Bihari Recipes

Flavours of Bihar — Bihari Recipes Blog

Traditional dishes from Bihar with step-by-step methods and photos — perfect for home cooks and festival feasts.

Recipes in this post

Litti Chokha Sattu Paratha Thekua Dal Pitha Khaja Chura Dahi Malpua Bihari Kebab

Litti Chokha

Serves 3–4 • Prep 30m • Cook 40–50m Signature

Litti Chokha is the quintessential Bihari combination: whole-wheat dough balls stuffed with spiced sattu (roasted gram flour), baked or roasted until crisp, served with smoky baingan (eggplant) and mashed tomato–potato chokha. Litti is hearty and portable; chokha adds bright, rustic flavour.

Ingredients — Litti (12 medium)

• 3 cups whole wheat flour
• ½ cup ghee (for dough and brushing) • salt
• For stuffing: 2 cups sattu (roasted gram flour), 2 tbsp chopped coriander, 1 tsp mango powder (amchur), 1 tsp roasted cumin powder, 1–2 tbsp grated ginger, 2 chopped green chilies, salt, 2–3 tbsp mustard oil or melted ghee, lemon juice to taste

Method — Litti

1. Make stiff dough with wheat flour, a pinch of salt, 2–3 tbsp ghee and water. Rest 15 minutes.
2. Mix sattu with spices, herbs, oil and lemon to form a moist crumbly filling.
3. Shape dough into balls, stuff with sattu mixture, seal and roll lightly into smooth balls.
4. Traditionally roast over cow-dung fire or bake in an oven at 220°C for 25–30 minutes, turning occasionally. Alternatively, cook on a tawa with a lid, finishing over direct flame for char.
5. Brush hot littis with ghee. Serve with chokha (see below).

Chokha (Simple Potato & Eggplant Mix)

• 2 medium eggplants, roasted and peeled • 2 boiled potatoes, mashed
• 1 medium tomato, roasted (optional) • 2 green chilies, chopped
• 2 tbsp mustard oil • salt • 1 small onion, finely chopped • coriander

Method — Chokha

1. Roast eggplants and tomato directly on flame until smoky; peel and mash with potatoes.
2. Mix in onion, chilies, mustard oil, salt and coriander. Serve chilled or warm alongside hot litti.

Tip: Adjust sattu filling moisture — it shouldn't be dry or soggy. Fresh lemon and mustard oil bring authentic tang.

Sattu Paratha

Makes 6 • Prep 15m • Cook 15m Breakfast

Sattu paratha is a nourishing stuffed flatbread popular across Bihar. The stuffing is a flavorful sattu mix (roasted gram flour) with spices, lemon and herbs — filling and wholesome.

Ingredients

• 2 cups whole wheat flour (for dough) • water to knead • oil for cooking
• For filling: 1½ cups sattu, 1 small onion finely chopped, 1–2 green chilies, 1 tsp roasted cumin powder, salt, 1 tbsp lemon juice, 2 tbsp chopped coriander, 1–2 tbsp mustard oil

Method

1. Knead soft dough with wheat flour, cover and rest 10 minutes.
2. Mix sattu with onion, chilies, spices, lemon, coriander and enough oil to make a crumbly but bindable stuffing.
3. Divide dough, roll a small disc, place stuffing, fold edges to seal and roll gently into paratha.
4. Cook on a hot tava with a little oil until both sides are golden. Serve hot with curd or pickle.

Tip: Seal edges well and roll gently to avoid stuffing spilling out. Serve with raw onion and lemon for rustic charm.

Thekua

Makes 20–24 • Prep 20m • Cook 15m Festival

Thekua is a beloved sweet from Bihar, often made during Chhath Puja. These are deep-fried wheat-jaggery cookies flavoured with cardamom and sometimes coconut or fennel. Crispy outside, tender inside — they store well.

Ingredients

• 2 cups whole wheat flour • ½ cup powdered jaggery (or to taste)
• 3 tbsp ghee • ¼ cup grated coconut (optional) • ½ tsp cardamom powder • a pinch of baking soda (optional)

Method

1. Mix flour, jaggery, coconut and cardamom. Rub in ghee until crumb-like. Add little water to form a stiff dough. Rest 10 minutes.
2. Shape into flat discs using a thekua mould or press with fork patterns. Heat oil and deep fry on medium heat till golden and crisp. Drain on paper towel.
3. Cool completely before storing; they become crisper as they cool.

Tip: Use medium heat to ensure the inside cooks through without burning the exterior. Jaggery gives a richer flavor than sugar.

Dal Pitha

Makes 18–22 • Prep 30m • Cook 25m Comfort

Dal pitha are steamed or fried dumplings made from a wheat flour shell filled with spiced toor/moong dal. Soft and savory, they make for a warming snack or light meal — often enjoyed with chutney or ghee.

Ingredients

• For outer: 2 cups wheat flour, hot water, pinch of salt
• For filling: 1 cup moong/toor dal (cooked & mashed), 1 small onion, 1 tsp ginger, 1–2 green chilies, 1 tsp cumin, salt, 1 tbsp chopped coriander, 1–2 tsp mustard oil

Method

1. Cook dal until very soft, mash and mix with sautéed onion, spices and oil to form a thick filling.
2. Make pliable dough with wheat flour and hot water. Divide into balls, roll a small disc, put 1–2 tsp filling, seal and shape into dumplings.
3. Steam in a steamer for 12–15 minutes until firm. Optionally shallow-fry steamed pithas in ghee/ oil for a golden crust. Serve hot with chutney or dollop of ghee.

Tip: If filling is wet, dry it lightly in a pan to prevent the dumplings from breaking while steaming.

Khaja

Makes 12–15 • Prep 30m • Cook 20m Sweet

Khaja is a layered, flaky fried pastry soaked lightly in sugar syrup — popular in Bihar (and Odisha). Crunchy layers and subtle sweetness make it a festival favourite.

Ingredients

• 2 cups all-purpose flour • 2–3 tbsp ghee • water to knead • oil for frying
• Sugar syrup: 1 cup sugar + ½ cup water + few drops lemon juice

Method

1. Make a soft dough with flour, ghee and water. Rest 20 minutes.
2. Roll thin sheets, fold repeatedly (like a puff pastry) and roll again. Cut into rectangles.
3. Deep fry on medium heat till crisp and golden. Immediately dip briefly in warm sugar syrup and drain.

Tip: Don’t over-soak in syrup. A quick dip gives the right balance of crunch and sweetness.

Chura Dahi

Serves 2–3 • Prep 5m • No-cook Simple

Chura Dahi is the classic Bihari comfort breakfast: flattened rice (chura) soaked in curd (dahi) and sweetened with jaggery or sugar. Top with banana, roasted peanuts or seasonal fruits for a nourishing start.

Ingredients

• 2 cups flattened rice (chura/poha) • 1–1½ cups plain yogurt • 2–3 tbsp grated jaggery (or to taste)
• Optional: sliced banana, roasted peanuts, a pinch of cardamom

Method

1. Lightly fluff chura in a bowl. Add yogurt and jaggery; mix and let sit 2–3 minutes for chura to soften.
2. Top with banana and peanuts. Serve immediately as a quick meal.

Tip: Adjust jaggery to taste. Using slightly thick curd gives a creamier texture.

Malpua

Makes 10–12 • Prep 20m • Cook 20m Dessert

Malpua are sweet, airy pancakes often prepared for festivals and special occasions. They’re fried lightly and soaked in sugar syrup, sometimes garnished with rabri or chopped nuts.

Ingredients

• 1 cup all-purpose flour • ½ cup semolina (optional) • 2 tbsp sugar • 1 cup milk (adjust)
• 1 ripe banana, mashed (optional for softness) • oil/ghee for frying • sugar syrup prepared separately

Method

1. Whisk flour, semolina, sugar, milk and banana into a smooth batter. Rest 10 minutes.
2. Heat oil/ghee in a shallow pan; pour small ladlefuls of batter to make discs. Fry until golden on both sides; immediately dip in warm sugar syrup for a few seconds and remove.
3. Serve warm with rabri or chopped pistachios.

Tip: Batter should be slightly thick but pourable. Ripe banana adds natural sweetness and a soft crumb.

Bihari Kebab (Bihari Kabab)

Serves 4 • Prep 20m + marination • Cook 10–15m Grill

Bihari kebab is a succulent, spice-packed kebab, often made with thin slices of beef or mutton marinated in yogurt, raw papaya, and warm spices, then grilled or pan-seared. It's juicy, flavorful and perfect with roomali roti.

Ingredients

• 500g thinly sliced beef or mutton • 1 cup yogurt • 1 tbsp raw papaya paste (tenderizes)
• 2 tbsp ginger-garlic paste • 1 tbsp roasted cumin powder • 1 tbsp coriander powder • 1–2 tsp red chili, salt
• 2 tbsp mustard oil (or ghee) • lemon and onion for serving

Method

1. Mix yogurt, spices, papaya paste, oil and salt. Marinate meat slices for 3–6 hours (overnight for best results).
2. Thread or pan-fry slices on high heat, basting with oil/ghee, until charred on edges and cooked through (2–3 minutes per side for thin slices).
3. Serve hot with lemon wedges, sliced onions and rotis.

Tip: Raw papaya paste helps tenderize; don’t over-marinate if using enzymatic tenderizers as meat can get mushy.