Tag: Festival Food of Odisha

Fastival Food

Puri Ghuguni – Odia-Style Street Breakfast Favorite

Puspa

Intro: The Soul of Sunday Mornings & Street Corners

In Odisha, Puri Ghuguni isn’t just a meal—it’s a mood. Whether served during festive mornings or at roadside stalls wrapped in sal leaves, this combo brings the warmth of home and the zing of spice in every bite.

Ghuguni, a spiced yellow peas curry, is often ladled over soft, puffed puri or eaten alongside. It’s tangy, bold, and deeply comforting—served with chopped onions, green chilies, and sometimes a squeeze of lemon.

Ghuguni Recipe (Odia Style)

Ingredients:

1 cup dried yellow peas (soaked overnight)

1 medium onion, chopped

1 small tomato, chopped or grated

1 tsp ginger-garlic paste

½ tsp turmeric

½ tsp red chili powder

½ tsp cumin seeds

1 tsp garam masala or curry masala

1 tbsp mustard oil

Salt to taste

Fresh coriander and chopped onion for garnish


Steps:

1. Cook the Peas

Pressure cook soaked peas with salt and turmeric until soft but not mushy (2–3 whistles).



2. Prepare the Masala

Heat mustard oil. Add cumin seeds, then onions.

Sauté till golden. Add ginger-garlic paste, turmeric, chili, and salt.

Add tomato and cook till oil separates.



3. Mix It Up

Add boiled peas along with some water. Simmer for 10–15 mins.

Finish with garam masala. Adjust thickness as per preference.





Puri Recipe (Crispy & Fluffy)

Ingredients:

1½ cup wheat flour

½ tsp salt

Warm water to knead

Oil for deep frying


Steps:

1. Knead a stiff dough with flour, salt, and water. Rest 15 mins.


2. Roll into small circles.


3. Deep fry in hot oil until puffed and golden.




Serving Suggestions:

Serve hot puris with a bowl of ghuguni, topped with chopped onion, coriander, and green chilies.

Add a slice of lemon or sprinkle some black salt for street-style finish!




Why I Love It

This dish reminds me of temple festivals, roadside breakfasts, and slow Sunday mornings. It’s simple, nostalgic, and totally satisfying.

Fastival Food

Poda Pitha – The Smoky, Sweet Soul of Odia Festivals

Puspa


Intro: A Cake Made in Fire and Memory

In Odisha, festivals aren’t complete without the scent of poda pitha filling the kitchen. The name itself means “burnt cake,” but don’t let that fool you—it’s a deliciously caramelized rice flour cake, slow-roasted to perfection.

Whether made for Raja Parba, served as bhog during Ratha Yatra, or prepared with tala pulp during monsoon, poda pitha is deeply woven into our festive lives.


Ingredients You’ll Need

Dry Mix:

2 cups rice flour (preferably fresh ground)

1 cup grated coconut

¾ cup jaggery (or as per taste)

1 tsp fennel seeds (saunf)

A pinch of black pepper (optional)

A pinch of salt


Optional (for special version):

½ cup tala pulp (only after Ratha Yatra when tala matures)


Other:

1–2 tbsp ghee for greasing

Banana leaves or baking paper

An oven or thick-bottomed tawa/iron kadai with lid



Method – The Traditional Way

1. Prep the Pitha Mix

Mix rice flour, grated coconut, jaggery, fennel seeds, pepper, and salt.

Add little water to form a thick batter — not runny.

Mix in tala pulp if using (optional, for richer flavor).



2. Line the Vessel

Grease a baking tray or kadai with ghee.

Line with banana leaf for that smoky aroma.



3. Roast It Low and Slow

Pour the batter in, spread evenly.

Roast on low flame (covered) for 45–60 minutes OR

Bake at 180°C (350°F) for 50–60 mins until golden edges form and center is set.

Optional: Flip midway for even charring.



4. Cool & Slice

Let it cool fully before slicing. Poda pitha tastes better the next day!






Serving Suggestions

Serve with a drizzle of ghee

Pair with chilled milk or tea

Often eaten as breakfast during Raja or with bhog during Rath Yatra




Why I Love It

Poda Pitha carries stories in its smoke. From my mother slow-roasting it over wood fire to me baking it in a modern oven, the essence remains the same. When I bite into its crusty corners and soft center, I taste tradition.