My most favorite Bihari food is Chhilka.
Chhilka is basically a dosa made with rice batter without fermentation. Only salt n lil turmeric is added to batter. The texture is very similar to neer dosa from Mangalore.
Nimona: it's a dal like dish made with coarsely grounded fresh green peas. Tastes divine with hot rice on cold winter afternoon.
Besan ki Machhli wali Sabzi: Pancakes made with Besan batter are cut into diamond shape resembling to fish pieces n fried on tawa. Gravy is made with mustard-garlic-tomatoes and tastes out of the world.
Daal Pitthi/ daal pithori: this is wheat dumpling cooked in masoor daal/ Arhar(toor) daal tampered with garlic n green chillis in mustard oil. Usually eaten with pickles n Aalu Chokha(bharta).
It's called daal dhokli/daal ki dulhan in other parts of India.
Daal Puri: in Bihar n Jharkhand no celebration is complete without Daal puri. It's basically chana daal stuffed paratha n often deep fried like Kachori also. Usually eaten with pickles, chutney, and Aalu dam.
Bihari Kabab: this is one dish that's almost lost now. I got a perfect recipe from a Pakistani food blogger, whose parents had migrated from Bihar. It's perhaps the most spiciest form of kababs made in the India. Often seen on Kolkata streets too but recipe is not authentic.
Kathal ke kofte: this delicacy is made with jackfruit. It's jackfruit balls made just like meat balls. Eaten fried and in kofta curry also.
Dhuska: this is a deep fried dumpling made with Rice and chana daal batter. It's more popular in erstwhile South Bihar aka modern day's Jharkhand. No festival is complete without Dhuska. A spicy mutton gravy with Dhuska will be a memorable meal for any fried food lover.
Pittha: this is steamed dumpling made with rice flour n stuffed with Daal, coconut-jaggery etc. Winter isn't complete without Pittha.
"Poos ka pittha" Had a special place in Bihari household. In the "Paush" Month of hindi calender, Pittha used to be cooked in every home.
Rikwach (Arbi ke patte ke pakode) : while Patra from Maharashtra n Gujarat are very famous, Rikwach from Bihar is a lost delicacy. Even Biharis outside Bihar call it Patra 🤣🤣🤣.
Tender leaves of Arkanchan/ Arbi/ Tonti/ Pechki (so many names for 1 veggie) are stacked n rolled using Masoor daal paste or chana Besan, spices and khatai. These leaf-daal rolls are then steamed, cut into coin size pieces n deep fried in mustard oil. It's eaten like Pakodas and added to garam masala gravy. Taste, just don't ask😍!!
Baingan ka bharta: while punjabi bharta is world famous, bihari bharta is unheard of.
Bottle Brinjal (eggplant, locally called Bhanta) is smeared with mustard oil thoroughly and some garlic pods are tucked inside. It's roasted on fire along with tomatoes.
The pulp of roasted Brinjal n tomato is mixed with chopped onions, garlic, ginger, green chillis, coriander leaves, salt and raw mustard oil and mashed well. This bharta is much healthier n tastier than the fried version.
Madua ki Roti: when I saw people eating Ragi with passion in South, I felt bad for mocking it in childhood. I cook n eat it as a staple now.
Ragi/madua/Finger millets flour dough is made with hot water in a bamboo Dagara/soop n flattened with hand. Tastes grt with Chhoti Machhli
MalPua: In bihar variety of pua like,Malpua, Raspua and Doodhpua are made.
For malpua the maida is mixed with milk, sugar, dry fruits and bananas into a runny batte n deep fried.
Raspua is fried w/O sugar and dipped in sugar syrup.Doodhpua is fried w/O milk-sugar n dipped in Rabdi.
Hare Matar ki Khasta kachori with Imli ki meethi chutney and Dhaniya-Pudine ki tangy chutney.
Moong ka Bhabhra, chana masala n dhaniya imlee ki chutney. Completely oil free, protein rich and super tasty Bihari breakfast.
Makhana ki kheer
Kheer or payesh made from makhana Popular in Mithilanchal region of Bihar
Edit As this answer was getting traction ,I decided to add some more interesting snacks
Only Biharis know the difference between:
1. Pakoda
2. Pakodi
3. Kachari
4. Bachka
5. Pataudi
6. Jhilli
7. Bari
8. Barra
9. Phulaudi
10. Phullauda
For rest of India it's all called Pakoda.
Agree or disagree??
Now I will describe each type in following.
1 Pakoda: The Veggies used for Pakoda are cut in bigger size and dipped in a thick batter of Besan(Gram flour). Pakoda is usually made of Gobhi, Paneer etc which can be cut into large sizes.
2: Pakodi: the veggies are cut in very small size. Usually pakodi is made with Palak leaves, spring onions, drumstick flowers, drumstick leaves all finely chopped, grated potatoes, grated brinjal etc. The finely chopped veggies are added to thick batter of Gramflour n fried.
3. Kachari: Kachari is made with Chana dal(bengal gram), Masoor Daal etc. Pulses are soaked in water and coarsely grinded. Onions, chillies, ginger, corrander leaves and Ajwain are staple add ons apart from turmeric and salt. This in deep fried in mustard oil.
4. Bachka: Over night soaked Grams(Chana) or fresh green Chana is added to thick besan batter and either deep fried or roasted on tawa (more healthier version). Usually Garlic paste, red chilli powder, and turmeric are added. Rice flour is also used.
5: Pataudi: this is made with leaves. Fresh leaves of Palak, poi(Basale leaves) , pumpkin, Ridgegourd, bitter-gourd, Bottle gourd etc are cleaned, dipped in besan-rice flour batter and deep fried. Being made with Whole leaves/Patta, pataudi name suits it.
6. Jhilli: It's plain besan batter deep fried without adding any veggies. It's made with runny batter in Jalebi shape, very crispy n tastes yum with puffed rice.
In short it's savory Jalebis😄
7. Bari: Bari is round shape fritters made with only besan flour mixed with Turmeric n salt. Bari is a must for auspicious occasions and Bihari kadhi isn't cooked without this Bari.
8 Barra: Barra is made with Urad daal and Moong dal batter. Dal Is soaked and coarsely ground. Onions, green chillies, ginger, corriander leaves are added to batter. It's flattened on the palms and deep fried in mustard oil. For making dahi vada, same batter used without onion.
9. Phulauri: Chana daal/ Masoor dal is soaked and ground to make thik paste. Ajwain, green chilles are added and small round balls are fried in mustard oil. It's usually a must for auspicious occasions, wedding etc.
10: Phullaura: it's same as Phullauri but the size will be considerably bigger.
11. Chakka or Tarua : Chakka is wheels in Hindi. As the name suggests, the veggies are sliced in round forms and deep fried with besan batter.
Usually chakka is made with Potatoes, brinjal, Bottle Gourd round slices.
12. Pyaji (Pyajua) : This is the most common Fritter accross India but every where it's called "Pyaz ke Pakode" Except in Bihar. Its called Pyaji.
Onions are halved and thinly sliced.Besan, spicesare added and deep fried in round shape.
Thanks for reading
Image source Google
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