Pakhala Bhaat Recipe | Traditional Odia Delicacy, Made Its Way To MasterChef Australia | The Quint

#Recipe #PakhalaBhaat
Bored of eating the same steamed rice for ages but too lazy to try something different, then this easy to cook recipe from Odisha is for you. PAKHALA BHAAT, the fermented rice recipe is also known as Panta Bhaat in West Bengal and Poita Bhaat in Assam. It recently made it's debut in MasterChef Australia. Consumption of this authentic food helps in controlling body temperature and regulating blood pressure.
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[@Gauravkumar-om9oy]

This is eaten in almost all east india. In bihar and jharkhand we add chilli powder and mango pickle in it

[@meco4068]

She presents so well. Speaks so clearly even going back and forth between two languages. Very impressive. Does she have a cooking show? This looks so goooood!

[@namitamahapatra8806]

Odisha here are loving it.

[@sudiptodas487]

When did you ferment it ? You are giving out incorrect information!

[@paiscoffeeoilfieldtoys]

Just like curd rice from Karnataka,but there is a variation & looks delicious 😋 Orissa.

[@peurtoricanhoor1420]

Anna majge

[@Anantagopalsingh4765]

Please do try it out guys.m from odisha and I know how it tastes.Tastes better when consumed after a night

[@youtheman1367]

Kya rice ko rat bhar pani me rakhe?

[@kittyboy_69]

@@youtheman1367 yess exactly, In traditional houses the rice is soaked for weeks. The rice stays there and the water is used up everyday and fresh water is added. This fermented rice water is called "Torani" and is the main ingredient of pakhala ( this adds the sourness and she is using curd and lemon as alternatives to it ). The rice in water slowly gets eroded and after some days you will see the rice is all used up and you can repeat the process. This water can be consumed by all itself also by adding some chillies and salt to it ( This dish is called "TANKA TORANI" and is the most famous drink in Jagannath Puri Temple ). The Pakhala itself has no role in keeping the body cool but what keeps the body cool is Torani, you can always google health benefits of fermented rice water.

[@Funky_Brother]

@@kittyboy_69 thanks. I was gonna point this out. Lovely

[@rhailaveni1814]

Can we add ginger to it?

[@Anantagopalsingh4765]

@@rhailaveni1814 ya crushed ginger and cumin

[@sonali7820]

Reason to love summer

[@davebarik7162]

This is not how pakhala is being prepared. Ideally it should be fermented to an extent to get the great taste and feel. This is more of a remix of pakahala ..but not actually a pakhala

[@sunnykaushik8314]

Please provide the authentic recipe then😢

[@priyankat6873]

Soul food of every odia ❤

[@sonikhansupergirl9070]

Nice ❤

[@shivbhakt1715]

We used to smash it by hands, lord jagganth also eat pakhala bhata

[@diwanchand3003]

Good taste 🎉

[@preethans4856]

Jai jagannath ji 🙏🙏

[@barnalidatta5253]

The one shared by kiswar in master chef is a BENGALI recipe.

[@salmarahman8262]

পান্তা ভাত😋

[@suvendu9218]

wrong process

[@rajeshrakeshhota3243]

West Bengal we eat it

[@rajdeepmohanty8711]

🔥🔥🔥

[@mousumi2627]

In Assamese ponta vat 😁

[@PhysioPinkun]

Chhonk pakhala Allo bhartha chahiye sath me Aur badi chura

[@swagatrath6770]

Iske sath bas aloo ka choka aur thoda sa teekha achaar 😋😋

[@ujjayiniojha5818]

Pakhala/ Panta bhat needs fermentation....without which it can not be called pakhala.

[@imshree99]

That's bot tomato aur baingan ki little mash.. you can call it bharta aur chokha. 😅😅

[@andy6757]

Please do not drive after having Pakhala or Panta Bhaat !!! You ll fall off to sleep ...

[@Vidhi347]

It's a dahi bhat not a pakhala bhat😂😂😂😅

[@youtheman1367]

Ya to hindi me bolo ya English. Ye kya bakchodi hai