Table of Contents
1. Litti Chokha
Litti Chokha is a traditional dish from Bihar, India, loved for its rustic flavors and simplicity. Litti consists of round wheat flour balls stuffed with a savory mixture of roasted gram flour (sattu), spices, and mustard oil. These balls are baked over an open flame or in a tandoor, giving them a smoky taste. Chokha is a flavorful mash made from roasted or boiled potatoes, brinjal (eggplant), and tomatoes, blended with mustard oil, onions, garlic, and green chilies. This dish is popular for its earthy aroma and healthy ingredients. It is often served with ghee, enhancing its rich taste. Litti Chokha has a deep-rooted cultural significance and is associated with Bihar’s culinary heritage.
2. Sattu Paratha
Sattu Paratha is a nutritious and flavorful stuffed Indian flatbread, popular in Bihar and Uttar Pradesh. It is made by filling whole wheat dough with roasted gram flour (sattu), onions, green chilies, coriander leaves, lemon juice, ajwain (carom seeds), and mustard oil. The stuffing gives it a rich, earthy taste with a hint of tanginess. The paratha is rolled out and cooked on a hot tawa (griddle) with ghee or oil until golden brown and crisp. It is often served with pickle, yogurt, or chutney, enhancing its taste. Sattu Paratha is packed with protein, fiber, and essential nutrients, making it an excellent choice for a healthy and filling meal.
3. Chana Ghugni
Chana Ghugni is a flavorful and protein-rich street food dish popular in Bihar, Jharkhand, Odisha, and West Bengal. It is made with dried yellow or black chickpeas, soaked, and cooked with spices like turmeric, cumin, and garam masala. The dish gets its unique taste from mustard oil, which enhances its earthy and robust flavors. Onions, tomatoes, green chilies, and ginger-garlic paste add depth to the gravy, while a dash of tamarind or lemon juice brings a tangy kick. It is often garnished with chopped coriander and served with puris, parathas, or simply as a snack.
4. Dal Pitha
Dal Pitha is a traditional Bihari delicacy, often enjoyed during festivals and special occasions. It consists of steamed rice flour dumplings filled with a flavorful mixture of spiced lentils, usually chana dal or moong dal. The stuffing is prepared by cooking lentils with garlic, green chilies, mustard seeds, and a hint of asafoetida, creating a rich, aromatic filling. Once stuffed, the dumplings are steamed until soft and tender, making them both light and nutritious. Some variations involve serving them with ghee, chutney, or a simple tempering of mustard seeds and curry leaves. Dal Pitha is appreciated for its high protein and fiber content, making it a wholesome meal.
5. Khaja
Khaja is a traditional sweet from Bihar, particularly famous in the town of Silao near Nalanda. It is a crispy, layered pastry made from refined flour, sugar, and ghee, deep-fried to perfection, and soaked in sugar syrup, giving it a delightful crunch with a hint of sweetness. The layers make it light and airy while maintaining a rich taste. This dessert has been an integral part of Bihar’s cuisine for centuries, often served during festivals, weddings, and religious celebrations. Khaja is also offered as prasad at the Jagannath Temple in Puri, Odisha. Some variations include dry Khaja or the syrup-coated version, each offering a unique texture and flavor.
6. Balushahi
Balushahi is a traditional Indian sweet, often compared to glazed donuts but with a distinct texture and flavor. Made from refined flour (maida), ghee, and yogurt, the dough is kneaded, shaped into small discs, and deep-fried until golden brown. Unlike donuts, Balushahi has a crispy exterior and a flaky, melt-in-the-mouth inside. Once fried, it is soaked in sugar syrup infused with cardamom or saffron, giving it a rich sweetness with a subtle aromatic touch. This delicacy is widely enjoyed in North India, especially during festivals, weddings, and special occasions. Its long shelf life makes it a popular choice for gifting.
7. Malpua
Malpua is a traditional Indian dessert, often described as the country’s version of pancakes. Made from a batter of refined flour, mashed bananas, or grated coconut, milk, and fennel seeds, Malpua is deep-fried until golden brown and then soaked in sugar syrup, giving it a rich sweetness. This delicacy is widely prepared during festivals like Holi and Diwali, as well as offered as prasad in temples, particularly in Odisha and Bihar. Some variations include adding rabri (thickened sweetened milk) for an extra layer of indulgence. The crispy edges and soft, spongy center make Malpua a delightful treat.
8. Thekua
There is a traditional sweet snack from Bihar, often prepared during festivals like Chhath Puja. It is a deep-fried, crispy cookie made from wheat flour, jaggery, or sugar, and ghee, flavored with cardamom, coconut, and fennel seeds. The dough is shaped into small discs and fried until golden brown, giving Thekua its signature crunch and caramelized taste. Unlike many sweets, Thekua does not require syrup, making it easy to store and carry. Its rich flavor and firm texture make it a favorite among all age groups. This delicacy holds cultural significance, symbolizing devotion and festivity.
9. Bihari Kebab
Bihari Kebab is a flavorful, melt-in-the-mouth delicacy from Bihar, known for its rich, smoky taste and aromatic spices. Traditionally made with thinly sliced pieces of mutton or beef, the meat is marinated with yogurt, mustard oil, raw papaya (for tenderness), and a blend of spices such as cumin, coriander, and garam masala. The unique use of roasted gram flour and mustard oil enhances the depth of flavor. Once marinated, the meat is skewered and grilled over charcoal or cooked in a tandoor, ensuring a smoky essence that defines Bihari Kebab. The result is succulent, juicy kebabs with an irresistible charred crust.
10. Tilkut
Tilkut is a traditional sweet from Bihar, especially popular during Makar Sankranti. Made from roasted sesame seeds (til) and jaggery or sugar, it is known for its crunchy texture and nutty flavor. The sesame seeds are ground and mixed with hot jaggery or sugar syrup, then shaped into round or square pieces. Some variations include adding dry fruits or cardamom for extra richness. Tilkut is particularly famous in Gaya, Bihar, where artisans have perfected its preparation over generations. It holds cultural and religious significance, often offered in temples and enjoyed as a winter treat due to its warming properties. High in protein, calcium, and healthy fats, Tilkut is both delicious and nutritious.