Best Street Food In Madhya Pradesh | Street Food Recipes In India | Traditional Village Food

Best Street Food In Madhya Pradesh | Street Food Recipes In India | Traditional Village Food

Madhya Pradesh is known for its delicious Indian street food options. Bhopal may be the capital of Madhya Pradesh but Indore is certainly the state’s food capital. The local food found in Madhya Pradesh is delicious, wholesome and very unusual. We take a look at a traditional dish, Dal Paniya, that is found in Madhya Pradesh. Chef Aditya Bal discovers this village food dish and brings to you this traditional Indian recipe that you won’t find anywhere else.

#StreetFood #MadhyaPradesh #DalPaniya

More about Dal Paniya
Dal paniya is a famous local food dish found in Mandu, near Indore. Indore food is known for being wholesome, healthy, yet unbelievably yummy. Paniya is a maize-flour cake that is cooked on smouldering dung-cakes while sandwiched between aak leaves. This traditional Indian recipe has been lost over the years but we have rediscovered it while on an Indian street food trail in Indore. Paniya is usually served along with lentils, or dal, and some chutneys. This glimpse of village food will certainly leave you drooling. Hotel Gurukripa in Mandu is a great place to try this traditional Indian food dish.

Mandu ka Pania
Chef Aditya Bal has landed at Mandu, Madhya Pradesh. He is going to learn the secrets to making delicious paniya. Watch him as he picks up the tricks to this sinful recipe from the heartlands of Madhya Pradesh.

Ingredients
500 g makki ka atta (corn atta)
2 tsp of salt
I tsp of turmeric powder
A pinch of ajwain (carom seeds)
2 tsp of baking soda
A pinch of jeera (cumin seeds)
1 cup of curd
Water to knead
2 cups of ghee (clarified butter)
Akda leaves

Method
Sieve the makki ka atta.
Add salt, turmeric powder, ajwain, baking soda and cumin. Mix them with the atta.
Add the curd and mix it well with the rest of the ingredients
Add water in small quantities while kneading the dough
Take some of the dough and flatten it
Place the flattened between two leaves,
Bake the paniya
Once it is baked, break it into smaller pieces and soak it in ghee
Remove the paniya from the ghee and serve hot

Tips
Not only does the turmeric make the paniya more flavorful but also adds color to it.
Crush the cumin seeds just a little to extract the perfect flavor from it.
Traditionally, leaves of the aakhda or milkweed trees are used to bake the paniya. When the paniya is baked it takes the markings from the veins of the leaf.
Similarly, the paniya is baked over a fire from cow dung.

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