Litti(cuisine)

Litti

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 and Madhesh of Nepal
Serving temperature	Hot
Main ingredients	Whole wheat flour, Roasted gram flour, vegetables, seasoning, select spices, ghee
Variations	Baati

Litti along with chokha is a complete meal originated and popular in Indian state of Bihar and Nepalese state of Madhesh; is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes or wood then it is tossed with lots of ghee . 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. The litti are traditionally baked over a cow-dung fire, but in the modern day a new fried version has been developed.

Herbs and spices used to flavour the litti include Onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt. 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).