Berhin / Birheen Recipe
Birheen is a traditional recipe of Bihar. Earlier it was very popular but now a days hardly people knows it. There are very few ladies who can make it now. It is very tasty but is little difficult to prepare. This recipe is given to us by Mrs Kanti Sahay, aged 82.Because of her age, she is not able to show this recipe practically but she explained us method so nicely that it was very easy for us to understand. She was very excited to see the result of Berhin, prepared by our team It came up very nice and according to her, we could replicate her result.
Berhin is prepared with Ragi flour and gram lentil. It is something like stuffed puri of Ragi flour. Some spices are added to this for flavor. One classy thing regarding this is that it is fried in mustard oil. Use of mustard oil is an unique thing for me but trust me it’s result was amazing. The flavor was the dish was out of the world. I had never tasted something like this before.
|Ragi flour||250 grams|
|Black gram lentil||1 cup|
|Red Chilli||5 Pieces|
|Mustard oil||For frying|
- 1. Wash and soak Black gram lentil for 4-5 hours.
- 2. Now add garlic, red chilli, salt and asafoetida in pulses.
- 3. Grind them smoothly in a mixer. Don't use much water.
- 4. Traditionally this recipe is prepared with raw stuffing only. It is cooked during frying only.
- 5. The process is little tricky, as it needs to cook stuffing properly.
- 6. If you are preparing this first time, you can fry the stuffing lightly by using little oil.
For Dough Making
- 1. Take 250 grams of Ragi flour in a bowl. Add water and make soft dough.
- 2. Divide this dough in 6 small balls.
- 3. Roll it and make thick chapatis.
- 4. Roast these on griddle and remove it from flame.
- 5. Now immediately, break theses chapatis and mix it properly using your both palms.
- 6. It will again look like flour but now this time it will be little sticky.
- 7. Again use water and make soft dough of it.
For Puri Making
- 1. Make 8- 10 small balls from the dough.
- 2. Fill small stuffing in each ball.
- 3. Roll these balls with soft hand and make small puris.
- 4. Heat mustard oil in a wok.
- 5. Fry these puris on medium to low flame.
- 6. During frying, make small holes with fork in puris, this will help stuffing to cook properly.
- 7. Remove this from heat and serve them with pickle or chutny.