As a Bengali born and brought up in Bihar, in a small town that is now part of Jharkhand, my culinary journey has always been a harmonious blend of two rich cultures. Growing up, I was surrounded by the simplicity and earthy flavors of Bihari cuisine, which left an indelible mark on my taste buds and heart.
The food of Bihar is deeply tied to its agrarian roots and cultural traditions, with recipes that have been perfected over generations. Despite using humble ingredients like rice, lentils, wheat, and mustard oil, Bihari dishes stand out for their bold flavors and unique cooking techniques.
From savoring the smoky goodness of Litti Chokha on winter mornings to relishing the festive sweetness of Thekua and Khaja during celebrations, these foods have been more than just meals—they’ve been an integral part of my identity. Exploring the heritage foods of Bihar is not just about rediscovering these cherished flavors but also honoring the cultural and historical tapestry they represent.
Here's an overview of some iconic heritage foods from Bihar along with recipes:
1. Litti Chokha
Description: A quintessential dish of Bihar, litti is a stuffed whole wheat ball baked and served with chokha, a mashed vegetable preparation.
Ingredients for Litti:
• Whole wheat flour: 2 cups
• Sattu (roasted gram flour): 1 cup
• Mustard oil: 3 tbsp
• Ajwain (carom seeds): 1 tsp
• Kalonji (nigella seeds): 1 tsp
• Salt: to taste
• Water: for kneading
Ingredients for Chokha:
• Eggplant: 1 large
• Boiled potatoes: 2
• Tomatoes: 2
• Mustard oil: 2 tbsp
• Green chilies: 2 (chopped)
• Garlic: 4-5 cloves (roasted)
• Salt: to taste
Method:
1. Litti:
o Knead a soft dough using whole wheat flour, water, and a pinch of salt.
o Prepare the stuffing by mixing sattu, mustard oil, ajwain, kalonji, salt, and a bit of water.
o Divide the dough into balls, stuff with the sattu mixture, and seal.
o Bake on a tandoor or over charcoal till golden brown. Alternatively, bake in an oven at 180°C for 20-25 minutes.
2. Chokha:
o Roast the eggplant and tomatoes directly on flame or in the oven.
o Peel and mash them with boiled potatoes.
o Mix in roasted garlic, green chilies, mustard oil, and salt.
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2. Thekua
Description: A traditional Bihari sweet snack, often made during Chhath Puja.
Ingredients:
• Whole wheat flour: 2 cups
• Jaggery: 1 cup
• Ghee: 4 tbsp
• Fennel seeds: 1 tsp
• Grated coconut (optional): 2 tbsp
• Water: as needed
• Oil/Ghee: for frying
Method:
1. Dissolve jaggery in a bit of water to make a syrup.
2. Mix whole wheat flour, ghee, fennel seeds, and grated coconut in a bowl.
3. Add the jaggery syrup gradually and knead into a firm dough.
4. Shape the dough into small discs or mold them using a design press.
5. Deep fry in hot oil or ghee until golden brown.
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3. Khaja
Description: A flaky sweet delicacy similar to baklava, it is a specialty of Bihar's Silao region.
Ingredients:
• Refined flour (maida): 2 cups
• Ghee: 4 tbsp
• Sugar: 1 cup
• Water: for kneading and syrup
• Oil: for frying
Method:
1. Knead a firm dough using flour, ghee, and water. Let it rest for 30 minutes.
2. Roll out thin layers, stack them, and roll into a cylindrical shape.
3. Cut into pieces and flatten slightly.
4. Fry in medium-hot oil till crisp.
5. Prepare a sugar syrup (one-thread consistency) and dip the fried khaja into it.
6. Cool and serve.
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4. Dal Pitha
Description: A Bihari version of dumplings, stuffed with spicy lentil mixture and steamed.
Ingredients:
• Rice flour: 2 cups
• Chana dal: 1 cup (soaked)
• Mustard oil: 2 tbsp
• Ginger: 1 tsp (grated)
• Green chilies: 2 (chopped)
• Salt: to taste
Method:
1. Grind soaked chana dal coarsely with ginger and green chilies.
2. Cook the mixture with mustard oil, salt, and spices of choice (e.g., cumin).
3. Prepare rice dough by boiling water and gradually mixing in rice flour until smooth.
4. Shape dough into small discs, fill with dal mixture, and seal.
5. Steam the dumplings for 10-12 minutes.
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5. Malpua
Description: A rich and sweet pancake, often made during festive occasions.
Ingredients:
• Maida (refined flour): 1 cup
• Ripe banana (mashed): 1
• Milk: 1 cup
• Fennel seeds: 1 tsp
• Sugar: 1/2 cup
• Ghee: for frying
Method:
1. Mix flour, mashed banana, milk, fennel seeds, and sugar to form a batter.
2. Heat ghee in a pan and pour ladlefuls of batter to make small pancakes.
3. Fry till golden on both sides and serve hot.
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