Bihari food: Three mouth-watering delicacies for every foodie

Food from Bihar is an integral part of Indian cuisine and is allegedly popular throughout northeastern India. It is reported that apart from Bihar, it is consumed widely in Jharkhand, Nepal and some cities of Pakistan. Bihari food is seasonal. In fact, it is said that a typical Bihari thali changes every 3-4 months. Dairy products, like ghee, yoghurt, buttermilk, also known as mattha and butter, are consumed throughout the year. It is next to impossible to taste all the dishes Bihar is famous for. Hence, here is a list of special dishes that you must try.

ALSO READ: Marwari Food: 3 Must-try Dishes From The Land Of Rajasthan

Litti Chokha

Litti is made from wheat flour along with salt, ghee and cooking soda are kneaded into a soft dough ball. These are stuffed with roasted chickpea flour (Sattu), mixed with onions, ginger, green chillies, coriander leaves, pickle masala, lemon juice and red chilli powder. The litti is then baked on a low fire of coal or cow-dung cakes. It is tossed in ghee and served with Chokha or chicken curry. Chokha is made with roasted eggplant, tomatoes and boiled potatoes. These are mashed and mixed together. Some salt, finely chopped green chillies, onions, ginger, garlic and mustard oil is added to the mixture and served with hot littis.

ALSO READ: Mediterranean Food: Best Places To Visit In Delhi For This Cuisine

Dal Peetha

Dal Peetha is made of rice flour and is stuffed with dal paste. A smooth batter is made from soaked rice by grinding it. Add oil and salt to it and cook it on low flame, keep stirring the batter to turn it into the dough. This dough is then stuffed with a paste made from soaked and ground Dal with carom seeds, green chillies, cumin seeds, ginger, garlic and salt and placed in a steamer to cook. This dish is very healthy and vegan for those trying to manage their diet.

ALSO READ: Must-have Punjabi Dishes That Should Be On Every Foodie's Wishlist

Kala Jamun

Kala Jamun is a sweet dish that is made during special occasions and is very popular in many Bihari households. It is made by mixing grated dried whole milk and cottage cheese and shaping them into small balls. These are then fried in ghee till they are dark brown or black. Make sugar syrup with cardamom powder; drain and dip the Jamun in the syrup for 15 minutes. The dish is ready.

ALSO READ: World Food Day: Explore What Maharashtrian Cuisine Has To Offer