Beyond Litti Choka Final 2021

littiB E Y O N D

chokha

EXOTIC FLAVOURS OF EAST INDIA

an initiative by

Beyond Litti Chokha

If you were asked to list any three dishes from Bihar or East India, can you do it? I bet you
can’t think of anything else beyond Litti Chokha. Because the Indian Cuisine is so diverse,

the ‘Bihari Cuisine’ is somewhat lost among the pile.
Like many other millions of things out there, this book also started with a thought, a
question, ‘Why is it that most people don’t know any other Bihari dishes apart from Litti
Chokha?’ Is it because the other items are not as delicious? No, it’s simply because no one
ever talked enough about them. To get this conversation started, the School of Hospitality
at Inspiria Knowledge Campus came up with a Cookbook dedicated to some of the most rel-
ished dishes cooked in the Bihari households. The vast region of Bihar, UP and Jharkhand
is home to some of the most authentic dishes with historical significance. This book is here

to introduce you to the unexplored world of the Bihari Cuisine.

Contents

Preface 01 Subah ka 05
Nasta- Breakfast
Introduction 02
Dahi Chura
Regional Parantha Bhujia
Specialities 03 Poori-Chana
Kachauri Sabj
Patna-Buxar-Arrah
Madhubani Painting-Mithilanchal Shaam Ka
Rajgirh-Bodh Gaya- Nalanda Appetizers 04
Maner
Silao Bhoonja
Princely state of Darbhang- Fish Pyaji
Bachka Tarua Pakora
Beverages 04 Nimki
Thekua
Aam Panna Ghugni
Masala Doodh Chai Samosa
Bel ka Sharbat Peduki
Sattu ki Namkeen Sharbat Masala Makhana
Khasta Kachauri
Khajuri

Niramish 05 Breads 06
Main Course
Chawal Ki Roti
Aloo Chokha Dal Poori
Aloo Parval ki Tarkari Makuni
Bagiya Marua Roti
Baigan Badi
Bathua Saag Sweets 07
Bharwan Patal
Kathal ki Sabji Chawal ki Kheer
Kadhi Bari Sabudana Kheer
Kachche Kele Ka Kofta Peda
Kumhara ki Sabji Parwal Ki Mithai
Litti Chokha Makhane ki Kheer
Sahjan Sabji Maner ke Laddoo
Khaja
Accompaniments 09
Aamish 08
Aaloo ka achaar
Bhune Tisi ki Chutney Champaran Ahuna Chicken
Oal ki Chutney Fish Pakora
Aam ki Khatti Mithi Chutney Mutton Curry
Aam Pudina ki Chutney Sarson wala Rohu

Foreword

For me, food is not only something you eat but a vault for memories. It opens up whenever I
take a bite of a dish, bringing back memories. I feel that through food you live and share a
moment, with your family, friends and sometimes even alone. So, whenever I have my mind
full, I go back to open up that vault and relish some of my favourite dishes or go back to ba-
sics, so to speak. As much as I enjoy the taste and flavours of Bihar, I always wanted to share
it with the people around me. Truth be told, I’m not a food guru so when I tried making people

aware about
the Bihari flavours it wasn’t as insightful.That’s how this book came to be.

I discussed the idea of writing a book on Bihari Cuisine with Anjani Nandan, who is a Senior
Chef faculty at Inspiria Knowledge Campus. He gladly took on the challenge and we were go-
ing to release a first of it’s kind book. This project also opened new doors of flavour for students
as they explored the gastronomy of East India. Fortunately, all stars seemed to be aligned

while taking up this project.

As someone who has been following the process of this book being written closely I can proudly
say that, it definitely delivers. I’ve seen the efforts the team put in. Be it research to get the
most authentic recipe or the development of the dishes, Anjani and his team left no stones un-
turned in filling this book with the essence of Bihar. I am utterly grateful to the whole team
for bringing my vision to life. I am proud that this book shares (via recipes) moments, stories
and memories of many and at the same time lets many make new ones as they set out to ex-

plore the gastronomical world ‘Beyond Litti Chokha’.

Atul Gupta

Managing Trustee
Inspiria Knowledge Campus

Preface

I am not a good reader or a lover of books. I never even dreamt about writing a book. And
that too about Bihari Cuisine, where people know nothing apart from Litti Chokha and

Thekua.
On a fine morning in April 2019 , I was having a discussion about the future action plans
with our Managing Trustee, Mr Atul Gupta and he came up with a question about, “ Why

not write a book on Bihari Cuisine?”
I was surprised, not having a definite answer. Being from Bihar I never thought about Bi-
hari food but hearing from Mr Atul about the same gave me a zeal within that YES, it can

be done. Atleast give it a try.
And then the whole journey started,all those sweet memories I had of my childhood, when
I used to visit my native village Bishanpur during the summer and winter break from the

school in Patna.

I used to be happy during these school breaks. There was no electricity or television set, nor
did I have any friends but still the green field of rice, mango orchard, fresh milk , catching
fish from the nearby pond and more than that the stories of my granny was more enchanting

than the days spent in Patna.
With each and every recipe, I became more nostalgic and remembered all those delicacies I
had forgotten over the years. Here in the book I have tried to put in all the different things I
relished in my life and many of them are still being made in each and every household of a

Bihari family.

Anjani Nandan

Senior Chef Faculty
Inspiria Knowledge Campus

Introduction

ViharaThe name of the Indian state of Bihar derives from the term meaning

“abode”inSanskrit and Pali. Bihar was the cradle of India’s ancient civilization and the seat

of India’s first empires. It was the land of power, culture, religion and the arts. Modern day

Bihar constituted the core of India’s first empire, the Mauryan Empire and subsequently the

Gupta kingdom. Pataliputra, now Patna, served as the capital city of both these empires as

well as the Nanda dynasty who ruled prior to the Mauryas.

It was during this period in ancient India that Buddhism grew and flourished and a number
of ‘Viharas’were established across the length and breadth of the Magadh area giving the
name Bihar to the state. This is the place from where Buddhism and Jainism originated.

Thus Bihar gave us two great empires, two religions Buddhism and Jainism, rich cultural
heritage like the Maithili paintings or performing arts of Darbhanga and Bettiah ghara-
nas and pre-eminent centres of learning such as the Nalanda University and Vikramshila
which gradually evolved into Patna University – one of the oldest in the sub-continent.

In the modern age Bihar has several historical landmarks. It was from here that Mahatma
Gandhi launched the civil-disobedience movement. Bihar also gave India its first president
- Rajendra Prasad. The people of Bihar are usually identified as straight-forward, hard
working and non-pretentious. These characteristics are often reflected in the simple and yet
delicious cuisine of the region and can be freely consumed during special as well as normal
occasions. The Maithili Biharis, who have been hugely successful in the intellectual domain
producing renowned journalists, statesmen, scientists and academicians, have carried the
unique Bihari cuisine wherever they travelled.

The main dishes of Bihari cuisine are limited not just to Bihar but are consumed in

Jharkhand, Eastern Uttar Pradesh and the bordering districts of West Bengal too. Bihari
cuisine is traced to the food of three
primary cultural streams of the region -Bhojpuri, Maithili and Magahi cuisine. Of these,
the richness of the age-old Maithili culture stands apart. The predominant use of mustard
oil is the distinguishing feature of Bihari cuisine. Like in Bengali food, the mix (temper-
ing) of panchphoran - literally the “five spices” including cumin seeds (jeera), fennel seeds
(saunf), fenugreek seeds (methi), mustard seeds (sarson) and nigella seed (kalonji or
mangrael) is all too common. Other special characteristics of Bihari cooking are the focus
on lightly fried food (bhoonjna) and the use of smoked red chilli in mustard oil to
bring a unique spicy flavor and aroma to the food.
Every region’s culture has two distinctive strains – one based on the elaborate culture of the
courts, the other being the day to day food and lifestyle trends reflected in the lives of normal
people. The culture of the court in India – influenced by Sanskrit in ancient India and Per-
sian in the medieval age stood in contrast to the Prakrit culture. The Bihari cuisine being
rooted in the natural Prakrit culture has thus
retained a great deal of originality based on natural Indian flavours. If this factor gave Bi-
hari cuisine the unique authentic touch, it was also the reason why not much is known about
Bihari dishes outside the egion. The absence of court influences restricted its name and fame.
This book is a humble attempt to throw light on Bihari food and highlight its standalone
characteristics from which derived Bihari cuisine’s originality and authenticity

Journey Through the

Heartland

Bihar is bounded by Nepal in the astated the region for long causing massive
North, with the states of Bengal in East, Ut- destruction to everything which comes in
tar Pradesh in West and Jharkhand (a part their path. Being neglected politically, no
of Bikhar prior to 2000) to the South. dams or other successful methods were em-
The mighty and sacred Ganges runs through ployed and still we have floods even after 73
the state of Bihar, naturally dividing into years of Independence. This is also one of the
North and South Bihar. The plains of North main reasons for people of Bihar to remain
and South Bihar differ from each other. economically backward and move to other
The mighty rivers like Gandak, Ghaghara, states in search of livelihood.
Bagmati, Kosi, Kamla flow down from the Compared to North, South Bihar has more
Himalayas to form many different channels varied land with hills rising from alluvium
and many of them again merge with Gan- level. The only big river is Son and the water
ges. In addition to providing fertile soil and is used for irrigation through canals.
water for vegetation, these rivers have been
catastrophic for flooding the whole of North Travelling through different regions of the
Bihar, year after year and decade after state, we will find the diversity in flora and
decade. fauna and with that even the food habits
The rivers which form the life line for many change a bit. Rice and wheat forms the main
have brought havoc for others and have dev- staple and is consumed every day. Different
regions have some speciality of their own.

Geographical representation
of zones where you would
find delicacies of East India.

UTTAR PRADESH

BIHAR
JHARKHAND

Patna-Buxar
Arrah

Patna the capital city of Bihar is also
the largest city in the state. The city
was founded in 490 BCE by the king
of Magadha and has served as the
capital of the Magadha Empire
through Haryanka, Nanda, Mau-
ryan, Shunga, Gupta and Pala
dynasties. During the ancient times
Patna was known as Patliputra, it
was home to many astronomers and
scholars and a major place for learn-
ing fine arts.

Buxar holds a very important place in his- Arrah, sometimes also transliterated as
tory as it is known to have housed various Ara is a municipal corporation in Bhojpur
sages and saints. In mythology, Buxar has district in Bihar. The city is located near the
been described many times as a forest full of confluence of river Ganges and river Son.
beautiful flowers, fruit-laden trees, priceless There are many stories around the name of
medicinal herbs, ponds, lakes, hermitages the city. Some believe that Arrah came from
& monasteries besides a huge variety of an- the word Aramnagar, which is the name giv-
imals in its forests. Buxar is also known as en to the town in a Jain inscription. Accord-
Vedagarbh (the womb of origin of Vedas) as ing to mythologies the word Arah came from
many of the vedic hymns were written in the the Sanskrit word Aranya which means for-
city.

est. Apparently the modern day Arrah was with special spices in salted wheat flour, a
heavily forested. Historically Arrah was traditional food of Buxar). Litti Chokha is
known as Shahabad which means ‘city of ofcourse a hit among this region and apart
king’. from that, Baingan-ka-Bharta (smoked
eggplant fried with various spices) is also a
The Patna-Buxar and Arrah region is loved delicacy of the region
famous for dishes like Sattu Paratha
(Parathas stuffed with roasted gram flour),
Sattu ka sharbat (a spiced drink with roast-
ed gram flour as main ingredient), Dalpu-
ri (stuffed boiled-crushed gram-pulse fried

Gaya Rajgir
& Nalanda

Bihar is a place with a rich acient
past. It was in this state that the
Buddha got his enlightenment. Leg-
end says that Lord Buddha achieved
nirvana under a Banyan tree in
Bodhgaya.The sixth generation
successor of this Banyan tree exists
today. Along with the Buddha temple,
the Banyan tree is rhe chief attraction
of Bodhgaya. This place is considered a
high security zone and photography is re-
stricted.

The place of Buddha’s nirvana is not an or- during the Gupta age in the fifth and sixth
dinary historical site. This is specially so centuries. The university attracted scholars
when you realise that from this very loca- and students from accross the world includ-
tion, a religion spread far and wide across ing Tibet, China, Korea and Japan. Today
the world and greatly influenced the culture it is a popular tourist site.
and lifestyle of a vast number of people. It
ushered in new knowledge and the devel- Tweny kilometres away from Nalanda lies
opment of several important religious and Pawapuri, a holy location for the Jains. Itis
educational centres particularly in east and said that Mahavira, the last of the Tirt-
north-east Asia. hankaras attained nirvana in Pawapuri.
Therefore we see that the two religions of
One such important centre in ancient India Buddhism and Jainism orginiated from al-
was the Nalanda monastery. It was also a most the same location in Bihar. The Jains
place of learning and referred to as a uni- particularly had a decisive influence on food
versity or a Mahaviara. Today Nalanda is and culture as they advocated a frugal life-
a world famous UNESCO World Heritage style and prohibited non-veg food.
Site. Nalanda University reached it’s peak

Rajgir

Rajgir, 15 kilometres away from Nalanda,
is a major tourist spot in India. The town
is in a valley and surrounded by lush green
forests. As the meaning of the word of the
word Rajgir indicates, it was an abode of the
kings.

Rajgir is definitely associated wth Buddha
and Buddhism since Buddha spent many
years in this town and delivered important
sermons which convinced emperor Bim-
bisar to embrace Buddhism. The collective
teachings of Buddha were penned down at
Rajgir which was also the venue of the first
Buddhist Council. The town even boasts of
a number of Hindu and Jain temples. The
warm water ponds aat Rajgir serve as a
popular health resort for tourists.

Cusine of Rajgir famous dishes found here along wth Sat-
& Gaya tu-pani which is consumed in the morning.
Aam jora or green mango juice is popular
The traditional food of this region draws its during the summer months. The khaja of
history from the Mauryan and Gupta cul- Rajgir is highly delicious and in great de-
ture of ancient India. The cuisine of Rajgir mand.
is mainly vegetarian due to the influence of
Jainism. The use of exotic and aromatic
spices is the distinctive feature of the vege-
tarian food of this region.
Dal Puri and Baigon ka Bharta are the

Maner

Maner is one of the major touristic towns in the state of Bihar. The town comes under Patna
Metropolitan Region and is just 24 kms away from the capital. Also known as Maner Shar-
if, this small town is mainly known for the Bari Dargah (The Great Shrine) and Chhoti
Dargah (The Small Shrine) which are the tombs of Sufi Saints Makhdoom Yahya Maneri
and Makhdoom Shah Daulat. Sufi saint Makhdoom Shah Daulat died in Maner Sharif in
1608. The Governor of Bihar, Ibrahim Khan Kakar built a mausoleum for him which got
completed in the year 1616. Ancient Sanskrit scholar and Philologist grammarian Pānini
studied in Maner which was a regional centre of learning.
Apart from history, Maner is widely known for their Laddu, the authentic Motichoor Laddu
called ‘Maner Ka Laddu’. According to the local vendors (Motichoor) Laddus in Maner are
made using the sugar-sweet water of the Son river along with ghee.

Silao

Silao is a fairly small city in Nalan-
da district in Bihar. It is the head-
quarters of a block and a small ad-
ministrative unit of the same name.
Located 7 Kilometers away from
Nalanda, this small city is also
sometimes called the city of sweets
because of its production for the best
Khaja in the nation.
Khaja is a sweet pastry made with
wheat flour, sugar, maida, ghee, carda-
mom and anise seeds.

Refined wheat flour with sugar is made into British archaeologist Joseph David Beglar who
layered dough, with or without dry fruit or visited Silao in 1872-73.
other stuffing, and lightly fried in ghee/oil
to make khaja. Silao Khaja is known for *A geographical indication (GI) is a name or
its multi-layered appearance and crispness sign used on certain products which corresponds
along with its taste. The various thin lay- to a specific geographical location or origin (e.g.,
ers in this sweet (Silao Khaja) are usually a town, region, or country)
credited to the water and the climate there.
In the year 2018 Silao Khaja was given a
GI Tag* by The Geographical Indications
Registry. Legend has it that even Lord Bud-
dha was offered this sweet when he was jour-
neying from Rajgir to Nalanda.
It is also believed that the sweet (Silao Kha-
ja) dates back to the days of the great King
Vikramaditya as described by the famous

Princely State of
Darbhanga

Aristocracy has always shaped the cultural
flavour of a region – be it food, clothing,
language or ettiquette. So it has been with
Bihar. The princely state of Darbhanga
is a region with an ancient past located
in North Bihar, south of the Nepal border
which played a decisive role in the cultural
development of north-east Bihar often re-
ferred to as the Seemanchal region.

Darbhanga was a renowned cultural and educational seat of learn-
ing. Today Darbhanga city (along with the twin town of Lehari-
yasarai) is the headquarter of the Darbhanga district. The region is
famous for its Malda variety of landga mangoes. It is said that the
Mughal emperor Akbar planted 40,000 mango trees in Darbhanga,
thus beginning the mango tradition of the district.

The Darbhanga zamindari began in the early 16th century when
Emperor Akbar granted the state of Darbhanga comprising of
5000 villages across 6000 sq km to the first Darbhanga raja Ma-
hesh Thakur. The Thakurs thus began their rule from the city
of Darbhanga and left a legacy of palaces, temples, gardens and
lakes.

Towards the end of the British rule in 1934, the British adminis-
tration granted the title of ‘Native Prince’ to Maharaj Kamesh-
hwar Singh, the then ruler of Darbhanga estate. Singh then be-
gan the construction of a fort patterned on the Buland Darwaza
of Fatehpur Sikri. However after India gained independence the
project was abandoned.

Among the buildings and temples the Darbhanga rulers built
were the Lakshmishwar Vilas Palace, the Nagarauna Pal-
ace, the Bela Palace, the Shyama Temple, the Monokamna
Temple, the Chandradhari Singh Museum and the Maha-
raja Lakshmishwara Singh Museum.

The Darbhanga rulers were all Maithili Brahmins and the
torch bearers of a rich culture including a famed cusine. Thje
royal family was looked upon as the embodiment of Maithili
culture and language and they palyed a significant role in the
revival of the Mathili culture through the Maithili Mahasabha,
a writers’ organisation.

The Darbhanga rulers were great patrons of
Hindusthani Classical Music and several fa-
mous musicians such as Ustad Biusmillah Khan
and Pandit Rameshwara Pathak were associated
with Raj Darbhantga. They also contributed im-
mensely towards the establishment of educational
centres, hospitals, public places such as lakes and
parks, besides several philonthropic activities.

Darbhanga Cuisine:

The royal heritage of Darbhanga gave birth to the local exotic
cuisine which included puddings and salted delicacies made
of makhana (butter)which are popular in this region.
Also included in the cuisine are chura-dahi which is nor-
mally taken on empty stomach during breakfast time,
and the famous Bihari sattu. The non-vegetarian food
included fish in mustard paste which was a most deli-
cious item indeed. The highlight of the Maithili cuisine is
the skilled use of spices, herbs and natural elements. They
include Kadhi ban, Tarua, irhar and makhana payas.



Beverages

Aam Panna

Think summer and it’s those lovely ripe chausa, dasheri, langra: the varieties of mangoes
savoured by all. But to beat the scorching heat of summer months in the main heartland of
UP and Bihar, we do have a summer coolant made from unripe mangoes. In addition to heat
resistant properties it helps to restore the lost salt due to sweating, has iron and vitamin C and
prevents diarrhea.
The combination of tangy mangoes with spices and mint gives a soothing effect to our palate.

Ingredients

Raw green mangoes : 2 pcs

Roasted fennel/saunf : ½ tbsp

Roasted cumin powder : ½ tspn

Black Pepper : 3-4 pcs

Red Chilli Powder : ¼ tspn

Black salt : to taste

Sugar : ½ cup

Mint leaves : a bunch

Method

• Wash the mangoes and remove the skin. Separate the pulp. Do not
throw the inner stone the hard part which we call as guthli .

• Take a vessel, add the cut mangoes, roasted fennel, black pep
per, chilli powder sugar.

• Add water to cover the mangoes.
• Now put it on heat to boil then simmer and let it cook till the pulp

becomes very soft, approximately 20 minutes.
• Leave it to cool down.
• Remove the stone and grind the mixture. Strain it in another bowl.
• Now add approx 2 glass chilled water to adjust the consistency.
• Add the jeera powder and black salt.
• Crush 8-10 leaves of mint and add to bowl and mix well.
• Serve chilled in a glass of ice cubes topped with mint leaves.

Sattu ki
Namkeen Sharbat

Sattu, is the flour of roasted bengal gram and a very latest entrant to the “Superfood” club. It
is considered a wholesome meal as it is rich in protein, insoluble fibre, iron, manganese and
magnesium. Every 100 gm of Sattu has 65% carbohydrates and 20% proteins. It is low in so-
dium and provides instant energy, has a cooling effect and protects from sunstroke because of
which it has been a favourite food for daily workers for Bihar and adjoining areas to survive
under direct sunlight.
A poor man’s delight till a few years back has made way to the shelves of supermarkets. Now
a days packed sattu is sold wherein the roasted bengal gram is mixed with other cereals like
jowar and bajra to make it even more nourishing.

Method

• Take all the ingredients in a jug and mix well.
• Pour in a glass over ice cubes.
• Serve with additional mint leaves on top.

NOTE:
For a sweeter version we can use milk,
sugar or honey with sattu.

Ingredients

Chana Sattu : 2 tbsp

Cold Water : 200 ml

Roasted cumin powder : ¼ tspn

Lemon juice : 1 tspn

Black pepper powder : a pinch

Black salt : a pinch

Chat masala : a pinch

Mint leaves : few

Masala Doodh Chai

Tea connoisseurs might faint seeing how this tea is made and loved by people.
No water. Only Milk!
You will get the flavor of ginger cloves and elaichi along with the earthly flavor developed be-
cause of prolonged cooking over coal or wood fire.

Ingredients : 300 ml Method
: 2 inch
Milk​​ ​: 2-3 pcs • Crush together ginger, cloves and green
Ginger​​ : 2 pc cardamom together.
Green Cardamom : 3 tsp
Cloves​​ : 2 tsp • Let the milk come to boil, add the crushed
Sugar​​ masala.
Assam CTC​​
• Add sugar, tea and let it simmer for at least
6-7 minutes.

• Strain and serve with pakoras

Bel ka Sharbat

Bel or Bael, known as Wood Apple in English is a widely cultivated food. It’s the fruit of the
same tree from which we take leaves as Bel-patra to use during any puja and havana.
Being a rich source of antioxidants, alkaloids, polysaccharides and essential oil, it helps in
uncountable health benefits in curing problems associated with heartburn, constipation, hy-
peracidity and indigestion.

Ingredients : 2 pcs
: ½ tspn
Ripe Bel- medium size​​ : 8 tbsp
Roasted cumin powder​ : to taste
Jaggery​​ : 3 glass
Black salt​​
Chilled Water​​

Method

• Wash the bel and hit gently on all sides to loosen the
pulp. One can use belan.

• Break the shell and scoop out the ripe pulp in a bowl.
• Add a cup of water and jaggery and leave for some time

for jaggery to dissolve.
• Mash the pulp jaggery mixture nicely.
• Strain in in another bowl and add roasted cumin powder,

black salt and chilled water to adjust the consistency.
• Serve chilled. Can add a sprig of mint.

subha ka
nasta

BREAKFAST



Dahi Chura

Happy Makar Sankranti or did we hear “ Happy Dahi Chura”. It just highlights the signif-
icance of this popular nutritive and healthy yet very simple breakfast. Washed raw chura is
topped with loads of fresh yogurt and eaten along with peda or buniya.

Ingredients

Chura : 2 cups

Yogurt : 1 and ½ cup

Jaggery : 4 tbsp

Buniya or Peda : as required

Method

• Just wet the raw chura and drain out the excess water.
( Do not soak for long else chura will get mashed ) .

• Top it with fresh homemade yogurt and jaggery.
• Mix and enjoy with buniya or peda.
• People do also enjoy a slice of aam ka achar with dahi chura.

Paratha Bhujia

No we are not talking about those heavily stuffed parathas but the puffed up layered tikona
(triangle) parathas which is made in every home of Bihar and served with aloo bhujia.

Ingredients for Bhujia Method

Potatoes- medium : 2 pcs • Wash the potatoes, peel and cut length wise like
thin french fries.
Panch Phoran : ½ tspn
• Wash again and leave in a strainer to drain the water.
Mustard Oil : 2 tbsp • Heat a kadhai, and add mustard oil. Once the oil is

Turmeric powder : ¼ tspn hot, add red chilli and panch phoran and let it splutter.
• Now add the cut potatoes and stir. Add turmeric
Salt : to taste
powder and salt and put on a slow flame covered.
Whole Red Chilli : 1 pc • Keep stirring from time to time.
• Add the sliced onion once the potato is half cooked.
Onion : optional • Once the potatoes are almost done, remove the lid and

cook further to make it more crispy.
• Transfer it to the serving dish.

Note: Once the potatoes are cooked we can tilt the kadhai a
bit to drain off the excess oil.

Ingredients for Paratha

Whole wheat flour (Atta) : 200 gms

Melted Ghee or Refined Oil : 50 ml

Salt : ½ tspn

Warm water : approximately 80ml

Atta for dusting : 30 gm

Method

• In a bowl take the atta, salt and add 1 spoon of melted ghee. Rub mixture with both hands
gently tillit becomes crumbly in texture.

• Now start to add warm water little by little and keep on mixing and kneading the dough till it
becomes soft.

• Leave for 10 minutes covered with a wet cloth. (This makes the parathas more soft ).
• Now divide the dough in equal round balls.
• Take one ball at a time and flatten it with hands. Dust the surface with atta and roll it to 6 inch round.
• Apply melted ghee, dust with little flour and fold in half to resemble half circle.
• Repeat the process of applying ghee and dusting with flour again. Fold from center to resemble a triangle.
• Dust the surface and roll it to make a bigger triangle.
• Now heat a tawa or frying pan to medium and put the rolled triangle over it. Turn it over.
• The moment you notice that the paratha starts to puff up, apply ghee on top and turn it over.
• Repeat the process for both sides and cook till nice golden brown.
• Serve hot with bhujia.

Poori Chana

This is another popular breakfast dish which is a combination of spicy chickpeas and fluffy deep fried
bread. It tastes best, when the poori is just out of the frying pan.

Method Ingredients For Poori

• Take atta, salt, ajwain and melted ghee in Whole Wheat Flour (Aata) : 2 cup
a bowl and mix together. Shorten the
mixture by rubbing between palms. Ajwain : ¼ tspn
Add water to make a soft but firm dough.
Leave covered for 20 minutes. This Ghee : 1 tspn
will ensure that the pooris are soft and
puff up well. If the dough is too dry, the pooris Salt : a pinch
will become hard after frying.
Water : as required
• Divide the dough into small balls.
• Roll the balls to 4 inch rounds and fry in Cooking Oil : to deep fry

heated cooking oil.
• Serve hot with chana masala.

Method Ingredients For Channa

• Soak the chickpeas overnight. Chickpeas (Kabuli Chana) : 1 cup
• Wash and pressure cook the chickpeas.
Sliced Onion : 2 cup
Do not throw the water.
• Grind the tomatoes in blender and keep aside Tomato medium : 2 no
• Saute half of onion in a kadai to golden brown.
Ginger Garlic Paste : ½ tspn
Take out. Let it cool and then blend it in grinder
to make a paste. Bayleaf (tejpatta) : 1 no
• In the same kadai add bayleaf, bari elaichi, dal
chini, laung and let it sizzle. The moment you Black Cardamom (bari elaichi) : 1 pc
hear popping, add whole cumin and let it splutter.
• Add the remaining sliced onion and bhuno till it Cinnamon (dalchini) : ½ inch
starts to change color. Add ginger garlic paste and
continue to cook for 2 minutes. Cloves (laung) : 2-3 no
• Now add turmeric powder, kashmiri mirch powder,
coriander powder and jeera powder and saute Whole Cumin : ¼ tspn
further 2 minutes.
• Add the tomato puree and fried onion paste. Coriander powder : 1 tspn
• Cook till the oil separates from the mixture.
• Add the cooked chana with water, salt and amchur Jeera powder : ¼ tspn
powder and let it come to boil.
• Sprinkle with garam masala powder and cover it. Kashmiri Mirch Powder : ½ tspn
• Switch off the flame.
• Serve hot garnished with onion slices and chopped Turmeric Powder : ¼ tspn
coriander.
Garam Masala Powder : 1 tspn

Amchur powder : ½ tspn

Cooking Oil : 2 tbsp

Chopped Coriander : to garnish

Salt : to taste

Kachauri Sabji

In Bihari households the Kachauri for this dish is stuffed with Sattu (ground roasted gram) which is then
served with a bowl of spicy mix of potato and Kala Chana (Gram).

For Dough For stuffing

Whole wheat flour (Atta) : 200 gms Sattu : 3/4 cup

Melted Ghee or Refined Oil : 50 ml Chopped Onion : 1 tbsp

Salt : ½ tspn Chopped Ginger : 1 inch

Warm water :Approximately Chopped Garlic : ½ tspn

80ml Ajwain : ¼ tspn

Atta for dusting : 30 gm Green Chilli chopped : 2 no.

Onion seed/ Mangrail : ¼ tspn

Salt : to taste

Coriander/ dhania leaves : 1 tspn

Lemon Juice : 1/2 tbsp

To Fry : Vegetable Oil

Method

• In a bowl take the atta, salt and add 1 spoon of
melted ghee. Rub mixture with both hands gently
till it becomes crumbly in texture.

• Now start to add warm water little by little and keep
on mixing and kneading the dough till it becomes soft.

• Leave for 10 minutes covered with a wet cloth.
• Meanwhile, make the stuffing. Take all the ingredients

for stuffing in a bowl and mix nicely.
• Now divide the dough in equal round balls.
• Make a round in the center and put the sattu mixture

and seal completely.
• Flatten the stuffed balls under palms with a

greased hand.
• Put it in hot oil and fry till golden brown.
• Take out, drain and serve with sabji.

Ingredients Method

Kala Chana : 200gms • Soak dried black grams overnight. Wash it 2-3 times
and strain. Cook the soaked grams in a pressure
Boiled Potato : 2 no cooker with salt and turmeric powder.

Mustard Oil : 2 tbsp • Heat oil in a kadhai. Add bay leaf and dried whole
chilli. Add cumin and let it splutter.
Cumin seeds : ½ tsp
• Now add chopped onion and cook till it becomes
Chopped Onion : 3 medium translucent. Then add ginger garlic paste and cook till

Chopped Tomato : 1 cup the raw smell evaporates.
• Add coriander powder, red chilli powder, jeera
Ginger garlic paste : 1 tsp
powder and cook for 2-3 minutes.
Bay leaf : 1 no. • Add chopped tomatoes and cook stirring
occasionally till it becomes pulpy. Bhuno this
Whole Dry Red Chilli : 1 no. masala until oil starts to separate.
• Now add the boiled black grams and 2 cups of water.
Coriander Powder : 1 ½ tbsp • Add the pieces of boiled potato.
• Bring to boil and simmer for 5 minutes.
Cumin powder : ½ tsp • Serve with kachori garnished with chopped onion and

Turmeric Powder : ½ tsp coriander leaves.

Red Chilli Powder : 1 tsp

Salt : to taste



Shaam Ka
Appetizers

EVENING SNACKS

Bhoonja/ Chire Bhaja

Chire (Pressed Rice) Bhaja or commonly known as Bhoonja is light snack consumed with tea.
It can be deep fried to have a fluffy and crunchier taste or for those health conscious people
can be dry roasted.
I myself remember, being a kid that time, going to a place in my village where the lady used
to roast them in sand.

The temperature of oil should not be too hot to burn the chire without getting cooked nor it
should be too low, or else the the chire will become soggy.
It can be consumed as it is sprinkled with salt or many variartions can be done by including
onions, chillies, fried peanuts , papad or bhujia/dalboots/mixture.
The best utensil to use is kadhai for deep frying.

Ingredients

Chire : 100 gm

Onion, chopped : 2 medium size

Green chilli : 2-3 chopped or sliced

Peanuts : 2-3 tablespoon

Whole Red chilli : 2 no

Refine : to fry

Bhujia/mixture : 3 tablespoon

Salt : as required

Ground Black Pepper : as required

Method

• Heat oil in kadhai to moderate temperature. Add whole red chilli, let it crackle.
Then add peanuts and papad. Fry and keep aside.

• Add the chire, fry and put to drain on absorbent paper.
• Mix all the other other ingredients, onion, peanuts, crushed papad, green chilli, bhujia, salt

and pepper with the fried chire.
• Serve immediately garnished with bhujia and some chopped onions on top.

Kachari/ Pyaz Pakora

Eaten throughout India mainly as an evening snacks and known as kanda bhaji, ulli vada,
pyazi, pyaz pakora in parts of India or being called kachari in the rural heartland of Bihar, it is
a crunchy fried item made with sliced onions and besan.
It goes best with green or tamarind chutney. But with the change in times, ketchup has become
the universal accompaniment for it.
We will add a spoon of rice flour to make it more crispy.
It can be consumed as it is or can be with murhi,bhunja or tea.

Ingredients

Sliced Onion : 250 gms

Besan : 50-60 gms

Chopped Green chilli :1

Haldi Powder : a pinch

Ajwain : a pinch

Saunf : a pinch

Refine : To Fry

Rice Flour : 2 tablespoon

Salt : to taste

Method

• Take a bowl and mix together all the ingredients except for oil.
• Drizzle with a spoon of water so that the besan coats the sliced onion.
• Heat oil in kadhai to medium and drop small dollops of the mixture.
• Fry till golden brown in colour and keep on absorbent paper to soak the oil
• Serve hot with chutney.

Bachka/ Tarua/ Pakora

A deep fried item of thinly sliced vegetables such as potato, cucumber, pumpkin, cauliflower
coated with besan batter.
This we generally find being served with lunch as an accompaniment.

Ingredients

Sliced Potato - medium size : 2 nos.

Besan : 75 gms

Haldi Powder : a pinch

Ajwain : a pinch

Kalonji : a pinch

Refine / Mustard Oil : To Fry

Rice Flour : 1 tablespoon

Salt : to taste

Method

• Peel potatoes, slice in roundels and put in salted water for 20 minutes. Drain and keep aside to dry.
• Mix besan, haldi, ajwain, kalonji, rice flour, chilli powder and salt in a bowl. Add water to make a

light consistency batter.
• Heat oil in a kadhai to medium. Add a drop of batter to check that it neither sticks to the kadhai nor

starts to burn but rises slowly.
• Now dip sliced potatoes in the batter and drop in the heated oil.
• Fry to a golden brown color

Nimki

Can we have anything so delicious to munch on with so less of ingredients. It is a very favourite
snacks which can be stored for weeks in airtight containers.
Haven’t you noticed a jar full of “Nimki” being opened by a family travelling in train.
I used to be so anxious when Nimki used to be prepared, to experience the real joy of cutting
it in different shapes before frying.
Maida can be substituted with atta.

Ingredients Method

Maida : 2 cup • Take maida, kalonji, ajwain, salt in a
bowl and mix well.
Ghee : 3 tablespoon
• Add ghee and start to mix, rubbing
Kalonji : 1 tspn the mixture between the palms of your hand.
This helps to make nimki flaky.
Ajwain : 1 tspn
• Sprinkle with water and make a tight dough.
Salt : 1 tspn • Roll the dough by dusting it.
• Cut into desired shapes and deep fry on
Water : 1 cup
medium heat.
Oil : to fry • Drain them on absorbent paper to remove oil
and let it cool.
• Once cooled, store in airtight containers.

Thekua/ Khajuria

Probably the most famous food, a dry delectable semi-sweet item served as a snacks.
It has gained a lot of prominence in kitchen as it is a revered “prasad” offered during the aus-
picious festival of “Chhath” and a mandatory item for Teej or Jitiya.
It can be easily kept for 2-3 weeks without use of any preservatives.
Sugar can be easily replaced by jaggery.

Ingredients

Flour : 250 gms

Sugar : 150 gms

Ghee : 3 tablespoon

Saunf : ½ tspn

Diced coconut : 2 tbsp

Diced khajur(dates) : 2 tbsp

Water : 1 cup

Oil : to fry

Method

• Dissolve sugar in water and keep aside.
• Mix flour and ghee and rub it (moin)

between palms. This helps to shorten the fat and make
product “khasta”.
• Add saunf, coconut , khajur and mix well.
• Now make a well in centre and put the sugar water. Mix nicely to make a dough.
The dough should neither be too soft nor to dry.
• Portion the dough in equal quantities and roll with palms to make balls.
• Flatten it or can even use thekua moulds to give different shapes and designs.
• Heat oil in kadai to moderate. Drop in the thekua one by one.
• Reduce the heat and cook on low flame turning it from time to time.
• Drain on absorbent paper and let it cool.
• Store in an airtight jar.
• Fry to a golden brown color

Ghugni

This recipe uses the dried black grams/ kala chana cooked
in traditional Bihari style. It is famous in adjoining states of
Bengal, Assam, Jharkhand and Odisha too.
Just top it with chopped onions, tomatoes and coriander
leaves to be consumed as it is or serve with puri in breakfast
and as a snack it goes well with murhi or fried churwa.

Ingredients

Kala Chana : 200gms

Mustard Oil : 2 tbsp

Cumin seeds : ½ tsp

Chopped Onion : 3 medium

Chopped Tomato : 1 cup

Ginger garlic paste : 1 tsp

Bay leaf : 1 no.

Whole Dry Red Chilli : 1 no.

Coriander Powder : 1 ½ tbsp

Cumin powder : ½ tsp

Turmeric Powder : ½ tsp

Red Chilli Powder : 1 tsp

Salt : to taste

Garnish

Chopped Onion
Chopped Coriander

Method

• Soak dried black grams overnight. Wash it 2-3 times and strain.
Cook the soaked grams in a pressure cooker with salt and turmeric powder.

• Heat oil in a kadhai. Add bay leaf and dried whole chilli. Add cumin and let it splutter.
• Now add chopped onion and cook till it becomes translucent.

Then add ginger garlic paste and cook till the raw smell evaporates.
• Add coriander powder, red chilli powder, jeera powder and cook for 2-3 minutes.
• Add chopped tomatoes and cook stirring occasionally till it becomes pulpy.

Bhuno this masala until oil starts to separate.
• Now add the boiled black grams and 2 cups of water.
• Bring to boil and simmer for 5 minutes.
• Serve garnished with chopped onion and fresh coriander leaves.
• Cut into desired shapes and deep fry on medium heat.
• Drain them on absorbent paper to remove oil and let it cool.
• Once cooled, store in airtight containers.

Samosa

One can surely find it in the gali, mohalla and chauraha of any Indian city, town or village and
definitely sits atop the menu all over the world. An Indian snack having crisp outer layer with
a filling of spiced mashed/cubed potatoes.
Probably one of the most famous Indian street food universally.
The filling can be adjusted as per the taste by substituting the potato with Keema or for a
sweeter version, try a mawa filling.

For Stuffing Ingredients For Dough

Boiled Potatoes : ½ kg Maida : 2 cup

Frozen Peas : 1 cup Ghee/ Oil : 2 tbsp

Peanuts : 15-20 pcs Ajwain : ¼ tspn

Fenugreek seed (methi) : a pinch Water : ⅓ cup approx

Fennel (saunf) : ½ tspn Salt : to taste

Crushed coriander seeds : 1 tspn

Ginger Garlic Paste : 1 tbsp

Red Chilli Powder : 1 tspn

Coriander Powder : 1 tbsp

Turmeric Powder : ½ tspn

Amchoor Powder : ½ tbsp

Garam Masala Powder : 1 tspn

Oil- to saute : 2 tbsp

Oil : to fry

Method

For Dough

• In a large bowl, mix maida and salt. Add ghee/oil and rub between the palms till it resembles
crumbly. Add carom seeds

• Start the dough by adding water, knead well. The dough should be firm. Cover with a
wet muslin cloth and leave aside for 10-15 minutes.

For Stuffing

• Cut the potatoes in cube.
• Heat the oil in kadai. Add peanuts and fry till brown. Remove and keep aside.
• In the same oil add crushed coriander, fennel and fenugreek seed and let it crackle.

Add ginger garlic paste. Stir and cook for a minute. Then add peas.
• Within a minute of putting the peas add all chilli powder, coriander powder and

turmeric powder and bhuno for a minute. Be careful to not burn it.
• Not add the potatoes and press it to break the potatoes. Sprinkle with garam masala powder

and amchoor powder. Mix well.
• Add the fried peanuts.

For Dough

• Divide the dough in 6 small balls. Flatten
it and roll like puri, 5-6 inches in diameter.

• Cut it in middle to have two semi circles.
• Take one semi circle and apply water on the

sides.
• Now fold it from both sides overlapping

each other to form a cone with one end open.
• Put the potato mixture and seal the edges by

pressing it firmly.

For Dough

• In a small kadai, heat oil to medium and put
the samosa to fry, 2-3 at a time.

• Reduce the heat and let the samosa cook,
turning it occasionally.

• Fry till a golden brown color if formed.
• Take out and keep on absorbent paper to

soak the oil.

* Serve it with Tamarind and Green Chutney or Ketchup.

Pedukia

A deep fried,crisp and sweet snack which is made in almost all the homes. The outer covering
is prepared with maida and the filling is made with semolina, mawa or coagulated milk and
sugar with dry fruits and nuts.
Also known as Gujiya in North India, where it is prepared during the festival of holi, pedukia
is deeply associated with the festival of “Teej”.
One can use Pedukia molds available in local market to get a better shape.

Ingredients For Dough

Maida : 2 cup
Ghee : 2 tbsp
Water : ⅓ cup

For Stuffing

Sooji : 1 cup

Khoya/Mawa : 1 cup

Grated Dry Coconut : ½ cup

Raisins : 25 gms

Broken Cashew : 25 gms

Powdered Cardamom

(Choti elaichi) : a pinch

Sugar : 1 cup

Ghee : 2 tbsp

Oil : to deep fry



Method

• Take maida and ghee in a container and rub between palms till it becomes crumbly.
Slowly add water to make a firm dough.

• Cut in equal sizes and leave to rest for 15 minutes covered with a wet cloth.
• in the meantime, heat ghee in a kadai. Add cashew and raisins and fry till golden brown.

Keep aside.
• In the same kadai, add sooji and bhuno till a nice aromatic smell comes and sooji starts to turn

golden in color. Turn off the flame.
• Add all the ingredients to sooji and mix well. Let it cool.
• Take the dough balls and roll it in puri shapes approx 4 inch diameter.
• Transfer the puri to the mold, and keep a spoonful of stuffing mixture.
• Apply water at edges and press the mold tightly.
• Repeat the same with all the dough.
• To Fry- heat enough oil in kadai so that the pedukias can be deep fried.
• When the hot becomes medium hot, drop in the pedukia and fry on low heat turning

occasionally to a golden brown color.
• Take out the pedukia and keep on absorbent paper.
• Once cool, transfer it to air tight container.

Masala Makhana

Makhana also known as fox nuts or lotus nut is extensively farmed in the ponds of Mithi-
lanchal.
It has got so many health benefits of being low in fat and sodium but having high amount of
calcium. It is recommended for people with diabetes, high blood pressure and obesity.
They are even gluten free.
And the best part, super easy to cook.

Ingredients

Makhan : 1 cup

Ghee : 1 tspn

Red chilli powder : ¼ tspn

Chaat Masala : ¼ tspn

Black Salt : a pinch

Salt : a pinch

Method

• Heat ghee in a kadhai, add makahan and roast on slow flame for 3-4 minutes till it becomes crispy.
• Add rest of the ingredients and mix properly. Switch off the flame and transfer to a bowl. Let it rest

for a minute.
• Serve hot and spicy roasted makhana.

Khasta
Kachori

It is one of the most loved snacks af-
ter Samosa. The speciality in Bihar
is that the pastry is stuffed with Sat-
tu which is a staple in Bihar.

Ingredients for Dough Ingredients forstuffing

Whole wheat flour (Atta) : 200 gms

Melted Ghee or Refined Oil : 50 ml Sattu : 3/4 cup

Salt : ½ tspn Chopped Onion : 1 tbsp

Warm water : approximately 80ml Chopped Ginger : 1 inch

Atta for dusting : 30 gm Chopped Garlic : ½ tspn

Ajwain : ¼ tspn

To Fry Green Chilli chopped : 2 no.

Vegetable Oil Onion seed/ Mangrail : ¼ tspn

Salt : to taste

Coriander/ dhania leaves : 1 tspn

Lemon Juice : 1/2 tbsp

Method

• In a bowl take the atta, salt and add 1 spoon of melted ghee. Rub mixture
with both hands gently till it becomes crumbly in texture.

• Now start to add warm water little by little and keep on mixing and
kneading the dough till it becomes soft.

• Leave for 10 minutes covered with a wet cloth.
• Meanwhile, make the stuffing. Take all the ingredients for stuffing in a bowl and mix nicely.
• Now divide the dough in equal round balls.
• Make a round in the center and put the sattu mixture and seal completely.
• Flatten the stuffed balls under palms with a greased hand.
• Put it in hot oil and fry till golden brown.
• Take out, drain and serve with chutney.

Khajuri

A modern variation of “thek-
ua” where the whole wheat
atta is replaced with refined
flour. This is more crispier
than thekuas.

Ingredients

Refined Flour : 250 gms

Sugar : 150 gms

Ghee : 1 tablespoon

Saunf : ½ tspn

Diced khajur(dates) : 2 tbsp

Water : 1 cup

Oil : to fry

Method

• Dissolve sugar in water and keep aside.( I don’t dissolve the sugar fully.
This way you get sugar on top of khajuri and it makes it even more delicious).

• Mix flour and ghee and rub it (moin) between palms. This helps to shorten the fat
and make the product “khasta”.

• Add saunf and khajur and mix well.
• Now make a well in the centre and put the sugar water. Mix nicely to make a dough.

The dough should neither be too soft nor to dry.
• Portion the dough in equal quantities and roll with palms to make balls.
• Flatten it under palms.
• Heat oil in kadai to moderate. Drop in the khajuri one by one.
• Reduce the heat and cook on low flame, turning it from time to time.
• Drain on absorbent paper and let it cool.
• Store in an airtight jar.

Aamish



Champaran Ahuna Chicken

Just a signature dish. You might forget all the different varieties of chicken served in restau-
rants if you are lucky enough to taste this dish.
The uniqueness of this dish lies in the way it is cooked in a sealed earthenware pot (mitti ka
bartan) and use of whole garlic bulbs which after being cooked can be easily mashed up and
eaten along with rice or roti.

The best way is to cook over wood/cow dung fire or charcoal. If this is not possible our cooking
gas used in homes is also good enough.
No water is used and the chicken gets cooked by the steam absorbing that earthy flavor from
the earthenware pot. Use equal quantity of chicken and onion.

Ingredients

Chicken : 500 gm

Sliced Onion : 500 gm

Whole Red Chilli : 3-4 no

Whole Green Chilli : 3-4 no

Garlic Bulb : 2 no

Ginger Garlic Paste : 1 full tspn

Whole Black Pepper : 4 no

Fennel seed (Saunf) : ½ tspn

Green Cardamom : 2-3 no

Black Cardamom : 2 no

Cinnamon (Dalchini) : ½ inch

Cloves : 3 no

Kashmiri Mirch Powder : 1 tspn

Turmeric Powder : ½ tspn

Coriander Powder : 1 tspn

Cumin Powder : ½ tspn

Garam Masala Powder : ½ tspn

Mustard Oil : ½ cup

Melted Ghee : 1 tbsp

Salt : to taste

Atta Dough : 200 gm

Method

• Mix all the ingredients together except the mustard oil, ghee and dough.
• Heat the pot and add mustard oil and ghee.
• Transfer the mixed chicken to the pot and continue cooking for 8-10 minutes stirring occasionally.
• Now cover the mouth of the pot and seal it with dough.
• Reduce the flame to minimum and let it cook for 40-45 minutes.
• Break the seal and check for the chicken.
• Serve hot with rice or roti.