Here’s bagiya …. 😁. But it’s not bagicha..it’s grinded chana dal vid garlic, green chillies and salt …. stuffed in rice flour dough and poached. It’s relished in winter months especially in eastern parts of our country called by different names by different states. We all know recipes get evolved a-crossing different parts of any country. Bagiya is called in few districts of Bihar. Synonyms are pithe pouli, pitha, etc.
1 cup splitted chickpeas
4 green chillies
10-12 garlic cloves
FOR OUTER SHELL:
2.5 cups rice flour
1.5 cups water
TO POACH BAGIYA:
Soak chickpeas in water for 4-5 hours.
After soaking process is done, strain the extra water completely and transfer the chickpeas into grinder with salt, chillies and garlic pods.
Now grind the chickpeas until you get the creamy texture. Try not to add water and if adding, just add using spoon and as much as necessary.
Keep it aside.
Now take 1.5 cups water in a deep and wide pan. Add salt and boil till you get rolling boils. Add rice flour and mix well. Let it cool completely. Now knead well.
Now finally you’ll make bagiya😁.
Take a very big vessel and fill it with water upto 3/4 from the bottom. Add salt and let it get boiled completely.
Now make one big chapaati from the dough.
Using cookie cutter, cut 2 bigger cirles. Place one circle in the mould. Add about 3 tsp chickpeas paste on the middle and cover with the another cirle. Press the mould. Open and take the floral bagiya out. Repeat the same with all.
As the water gets boiled, add 4-5 bagiya and let it boil at medium high flame for 7-8 minutes. When you see the bagiya floating on top surface of the water, it means it’s done. Take it out. Relish with green chutney…. but eat it hot😋😋😋😋😋 nom nom