Crunchy on the outside and soft, flaky inside, a crispy, layered sweet made from maida, sugar, and ghee, Khaja is deep-fried and soaked in sugar syrup.
A spicy and flavorful curry is made with black chickpeas (chana) cooked with onions, tomatoes, and aromatic spices. It is often eaten with flattened rice (chuda) or puffed rice (murmura) as a snack or light meal.
A unique caramelized flavor and a crunchy texture, a traditional sweet dish made during festivals, Thekua is a crispy, deep-fried cookie made with wheat flour, jaggery, and coconut.
Dal Pitha is the Bihari version of dumplings, made from rice flour dough stuffed with spiced lentils. They are steamed and served with chutney or ghee, making for a wholesome and healthy snack.
Often eaten with steamed rice, unlike the North Indian kadhi, the Bihari version is thinner and more tangy, served with deep-fried lentil dumplings (badi).
A popular sweet, syrup-soaked pancake made from flour, sugar, and milk, Malpua is fried to a crispy golden brown and soaked in sugar syrup. It is often garnished with nuts and served during festivals.
A sweet dessert, Makhana, or fox nuts, is roasted and cooked in milk to make a creamy kheer (pudding) with cardamom and nuts. A must-try dish for its subtle flavors and rich texture.