Stir some diced, cooked potatoes into the meat filling.
Kadu Bichak (Pumpkin-filled bichak) : Saute a finely chopped onion and 1 teaspoon of ground cumin in 2 or 3 tablespoons of oil until translucent. Stir in 425 g of pumpkin puree and season to taste with salt and pepper. For a sweeter version, eliminate the cumin and add 2 tablespoons of sugar. To use fresh pumpkin, simmer the pumpkin or butternut squash in a little water until it is cooked through, then drain and mash.
Paner Bichak (Cheese-filled bichak) : Beat 450 g of farmer's cheese with 1 egg, 3 tablespoons of sugar and 1 or 2 teaspoon of cinnamon.
Fruit Bichak : For a sweet fruit filling, mix 2 cups of your favorite jam or preserves with ½ cup of breadcrumbs.
Leftover bichak freeze well. Thaw out for 30 minutes, then reheat in a 175°C oven for 10 to 15 minutes.