Bihar, often celebrated as a land of rich traditions and vibrant culture, is where food reflects both devotion and festivity. Known for its rustic flavours and heritage recipes, the state offers a culinary legacy that blends simplicity with heartwarming richness. During Navratri, kitchens across Bihar come alive with the aromas of vrat-friendly dishes, each prepared with love and reverence. Mr Akhauri Kumar, a passionate custodian of these recipes from our Seniors Today family, shares with us some timeless offerings that capture the spirit of the festival: sacred, soulful, and deeply rooted in Bihar’s heritage.
1. Sabudana Khichdi.
Ingredients
- ½ cup sabudana (soaked 3–4 hours)
- 2 large potatoes, boiled & mashed
- ½ cup roasted peanuts, coarsely ground
- 4 green chillies, finely chopped
- ½ tsp cumin seeds
- 1 tsp lemon juice
- Small bunch of coriander leaves, chopped
- Salt to taste
- Oil for frying
Preparation Method
Prepare the mixture:
- Mash boiled potatoes.
- Add soaked sabudana, ground peanuts, chillies, cumin, coriander, lemon juice, and salt. Mix well.
Shape and fry:
- Form into small patties.
- Deep fry until crisp and golden brown.
Serve:
Serve hot with red chutney (onion, red chilli, tomato, garlic, and salt ground together) or green coriander chutney.
2. Singhade ke Atte ka Aloo Parantha.
Ingredients
- 250 g water chestnut flour (Singhare ka atta)
- 2 large boiled potatoes, peeled & mashed
- Rock salt, to taste
- 2–3 green chillies, finely chopped
- ½ tsp cumin powder
- ½ tsp black pepper powder
- 1 tsp ghee (for kneading)
- Water, as required
- Ghee, for roasting
Preparation Method
- Prepare the dough:
- In a bowl, combine mashed potatoes and flour.
- Add rock salt, green chillies, cumin powder, black pepper powder, and 1 tsp ghee.
- Gradually add water and knead into a soft dough.
- Cover and rest for 30 minutes.
Roll the paratha:
- Divide the dough into portions and roll gently with a rolling pin into slightly thick parathas.
Cook the paratha:
- Heat a tawa/pan, apply ghee, and roast the paratha on both sides until golden brown.
Serve:
- Serve hot with coriander chutney or enjoy plain.
3. Aloo Halwa
Ingredients
- 2–3 boiled potatoes, mashed
- 2 cups milk
- 2 tsp milk powder
- ½ cup dusted sugar candy (or as required)
- 3–4 tbsp ghee
- ½ tsp cardamom powder
- A few strands of saffron
- 2–3 tbsp dry fruits, finely chopped
- Edible silver foil (for garnish)
Preparation Method
Cook the potatoes:
- Boil the potatoes, peel, and mash them well.
- Heat ghee in a pan, add mashed potatoes, and sauté until they change colour slightly.
Add milk and saffron:
- Pour in 2 cups of milk and cook until it reduces and dries.
- Mix milk powder in a little cold milk, add saffron strands, and stir into the potatoes.
- Fry again until the mixture thickens and dries up.
Sweeten and flavour:
- Add dusted sugar candy as per taste, mix well, and cook until absorbed.
- Stir in cardamom powder and garnish with finely chopped dry fruits.
Set and garnish:
- Spread the halwa in a greased plate, level it, and allow it to set.
- Cut into squares and apply silver foil on top.
4. Fruit Shake
Ingredients
- 2 bananas
- 1 apple (unpeeled, cut into pieces)
- 2 cups toned milk
- 2 tsp honey
- 1 tsp Rooh Afza or kewda essence
- A few dry fruits (chopped)
- Pomegranate seeds (optional, for garnish)
Preparation Method
Blend the fruits:
- Wash and cut the apple into small pieces without peeling.
- Slice the bananas and place both fruits in a blender.
Make the shake:
- Add milk, honey, and Rooh Afza/kewda essence to the blender.
- Blend until smooth. If too thick, add more milk.
Serve:
- Pour into a glass and garnish with apple pieces, pomegranate seeds, and dry fruits.
5. Bottle Gourd & Potato Curry
Ingredients
- 1 small fresh bottle gourd (lauki), peeled and chopped
- 2 large potatoes, boiled, peeled, and cubed
- 2 tsp pure ghee
- 1 tsp cumin seeds
- 2–3 green chillies, finely chopped
- 1 tsp coriander-goli powder
- ½ tsp turmeric powder
- 1 tsp homemade garam masala
- A few curry leaves
- Rock salt, to taste
- 1 tsp roasted white sesame seeds (for garnish)
Preparation Method
Prepare the base:
- Heat the ghee in a pan. Add cumin seeds and let them splutter.
- Add green chillies, coriander-goli powder, turmeric powder, garam masala, and curry leaves. Sauté well.
Add vegetables:
- Stir in chopped bottle gourd and boiled potato cubes.
- Mix well so the vegetables are coated with the spices.
Cook the curry:
- Add a little water, cover the pan, and cook until the bottle gourd turns soft.
- Adjust seasoning with rock salt as needed.
Serve:
- Sprinkle roasted white sesame seeds on top for added crunch and calcium.
- Enjoy hot with water chestnut (singhare ka atta) rotis.
As Navratri draws to a close, the flavours of Bihar leave behind more than just taste; they carry the essence of devotion, discipline, and joy. Every dish, from the simplest offering to the most elaborate spread, becomes a thread in the larger fabric of tradition. In these meals, one finds not only nourishment for the body but also a quiet reminder that festivals are best savoured through togetherness, gratitude, and faith.
Recipes courtesy:
Mr Akhauri Kimar
