Litti (cuisine)

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Coal roasted Litti. Blackening of the crust adds an earthy and smokey flavour to the dish.
Place of origin India
Region or state Bihar, Jharkhand, parts of Eastern Uttar Pradesh
Serving temperature Hot
Main ingredients Whole wheat flour, Roasted gram flour, vegetables, seasoning, select spices, ghee
Variations Baati
Cookbook:Litti  Litti

Litti is a snack food found in India's Bihar state; it consists of wheat and sattu (powdered gram or lentil) formed into balls with spices, and then filled with ghee (clarified butter) via a hole.[1] Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan bharta, alu bharta, and papad.[2] The litti are traditionally baked over a cow-dung fire,[3] but in the modern day a wok of boiling oil may be used.[4]

Spices used to flavour the litti include jawain, mangrail, garlic, red pepper, mustard oil, salt, and ginger.[5] Tasty pickles can also be used to add spice flavour. In western Bihar and eastern Uttar Pradesh litti is served with murgh korma (a creamy chicken curry) and chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).[6]

See also[edit]


  1. ^ "Food and Recipes". Bihar and Jharkhand. Retrieved 2012-09-05. 
  2. ^ "Bihari Litti". Retrieved 2012-09-05. 
  3. ^ Philip Thangam (1 January 1993). Flavours From India. Orient Blackswan. pp. 6–. ISBN 978-81-250-0817-0. Retrieved 28 September 2012. 
  4. ^ Minakshie Dasgupta; Bunny Gupta; Jaya Chaliha (1 January 1995). Calcutta Cook Book. Penguin Books India. pp. 347–. ISBN 978-0-14-046972-1. Retrieved 28 September 2012. 
  5. ^ Bihar (India); Pranab Chandra Roy Choudhury (1966). Bihar district gazetteers. Printed by the Superintendant, Secretariat Press, Bihar. p. 807. Retrieved 28 September 2012. 
  6. ^ Caroline Trefler (21 June 2011). Fodor's Essential India: With Delhi, Rajasthan, the Taj Mahal & Mumbai. Random House Digital, Inc. pp. 157–. ISBN 978-1-4000-0529-1. Retrieved 28 September 2012.