Litti is a whole wheat flour dough ball stuffed with a spiced mixture of sattu (roasted black chickpea flour).[1] Litti, along with chokha, is a complete meal that originated from the Bhojpuri region of the Indian states of Bihar and Uttar Pradesh.[2] Traditionally, the wheat dough balls are roasted on hot charcoal or dried cow dung fire. They can also be baked in an oven, roasted on a tava or fried.[1]
 Chokha surrounded by ghee-dipped litti | |
| Place of origin | India |
|---|---|
| Region or state | Bhojpuri region |
| Serving temperature | Hot |
| Variations | Baati |
Flavours and variations edit
Herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt.[3] 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).[4]
See also edit
References edit
- ^ a b Amit, Dassana (2023-02-02). "Litti Chokha Recipe | Litti Recipe". Dassana's Veg Recipes. Retrieved 2023-12-28.
- ^ "The evolution of Litti Chokha". The Indian Express. 2015-01-01. Retrieved 2023-12-12.
- ^ Bihar (India); Pranab Chandra Roy Choudhury (1966). Bihar district gazetteers. Printed by the Superintendent, Secretariat Press, Bihar. p. 807. Retrieved 28 September 2012.
- ^ 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.
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