Bihar, a land steeped in history, culture, and culinary richness, offers an array of traditional dishes that are simple, wholesome, and deeply satisfying. While the state is known for its grand festive meals and sweet delights like Thekua and Khaja, it is the modest evening snacks that capture the true essence of everyday Bihari life. Whether it's a bustling roadside stall or a quiet courtyard kitchen, the aroma of spices, lentils, and fried delicacies fills the air as the sun sets.
1. Litti Chokha: Quintessential Bihari Delicacy
No discussion about Bihari cuisine is complete without mentioning Litti Chokha. Though it is often enjoyed as a meal, its smaller versions make for a filling and delightful evening snack. Litti is a round wheat-flour ball stuffed with a spicy mixture of roasted gram flour (sattu), mustard oil, garlic, green chilli, lemon juice, and carom seeds.
Traditionally, it is roasted over cow dung cakes or coal and then dipped in desi ghee, which adds an unmistakable earthy aroma and richness. Chokha, its perfect accompaniment, is a mashed preparation made from roasted eggplant (baingan), boiled potatoes, or tomatoes, mixed with chopped onions, garlic, green chilies, coriander, and mustard oil.
The combination of smoky, spicy chokha with warm, ghee-soaked littis is deeply satisfying and continues to be a staple across Bihari households and streets. When served with a cup of chai, it makes for a hearty and nostalgic snack.
2. Singhara: Bihar’s Triangular Delight with a Spicy Twist
Though samosa is enjoyed all over India, the Bihari version holds its own unique appeal. Unlike the Punjabi-style samosa with coarse potato chunks and dry spices, Bihar’s singhara often include finely mashed potatoes, green peas, and a punchy mix of spices including ajwain (carom seeds), ginger, and garam masala.
The outer crust is crisp and golden, made from all-purpose flour dough rolled thin and deep-fried to perfection. Some regions also prepare it with a slight variation by adding crushed roasted peanuts or even a pinch of sattu in the filling, which enhances the texture and taste. These hot singharas are usually served with tangy tamarind chutney or spicy green chutney, and in some areas, with a helping of ghugni, a curried black chickpea preparation.
3. Ghugni: A Spicy Black Chickpea Stir-Fry
Ghugni is one of the most versatile and protein-rich snacks popular across Bihar and eastern India. Made from soaked and boiled black chickpeas (kala chana), the dish is stir-fried with onions, garlic, green chilies, and a host of spices such as cumin, turmeric, and garam masala. A dash of tamarind pulp or lemon juice adds a tangy note, while chopped coriander on top enhances its freshness.
Often served with flattened rice (chura) or as a topping over crispy flattened puris, ghugni is nutritious and filling without being too heavy. Some street vendors give it a final garnish of chopped onions and bhujiya (crispy sev), lending it an irresistible crunch. It's a beloved evening fare, especially in winter, and continues to be a go-to snack for those seeking comfort in every bite.
4. Dal Pitha: Bihar’s Answer to Dumplings
Dal Pitha is a traditional steamed snack that echoes the idea of dumplings, but with a uniquely Bihari twist. It is made using rice flour dough stuffed with a seasoned filling of ground Bengal gram (chana dal) or pigeon pea (arhar dal), flavoured with garlic, ginger, green chilies, and a hint of mustard seeds.
The dough is carefully shaped into semi-circular or cylindrical parcels and then steamed or sometimes lightly pan-fried. The result is a mildly spiced, soft-yet-chewy snack that is both light and wholesome. Dal Pitha is often accompanied by tomato chutney or coriander-coconut dip, and its simple preparation belies the depth of flavour it offers.
Though it may seem like a festive or elaborate dish, many Bihari families still make it in the evenings, especially during the monsoon or winter, making it an ideal healthy snack alternative.
5. Aloo Chop: Spiced Potato Fritter Everyone Loves
Aloo Chop is Bihar’s answer to the ubiquitous potato fritter and is a favourite across age groups. The preparation involves spiced mashed potatoes shaped into flat rounds or ovals, coated in a gram flour batter, and deep-fried until golden brown. The potato mixture typically includes ingredients like finely chopped onions, green chilies, coriander leaves, ginger, and spices such as turmeric, cumin, and garam masala.
The batter is seasoned too, giving each bite an extra burst of flavour. These piping hot chops are usually served with kasundi (mustard sauce), green chutney, or plain ketchup. On roadside stalls, you’ll often find them nestled between two slices of pav or paratha, transforming them into a quick evening sandwich. The crispy outer shell and spicy, soft interior make Aloo Chop an addictive evening treat, especially when paired with a cup of sweet tea.
What binds all these snacks together is not just their Bihari origin, but the sense of warmth, simplicity, and sustenance they offer. Each of these dishes, whether fried, roasted, or steamed, is rooted in local ingredients, traditional techniques, and the idea of making the most of what is readily available. From the robust flavours of litti chokha to the soft comfort of dal pitha, these snacks mirror Bihar’s agrarian roots and frugal yet flavourful cooking style.
