11 vegetarian dishes of Bihar you can’t miss

When we talk about Bihar’s food culture, it often starts with litti chokha and ends with champaran mutton. But, for the unversed, the state has a lot more to offer which is a beautiful blend of simplicity, tradition, and bold flavours. Here, every region has its own set of vegetarian and non-vegetarian fare, which are not just simple and easy to make, but easy on gut health too. Here are eleven iconic vegetarian dishes you must try when in Bihar.

This is the signature dish of Bihar, that combines whole-wheat balls stuffed with sattu and roasted over fire, served with smoky chokha made of roasted eggplant, tomatoes, or potatoes. It is rustic, filling, and deeply satisfying.

Makuti is a classic Bihari dessert made with rice, moong dal, milk, jaggery or sugar, ghee, mawa, cardamom powder, and kesar. Prepared traditionally in earthen pots over low flame, Makuti develops a smoky, earthy sweetness that makes it truly special.

It is another classic Bihar breakfast, which is more like a porridge, made with washed and soaked flattened rice, combined with curd and jaggery or sugar. It is best enjoyed with aloo gobhi ki sabzi on the side. (Image: Instagram/hashtag_charisma)

It is a gravy-based sabzi, where the curry is runny in texture and uses parwal (pointed gourd) and potato as key ingredients and uses spices like coriander seeds, cumin powder, cumin seeds, turmeric, red chilli, and garam masala. (Image: Instagram/healthycookingwithanita)

It is a dry aloo preparation, best enjoyed with dal and rice or with tikona paratha and chai. It is made by cutting lengthwise, which is cooked in a kadhai, and uses ingredients like mustard oil, cumin seeds, green chilli, salt, and turmeric. (Image: Instagram/recipesbys_)

It is a comfort classic made with rice, lentils, and ghee, often cooked with mild vegetables. In Bihar, khichdi is more than food, it’s a ritual enjoyed especially on Makar Sankranti, served with chokha, papad, and pickles.

This is one of the most famous main course dishes, where sour curd and gram flour are beaten to make fluffy and airy deep-fried dumplings, which are then dunked in a curry made with leftover batter, tempered with panch phoran, turmeric, and salt. The tadka of red chilli powder and mustard oil gives it the perfect kick, and pairs beautifully with steamed rice.

It is a traditional sweet made of whole wheat flour, jaggery or sugar, and ghee. Deep-fried to crispy perfection, Thekua is a festive favourite, especially during Chhath Puja, but loved year-round as a sweet snack.

Often called the Bihari dumpling, pitha is made of rice flour or wheat flour dough filled with soaked and coarsely ground chana dal paste, seasoned with ginger, garlic, hing, salt, and red chilli powder. It is steamed and enjoyed warm. People also saute them with a tempering of oil, curry leaves, and mustard seeds, which pairs well with masala chai.

It is a Bihari version of Dal Dhokli, where the small floral shapes of dough are dunked in lentil curry made with toor dal and is tempered with ghee, cumin seeds, and hing. It is a healthy, comforting, and perfect one-bowl meal. (Image: Instagram/kitchenflames)

It is a simple yet flavourful dish made with soaked chana sautéed with mustard seeds, green chillies, and spices in mustard oil. It is light, nutritious, and ideal as a snack or a side dish.