Bihar Traditional Food – 10 Iconic Dishes From An Extensive Bihar Menu of Famous Food From Bihar

Bihar Traditional Food – 10 Iconic Dishes -: Bihar is thought to be the region of sacred soil that produced the first crop ever since it is the location where the origins of civilisation have been discovered. Beyond its historical significance, the agriculturally prosperous state is also known for its most prized and genuine Indian dishes, some of which date back more than 2000 years. It is so understandable that Bihar’s magnificent and divine cuisine is a continuation of its unique past.

Therefore, Bihar is the location for you if you are a gluttonous eater or a passionate food explorer. It is a location where you will undoubtedly discover a generous buffet that will leave you hankering for more. Here is a list of ten delicious Bihari foods that go above and beyond the usual fare. Packed with nutrients and prepared with care, these dishes are a delectable treat for foodies. Already drooling? Look at this!

Bihar Traditional Food Litti Chokha Recipe – Bihar Traditional Food – 10 Iconic Dishes

Popular traditional meal from Bihar, India, is litti chokha. It comprises of filled dough balls that are baked and served with a side of mashed vegetables (chokha). The following is a recipe for Litti Chokha:

Ingredients:

For Litti:

• 2 cups whole wheat flour (atta)
• 1/2 cup gram flour (besan)
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon salt
• 2 tablespoons ghee (clarified butter)
• Water (as needed)
• 1 tablespoon oil (for brushing)

For Stuffing:

• 1 cup roasted gram flour (sattu)
• 2 medium-sized onions, finely chopped
• 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon carom seeds (ajwain)
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons mustard oil

For Chokha:

• 3 medium-sized potatoes, boiled and mashed
• 2 medium-sized tomatoes, finely chopped
• 2 medium-sized onions, finely chopped
• 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon mustard oil
• Salt to taste
• Juice of 1 lemon

HOW TO MAKE IT

1. Whole wheat flour, gram flour, carom seeds, salt, and ghee should all be combined in a mixing basin. Mix thoroughly.
2. The dough should be kneaded and water added gradually until it is smooth and firm. The dough should be covered and rested for 30 minutes.
3. Prepare the stuffing in the meanwhile. Roasted gramme flour, finely chopped onions, green chilies, coriander leaves, ginger-garlic paste, carom seeds, red chilli powder, turmeric powder, garam masala, salt, and mustard oil should all be combined in a bowl. Form a crumbly stuffing mixture by thoroughly mixing.
4. Set the oven’s temperature to 180 C (350 F). The litter can also be prepared using a griddle or tawa on the hob if you don’t have an oven.
5. Cut the dough into sections the size of lemons. A tablespoon of the stuffing mixture should be placed in the center of each part before rolling it into a tiny disc.
6. The disc’s edges should be brought together and securely sealed to create a filled ball (little). Repeat this procedure with each part of the dough.
7. Place the litter on a baking sheet after brushing them with oil. They should bake for 25 to 30 minutes in a preheated oven to get crispy and golden brown. When roasting them on the stovetop, place them evenly on a griddle or tawa and flip them often until they are well cooked and brown.
8. Prepare the chokha while the little bake. Mashed potatoes, diced tomatoes, onions, green chilies, coriander leaves, mustard oil, salt, and lemon juice should all be combined in a bowl. The mixture should be well mixed after mashing.
9. Remove the littis from the oven after they are done cooking and serve them hot with the chokha on the side.

Litti Chokha is traditionally served with ghee, pickle, and yogurt. Enjoy this delicious Bihari delicacy as a main course or snack.

Bihar Traditional Food Kadhi Badi Recipe – Bihar Traditional Food – 10 Iconic Dishes

Kadhi Badi is a popular traditional dish from Bihar. Curry cooked with yoghurt is known as Kadhi, while fried dumplings made with lentil flour are known as Badi. It is a well-liked meal in Bihar, and steamed rice is frequently served with it. For Kadhi Badi, use this recipe:

Ingredients:

For Badi (Dumplings):

• 1 cup besan (gram flour)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Water for kneading
• Oil for frying

For Kadhi:

• 2 cups sour yogurt (dahi)
• 4 cups water
• 2 tablespoons besan (gram flour)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste

For Tempering:

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2-3 dried red chilies
• A pinch of asafoetida (hing)
• Curry leaves

For Garnish:

• Fresh coriander leaves, chopped

HOW TO MAKE IT

1. For the Badi, combine the besan, salt, turmeric, and red chili powder in a mixing dish. Make a smooth dough by gradually adding water and kneading. The dough has to be malleable but solid.
2. In a deep frying pan, heat the oil. To produce tiny, spherical dumplings, divide the dough into small sections and drop them into the heated oil. Fry them until they are crisp and golden brown. Take out the fried badi and let the excess oil drip down onto a kitchen towel. Place aside.
3. Whisk the sour yogurt until it is smooth in a mixing dish. Salt, besan, red chili powder, and turmeric powder should be added. Form a lump-free paste by thoroughly combining.
4. Pouring the yogurt mixture into a hot saucepan. Stir in the water after adding it. Stirring regularly, cook the mixture over medium heat until it boils. Stirring occasionally, lower the heat, and let it simmer for 10 to 15 minutes.
5. Ghee or oil for tempering should be heated in a separate small pan. Curry leaves, asafoetida, dried red chilies, mustard, fenugreek, and cumin seeds should also be added. Let them cough and exhale their fragrance.
6. Fill the boiling kadhi with the tempering mixture. Five more minutes of simmering will follow a thorough stirring.
7. To give the fried badi time to absorb the flavours, add it to the kadhi and simmer it for a further five minutes.
8. Freshly cut coriander leaves are used as a garnish after removal from the fire.

Your delicious Kadhi Badi is now ready to be served! Serve it hot with steamed rice or enjoy it as a soup.

Bihar Traditional Food Chana Ghugni Recipe – Bihar Traditional Food – 10 Iconic Dishes

An iconic dish from Bihar, India, is chana ghugni. It is prepared with a number of spices and white chickpeas (chana). Here is a Chana Ghugni recipe:

Ingredients:

• 2 cups white chickpeas (chana), soaked overnight
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, for garnishing
• Lemon wedges, for serving

HOW TO MAKE IT

1. The chickpeas should be drained and properly rinsed. They should be cooked until soft in a pressure cooker or a big saucepan with water on top. Prepare food in a pressure cooker for around 3–4 whistles. It can take between 45 and an hour if you’re using a pot. The cooked chickpeas should be drained and left aside.
2. Over medium heat, warm oil in a large pan or kadhai. Stir in the cumin seeds and watch them puff up.
3. To the pan, add the chopped onions, and cook them for a few minutes until golden brown.
4. Green chilies and ginger-garlic paste should be added to the pan. After a minute of sautéing, the raw flavor of the ginger and garlic should be gone.
5. Cook the tomatoes, chopped, in the pan until they are mushy and the oil begins to separate.
6. Add salt, red chili powder, coriander powder, and turmeric powder to the pan at this point. To bring out the flavors of the spices, thoroughly combine and heat for one minute.
7. Making sure the chickpeas are thoroughly covered with the spice mixture, add the cooked chickpeas to the pan and stir everything together. Cook while stirring every 5-7 minutes.
8. You can add a small amount of water to the mixture to change the consistency if it seems too dry.
9. Remove the chana ghugni from the flame once it has finished cooking and the flavors have combined.
10. Add fresh coriander leaves as a garnish.

Serve warm with puri, roti, or paratha. It may also be used as a side dish with rice or as a snack.

To add even more sharpness, squeeze some lemon juice over the Chana Ghugni before serving.

Enjoy your delicious Chana Ghugni, a traditional dish from Bihar!

Bihar Traditional Food Dal Pitha Recipe – Bihar Traditional Food – 10 Iconic Dishes

A typical meal from Bihar, India, is dal pitha. It is a wonderful rice-flour-based dumpling that is cooked and filled with a lentil (dal) filling. Here is a straightforward recipe for Dal Pitha:

Ingredients: For the outer covering:

• 2 cups rice flour
• Water (as needed)
• Salt to taste

For the dal filling:

• 1 cup chana dal (split Bengal gram)
• 1 onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves, chopped (for garnishing)

HOW TO MAKE IT

1. Chana dal should be well-washed and soaked in water for one to two hours.
2. After the dal has soaked, drain it and add it to a pressure cooker. Add salt, turmeric powder, and water. The dal is pressure cooked until it is mushy and tender. Allow the pressure to naturally decrease.
3. Heat oil in a pan over medium heat after the dal has finished cooking. Stir in the cumin seeds and watch them puff up.
4. Onions, green chilies, ginger paste, and garlic paste should all be added to the pan. Cook the onions in the oil until they become translucent and the raw flavour of the ginger and garlic is gone.
5. Mix thoroughly after adding the cooked dal to the pan. With the back of a spoon, softly mash the dal. Salt and red chili powder, if desired, are added. Cook for a few minutes till a minor thickening of the dal mixture occurs. Take it off the stove and let it cool.
6. Rice flour should be placed in a large mixing basin. To taste, add salt. To get a smooth dough, gradually add water and knead it in. The dough ought to be supple but not too sticky.
7. Use your hands or a rolling pin to shape a small part of the dough into a circle that is about 2-3 inches in diameter on a level surface.
8. In the center of the rice flour circle, place a tablespoon of the prepared dal mixture.
9. To thoroughly cover the dal mixture, fold the circle’s borders towards the center. To make a dumpling, pinch and seal the edges together.
10. With the remaining dough and dal mixture, repeat the procedure.
11. In a steamer, warm the water. To avoid sticking, oil the steamer plate or a banana leaf. Place the ready-made dumplings on the steamer plate, spacing them apart.
12. The dumplings should steam for 15 to 20 minutes, or until they are fully cooked.
13. The dumplings should be taken out of the steamer after cooking and allowed to cool somewhat.
14. Add freshly chopped coriander leaves as a garnish.

Your delicious Dal Pitha is ready to be served! Serve it hot with chutney or tomato sauce.

Enjoy your traditional Bihari meal!

Bihar Traditional Food Mutton Kebabs Recipe – Bihar Traditional Food – 10 Iconic Dishes

Melting-in-mouth Mutton Kebabs are a delicacy from the Mughal era that are unique to each state in India. Mild spices, meat fillets, and raw papaya soaked with mustard oil are all combined to make mutton kebabs in Bihar. You will beg for more kebabs since their softness and smokey flavor are so divine and delectable. This Indian delicacy has also earned a spot on the list of the most popular finger foods in western nations.

Ingredients:

• 500 grams boneless mutton, minced
• 2 medium onions, finely chopped
• 4-5 green chilies, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 tablespoons gram flour (besan)
• 1 tablespoon roasted chickpea powder (sattu)
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons lemon juice
• Salt to taste
• Oil for frying

HOW TO MAKE IT

1. minced mutton, finely chopped onions, green chilies, ginger-garlic paste, gram flour, red chili powder, garam masala powder, cumin powder, coriander powder, turmeric powder, fresh coriander leaves, mint leaves, lemon juice, and salt should all be combined in a large mixing bowl. All of the ingredients should be well mixed.
2. Place the bowl in the refrigerator for at least a couple of hours while the mixture marinates. This will facilitate the blending of the flavors.
3. Take a tiny amount of the mixture after marinating and form it into a kebab patty. The leftover mixture should be used again.
4. In a frying pan, heat the oil over medium-low heat. Carefully add the kebabs to the pan after the oil is heated, making sure not to crowd them. If necessary, you can cook them in batches.
5. The kebabs should be cooked over medium heat until they are crispy and golden brown on all sides. To ensure consistent frying, flip them gently.
6. Transfer the grilled kebabs to a dish covered with paper towels to absorb any extra oil when they have finished cooking.
7. With mint chutney, thinly sliced onions, and lemon wedges, serve the mutton kebabs hot. They can be eaten as an appetiser or as a component of the main entrée.

Note: You can also grill or bake the kebabs instead of frying them if you prefer a healthier option.

Enjoy your delicious Bihar-style Mutton Kebabs!

Bihar Traditional Food Chicken Korma Recipe – Bihar Traditional Food – 10 Iconic Dishes

Bihar’s Mughlai Chicken Korma dish is delicious, especially for fans of chicken. It has a distinctive scent that immediately tempts the taste senses thanks to the infusion of freshly ground spices and mustard oil flavor. In Bihar, chicken korma is a delightful meal that everyone must taste because of its distinctive flavor and scent.

Ingredients:

• 1 kg chicken, cut into pieces
• 2 onions, finely chopped
• 3-4 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, finely chopped
• 2 green chilies, slit
• 1 cup plain yogurt, whisked
• 1/2 cup cashew nuts, soaked in water
• 1/4 cup milk
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon cumin seeds
• 4-5 tablespoons ghee (clarified butter)
• Fresh coriander leaves, chopped (for garnish)
• Salt to taste

HOW TO MAKE IT

1. Over medium heat, melt ghee in a large pan or kadai. Stir in the cumin seeds and watch them puff up.
2. Add the chopped onions and cook them for a few minutes until golden brown.
3. Garlic and ginger, both minced, should be added. Cook for one further minute to get rid of the raw smell.
4. Green chiles and diced tomatoes should be added. Cook the tomatoes until they are mushy and tender.
5. Cashew nuts that have been soaked in milk should be blended to create a homogeneous paste. Mix thoroughly after adding this paste to the pan.
6. To avoid curdling, add the whipped yoghurt to the pan and stir constantly.
7. Salt, red chili powder, coriander powder, and turmeric powder should be added. To thoroughly incorporate all the spices, stir.
8. The chicken pieces should be added to the pan after being thoroughly spiced. Cook the chicken for a few minutes or until it begins to brown.
9. Turn the heat down to low, cover the pan, and simmer the chicken for 20 to 25 minutes, or until it is cooked through and soft. To avoid sticking, stir every so while.
10. After the chicken has finished cooking, top it with garam masala powder and give it one more toss.
11. Add freshly chopped coriander leaves as a garnish.

Your delicious Bihar-style chicken korma is ready to be served! It pairs well with steamed rice, roti (Indian bread), or naan. Enjoy!

Bihar Traditional Food Khaja Recipe – Bihar Traditional Food – 10 Iconic Dishes

The Indian state of Bihar is famous for its sweet dessert known as khaja. It is a flaky, crispy delicacy that is generally prepared for special events or celebratory occasions. Here is an old Khaja recipe:

Ingredients:

• 1 cup all-purpose flour (maida)
• 2 tablespoons ghee (clarified butter)
• 1/4 cup water (approximately)
• Oil for deep frying

For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• 1/4 teaspoon cardamom powder

For Garnish:

• A handful of chopped almonds and pistachios

HOW TO MAKE IT

1. Combine the all-purpose flour and ghee in a mixing basin. Mix well until the ghee is equally distributed throughout the flour.
2. To create a stiff dough, gradually add water, a little at a time, and knead the mixture. Allow the dough to rest for 15 to 20 minutes while it is covered with a moist towel.
3. Create tiny, equal-sized dough balls. Take one ball, and with the aid of a rolling pin, flatten it into a narrow disc. With the remaining balls, repeat the process.
4. For frying, warm the oil in a large pan or kadai. One rolled-out disc of dough should be gently inserted once the oil is heated. Use a slotted spoon to gently push it so that it puffs up and cooks evenly. Fry until the food is crispy and golden brown. It should be taken out of the oil and drained on paper towels to absorb any extra oil. With the remaining rolled-out discs, carry out the same procedure once again.
5. Make the sugar syrup while the fried discs are cooling. Add sugar and water to a different pot. Over medium heat, bring everything to a boil while stirring continuously until the sugar has fully dissolved. The syrup will begin to gently thicken after a few more minutes of simmering at a reduced heat. Mix thoroughly after adding cardamom powder to the syrup.
6. Make sure each fried disc is well covered by briefly dipping it into the heated sugar syrup. It should be taken out of the syrup and put on a platter. With the remaining fried discs, repeat the process.
7. Give the sugar-coated discs an hour or so to cool and dry. The syrup will freeze into crystals, giving the Khaja its distinctive flaky texture.
8. Add chopped pistachios and almonds to the Khaja as a garnish. Serve and savour this delicious Bihari treat!
9. Khaja can be stored in an airtight container for a few days. It is a delightful dessert that can be enjoyed on its own or with a cup of tea.

Bihar Traditional Food Parwal ki Mithai Recipe – Bihar Traditional Food – 10 Iconic Dishes

The pointed gourd (parwal) is used to make the traditional sweet dish known as “parwal ki mithai” from Bihar, India. It is a tasty and distinctive delicacy that is frequently made for festivals and special events. A recipe for Parwal ki Mithai is given below:

Ingredients:

• 250 grams parwal (pointed gourd)
• 1 cup milk
• 1 cup khoya (milk solids)
• 1 cup sugar
• 1/4 teaspoon cardamom powder
• 2 tablespoons ghee (clarified butter)
• A few strands of saffron (optional)
• Chopped nuts for garnishing (e.g., almonds, pistachios)

HOW TO MAKE IT

1. Peel the skin off the parwal (pointed gourd) after giving it a good wash. Remove the narwhal’s seeds from the center by cutting them into small pieces. Place aside.
2. In a nonstick pan or kadai, heat a tablespoon of ghee over medium heat. After adding, sauté the parwal pieces for a few minutes, or until they are light golden brown. The narwhal should be taken out of the pan and put aside.
3. Heat a further tablespoon of ghee in the same pan. Bring it to a boil after adding the milk. Once the milk starts to somewhat diminish, turn down the heat and let it simmer for a few minutes.
4. When the parwal is soft and pliable, add the sautéed parwal pieces to the milk and stew them on low heat for 10 to 15 minutes. To avoid sticking, stir every so while.
5. After the parwal has finished cooking, stir in the khoya (milk solids). Cook for a further 2 to 3 minutes, or until the milk and parwal are combined with the khoya.
6. Add sugar to the mixture now, and stir continually until all of the sugar has been dissolved. Cook for a further 5-7 minutes to thicken the mixture.
7. Mix in the cardamom powder and saffron threads (if using). To enable the flavours to meld, cook for 2 more minutes.
8. After taking the pan from the heat, let the mixture cool for a while.
9. form a small amount of the mixture into tiny, sphere-shaped balls or any other form you want.
10. Add chopped nuts, such as almonds and pistachios, to the Parwal ki Mithai as a garnish.
11. The Parwal ki Mithai should be thoroughly cooled before being chilled for a few hours to set.

Your Parwal ki Mithai is now ready to be served. Enjoy this unique and delectable sweet dish from Bihar!

Bihar Traditional Food Kheer Makhana Recipe – Bihar Traditional Food – 10 Iconic Dishes

Bihar has provided us with yet another nutritious option for satisfying our sweet desires while yet keeping nutrition in mind. Kheer Makhana, a delicacy made with milk and fox nuts (makhana), is praised for having a lot of fibre, protein, and other nutrients all in one serving. Only Bihar can be anticipated to produce this potent Kheer, as the state has contributed to numerous nutritious dishes.

Ingredients:

• 1 cup makhana (foxnuts/lotus seeds)
• 1 liter full-fat milk
• 1/2 cup sugar (adjust according to taste)
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• 2 tablespoons chopped nuts (almonds, pistachios, cashews, etc.)
• 1 tablespoon ghee (clarified butter)
• A few strands of edible rose petals (optional)

HOW TO MAKE IT

1. In a skillet or kadai (deep frying pan), melt one tablespoon of ghee over medium heat.
2. The makhana should be added and roasted until crispy and golden brown. To prevent burning, continue stirring continually. The roasted makhana should be taken out of the pan and put aside.
3. Pour the milk into the same pan and heat it to a boil. Turn down the heat to low and simmer the milk for 15 to 20 minutes, stirring now and again.
4. To allow the roasted makhana to absorb the flavours, add it to the boiling milk and let it stew for a further five minutes.
5. When the sugar has completely dissolved, add it and stir thoroughly. Continue to boil for a further five minutes.
6. Now, carefully whisk in the cardamom powder and saffron threads (if using). Give it another two to three minutes to cook.
7. After turning off the heat, let the kheer cool to room temperature.
8. When the kheer has cooled, put it in a serving bowl and, if you like, top it with chopped almonds and edible rose petals.
9. Depending on your desire, you can serve the Kheer Makhana cold or at room temperature.

Enjoy the delicious and creamy Kheer Makhana, a traditional dessert from Bihar!

Bihar Traditional Food Tilkut Recipe – Bihar Traditional Food – 10 Iconic Dishes

A well-known traditional sweet delicacy from Bihar, India, is called a ticket. It is frequently made for celebrations like Makar Sankranti. Jaggery and sesame seeds are used to make tickets. The following is a recipe for Tilkut:

Ingredients:

• 2 cups white sesame seeds
• 1 cup jaggery (grated)
• 2 tablespoons ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• Water (as needed)

HOW TO MAKE IT

1. In a skillet over low heat, dry roast the sesame seeds until they turn golden brown and have a nutty smell. To keep them from burning, constantly stir them. After roasting, take them off the fire and allow them to cool.
2. Use a blender or food processor to roughly chop the toasted sesame seeds once they have cooled. Don’t over-grind them; the Tilkut should have a gritty texture.
3. Heat the ghee gently in a different pan. Grated jaggery should be added to the pan and continually stirred until it melts. Don’t let the jaggery burn, please.
4. Add the ground sesame seeds to the pan when the jaggery has melted, and stir everything together thoroughly. Stirring continuously, cook the mixture for a few minutes over low heat.
5. Mix thoroughly after adding cardamom powder to the mixture. The Tilkut tastes excellent with the addition of cardamom.
6. Turn off the heat and give the mixture a little chance to cool. It ought to be comfortable to handle.
7. Take a tiny amount of the mixture and place it between your hands with a little ghee. It should be flattened a little before being formed into a little round or oval ball. With the remaining mixture, repeat this procedure.
8. Before serving, let the Tilkut cool fully and set for a few hours. As it cools, it will solidify.
9. The Tilkut is prepared for serving once it has cooled and solidified. It may be kept for many days in an airtight container.

Tilkut is a delicious and nutritious sweet treat enjoyed by people of all ages. It has a rich, nutty flavor and a slightly crunchy texture due to the roasted sesame seeds. Enjoy this traditional Bihari delicacy during festivals or as a sweet snack at any time!

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