This unique dish is made from pumpkin, it is the pride of every festival in Kumaon, know the secret of the pumpkin

Petha ki badi has a special place in the traditional kitchen of Kumaon. From festivals to welcoming guests, this dish is made on every occasion. Small balls are prepared by grating pumpkin (petha) and mixing it with spices and then they are dried in the sun, due to which they remain safe for months. This Badi, full of the taste of the mountains, is not only delicious to eat, but is also considered very beneficial for digestion.

The process of making petha badi is certainly traditional, but it is quite easy. First of all, fresh and hard petha is washed and grated finely. Then the excess water present in it is squeezed out, so that the mixture becomes thick and binding. After this, salt, green chilli, coriander, some gram flour and garlic paste are added to it. This mixture is completely ready to make badis, which are shaped into small balls.

The most special thing about this traditional dish of Kumaon is the hemp powder added to it. Here hemp does not mean leaves, but the powder prepared by grinding hemp seeds. It is added in very small quantity, which gives a special aroma and distinct desi taste to the Badis. Cannabis has been used as a spice in the mountains for years. It not only enhances the taste, but also improves digestion by providing slight warmth to the body.

The real specialty of Petha Badi is that it is completely dried in the sun. Small balls are made from the prepared mixture and spread on a clean cloth or bamboo spoon. These become completely hard in one to two days in the heat of the mountain sun. With this traditional drying technique, these badis remain safe for many months, which can be easily used by frying or cooking when needed. This age-old method of preserving food items for a long time in the mountains is still adopted with great pride today.

Before eating the dried Petha Badi, it is fried in oil on medium flame until it becomes golden and crisp. It is also served as a snack with dal, rice, kadhi or tea. Its mild spicy and crispy taste enhances the taste of food in cold weather. Even today, in the rural areas of Kumaon, these traditional Badis are used especially on festivals, kinship and special occasions.

Petha i.e. pumpkin is rich in fiber, water and many essential nutrients, which helps in strengthening the digestive system. Since Petha is very light, it does not put any burden on the stomach. The hemp mixed in it increases the digestive power and maintains natural warmth in the body. The special thing is that they are preserved by drying them in the sun, due to which they do not require any chemical or preservative. This is the reason why this traditional dish provides a perfect combination of both health and taste.

In Kumaon, making petha badis is considered a part of tradition on special occasions like Diwali, Holi and weddings. When guests come to the house, it is fried hot and served immediately. This dish is economical, long lasting and rich in nutrients. For this reason it is perfect for mountain lifestyle. Many families prepare and store them in large quantities every year, so that they can be tasted anywhere, at any time throughout the year.

Despite the rapidly changing eating habits, Petha ki Badi still maintains its traditional identity in the kitchen of Kumaon. This custom has been followed for generations in rural homes and is considered an important part of the mountain lifestyle. Even in modern times, people are liking it as natural, light and nutritious food. It is not just a delicious dish, but a cultural heritage of Kumaon, which keeps the local taste and age-old tradition alive.