Bihari Koldt Bord: A Flavorful Fusion of Danish and Bihari Cuisine

Ingredients

In this Bihari adaptation of the Danish Koldt Bord, we have replaced traditional Danish cold cuts and cheeses with Bihari delicacies like Sattu Paratha, Litti Chokha, Aloo Chokha, and Baingan Bharta. The pickled herring, rye bread, and remoulade sauce remain as essential elements, providing a unique fusion of flavors. We alse have the original recipe for Koldt Bord, so you can check it out.

• Sattu Paratha: Sattu Paratha:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 cup (120g) roasted gram flour (sattu) 1 cup (120g) roasted gram flour (sattu)
• 1 teaspoon ajwain (carom seeds) 1 teaspoon ajwain (carom seeds)
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• Water, as needed Water, as needed
• Ghee or oil, for cooking Ghee or oil, for cooking
• Litti Chokha: Litti Chokha:
• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 cup (120g) roasted gram flour (sattu) 1 cup (120g) roasted gram flour (sattu)
• 1 teaspoon carom seeds 1 teaspoon carom seeds
• 1 teaspoon nigella seeds 1 teaspoon nigella seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• Water, as needed Water, as needed
• Ghee or oil, for cooking Ghee or oil, for cooking
• For Chokha: For Chokha:
• 2 medium-sized potatoes, boiled and mashed 2 medium-sized potatoes, boiled and mashed
• 1 medium-sized roasted eggplant, mashed 1 medium-sized roasted eggplant, mashed
• 1 medium-sized onion, finely chopped 1 medium-sized onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon mustard oil 1 tablespoon mustard oil
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Aloo Chokha: Aloo Chokha:
• 4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
• 1 medium-sized onion, finely chopped 1 medium-sized onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon mustard oil 1 tablespoon mustard oil
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Baingan Bharta: Baingan Bharta:
• 2 large eggplants 2 large eggplants
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Pickled herring Pickled herring
• Rye bread Rye bread
• Remoulade sauce Remoulade sauce

Nutrition

• Calories (kcal / KJ): N/A
• Fat (total, saturated): N/A
• Carbohydrates (total, sugars): N/A
• Protein: N/A
• Fiber: N/A
• Salt: N/A

Preparation

1. 1.
   Sattu Paratha:
2. 2.
   - In a mixing bowl, combine whole wheat flour, roasted gram flour, ajwain, red chili powder, turmeric powder, and salt.
3. 3.
   - Gradually add water and knead into a smooth dough. Let it rest for 15 minutes.
4. 4.
   - Divide the dough into small balls and roll each ball into a circle.
5. 5.
   - Place a spoonful of the sattu filling in the center of each circle and fold the edges to seal the filling.
6. 6.
   - Roll out the stuffed dough balls into parathas.
7. 7.
   - Heat a tawa or griddle and cook the parathas with ghee or oil until golden brown on both sides.
8. 8.
9. 9.
   Litti Chokha:
10. 10.
    - In a mixing bowl, combine whole wheat flour, roasted gram flour, carom seeds, nigella seeds, red chili powder, turmeric powder, and salt.
11. 11.
    - Gradually add water and knead into a smooth dough. Let it rest for 15 minutes.
12. 12.
    - Divide the dough into small balls and roll each ball into a circle.
13. 13.
    - Place a spoonful of the sattu filling in the center of each circle and fold the edges to seal the filling.
14. 14.
    - Roll out the stuffed dough balls into littis.
15. 15.
    - Heat a tawa or griddle and cook the littis with ghee or oil until golden brown on both sides.
16. 16.
    - For the chokha, mix together mashed potatoes, roasted eggplant, onion, green chilies, mustard oil, and salt. Garnish with fresh coriander leaves.
17. 17.
18. 18.
    Aloo Chokha:
19. 19.
    - In a mixing bowl, combine mashed potatoes, chopped onion, chopped green chilies, mustard oil, and salt. Mix well.
20. 20.
    - Garnish with fresh coriander leaves.
21. 21.
22. 22.
    Baingan Bharta:
23. 23.
    - Roast the eggplants on an open flame until the skin is charred and the flesh is soft.
24. 24.
    - Remove the charred skin and mash the roasted eggplants.
25. 25.
    - Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and green chilies. Sauté until onions turn golden brown.
26. 26.
    - Add ginger-garlic paste and sauté for a minute.
27. 27.
    - Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
28. 28.
    - Add the mashed eggplants and mix well. Cook for another 5 minutes.
29. 29.
    - Garnish with fresh coriander leaves.
30. 30.
31. 31.
    Arrange the Sattu Paratha, Litti Chokha, Aloo Chokha, Baingan Bharta, pickled herring, rye bread, and remoulade sauce on a large platter, creating an enticing smorgasbord.

Treat your ingredients with care...

• Sattu Paratha — Ensure the sattu filling is well-spiced to enhance the flavor of the parathas.
• Litti Chokha — Roast the littis evenly on a low flame to achieve a crispy exterior and a soft interior.
• Baingan Bharta — Use ripe and juicy tomatoes for a tangy and flavorful bharta.

Tips & Tricks

• For a spicier version, add more green chilies to the chokha and bharta.
• Serve the Koldt Bord with a side of tangy tamarind chutney for an extra burst of flavor.
• Experiment with different pickled herring flavors, such as mustard or dill, to add variety to the spread.
• If rye bread is not available, substitute it with whole wheat bread or any other dense bread of your choice.
• To save time, prepare the chokha and bharta in advance and refrigerate. Reheat before serving.

Serving advice

Encourage guests to try different combinations of the Bihari dishes with the Danish elements. The contrasting flavors and textures create a delightful culinary experience.

Presentation advice

Arrange the Bihari dishes and Danish elements on a large platter, creating an attractive display of colors and textures. Garnish with fresh coriander leaves for a vibrant touch.