bihar_cuisine
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| + | ====== Bihar cuisine ====== | ||
| + | ==== Litti Chokha ==== | ||
| + | Bihar’s most iconic dish — roasted wheat balls stuffed with sattu (roasted gram flour), garlic, and ajwain, served with mashed spiced eggplant (baingan chokha), potato, and tomato. Smoky, hearty, and wildly satisfying. [([[https:// | ||
| + | |||
| + | ==== Sattu Paratha ==== | ||
| + | A stuffed flatbread made with sattu, mustard oil, green chili, and herbs — a breakfast staple that’s protein-rich and cooling in summer. [([[https:// | ||
| + | |||
| + | ==== Chana Ghugni ==== | ||
| + | Spicy, tangy black chickpeas cooked with mustard seeds, ginger, and green chilies — often served with flattened rice or puffed rice. [([[https:// | ||
| + | |||
| + | ==== Kadhi Badi ==== | ||
| + | Soft gram flour dumplings simmered in a sour yogurt gravy, usually tempered with mustard seeds and dry red chilies. Lighter and tangier than its Punjabi cousin. [([[https:// | ||
| + | |||
| + | ==== Dal Pitha ==== | ||
| + | Think of these as Bihari dumplings — rice flour parcels stuffed with spiced chana dal paste, steamed or pan-fried. Healthy, festive, and very local. [([[https:// | ||
| + | |||
| + | ==== Bihari Kabab ==== | ||
| + | Charcoal-grilled skewers of spiced, marinated beef or mutton, famous from Muslim households, especially during Eid. Often served with paratha or flaky sheermal. [([[https:// | ||
| + | |||
| + | ==== Thekua ==== | ||
| + | A festive sweet made with whole wheat flour, jaggery, coconut, and fennel, deep-fried until crisp. Traditionally made during Chhath Puja. [([[https:// | ||
| + | |||
| + | ==== Kachaudi Tarkari ==== | ||
| + | Flaky urad dal stuffed puris (kachoris) served with spicy potato curry. A breakfast favorite with strong aromas of hing (asafoetida) and nigella seeds. [([[https:// | ||
| + | |||
| + | ==== Ajwain Poori with Aloo Rasa ==== | ||
| + | Deep-fried breads flavored with carom seeds, served with a light, thin potato curry — simple but packed with flavor. [([[https:// | ||
| + | |||
| + | ==== Khajuria (Anarsa) ==== | ||
| + | A crispy, jaggery-sweetened snack made from rice flour and sesame seeds. Traditionally eaten during festivals and tea-time. [([[https:// | ||
| + | |||
| + | ==== Makhana Sabzi ==== | ||
| + | A unique curry made with fox nuts (makhana), lightly fried and simmered in tomato and spice gravy. Makhana is locally harvested in Bihar’s ponds and wetlands. [([[https:// | ||
| + | |||
| + | ==== Tisi ki Chutney (Flaxseed Chutney) ==== | ||
| + | Ground flaxseeds, garlic, mustard oil, and chilies make this paste-like chutney that’s both fiery and loaded with omega-3s — earthy and medicinal. [([[https:// | ||
| + | |||
| + | ==== Bhooja (Murmura Mix) ==== | ||
| + | A spicy puffed rice snack mixed with roasted peanuts, mustard oil, raw onion, and spices. Often prepared at roadside tea stalls as a snack-on-the-go. [([[https:// | ||
| + | |||
| + | ==== Malpua with Rabri ==== | ||
| + | Deep-fried sweet pancakes made from flour, banana, and fennel, soaked in sugar syrup and topped with thickened milk (rabri). Served hot during Holi and weddings. [([[https:// | ||
| + | |||
| + | ==== Chura Dahi with Gur ==== | ||
| + | Flattened rice soaked in creamy yogurt, sweetened with jaggery — a cooling, rustic dish often eaten for breakfast or lunch on summer days. Nourishing and nostalgic. [([[https:// | ||
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bihar_cuisine.txt · Last modified: 2025/06/02 01:19 by aga