Litti (cuisine)

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Litti (before opening it).JPG
Litti being prepared
Place of originIndia
Region or stateOriginated in Bhojpuri region (Western Bihar and Eastern Uttar Pradesh)
Serving temperatureHot
Main ingredientsDough: Whole wheat flour, Stuffing: Sattu, onion, garlic, green chilli, lemon juice, carom seeds, cumin seeds, nigella seeds, and ghee
Litti with chicken, Sasaram, Bihar

Litti, along with chokha, is a complete meal originated from the Indian state of Bihar[1] and parts of Eastern Uttar Pradesh. It is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices and then baked over coal or wood then it is tossed with much ghee.[2] 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 chokha, alu chokha, and papad.[3] The litti are traditionally baked over wood fire,[4] but in the modern day a new fried version has been developed.[5]

Herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt.[6] 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) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).[7]

Detailed ingredients List
Dough consists of mainly

atta / wheat flour
baking powder
ajwain / carom seeds
ghee / clarified butter

Stuffing consists of mainly

sattu / roasted gram flour
coriander (finely chopped)
chilli (finely chopped)
ginger garlic paste
jeera / cumin
kalonji / nigella seeds
ajwain / carom seeds
little bit of lemon juice or dry mango powder
and mustard oil 

See also[edit]


  1. ^ {{cite web|url= |title=Litti Chokha Receipe |publisher= Food Ndtv |date=|accessdate=2022-02-28
  2. ^ "Food and Recipes". Bihar and Jharkhand. Retrieved 2012-09-05.
  3. ^ "Bihari Litti". Archived from the original on 2012-03-09. Retrieved 2012-09-05.
  4. ^ Philip Thangam (1 January 1993). Flavours From India. Orient Blackswan. pp. 6–. ISBN 978-81-250-0817-0. Retrieved 28 September 2012.
  5. ^ 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.
  6. ^ Bihar (India); Pranab Chandra Roy Choudhury (1966). Bihar district gazetteers. Printed by the Superintendent, Secretariat Press, Bihar. p. 807. Retrieved 28 September 2012.
  7. ^ 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.