Litti (cuisine)

Litti, [1] sometimes, along with chokha, is a complete meal that originated from the Bhojpuri region of the Indian states of Bihar and Uttar Pradesh.[2][3] It is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices. It is baked over coal or wood and tossed with large amounts of ghee.[4] Although very often confused with the closely related Rajasthani dish, baati, it is a completely different dish in terms of taste, texture and preparation.[5] It may be eaten with curd, brinjal chokha, potato chokha, and papad.[6] The litti are traditionally baked over a wood fire,[7] but in the modern days, a new fried version has been developed.[8]

Litti

Litti dipped in ghee
Place of origin	India
Region or state	Bhojpuri region,Magahi Region
Serving temperature	Hot
Main ingredients	Dough: Whole wheat flour; stuffing: Sattu, onion, garlic, green chilli, lemon juice, carom seeds, cumin seeds, nigella seeds, and ghee
Variations	Baati
Media: Litti

Herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt.[9] 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).[10]

• Litti cooking in a Bengaluriga restaurant
• 
  Litti with chicken, Sasaram, Bihar