 gm

Salt- to taste

Warm water- to prepare dough

Pot, mesh/strainer, lid (see picture)

Required for Sauté or Frying…

Garlic cloves- 8 to 10 (peeled and finely chopped)

Green chilli- 2 (de seeded and finely chopped)

Dry red chilli- 2 (crushed)

Ginger- 1 inch (peeled and finely chopped)

Green Coriander- to taste (roughly chopped)

Oil – as you like it but enough to saute the spices

Mustard seeds – as you like it (quarter tea spoon)


Put pot on gas stove, add water, put mesh on top and cover with lid. Let it boil to produce decent amount of steam for cooking.

Take the flour in a big plate, add warm water and prepare dough with consistency similar to that of chapati/roti dough. Leave some floor aside for dusting while rolling.

Keep the dough aside, flip the same large plate, dust with remaining floor and divide the dough in equal portions (this will depend on what size you can roll and how much you can steam in one go). Put the dough portion on dusted plate and start rolling using hands or rolling pin (caution… difficult to roll dough without breaking and sticking). Keep rolling till the thickness is about 3 to 4 millimetres (slightly thicker when compared to chapati/roti). Slice the rolled dough in to strips (moderate not very narrow or very broad).

By now, the water in the pot must be steaming and there will be lots steam between mesh and lid. Just spread the strips and cover and let it steam for about 10 minutes (check the status after 5 minutes and toss/shake them for even all around cooking). Remove then when you are sure the stuff is cooked and store them in a covered pot preventing moisture loss (kept open; it dries up quickly).

Start making next batch of strips.

Once done; take a flat wok and heat it. Add oil and let mustered seeds crackle will they start giving nice somewhat burnet fragrance. Add garlic, ginger, crushed red chillies, finely chopped green chillies. Sauté till garlic releases fragrance.

Add steamed strips. Wok-toss / stir for some time till all are covered properly with the oil and masala.

Remove from heat, plate them, garnish with chopped coriander. Eat hot and fresh.

Reheating… microwave them in a closed container (don’t forget to sprinkle some water and mix well before heating).

Twist of taste…

This preparation can also be done using rice flour.

Tastes good with coriander-chili chutney having a dash of lemon juice.

You can also try it with Kashundi (Bengali mustard sauce), Sauce, Peanut chutney etc.


Nighauna or Nimauna (निघौना / निमौना)

One may contest about where this preparation belongs to but I have been eating this since childhood at Bundelkhand. I am not very sure about derivation of word. It is simple and gravy type preparation.

Popular during winters when green gram is available.

Time required: under 60 minutes (start to finish)

Serves 3-4 adults

Required for Nighauna or Nimauna …

Green gram seeds 250 gm

Ginger 1.0 to 1.5 inch (finely crushed/chopped)

Garlic cloves 5 to 6 (finely crushed/chopped)

Green chilli 1 to 2 (finely crushes/chopped or in 2-3 pieces)

Potato 1 big (boiled and mashed)

Cumin seeds as you like it (15-20)

Garam Masala as you like it for fragrance and taste (half tea spoon)

Turmeric powder as you like it for some yellow touch and taste (half tea spoon)

Salt to taste

Oil as you like it but must be enough to fry the spices and rest of the stuff properly

Coriander leaves for garnish


Heat little oil in pan and dry-fry green grams till they are cooked decently and change color a bit (rawness goes away). Remove from heat and let cool. Rough / coarse grind in mixer. Keep it aside.

Heat little oil in pan and crackle cumin seeds.

Add half ginger, garlic, green chili and saute.

Add potato mesh, ground green gram and stir a bit.

Add turmeric and remaining ginger, mix well.

Add garam masala and mix well.

Cook for 2-3 minutes till masala is done.

Add remaining half ginger, garlic, green chili but do not cook further.

Add coarse grind gram seeds which are already ready.

Add salt to taste.

Add sufficient quantity of water till you achieve thick gravy consistency.

Let it boil and put on low heat for 2-3 minutes.

Remove from heat; garnish with coriander. Serve hot.

It goes well with Roti / Chapati / Rice.

Twist of taste…

Tastes good with dash of lemon juice.

Instead of green gram; you can use fresh green peas as well.

You may not use garlic if you do not eat and the preparation will taste slightly different but good!


Ras Kheer

Ras stands for juice and Kheer is Pudding. It is a dessert.

Very simple preparation and takes very less time.

Time required: under 60 minutes (start to finish)

Serves 5-6 adults

Required for Ras Kheer…

Sugarcane juice 750 ml (fresh, without any adding like lemon or ginger)

Long grain aromatic rice; one can use normal aromatic rice as well 100 gm (washed and soaked 1 Hr)

Cardamom 3-4 (finely ground along with cover)

Buchanania lanzan (Chiraunji nuts) 2 tea spoonful

Almonds 5 (finely chopped)



Put decent size vessel with sugarcane juice on high heat. Add water soaked rice. Keep stirring till it boils. Reduce the heat and keep cooking till rice is done. Add cardamom and Chiraunji/Charoli. Remove from heat and let it cool. Keep it in the fridge to settle for some time. Garnish with chopped almonds. Serve cold.


Mahri (महेरी)-

Made with mahi (buttermilk); if broadly said. 

Crushed Sorghum about a cup, slow cooked with 4 to 5 times quantity of buttermilk on simmer.

Once done; the consistency will be little thinner that that of porridge. Add salt or eat as is with or without some condiments; it is one of the healthiest option to eat.

Finish fresh because if kept overnight; it has a tendency to ferment.

You may use other thick grains as well.

Preparing Tomar (ठोमर) is also similar ; just replace buttermilk with water.


Hingora (हिंगोरा) –

Very similar to Kadhi (कढ़ी) but without buttermilk. 

Take little proportion of besan and desolve it in huge quantity of water.

Crackle mustard seeds and broken red chilli in oil in a wok/pan. Add  asafoetida and pinch of turmeric powder. Quickly add the besan water mix. Bring to boil till consistency is decent. If thick ; add water.

Garnish and serve. Goes well with rice or chapati.

Further… coming soon!


Saurabh & Smita Chaturvedi               Vimla Richariya Tiwari

Manjula Rawat Nayak                         Vipra Gangele Tiwari

Bharti-Mamta-Suman Sullere          Pratibha Pateriya Gangele

#ForgottenRecipes #Bundelkhand #ForgottenRecipesofBundelkhand #BundelkhandFood #JabalpurFood #SaurabhChaturvedi #बुन्देलखण्ड


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