Bihar cuisine includes traditional dishes like litti chokha, sattu paratha and makhana kheer. Litti chokha consists of wheat balls stuffed with sattu and served with a mashed vegetable side dish called chokha. Bihar is known for its litchi production and Muzaffarpur is famous for Shahi litchi. Other popular dishes include Bihari kebab made with buff or lamb and Champaran mutton cooked in an earthen pot. Bihar celebrates festivals like Chhath and has a traditional dress of dhoti-kurta for men and saree for women.

1. BIHAR CUISINE
Food Production (BHM-201)
AMAN KUMAR CHAURASIA
1941119025
1

2. BIHAR
 Bihar is a state in East India, bordering Nepal. It is divided by the River
Ganges, which floods its fertile plains. Important Buddhist pilgrimage sites
include the Bodhi Tree in Bodhgaya's Mahabodhi Temple, under which the
Buddha allegedly meditated. In the state capital Patna, Mahavir Mandir
temple is revered by Hindus, while Sikhs worship at the domed, riverside
Gurdwara of Takht Sri Harmandir Sahib Ji.

3. HISTORY AND GEOGRAPHY
OF BIHAR
 Bihar finds mention in the Vedas, Puranas, epics, etc., and was the main
scene of activities of Buddha, and 24 Jain Tirthankars. Great rulers of the
State before the Christian era were Bimbisar, Udayin, who founded the city of
Pataliputra. Chandragupta Maurya and Emperor Ashoka and Maurya dynasty,
the Sungs and the Kanvas. Then came the Kushan rulers followed by
Chandragupta Vikramaditya of the Gupta dynasty. Muslim rulers made in-
roads into the territory during medieval period. The first conqueror of Bihar
was Mohammed- bin-Bakhtiar Khalji. The Tughluqs and then the Mughals
followed the Khaljis.
 One of the major states of the Indian Union, Bihar is bounded on the north by
Nepal, on the east by West Bengal, on west by Uttar Pradesh and on the
south by Jharkhand. Bihar has a number of rivers, the most important of
which is the Ganga. The other rivers are the Sone, Poonpoon, Falgu,
Karmanasa, Durgawati, Kosi, Gandak, Ghaghara, etc.

4. AGRICULTURE
 Bihar has a total geographical area of about 93.60 lakh hectare, out of which
only 55.54 lakh hectare is the net cultivated area with a gross cultivated area
of 76.71 lakh hectare during 2008-09. The principal food crops are paddy,
wheat, maize and pulses. Main cash crops are sugarcane, potato, tobacco,
oilseeds, onion, chillies, jute and mesta. Bihar has notified forest area of 6.22
lakh hectare, which is 6.65 per cent of its geographical area.

5. TOURIST PLACE
 Important places of tourist interest are Rajgir, Nalanda, Vaishali,
Pawapuri (where Lord Mahavira breathed his last and attained
Nirvana), Bodh Gaya, Vikramshila (ruins of Buddhist University of
higher learning), Gaya, Patna (ancient city of Patliputra), Sasaram
(tomb of Shershah Suri) and Madhubani (known for its famous
Madhubani Paintings).
 Mundeshwari Mandir (Kaimur), Rohtras Garh Fort (Rohtas), Jain Pilgrim
Place, Kundalpur (Nalanda), Bihar School of Yoga (Munger),
Manersharif Patna, Rural Tourist Place Nepura (Nalanda), Kesaria
Stupa (East Champaran), Barabar Hills (Jehanabad) and Lauria
Nandangarh are also important tourist places.

6. BIHAR FESTIVAL
 Bihar wholeheartedly celebrates festivals like Durga Puja, Bhaiya Dooj, Holi, Saraswati Puja
etc. But there is one festival that is uniquely associated with Bihar, and that is the festival of
Chhath.

7. BIHAR TRADITIONAL DRESS
 The traditional dress of Bihari people consists of dhoti-kurta for men and
saree for women. The effects of western culture have also affected the lives
of the people of Bihar as western shirts and trousers are becoming popular
among the both rural and urban male population and salwar kameez for
women in Urban Bihar.

9. TIRHUT DIVISION INTRODUCTION
 Tirhut Division is an administrative-geographical unit
of Bihar in India. Muzaffarpur is the headquarters of the Division. The Division
comprises six districts -- Muzaffarpur district, ‘The Land of Leechi’ was
created in 1875 for administrative convenience by splitting up the earlier
district of Tirhut. Now, Muzaffarpur district is a part of Tirhut division.
 The present district of Muzaffarpur came into existence during the 18th
century and is named after Muzaffar Khan, an Afghan revenue officer under
the British. In 1972, the districts of Sitamarhi and Vaishali were split off from
Muzaffarpur.
 Muzaffarpur is bounded by the districts of East Champaran, Sitamarhi,
Vaishali Saran, Darbhanga, Samastipur, West Saran and Gopalganj.
Muzaffarpur is one of the many gateways to Nepal.
 The important rivers flowing through the district are Bagmati, Gandak, Burhi
Gandak, and Lakhandeyee

10. AGRICULTURE AND FOOD
PROCESSING INDUSTRY
 Muzaffarpur lies in the great Indo-Gangetic plain and the soil is highly fertile,
soft and well drained. The district is dotted with ponds, streams, and ox-bow
lakes and the water-table is just 20 ft. below ground level.
 The land use is mainly for agriculture and horticulture. Litchees, mangoes
and bananas are abundantly grown in numerous private fruit orchards.
Muzaffarpur is famous for Shahi litchi which has a unique flavour and
fragrance due to the soil condition in Bochaha and Mushahari blocks of
Muzaffarpur.
 Principal crops are rice, wheat, pulses, jute, maize and oil seeds. Vegetables
like cauliflower, cabbage, onion, tomato, radish, carrot, beetroot, etc., are also
grown. Sugar cane, potato and barley are some of the non-cereal crops
grown.
 Agro based industries have a good opportunity in Muzaffarpur district

11. LAVANG LATIKA
 Lavang Latika is a traditional North Indian mithai. Stuffed and deep-fried
pastry is soaked in sugar syrup and is served as a sweet. Try this easy-to-
make dessert recipe that is loved by kids and adults too.

12. INGREDIENTS
 3 cup all purpose flour
 30 clove
 2 cup sugar
 1/2 teaspoon lemon juice
 2 cup Refined oil
 1 cup Wheat flour
 3 tablespoon ghee
 1 cup Water
 3 pinches salt
For Filling
 400 gm khoya
 1/2 teaspoon powdered green
cardamom
 2 tablespoon powdered cashews
 15 tablespoon Raisins
 2 cup powdered coconut
 1 cup powdered sugar
 5 powdered pistachios

13. Step 1
Apply ghee to a plate and add salt, maida, wheat flour and little water.
Step 2
Mix well and knead it to a chapati dough consistency. Cover and keep aside for 30 minutes.
Step 3
Mix all the filling ingredients and keep aside.
Step 4
Next, heat 1 cup of water over medium flame. Add sugar and stir well until fully dissolved.
Step 5
Bring the sugar syrup to a boil and simmer until it reaches one string consistency. Add lemon
juice to it and mix well.
Step 6
Make small balls of the dough and prepare small puris.
Step 7
Add a little filling in the centre of the puris and fold them into a square and secure the
edges with a clove on top.
Step 8
Heat the refined oil for frying over medium flame.
Step 9
Add the prepared latikas (puris) and fry until crispy and golden.
Step 10
Remove and add them to the sugar syrup. Leave it for a minute and serve hot.

14. CHAMPARAN MEAT
 As you must have guessed, Champaran mutton got its name from
the Champaran district in Bihar, which is also said to be its place
of origin. Champaran mutton is known by a slew of names, some call it
'ahuna mutton', while some call it 'matka gosht'. The delicacy also goes by
the name of 'Champaran mutton handi'

15. INGREDIENTS
 1 Kg mutton
 750 gms onion, sliced
 2 Garlic cloves (crushed)
 6 tbsp ginger-garlic paste
 1 tbsp coriander powder
 1 tbsp turmeric powder
 2 tbsp degi mirch
 2 tbsp Kashmiri mirch
 2 tbsp lemon juice
 150 gms yogurt
 1/2 cup mustard oil
 1 tsp fennel powder
 1 tsp garam masala powder
 10 Cloves
 8 Black peppercorn
 2 inch cinnamon sticks
 1 Bay leaf
 4 tsp cumin seeds
 1 tsp cumin powder, roasted
 Wheat dough (atta, to seal the
vessel)

16. METHOD
 Marinate the mutton with 3/4th cup of mustard oil and all the remaining
ingredients. Keep it aside for 20 minutes.
 Take a big earthen pot or a heavy bottom saucepan. Add the remaining oil
and the marinated mutton. Put the lid, and seal the edges with dough.
 Cook on low heat and then slowly increase the flame to medium and let the
mutton cook for 45-50 minutes.
 Take out the dough seal after 45 minutes, check if the oil has come up and
the mutton is tender and well-cooked.
 Garnish with coriander leaves and serve hot.

17. SARAN DIVISION INTRODUCTION
 Saran district is one of the thirty-eight districts of Bihar state, India. The
district, part of Saran Division, is also known as Chhapra district after the
headquarters of the district, Chhapra.

18. SIWAN
 Siwan district is one of the districts of Bihar state, India. Siwan town is the
administrative headquarters of this district. Siwan district is a part of Saran
Division since 1972. The district was previously also known as Aliganj Siwan
after the name of Raja Ali Bux Khan.

19. INGREDIENTS
BIHARI KEBAB
 KEBAB GARAM MASALA
 12 dried red chillies
 10 green cardamoms
 6 black cardamoms
 2 star anise
 2 cloves
 2 tbsp whole coriander
 2 tbsp cumin seeds
 4 tsp whole black peppercorns
 2 tsp kebabchini
 2 tsp fennel
 1 tsp mace
 ½ tsp nutmeg
 FOR THE KEBABS
 1½ kg buff chunk or lamb, thinly sliced and
pounded
 ¾ cup yoghurt
 ¾ cup raw papaya with skin, finely grated
 ¾ cup fried onions
 ¾ cup mustard oil (optional)
 4 tsp ginger, freshly grated
 4 tsp garlic, chopped
 4 tsp Bihari kebab garam masala
 2 tsp red chilli powder, or to taste
 2 tsp poppy seeds
 1½ tsp cumin powder, roasted
 1 tsp nutmeg powder
 1 tsp cinnamon powder
 Salt to taste

20. METHOD
 On a hot pan, dry roast all the whole spices (A) till they release their
fragrance. Then, grind it into a fine powder to make the kebab garam masala.
 In a clean bowl, add all the leftover ingredients, oil and four teaspoons of the
kebab garam masala. Mix it to a smooth paste and massage it properly on to
the meat.
 Let the meat sit for at least 10-12 hours.
 Stick the meat onto an iron skewer and grill on an open flame, ensuring to
apply ghee at regular intervals till the kebabs are cooked. If you don’t have a
barbeque, grill the kebabs on a normal pan.
 Serve with fresh onion slices and green chutney.

21. SEWAI KA ZARDA
 Barik sewak(thin vermicelli)- about 100g
 3 cup Sugar
 2 cups milk
 4-5 almonds (thinly sliced)
 Take 4-5 cashew nuts broken into small pieces
 1 tsp Green Cardamom powder
 Get Fresh cream for garnishing
 3 tbsp ghee

22. METHOD
 Crush sewai into very small pieces with your hands. (As they come in circular bunch)
 If you don't get roasted vermicelli - heat 1 tbsp of ghee and roast them.
 In a kadhai, add 3 tbsp of ghee and the roaster sewai.
 Meanwhile in another container take 2 cups of milk and 2 cups of sugar and boil for 15 mins
on low to medium Flame
 Now keep stirring till sugar is dissolved. Now add the milk with sugar syrup to sewai.
 Now keep stirring till sugar is dissolved. Now add the milk with sugar syrup to sewai.
 Stir well with upside down process to make sure it does not stick to kadhai or get burnt.
 Slowly add water (around 1 cup) while stirring just to retain brownish texture and cook
vermicilli till it is tender and non sticky. At this point add elaichi powder and stir.
 If you add too much water it will become sticky.
 Cook till they are greasy non sticky. If you feel it is dry you can add bit of water.
 Garnish with dry fruits of your choice and fresh cream.

23. MAKHANA KI KHEER
 Ingredients
 1 liter Milk
 1-1/4 cups Lotus Seeds
 1/2 cup Jaggery, powdered
 3 tablespoons Whole Almonds, slivered
 2 tablespoons Pistachios, slivered
 1 teaspoon Cardamom Powder
 2 teaspoons Dried rose petals , for garnish
 1 tablespoon Ghee

24. METHOD
 To begin making Phool Makhana Kheer Recipe, we will firstly roast the makhanas.
 Heat ghee in a heavy bottomed pan, add the makhanas and slow roast it till it turns
golden and crisp. Keep it aside.
 Now, save a hand full of this roasted makhanas and pound the rest roughly using mortar
and pestle.
 Pour milk into a heavy bottomed pan, bring it to a boil on medium heat. Boil the milk for
10 more minutes, till it becomes a little thicker.
 Now, add the pounded and whole roasted makhana's and mix well. Simmer this mixture
for 5 minutes, till it becomes creamy and soft.
 After 5 minutes, add in the powdered jaggery, cardamom powder, mix well and simmer
till the jaggery is melted and well incorporated into the kheer.
 Switch off the heat, garnish with silvered nuts, dried rose petals and the Phool Makhana
Kheer Recipe (Sweetened With Jaggery) is ready to serve.

25. PATNA
 Patna is the largest town and headquarters of Patna district, Patna division
and Bihar state. Patna is the capital of Bihar state. It is located on the south
bank of the river river Ganga. It is well connected by railway and road. It is
mainly an administrative and educational centre of Bihar. It has however a
few ancient sacred places as also places of tourist interest.
Rice is the main crop of the district. It accounts for more than one third gross
area sown. Other important food grains grown are maize, pulses and wheat.
Non-food crops consist mostly of oil-seeds, cash crops such as vegetables,
water-melons etc. are also grown in Diara belt.

26. LITTI CHOKHA
 The lip-smacking taste of Litti Chokha, savoured by one and all, needs
no introduction. It is your grand welcome to the food of Bihar, in all its
ghee-dripping glory. It consists of wheat and sattu with spices, kneaded
into round spicy balls, dipped in ghee. The texture of Litti along with the
crunchy crust makes it a foodie’s delight. Chokha is prepared by
mashing boiled vegetables (most common being potatoes, brinjal,
tomatoes), adding spices and chopped onion, garlic etc and served with
Litti as a complimentary delicacy.
 Sattu or fried gram flour forms a distinctive element of Bihari food and
cuisine. The sattu is mixed with spices and filled in wheat dough balls,
rolled and cooked with ghee on a hot plate to form sattu paratha which
is also called makuni.

27. LITTI CHOKHA
Ingredients
For Outer Cover Of Litti
 2 cups whole wheat flour or 240 grams
whole wheat flour
 ▢¼ teaspoon salt
 ▢1 tablespoon Ghee or oil
 Litti Stuffing
 1 cup sattu (roasted gram flour)
 ▢½ teaspoon cumin seeds
 ▢½ teaspoon (fennel seeds)
 ▢½ teaspoon (carom seeds)
 ▢½ teaspoon nigella seeds (kalonji or
onion seeds)
 ▢½ teaspoon red chilli powder
 ▢1 to 2 teaspoons chopped green chilies
 ▢1 teaspoon finely chopped ginger
 ▢1 teaspoon finely chopped garlic
 1 teaspoon finely chopped garlic
 ▢2 tablespoons chopped coriander
leaves
 ▢¼ teaspoon black salt
 ▢regular salt as per taste
 ▢2 teaspoons lemon juice
 ▢2 teaspoons mustard oil
 ▢1 to 2 tablespoons of water or add as
required

28. METHOD
 In a mixing bowl, take 2 cups whole wheat flour/atta (240 grams) and 1/4 teaspoon salt.
Also add 1 tablespoon ghee or oil.
 Now add water in parts and knead to a smooth soft dough. I added 3/4 cup water.
Depending on the quality of flour, you can add 3/4 to 1 cup water.
 Knead till smooth and soft. Cover the dough and keep aside.
 In a mortar-pestle take 1/2 teaspoon cumin seeds and 1/2 teaspoon saunf (fennel
seeds). Lightly crush them and keep aside.
 Take 1 cup sattu/roasted gram flour in a mixing bowl or pan.
 Add the slightly crushed cumin seeds and fennel seeds.
 Now add 1/2 teaspoon ajwain, 1/2 teaspoon nigella seeds and 1/2 teaspoon red chilli
powder, 1 to 2 teaspoons chopped green chilies, 1 teaspoon finely chopped ginger, 1
teaspoon finely chopped garlic, 2 tablespoons chopped coriander leaves and 1/4
teaspoon black salt. Also add regular salt as per taste.
 Also add 2 teaspoons lemon juice and 2 teaspoons mustard oil
 Mix very well.

29. Stuffing & Shaping Litti
After 30 minutes, now make small or medium sized balls from the dough.
Sprinkling some flour, roll each dough ball to a circle of about 5 to 6 inches.
Place 2 to 3 tablespoons of the stuffing in the center.
Pleat and then join the edges. Press the joined part and lightly roll the stuffed
dough balls in your palms, so as to get a round shape. Keep aside.
Another method is to flatten the the dough ball with your palms and make a shallow
cup.
Now place the stuffing.
Gently bring together the outer dough cover in the center, while pressing the
stuffing. Join and then seal the edges. This is a bit tricky method. So please use
the method which suits you.
Keep the prepared littis under a cotton towel or napkin, so that the dough does not
dry out.
Prepare all stuffed littis this way and place them on a baking tray, which has been
greased with some oil. Do grease baking tray well, otherwise the littis can stuck to
the tray.

30. Baking Litti
1.Place the littis in a preheated oven at 200 degrees celsius. Preheat the oven for
20 minutes at 200 degree celsius prior to baking.
2.After 10 to 15 minutes of baking, remove the tray and flip each litti. Keep the tray
back in the oven.
3.Again after 10 to 15 minutes, remove the baking tray and flip each litti. Place the
tray back in the oven. This has to be done once or twice more for even baking of
littis.
4.Bake till the crust looks done with some light brown or golden brown spots on
them. 5.Timing will vary upon the size and litres of oven. It took me about 45
minutes for these to bake.
6.Brush the littis with some melted ghee all over.
7.This step is optional and only to get charred spots on the litti. Secure the litti in a
pair of tongs and place it on fire. Rotate for a few seconds till you see some
charred spots on littis.
8.Serve these bihari style litti with baingan chokha, aloo chokha and tamatar
chokha accompanied with a small bowl of melted ghee. The litti is broken, dipped
in ghee and then had with the chokha.

31. BIHARI CHOKHA
 Bihari Baingan Bharta or Bihari Chokha is a dish that is traditionally served
with Sattu Ki Litti. Both these dishes go hand in hand complementing the
taste of each other. This procedure of making Baingan Bharta helps in
preserving the nutrients of the ingredients and the smoky flavor of roasted
brinjals adds to its taste. Not just littis, but you can also enjoy this Bihari
Baingan Bharta or Bihari Chokha with plain or sattu ke parathe and Sattu ki
Kachori.

32. INGREDIENTS
 Brinjal - 1, big size
 Tomato or - 2, medium size
 Potato - 2, medium size
 Coriander Leaves - as per
requirement, finely chopped
 Green Chilli - 3-4, finely
chopped
 Ginger - 1 inch piece, finely
chopped
 Onion - 1, finely chopped
 Garlic - 4-5 petals, finely
chopped
 Salt as per taste
 Mustard Oil - as per
requirement

33. METHOD
 Wash the tomatoes well with water and fill some water in a deep vessel. Set the water to boil.
When the water begins to boil add the tomatoes in it. Cook the tomatoes in boiling water, till
they become soft and tender.
 Remove the tomatoes to a plate and allow them to cool a little. Then remove the peel of these
cooked tomatoes.
 Wash the brinjal well with water and make a cut at its centre to check if it is not rotten inside.
(Do not cut the brinjal completely. It should remain intact at one end.)
 Now place a steel stand over the gas stove and lower the flame to low level. Place the this
brinjal over this stand and then flip and cook the brinjal till it is nicely roasted and becomes soft
at the centre.
 When the brinjal is nicely roasted then turn off the flame and remove it to a plate. Allow the
brinjal to cool and then remove the peel.
 Then take 2 boiled potatoes, peel and finely mash them for making Bihari Chokha.
 Now take a big plate and place the cooked toamtoes and roasted brinjal in it. Then mash both
the ingredients together.
 Then add the mashed boiled potatoes to the plate and mash all ingredients together again to
mix them nicely.
 Now add finely chopped green chilli, garlic, ginger, coriander leaves and onion to it.
 Add salt as per taste and 2-3 tea spoon mustard oil to the ingredients in the plate and mix all of
them together.
 Transfer the prepared Bihari Chokha to a beautiful dish and serve with hot sattu ki litti.

34. T
OMATO
KA
C
HOKHA
Ingred
ients
2 tomatoes
1 onion
2 green
chillies
1 tsp
coriander
leaves
1tbsp mustard
oil
Salt to taste
 Method
 Roast the tomatoeson an open flame till well
charred.
Let cool and remove the charred skin.
Crush the tomatoes with hands or use a potato
masher.
add chopped onions, green chilly., coriander leaves,
salt and finally mustard oil.
Mix well and serve.

35. MUTTON KEBAB’S
 Bihar is equally famous for its luscious non-vegetarian delights. Patna’s
famous Mutton Kebabs have an equally rich and historical origin. The aroma
from a small shop in Kadamkua attracts you like a magnet and introduces
you to Mahgu; His Great Grandfather was a chef in the British
court. Mahgu’s Mutton Kebab’s are a delightful miracle to your taste buds.
 Heading towards Rajendra Nagar in Patna, Richie Rich’s delicate Reshmi
Kebabs are a tough competition to Lucknow’s Galauti Kebabs.

36. INGREDIENTS OF GALOUTI KEBAB
 1/2 Kg meat (minced)
 Grind together:
 75-100 gms raw papaya, chopped
 to taste salt
 1 tbsp ginger, chopped
 1 tbsp garlic, chopped
 8 Cloves
 2 seeds black cardamoms
 2 tsp poppy seeds (dry ground), roasted
 4 Peppercorns
 1/2 tsp cinnamon pieces
 2 tbsp dessicated coconut, roasted
 2 blades mace
 5 Green cardamoms
 1 tsp chilli powder
 1/4 tsp nutmeg, grated
 For the kebabs:
 1 cup onions (fried brown and crisp in 1/2 cup
ghee), sliced
 1/4 cup coriander leaves, finely chopped
 1 tbsp green chillies, finely chopped
 3 tbsp gram flour, roasted
 1 Egg
 To pan fry the kebabs Ghee
 To sprinkle over the kebabs Lemon juice

37. METHOD
 Marinate the minced meat in the ground ingredients for 4-5 hours.
 2.Mix together the coriander leaves, green chillies, gram flour and egg.
 3.Add to the meat and work at it for some time, almost kneading it like a
dough.
 4.Shape mixture into round patties of desired size, and refrigerate for half an
hour or so.
 5.Heat the ghee in a heavy-based frying pan or griddle.
 6.Fry the kebabs, browning first one side and then the other, over medium
heat.
 7.Arrange them on a serving dish, sprinkle lemon juice and serve.

38. MAGADH
 Magadha was an ancient Indian kingdom in southern Bihar, and was
counted as one of the sixteen Mahajanapadas, 'Great Kingdoms' of ancient
India. Magadha played an important role in the development of Jainism and
Buddhism, and two of India's greatest empires, the Maurya Empire and
Gupta Empire, originated in Magadha.

39. GAYA
 Gaya is a holy city beside the Falgu River, in the northeast Indian state of
Bihar. It’s known for 18th-century Vishnupad Mandir, a riverside temple with
an octagonal shrine. Close by, ancient Mangla Gauri Temple is set on a
hilltop. To the north, Hindu devotees bath in a Brahma Kund pond before
honoring their deceased ancestors atop Pretshila Hill. To the south lies the
Hindu pilgrimage center of Bodh Gaya

40. KHAJA
 Ingredients
 2 cups maida/ all
purpose flour
 2 tbsp melted butter
 1 pinch salt
 120 to 130 ml water
 For syrup
 1 & ½ cups sugar
 ¾ cup water

41. METHOD
 Take maida, butter, salt in a mixing bowl. Add water and make as tight, yet smooth dough.
 You may want to knead for 10 mins to get a smooth pliable dough. Set aside for an hour. Keep
covered with cling wrap or wet cloth (well wrung).
 Mean while you can prepare sugar syrup by heating sugar with 1 cup water.
 Boil in medium heat until 1 string consistency is reached. That is if you check a drop of syrup
between your fingers, a string forms.
 After one hour knead again to smooth. Place over a dusted surface.
 Spread to a big thin layer. Dust generously as you do. Cut out into a rectangle, trimming the
four sides.
 Start folding from one end. Dust over the folding.
 Repeat folding and dusting. Make sure not to do this loosely, roll without any loose gaps.
 Once finished rolling, if the dough gently seal the edge. Trim off the ends. Cut into 1 inch
pieces.
 Gently roll over each piece keeping the layers in side. Heat oil and lower the flame. Divide the
rolled khajas into four and deep fry in 4 batches.
 Cook in low heat until the khaja floats in the oil. Keep immersing the khajas in oil gently so that
layers form.
 Once floats, fry in medium flame on both sides until it turns cripsy and golden.
 Drain in paper towel. Add to the warm sugar syrup.
 Repeat to finish.
 Let the khaja soak until the next batch is added. Drain over wire rack to let excess sugar syrup
drain.

42. DAL PEETHA
 Dal Peetha is the Bihari way to cook dumplings or momos. This
quintessential food of Bihar is covered with rice flour and stuffed with lentil
paste, along with spices and pickle. The dumpling is then steamed or fried
and makes for a very healthy breakfast. Another variant of this is when the
lentil paste is mixed with spices and rolled into chappatis and is called Dal-
Puri.

43. DAL PEETHA
 Ingredients for making Rice Dough
 1 cup Rice , soaked for 4 hours or 1/2
cup rice flour
 1 teaspoon Oil
 1 pinch Salt
 Water , to cook
 Ingredients for Dal Stuffing
 3/4 cup Chana dal
 soaked for 3 hours
 2 Green Chillies , chopped
 1 inch Ginger (chopped)
 3 cloves Garlic (chopped)
 1/2 teaspoon (Cumin seeds)
 1/4 teaspoon (Peppercorns)
 1/2 teaspoon (Carom seeds)
 1 teaspoon Oil
 Salt , to taste
 Coriander Leaves , finely chopped

44. METHOD
 Grind the soaked rice to a smooth paste using water (approximately 1/2 cup)
 Dilute the ground batter by adding water (approximately 1.5 - 2 cups) to get a thin batter
consistency.
 Add salt and oil to the batter and mix well.
 Transfer the batter to a heavy bottom kadai or vessel and start cooking over low heat.
 Keep stirring the batter to prevent lumps and cook the rice flour batter till it turns into a soft
dough. It might look as if the dough is turning lumpy and sticking to the ladle, but keep
stirring till the entire batter cooks. This step will take at least 12 -15 minutes over low flame.
 Instruction to make the Dal Stuffing
 Drain the excess water from soaked dal and grind dal along with green chillies, ginger, garlic,
salt, carom seeds cumin seeds and pepper corns to make a coarse paste.
 Heat a kadai/wok over low flame, with a teaspoon of oil and add the ground paste.
 Keep stirring till the dal cooks well and they get a powdered/crumbly texture. This step will
approximately take 7-10 minutes.
 Switch off and add the chopped cilantro leaves. Your stuffing for Bihari Dal Pitha is now
ready.

45. Instruction to shape Pithas.
Grease a steamer vessel with oil. Grease your hands with oil and take lemon size
portions of the rice dough and using your hand shape them into balls. Work when
the rice dough is still warm for better result. Keep the rice dough covered with a
damp cloth or a lid to keep it moist while you are making balls.
Taking one ball at a time, pinch the corners and shape the balls to make a cup and
spoon the dal stuffing. You can also use gujiya mould to shape the pithas. Also can
shape the pithas like dimsums/wontons /kozhukattai/modak .
Seal gently by pinching the ends using greased fingers.
Repeat the same for the entire batch.
Place the pithas in the greased steamer and steam them for 8-10 minutes. You can
also cook the pitha by dunking them in boiling hot water. Cook till they rise up to the
surface, drain and serve. Make sure to seal the pithas properly to avoid leakage.

46. MUNGER
 Munger is a twin city and a Municipal Corporation situated in the
Indian state of Bihar. It is the administrative headquarters of
Munger district and Munger Division. It is the 11th largest city of
Bihar by population. Historically, Munger is known for being an
ancient seat of rule.

47. CHANA GHUGNI
 Chana Ghughni is a spicy-tangy evening snack item from the food
of Bihar. Extremely common yet equally delicious, this mouth-
watering snack is prepared in almost every household of Bihar.
Boiled chickpeas, fried with onion and spices along with “Chuda
ka bhuja” (flattened rice) makes it a perfect answer to satisfy your
hunger! Flattened and dried gram is also used to make other salty
snacks.

48. CHANA GHUGNI
 Ingredients
 1 cup black chickpeas or 200
grams black chickpeas (kala
chana)
 ▢2 tablespoons mustard oil
 ▢½ teaspoon cumin seeds
 ▢1 tej patta ( bay leaf)
 ▢1 inch cinnamon
 ▢2 cloves - optional
 ▢4 finely chopped onions
 ▢ 4 medium tomatoes finely
chopped
 ▢½ teaspoon Ginger-Garlic
Paste
 ▢½ teaspoon turmeric powder
 ▢½ teaspoon red chilli powder
 ▢1 teaspoon cumin powder
 ▢1 tablespoon coriander powder
 ▢½ teaspoon Garam Masala
Powder
 ▢salt as required
 ▢2 cups water
 Garnish And Side
Accompaniments
 ▢2 finely chopped onions
 ▢ 2 green chilies - finely
chopped
 ▢10gm chopped coriander
leaves
 ▢1 lemon

49. METHOD
 Soaking And Cooking Kala Chana
 Rinse black chickpeas with water a couple of times. Then soak the black chickpeas
overnight or for 7 to 8 hours in enough water. Drain the water and keep the
chickpeas aside.
 Making Ghugni Recipe
 In a pressure cooker, heat 2 tablespoons mustard oil. Once the mustard oil begins to
smoke, then lower the flame.
 Add ½ teaspoon cumin seeds, 1 tej patta, 1 inch cinnamon and 2 cloves (optional).
The oil will be hot and the spices will crackle in fraction of seconds.
 Then immediately add 1.3 cups finely chopped onions.
 Saute onions till they turn light brown.
 Next add ½ teaspoon ginger-garlic paste and saute till their raw aroma goes away.
 Next add 1 cup finely chopped tomatoes.
 Saute till the tomatoes turn mushy and you see oil releasing from the sides of the
onion-tomato masala.

50. •Now add all the spice powders one by one - ½ teaspoon turmeric powder, ½ teaspoon red chilli powder, 1
teaspoon cumin powder and 1 tablespoon coriander powder.
•Mix the spice powders very well with the onion-tomato base.
•Add the soaked kala chana and mix them very well with the masala.
•Now add 2 cups water.
•Season with salt and mix well.
•Pressure cook on medium flame for 15 to 20 minutes or till the chana is cooked. The time of cooking will
vary on the quality of chana. In case the chana is not cooked, then continue to pressure cook for some more
minutes.
•Once the pressure settles down on its own, remove the lid and keep the cooker on stove top. Simmer the
ghugni gravy on a low to medium flame till it thickens slightly. Mash some chana pieces with the spoon as this
helps in thickening the gravy.
•Once the ghugni gravy has thickened to a medium consistency, add ½ teaspoon garam masala powder
and mix very well. Switch off the flame.
•Serve kala chana ghugni garnished with some finely chopped onion, chopped coriander leaves, finely
chopped green chilies and drizzled with some lemon juice.

51. KADHI BADI
 This all-time favourite yummilicious (if such a word exists) dish is
another staple delicacy of Bihari food. The gravy (Kadhi)as well
as the badi are prepared from besan (gram flour). The gravy also
consists of yoghurt. It is usually complimented with rice and/or
puris.

52. KADHI BADI
 Ingredients
 1 cup Curd (Dahi / Yogurt) , (sour)
 2 tablespoons Gram flour (besan)
 1/2 teaspoon Turmeric powder (Haldi)
 Red Chilli powder , to taste
 Salt , to taste
 For Badi1 cup Gram flour (besan)
 1 teaspoon Ajwain (Carom seeds)
 1/2 teaspoon Kalonji (Onion Nigella
Seeds)
 1/2 teaspoon Turmeric powder (Haldi)
 2 tablespoons Onion , chopped
 Salt , to taste
 Red Chilli powder , to taste
 Oil , to deep fry
 1/2 cup Water
 For Tempering1 teaspoon Cumin
seeds (Jeera)
 3 Dry Red Chillies
 Curry leaves , few
 1 teaspoon Ginger Garlic Paste
 2 teaspoon Oil
 2 teaspoon Oil

53. METHOD
 To begin making Bihari Style Kadhi Badi Recipe, take a bowl and mix all
the badi ingredients together including gram flour, ajwain, kalonji,
turmeric powder, onion, salt, red chilli powder, salt and make a thick
paste with water. Keep it aside for 15 minutes.
 Meanwhile for Kadhi, mix together yogurt and chickpea flour, salt,
turmeric powder, red chilli powder and about 2 cups of water.
 Beat well so that no lumps remain and is smooth. You can add more
water if you prefer thin gravy.
 For tempering, heat oil in a heavy bottomed pan. Add cumin seeds and
let it splutter. Add whole red chillies and sauté till they release an aroma.
 Add curry leaves and ginger-garlic paste. Let it cook for about 2
minutes. Now add the kadhi mix and let it simmer on low flame for 15
minutes.
 In the meanwhile, Heat a kuzhi paniyaram pan with enough oil and add a
tablespoon of the badi dough into the hollow holes and fry them on either
side till it is golden brown.
 Put the badi in the kadhi gravy that is simmering away, you can add it
immediately as the badi will soak up in enough gravy.
 Cover and cook for 5 more minutes. Serve hot.

54. BHAGALPUR
 Bhagalpur division village is an administrative geographical unit of Bihar state
of India, with Bhagalpur as the administrative headquarters of the division. As
of 2005, the division consists of Bhagalpur district, and Banka district and is
located on the bank of Ganga River.

55. PARWAL KI MITHAI
 Biharis sure seem to have a sweet tooth. Yes you read that right,
they even turned the plain old vegetable like parwal/patol (pointed
gourd) into a sweet dish, reverberant of the food of Bihar. And
boy, it tastes heavenlly. The inner pulp of the parwal is scooped
out, bolied, dipped in syrup and filled with sweet khoya
preperation. The end result looks as royal as it tastes!

56. PARWAL KI MITHAI
 Ingredients
 Parwals peeled, slit and seeded 250
grams
 Khoya 1 cup
 Sugar 1 1/2 cups
 Green cardamom powder 1/4
teaspoon
 Almonds chopped 10
 Pistachios chopped 10
 Milk powder 2 tablespoons
 Soda bicarbonate a pinch
 Saffron (kesar) a few strands
 Silver warq to decorate

57. METHOD
 To make the stuffing roast the khoya on medium heat till it becomes soft. Add
half cup sugar and continue to roast.
 In another pan boil the remaining sugar with one cup water to make a thin sugar
syrup.
 Add green cardamom powder to the khoya and mix.
 Take it off the heat and add almonds and pistachios and mix. Add milk powder
and mix well.
 Transfer the mixture onto a plate and cool.
 Heat water in a deep pan, add a pinch of soda bicarbonate and the parwals and
boil for two to three minutes.
 Drain and put them in the sugar syrup and cook till they soften.
 Drain and cool. Stuff them with the khoya mixture.
 Sprinkle a few saffron strands over each parwal and decorate with silver warq.
 Serve cold.

58. RASIA
 The special type of kheer is exclusive to the grand and
traditional Chhath Puja, and is an opulent affair of the food of
Bihar. Rasia is famous for its festive touch and equally delicious
taste. Another variant is made from popped fox nuts
or makhana which is called makhane ki kheer and is only slightly
sweet but quite rich.

59. R
ASIA
Ingredient:
· Rice – 1 cup
· Milk – ½ ltr
· Jaggery/Gur - 250
gms
· Water – 2 cups
· Cardamom Powder
– 1 tbsp
· Dry Ginger Powder
– ½ tsp
· Almonds – 5 pcs
· Cashewnuts – 5 pcs
· Raisins – 10 pcs
· Ghee – 5 tbsp.
Method:
 Wash and soak rice in water for 30 minutes. Then drain the water completely and keep
aside.
 Heat 5 tbsp Ghee in a non stick saucepan and once the pan is hot keep the flame low.
Add the chopped Almonds, Cashewnuts and raisins in the ghee and saute it till it starts
changing colour.
 When the dry fruits turn light brown quickly add the rice and fry it till it changes colour
and becomes light golden. (Be careful while roasting the rice, do not burn them.)
 Put off the flame and add ½ ltr milk to the rice and keep stirring it. Switch on the gas
now and keep stirring the rice every 2 minutes so that the milk doesn’t stick to the
bottom and sides of the pan.
 Keep stirring the rice and milk till the rice does not get cooked. (This takes
approximately about 15-20 minutes, take a little rice and smash it on your fingers or
smash little rice with the ladle to check if the rice is cooked).
 Once the rice is done, switch off the gas and take the vessel off from the flame and let it
cool till the rice and milk mixture is at a room temperature.
 Meanwhile, heat another saucepan and add 250 gms of Jaggery/Gur to it. Pour 1
Glass of water and dilute the Gur.
 Once the Jaggery syrup is done, take it off from the flame and strain the jiggery syrup
through a sieve/channi to remove impurities. Allow the syrup to cool and come at room
temperature.
 Once the Rice-Milk mixture and Jaggery syrup are at room temperature and cooled
completely, Mix both of them together.
 Place the mixed Kheer on a low flame. Add cardamom powder and a pinch of dry
ginger/soont powder (optional) for the extra zing and keep stirring. (Keep stirring the
kheer on a low flame orelse the Kheer may curdle)
 Take out the Kheer in a serving bowl and add a few chopped nuts to garnish eat.

60. PURNIA
 Purnia District is one of the thirty-eight districts of the Indian state
of Bihar. The city of Purnia is the administrative headquarters of
this district. The city of Purnia has continued its tradition of hoisting
the national flag at 12:07 am on every Independence Day since
1947.

61. PURNIA FOOD
 Some of the most savoured dishes from Purnia are
the kebabs which are mainly made of red meats
like Lamb and mutton. The kebabs are usually
paired with paratha or roti, which is a flatbread
made of wheat. Apart from this some of the
characteristic dishes are the biriyani, kebabs, kela
machali, taash etc.

62. KELE KI MACHLI
INGREDIENTS
 For Boiling Banana
 4-5 Raw Bananas – cut in half
 Salt to taste
 For Gravy / Curry
 1 tbsp Ghee
 1 tsp Cumin Seeds
 1 Clove
 4-5 Black Peppercorns
 1 inch Ginger – chopped
 2-3 Garlic – chopped
 2 Onions – paste
 1 cup Curd
 1½ tbsp Coriander Powder
 ½ tsp Turmeric Powder
 2 tsp Degi Red Chilli Powder
 Salt to taste
 ½ tsp Sugar
 2 tbsp Coriander Leaves – chopped
 For Frying Banana
 ½ tsp Degi Red Chilli Powder
 ¼ tsp Turmeric Powder
 ¼ tsp Asafoetida
 1 cup Gram Flour
 Salt to taste

 For Garnish
 fresh Coriander Leaves

63. METHOD
 In a pot , boil the banana with the skin in water until cooked.
 Once bananas are cooked remove and let it cool a little then peel the banana then cut lengthwise and apply some salt to
them.
 For coating, in a bowl add gram flour, red chilli powder, turmeric powder and mix well.
 Now coat the cooked bananas in the prepaid coating mixture.
 Now heat oil in a pan and deep fry the banana golden brown from both sides. Remove and keep aside.
 For gravy
 In a kadhai add ghee then add cumin seeds, cloves, black pepper cons and let them crackle then
add chopped ginger and green chillies saute for a minute.
 Now add the onion paste and saute until browned.
 Meanwhile in a bowl add curd, coriander powder, degi red chilli powder, turmeric powder and mix
everything properly.
 Now add this mixture and saute it until the ghee comes on top.
 Add some water, salt, sugar and continue cooking for 2-3 minutes.
 Now add the fried banana in the gravy and boil it for another 5 minutes.
 Switch off the flames and garnish with fresh coriander leaves, enjoy with roti or rice.

64. SATTU SHARBAT
 Sattu ka sharbat is a popular drink in Bihar which is basically made of roasted gram flour.
Packed with protein, this savoury drink is a real energiser and a meal in itself.
Disclaimer- Bihar is an extremely porous state; the adjoining states share a similar culture.
The author has tried best to include exclusive dishes to the food of Bihar. However, some
delicacies may have a common claim by adjoining states

65. S
ATTU
S
HARBAT
Ingredient
s
1.5 litres chilled
water or water at
room temperature
▢6 tablespoon satt
u (roasted black
chickpea flour)
▢4 to
6 tablespoon regular
sugar or organic
unrefined cane
sugar or jaggery -
add as per taste
▢¼ teaspoon black
salt or 2 to 3 pinches
of black salt
(optional)
Method
 Take chilled water in individual glasses. You can
also take all of the chilled water in a mug and then
mix.
 Add 2 tbsp sattu in each glass.
 Add sugar or jaggery as per taste. I usually add 2 to
3 teaspoon of sugar or jaggery powder per serving.
 Add a pinch of black salt in each glass. For some
tang, you can also add lemon or lime juice.
 Stir and mix everything very well.
 Serve after mixing. Or you can even chill and serve
later. The flour settles down, so if serving later, do
stir and serve..

66. TILKUT
 To those of you who enjoy a sugar rush a dive into Bihari cuisine will be worth it.
This north Indian state has a plethora of desserts and savouries which will be a
delight to your sweetened taste buds. A feeling which you are too sure to relinquish
for days to come. However, it requires skill and talent to create the choicest of Bihari
sweets. One such sweet that requires careful preparation is the Tilkut a healthy
dessert prepared from punched sesame seeds. It is cooked with a sugar base rolled
into a ball filled with copious amounts of crushed sesame seeds. The tilkut gets
tastier, softer and nebulous with a luxurious input of sesame seeds. Heated in an
optimum temperature with the right proportions of jaggery and lint is then hammered
where the hard work begins to beat them into biscuit like shapes. The best tilkuts are
made in the town of Gaya. However, take care Tilkut is a seasonal dish and it is
available only in winters (during Makar Sankranti time). The saying Winter is coming
can be never be looked forward more optimistically except in the matter of Tilkuts.

67. T
ILKUT
Ingredi
ents
1 cup white
Sesame
seeds dry roasted
3/4 cup Jaggrey
1/4 tsp Green
Cardamom
crushed
1/3 cup Almond
fine chopped
1 tbsp Ghee
Method
 Ingredients for Tilkut. This recipe is medium sweet, if you want more
sweet add more jaggrey.
 Dry roast the til ( sesame seeds) at medium heat until it starts
puffing (in about 5-6 minutes) . Stir continuously to avoid it getting
burnt. Turn off the heat. Immediately, transfer the roasted Til
(Sesame seeds) into a plate. Let it cool.
 Grind the roasted sesame in a food processor for few sec. Keep it
aside.
 In a pan, add 1/4 cup water and jaggrey. Stir it and let it boil at
medium heat. Boil it until it starts caramelizing and forms a ball when
you add a drop of syrup in cold water.
 Add sesame seeds, ghee, almond and cardamom powder.
 Mix all together very well. Turn off the heat.
 Spread it in a greased plate with rubber spatula evenly. Let it cool for
15-20
 minutesCut it in a round or triangle shape, or shape it into a round
ladoo.

68. DARBHANGA
 Darbhanga is a city and Municipal Corporation in the Indian state
of Bihar. It is the 6th largest city of Bihar, only after Patna, Gaya,
Bhagalpur, Muzaffarpur and Purnea. It is the headquarters of
Darbhanga district and Darbhanga division and was the seat of the
Raj Darbhanga and capital of the Mithila region.

69. ARIKANCHAK CHAKKA
 In summer and rainy season you have Arikonchak saagak chutney which is
eaten as side dish and Arikanchak chakka ka jhor which is a main course
dish. It is prepared in similar way like in Gujarat Patraa is prepared
from Arvi leaves. After sun drying prepared chakka (wheels) is shallow fried
in mustard oil and cooked in light watery mustard gravy.

70. A
RIKANCHAK
C
HAKKA
Ingredients
Arbi leaves 25 no
Garlic Cloves 20
no
green chillies 8-10
no
Anseed Seeds 1
tsp
Amchur Powder 1
1/2 tbsp
lemon 2 nos
Mustard Oil 3 tbsp
Salt to taste
Method
 Wash arbi leaves properly with running water atleast trice. Wipe it off with
kitchen towel
 Take out all hard stem part from leaves. Chop it roughly and keep aside.
Crushed 10 garlic cloves and 5 green chillies nd finely chopped rest of garlic
cloves.
 Heat one cup water in a heavy bottom deep pot. Add 10 crushed garlic
cloves, 4 - 5 green chillies and salt in water.
 Once water reaches boiling point put chopped leaves and reduce heat on
low. Mix all ingredients together properly and cover up with lid.
 Stir it for several times so that it will cook evenly.Cook leaves like this for 20
minutes.
 Remove the lid and switch off the gas stove. Now mash very well with the
help of back side of laddle/ wooden blender / electric hand blender. It
consistency should be semi thick paste.
 Now add dry mango powder and again mix very well. Keep aside.
 Now heat oil in a heavy bottom pan. Add anseed seeds, garlic, green chillies
and fry till pink colour. Switch off gas stove.
 Put this mixture in mashed leaves and mix properly. At this point check salt
and sourness of saag. Adjust as your preference. It should be little sour
because arbi leaves having itching properties in mouth and neck.

71. OYSTERS
 Apart from fishes other water based species like Doka (Oyster)
and Kankor (crab) are also eaten during rainy season. Doka ka
jhor and Kankor ka chutney is termed as relished delicacy.

72. S
HALLOW
F
RIED
O
YSTERS
R
ECIPE
Ingredients
20 Oysters , well-
rinsed and drained in
colander
1/2 cup Sooji
(Semolina/ Rava)
2 tablespoons Rice
flour
3 tablespoons Oil , for
shallow fry
1 teaspoon Garam
masala powder
1 teaspoon Red Chilli
powder
1 teaspoon Turmeric
powder
Salt to taste
Method
 To begin Shallow Fried Oysters Recipe, first, get all the oysters cleaned
and keep them for draining out the excess water in a colander. This step
is important since the spices won’t get coated properly on to the oysters
if they are watery. You can also pat them dry with a paper towel to dry
them.
 Mix homemade garam masala, chili powder and haldi in a plate along
with rava/ semolina and rice flour.
 Heat a skillet/ pan, add a tablespoon of oil.
 Coat each oyster well with the prepared masala mix and place on the
skillet.
 Cover it with a plate and cook on medium high heat for about 2-3
minutes.
 Check in between. If it looks dry, add a little oil and continue frying.
 After 3 minutes, flip sides and cook uncovered for 2-3 more minutes.
 Once these Pan-fried Oysters look fully cooked (dark browned on both
the sides), switch off the stove.
 Serve Shallow Fried Oysters Recipe hot with rice or mutton biriyani and
fish curry.

73. FISH
 Fish is prepared in many different ways apart from gravy. Fish fry or Taral
Maach is also very famous dish. It is eaten as side dish in main course or in
evening snacks with Chura-Bhuja (flattened rice fried in oil ). Mostly smaller
varieties of fishes like Maara, Ichna (small shrimps), Kabai , Mangur, Singi,
Pothi, Chechra, Tengra etc. are used for fish fry snacks or side dish. Fried
smaller fish are also used in relatively thicker mustard gravy dish
named Latpat jhor

74. FISH CURRY
Ingredients
 6 Pieces rohu fish
 3 1/2 tsp salt
 3 tsp turmeric powder
 2 tsp chilli powder
 1 tbsp oil
 10 garlic
 2 green chillies
 1 tbsp mustard seeds
 1 tsp black peppercorns
 1 tsp cumin seeds
 2 whole red chillies
 1 tsp fenugreek seeds
 1/2 cup tomatoes, chopped
 2 tbsp mustard oil
 2 bay leaves
 1/2 cup water
 1 tsp garam masala
 2 tsp coriander leaves

75. METHOD
 Take the pieces of rohu fish in a bowl, add 2 tsp of salt and turmeric powder
each along with chilli powder and oil.
 Mash them with hands and keep aside for 15 minutes to marinate.
 Now, take garlic, green chillies, mustard seeds, black pepper corns, cumin
seeds, whole red chillies and fenugreek seeds in a grinder. Along with it, add
a tsp each of turmeric powder and salt along with tomatoes.
 Grind all the ingredients together to make a paste.
 Now take a pan and put mustard oil in it.
 Put the marinated fish in to the pan and fry it well.
 Now take the bay leaves and put in the pan along with the grinded paste.
 Saute and add ½ a tsp of salt to mix.
 Now put the fried fish into the paste. Mix well and add some water.
 Let it simmer for 5-10 minutes.
 Add garam masala and coriander leaves to the gravy. Stir well.
 Serve hot.

76. CHURA-DAHI
 Mostly the day begins with famous legendary dish of Mithila, Chura-Dahi[. It is
a flattened rice (Chura) topped with thick creamy curd and sugar (jaggery in
winter). This dish is accompanied with salt, green chillies and home made
pickles. A spicy mixed vegetable item (Daalna) could also be served along
with this item as a side dish. During summer the same Chura-Dahi is
consumed with best quality fresh mango pulp or dried mango pulp (Ammaut).
People outside of Mithila regions of Bihar eat Dahi-Chura only once a year on
“Makar Sankranti” , but a Maithil eat it all around the year. It is the true fast
food of Mithila. In old time Chura-Dahi was also used as food during travel.

77. KHAJURIA/THEKUA
 Khajuria is the most commonly prepared snack of Bihari food. The mixture
of wheat flour and jaggery is deep fried and lo! This lip-smacking snack is
ready to fulfill those hunger attacks! One can also use rice flour instead of
wheat flour and suger instead of jaggery to make different varieties.

78. T
HEKUA
(
KHAJURIA
)
Ingredients
2 cups flour
1 cup jaggery
1/2 cup water
4
tbsp semoline/rava
1 tbsp Cardamom
powder
4 tbsp chopped
coconut
2 tbsp Ghee -
as needed Oil/ghee
for deep frying
Method
 Take all the ingredients.
 Take jaggery and water in a sauce pan and put it on the
flame. Let the jaggery dissolve in water.
 As soon as the jaggery dissolves in water, turn off the flame
and keep it aside.
 Add ghee to the jaggery. Allow it to cool to the room
temperature.
 Take flour, semolina,Cardamom powder,coconuts in a bowl
and mix it. Add the jaggery and water mix to it and knead a
firm dough.
 Keep the dough aside for 10 min.
 Make small balls from the dough
 Press it against the thekua mould to get the desirable
designs. If you don't have thekua mould,you can press it in
between your palms. You can also use maamoul moulds.
 Similarly make all the thekuas and keep it aside.
 Fry the thekuas in medium hot oil.
 Turn the thekuas and cook it on other side. Thekuas should
be cooked on low to medium flame.
 Take out the thekuas and drain the excess oil and keep it in
paper towel so it can absorb the extra oil.
 Let the thekuas cool to the room temperature. Serve it at
room temperature with tea.