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3 Most Delicious & Easy to Make Chhath Puja Recipes

Here are 3 of the simplest and tastiest recipes from the Chhath Puja celebration for you to try,

Shubhi Singh
A woman worships Sun God as she celebrates Chhath Puja
A woman worships Sun God as she celebrates Chhath Puja

Celebrations for Chhath Puja 2022 have already started. On the days of Chhath Puja, women who observe fasts pray to and worship the Sun God. Women get up early during these days to offer Lord Surya water and flowers, and then they fast for the sake of their children.

For this festival, a variety of foods are prepared as offerings, including laddu, thekua, and kheer. We exclusively bring you some Bihar-inspired traditional foods and their recipes. These meals can undoubtedly be made to honor the Chhath celebration!



During Chhath Puja, thekua is the most popular prasad. Made with wheat flour, dried coconut, melted sugar, and ghee, it is a dry sweet. On the second day of Chhath Puja, thekua is mostly prepared before being served to the Sun God.

  • Whole wheat flour, 1 3/4 cups

  • semolina, 1/4 cup

  • desiccated coconut, 1/4 cup

  • ghee (clarified butter), 3 tablespoons

  • fennel seeds (saunf), 1 tablespoon

  • cardamom powder, 1/2 tablespoon

  • 10 to 12 cashew nuts, broken into small pieces

  • 3/4 cup of water

  • And oil to deep fry the thekua

Instructions –

  • 110 ml of water should be added to a bowl containing 3/4 cup of grated jaggery. Until the water and jaggery are completely dissolved, stir it constantly over a low flame. Before using, set the jaggery syrup aside to completely cool.

  • 1 and 3/4 cups whole wheat flour, 1/4 cup semolina, 1/4 cup desiccated coconut, 1 teaspoon fennel seeds, 1/2 teaspoon cardamom powder, and 2 tablespoons chopped cashew nuts should be placed in a large mixing bowl. Well, combine all the dry ingredients.

  • 3 tablespoons of ghee should be added to the bowl and evenly mixed until crumbs form.

  • Make a stiff dough by gradually incorporating the jaggery syrup, a little at a time, into the wheat flour mixture.

  • The dough should rest for at least one hour under a full covering of moist cloth or cling film.

  • Re-knead the dough, then pinch off a little amount and form it into a circle in your hand. Then, using your palm, push them flat. Use a toothpick to make marks on the leaves, or use any pattern of your choice. Shape thekua using the remaining dough by repeating the same procedure.

  • Place a pan over a flame and let it to burn out fully. Add enough oil so the thekua may be properly deep-fried.

  • On a medium burner, warm the oil.

  • One by one, add the thekua to the oil and fried it over a medium flame. Never overfill the pan.

  • Cook them uniformly until golden brown. To ensure equal cooking, turn the potatoes frequently.

  • Thekua should be drained of extra oil and placed on a dish covered with paper towels. The extra oil will be absorbed by the tissue.

  • The thekua should be thoroughly cooled before being placed in an airtight container.

Kaddu Bhaat
Kaddu Bhaat

Kaddu Bhaat

Chhath is where this fantastic sabzi is most well-liked. It is made with Kaddu/Lauki (Bottle Gourd) and fried in ghee with Himalayan salt or sendha namak. The combination of this delectable sabzi with fried poori or rice makes it the ideal dish to break the fast with.


  • Pumpkin - 500 gm

  • Red chilly powder - 1 Tbsp

  • Oil - to fry

  • Salt - as per taste

  • Coriander Powder - 1 Tbsp

  • Turmeric Powder - 1/3 Tbsp

  • Fenugreek seed - 1/4 Tbsp

  • Mustered Seeds - 1/2 Tbsp

  • Dry Mango Powder - 1/4 Tbsp

  • Sugar - 2 Tbsp

  • Coriander - fresh, finely chopped


  • Start a pan on high heat.

  • add oil

  • As soon as the oil is hot, reduce the flame to low and add the mustard seeds, fenugreek seeds, asafetida, turmeric, coriander, ginger, green chile paste, and red chile powder.

  • They should be well combined.

  • Water, 1/2 cup, is added. After thoroughly combining, cook for 1/2 minute.

  • Add salt and the sliced pumpkin chunks. Mix well.

  • Cook for 8 minutes over a medium flame with the lid closed.

  • After eight minutes, test by pressing with a spoon. It will easily break into pieces if it has been cooked. Lightly smash the pumpkin to create a rich gravy.

  • Mix well before adding black salt, sugar, and dried mango powder.

  • Mix thoroughly after adding coriander leaves. And extinguish the flame.

  • Add coriander leaves as a garnish and enjoy the delightful flavor with rice.

Hara Chana
Hara Chana

Hara Chana

The Chhath-specific thali also includes excellent dishes like hara chana (also known as green chana). Green chana is served the following day in ghee with few green chilies and cumin seeds after being soaked in water overnight.


  • Green chickpeas - 1 Cup (150-165 Gm)

  • Tomato - 1 Pc

  • Green chillies - 1Pcs

  • Coriander powder - 1 Tbsp

  • Cumin seeds - 1 Tbsp

  • Ginger - 1 inch

  • Sendha namak - As per taste

  • Turmeric - 1 Tbsp

  • Ghee - 2 Tbsp

  • Chopped coriander leaves


  • Ghee is heated in a pan.

  • Stir thoroughly over a low flame while adding the cumin seeds, grated ginger, and chopped green chilies.

  • Cook the tomato, which has been finely chopped, for 5 minutes on low heat.

  • Sendha namak, turmeric, and coriander powder should all be added. Stir well for two minutes.

  • Green chana should be added to the pan, thoroughly stirred, and covered. 4 to 5 minutes of cooking.

  • Cook for a further 10 minutes on low heat after adding some water to the pan.

  • It can now be served with coriander leaves as a garnish.

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