Grilled BIHARI BOTI with Puri Paratha

I know I am ignoring the ‘Bites‘ part of the blog since so longgg… Although I have loads of recipes to publish but was just not in a mood to work on them. Reason: Aiwain – mood swings… Lol. However, today I chose to spend time with these yummy looking Bihari botis. In spite of the fact that my stomach is rumbling (very loudly😄) at the moment, I am quite determined to share details about these delish botis with you guys. Just because, MOOD! Haha

I tried this recipe last month as part of (extended) Eid-ul-Adha feasts in the house, I just wanted to have something that gives me BBQ feels hence the experiment which turned out to be pretty good. The recipe I picked to replicate was from Kfoods but I did some variation in it (as per my style) to make it simpler and easier. Let’s get down to business without further discussion…

About Bihari Boti: A delicacy from Bihar which is prepared by marinating meat chunks with spices and cooking directly over a fire.

Inspired By: KFoods

Rating:

Cuisine: Pakistani/ Indian

Course: Main

Serves:	2	Ease Level:
Prep Time:	5 min + 10 min + 10 min	Quickness:
Cooking Time:	35-45 mins	Spice Level:

Above ratings are out of 5, with 5 being the ‘most’.
Above times do not include marination time.

GET:

Frying pan
Grinder
Mixing Bowl
Grilling pan/ Electric grill
Spoons (for cooking/mixing)
Skewers
Foil

SET:

Meat chunks (Chicken/Beef/Lamb) 500 gms
Coal for smoke

Marinade Ingredients

Ginger Garlic paste 1.5 tsp
Meat tenderizer 1.5 tsp
Yoghurt 125 gms (about half cup)
Salt 1 tsp
Lemon Juice 2 tbsp
Browned Onions (crushed) 125 gms (about half cup)
Oil 4-5 tsp

Dry Ingredients

Coriander Seeds 1 tbsp
Fennel Seeds 1 tbsp
Cumin Seeds 1/2 tbsp
Cardamoms 3-4
Cloves 3
Mace 1-2 pieces
Red Button Chillies 5-6

GO:

Marinate meat chunks with ginger garlic paste, meat tenderizer and yoghurt for about half an hour.
In a frying pan, roast all the dry ingredients until fragrant and grind them.
Now add in this spice mixture, salt, lemon juice, crushed browned onions and oil to the marinated meat chunks.
Keep it in the refrigerator for about 4 hours at least.
Thread the meat chunks on skewers and grill them on a pan or electric grill for about 35-45 minutes.
Finish with coal smoke before serving with puri paratha or naan and imli /podina chutney.

PURI PARATHA

About Puri Paratha: A deep fried unleavened bread that is usually made from all-purpose flour and water with some other ingredients.

Inspired By: Chef Zakir

Rating:

Cuisine: Pakistani/ Indian

Course: Side

Makes:	3-4	Ease Level:
Prep Time:	15 min + 5 min	Quickness:
Frying Time:	3-5 mins	Spice Level:

Above ratings are out of 5, with 5 being the ‘most’.

GET:

Mixing bowl/ Food processor
Rolling pin
Frying pan
Frying spoon
Kitchen towel(s)

SET:

All-Purpose flour 500 gms
Salt 1/2 tsp
Clarified butter 6 tbsp
Water as required for kneading
Oil for frying

GO:

Mix all-purpose flour with salt and clarified butter, knead to dough with water as required. Keep aside.
Now make 3-4 balls with the kneaded dough.
Roll each ball and then fry in a large wok till golden brown.

Now let’s get your mouth watered by showing a closer look of my Bihari Botis and Puri Parathas… My mouth has already started watering… yummm 😋
Need to make them again! 🙈

MY TWO CENTS:

Adjust the spices to suit your taste buds.
Use less amount of meat tenderizer when dealing with chicken.
You can use the same recipe to make Bihari Kabab – use thin meat strips instead of chunks.
Marinate overnight for better taste
You can bake the meat on skewers if you want to keep it on the healthier side and avoid oil.
Cooking times may vary depending upon the cooking technique. I used an electric grill and it took around 40 minutes to cook to perfection
You can knead the dough for puri parathas with milk as well.
You can use the food processor to knead the dough – simple and quick! I always do that😎
Do NOT apply dry flour while rolling the puri parathas or it will turn hard during frying. Use oil instead.