>Ira Leviton at 19:06, 10 February 2021

2021-02-10T19:06:35Z

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{{short description|Indian snack}}
{{Use dmy dates|date=July 2018}}
{{Use Indian English|date=July 2018}}
{{more footnotes|date=November 2012}}
{{Meals}}
'''Jolpan''' ({{lang-as|জলপান}}), or snacks, are often served at [[breakfast]] in the [[cuisine of Assam]], although they may also be served at [[Bihu]] festivals or weddings.<ref>Joe Bindloss Northeast India - Page 66 2009 "The Assamese are fond of chira – unhusked rice, beaten flat and softened with yoghurt and jaggery (palm sugar) for breakfast. This is just one of dozens of jolpan.. ."</ref> The word ''jolpan'' includes all the preparations namely ''[[Assamese Jolpan#Types of Jolpan|jolpan]]'', ''[[Assamese Jolpan#Pitha|pitha]]'', ''[[Assamese Jolpan#Laru|laru]]'' and [[tea]]. Other common jolpan served for [[breakfast]] may include [[roti]], [[poori|luchi]], [[ghugni]] and sometimes [[paratha]] etc. Jolpan are also found in Bengal. The word literally derives from "water and betel leaf" but can mean any snack.<ref>Raoul ''Reminiscences of twenty years' pigsticking in Bengal'' 1893 "Jol-pan literally translated means water and betel leaf ; but the real meaning of it is a slight meal or refreshment, ... It does not cost much to give your beaters and followers a feed of jol-pan : five rupees worth is generally enough .."</ref>

==Types of Jolpan==
Variations on jolpan include ''[[Bora saul]]'', ''[[Komal Saul]]'', ''Xandoh'', ''Chira'', ''Muri'', ''Akhoi'' along with [[yogurt|curd]], [[jaggery]], [[yogurt]] and various [[Pitha#In Assam|Pitha]].

===Bora saul===
{{Culture of Assam}}
[[Bora saul]] ([[Assamese language|Assamese]]: বৰা চাউল) is boiled and served as Jolpan with [[curd]] or [[milk]], [[jaggery]] or [[sugar]]. Mostly used in Northern Assam.

===Komal Saul===
[[Kumol saul]] ([[Assamese language|Assamese]]: কোমল চাউল) is a unique type of rice from Assam that can be eaten without cooking. It is rendered fluffy and edible by being soaked in water for a short time. The rice may be eaten with [[milk]] or [[curd]], [[jaggery]], [[yogurt]] after being immersed in warm water for just fifteen minutes or so.

===Chira===
'''''Chira''''' ([[Flattened rice]], also called beaten rice, [[Assamese language|Assamese]]: চিৰা) is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. It can be eaten raw by immersing it in plain water or milk or curd, with salt or sugar or jaggery to taste, or lightly fried in oil.

===Muri===
'''''Muri''''' ([[Muri (food)|puffed rice]]) is made by heating sand in a pot, and then throwing in grains of rice. The rice may be washed in [[brine]] to provide seasoning. The rice puffs up and is separated from the sand by a [[strainer]]. It is served with hot milk or curd and jaggery or sugar.

===Xandoh Guri===
([[Assamese language|Assamese]]: সান্দহ গুৰি) It is prepared from ''Kola bora'', ''Ghiu bora'', ''Pakhi bora'' or ''Ronga bora'' (varieties of [[Bora saul]]). The rice is soaked for three to four days and then it is fried. The fried rice is pounded in a [[dheki]], a homemade wooden mill in [[Assam]] to pound grains, and sifted to dehusk. Now the pounded and dehusked rice is again fried in hot sand and thus '''''Hurum''''' is prepared. It is served with [[curd]], [[milk|hot milk]], [[yogurt]], [[sugar]] or [[jaggery]].

===Sunga Saul===
Dehusked ''Aroi bora saul'' is soaked for 2/3 hours. Then it is put in an immature bamboo tube and a little water or sometimes [[coconut milk]] is added to it. [[Banana leaf]] is used as [[Cork (material)|cork]]. The tube is roasted in fire and '''''Sunga saul''''' is prepared. Removing the tube the substance is served with [[curd]], [[milk|hot milk]], [[yogurt]], [[sugar]] etc.

===Pithaguri===
[[Rice flour]] (''Pithaguri'' in [[Assamese language|Assamese]]) is fried and served with hot milk, jaggery and sometimes with ripe banana or ripe jackfruit. It is a common type of jolpan.

===Suji===
'''''Suji''''' ([[Semolina]]) is also one type of common ''jolpan'', a type of [[dessert]]. Like ''pithaguri'' it is heated on a frying pan and water is added to make it a paste and then served with hot milk.

===Koni-dhan===
The basic preparation consists in washing the [[millet]] (''Konidhan'' in [[Assamese language|Assamese]]; ''Koni'' = tiny; ''dhan'' = rice) and toasting it while moving until one notes a characteristic scent. Then five measures of boiling water for each two measures of millet are added with some sugar or salt. The mixture is cooked covered using low flame for 30–35 minutes.

===Kath Aloo===
[[Yam (vegetable)|Yam]] (''Kath aloo'' in [[Assamese language|Assamese]]) is peeled, sliced, added salt and tamarind powder and then deep fried in mustard oil.

==Pitha==
'''Pitha''' (Assamese পিঠা) is a [[rice cake]] or [[pancake]], a thin-flat cake prepared from a [[Batter (cooking)|batter]] and cooked on a hot [[griddle]] or [[frying pan]]. It is an inseparable part of Jolpan in Assam. It is a special class of rice preparation generally made only on special occasions like [[Bihu]] in [[Assam]]. Made usually with soaked and ground rice, they could be fried in oil, roasted over a slow fire or baked and rolled over a hot plate. Some pithas are- [[Til Pitha]], [[Narikol Pitha]], [[Ghila Pitha]], Xutuli Pitha, Sunga Pitha, Bhapotdiya Pitha, Lakhimi Pitha, Tora Pitha, Tekeli Pitha, Muthiya Pitha or Kholasapori Pitha.

===Kachi Pitha===
'''''Kachi Pitha''''' is a type of [[pancake]]. It is a special class of rice preparation and generally made only on special occasions like [[Bihu]] in [[Assam]]. [[Bora saul]], a glutinous type of rice is soaked and ground. Then a certain quantity of this rice flour is baked, filled up with [[sesame]] seeds, ground [[coconut]] and dried rind of [[Orange (fruit)|orange]], [[jaggery]] etc. and pressed and rolled with many folders.

===Ghila Pitha===
'''''Ghila pitha''''' is a type of [[pancake]] so called because of its [[knee cap]] sized shape. [[Knee cap]] is called ''Ghila'' in [[Assamese language|Assamese]]. Rice flour of [[Bora saul]], one kind of glutinous rice or any common rice is used in it. A paste made of rice flour and [[jaggery]] is prepared first and then fried in cooking oil at a certain quantity. [[Salt]] is also used instead of [[jaggery]] to make salty ''Ghila pitha''. It is generally prepared and served in [[Bihu]] in [[Assam]].

===Sunga Pitha===
The procedure of preparing '''''Sunga Pitha''''' is almost the same as for [[Jolpan#Sunga Saul|Sunga Saul]]. [[Rice flour]] of ''Xaali saul'' and ''Bora saul'' is mixed with water and [[jaggery]] and churned thoroughly. Then the paste is put in an immature bamboo tube corked with banana leaf and roasted over a fire. The bamboo tube is removed to leave a solid cylinder of pitha. This is cut into pieces and served with hot milk.

===Uhuwa Pitha===
[[Rice flour]] of ''xaali saul'' and ''bora saul'' is mixed with [[jaggery]] or [[salt]] and water and churned thoroughly. The paste is rolled into small balls and flattened and then boiled in water. It is served with [[tea]] and also can be eaten with milk.

===Tekeli Pitha===
[[Rice flour]] of ''Xaali saul'' (sunned rice) and ''Bora saul'' is mixed with [[coconut]], [[sugar]], a little [[powder milk]]. Ground [[cardamom]] and dried orange rind can also be added. An [[earthenware]], half filled up with water is set on a [[hearth]]. A neat clothe is placed on the [[Beam (nautical)|beam]] of the [[Pitcher (container)|pitcher]] and the flour mixture is put in it. Now the beam is covered with a cork and fire is set in the hearth. The substance is baked with the heat of [[vapor]] comes from inside the pitcher and subsequently takes a shape. Now it is cut into pieces like a cake and served with [[tea]]. This ''pitha'' is so called because a ''tekeli'' (earthenware) is used in it.

===Ketli Pitha===
The method of preparation as well as the substance is as same as ''tekeli pitha'', but a [[kettle]] is used here instead of the earthenware. That’s the reason it is called '''''Ketli pitha''''' (''Ketli'' in [[Assamese language|Assamese]] means [[kettle]]). Here the kettle-cork is kept upside down on the kettle and the substance is put on it. It usually takes less time to be baked than ''tekeli pitha'' takes.

==Laru==
Different types of larus are prepared in the season of Bihu in Assam.

===Narikol'or Laru===
Mature [[coconut]] is scrapped (or ground) and fried. Then sugar is added and mixed well. Then it is toasted over slow fire till the ingredients caramelized and holds on to each other. It is tested its readiness by trying to make a small ball first, if it does then the caramelized coconut pot is taken out to cool off a little. With help of cold water rubbed on palms, and before it cools down to room temperature, is now rolled into small balls and kept separately to dry. These small balls of coconut are called '''''Narikol Laru'''''. It is served with tea.

===Tilor laru===
''Tilor laru'' is a kind of [[sesame candy]]. [[Sesame seed]]s are fried and kept aside. [[Jaggery]] is heated to liquefy and then poured in the heap of fried sesame seeds. They get sticky and the substance is rolled into small balls and kept separately to dry. These balls are served with tea.

==Tea==
A cup of [[tea]] is inseparable from ''jolpan'' or ''pitha''. It is always seen with those items whenever they are served. It is served in form of [[Black tea]], [[Tea#Adding milk to tea|Milk tea]], [[Spiced tea]], Lemon tea (adding lemon juice to black tea) etc. It is the hugely consumed [[beverage]] in Assam and also can be called a type of [[dessert]].

==See also==
*[[Cuisine of Assam]]
*[[List of vegetables used in Assamese cuisine]]

==References==
{{reflist}}

==External links==
* AssameseFood.com (2009) [http://www.assamesefood.com "Assamese Food- taste for a difference"]

[[Category:Assamese cuisine]]
[[Category:Snack foods]]

Jolpan - Revision history

>Ira Leviton at 19:06, 10 February 2021