Litti

Litti is a cherished traditional dish from Bihar, India, and it also enjoys widespread popularity in Jharkhand and parts of Eastern Uttar Pradesh. This substantial meal features dough balls made from whole wheat flour, stuffed with a delectable mixture of gram flour, pulses, herbs, and spices. These littis are then roasted over coal, cow dung cakes, or wood, and generously drizzled with ghee.

People often confuse litti with baati, but they differ in taste, texture, and preparation. Litti pairs wonderfully with yogurt, baigan bharta (mashed eggplant), alu bharta (mashed potatoes), and papad. Traditionally, litti is baked over a cow dung fire, but a fried version has also gained popularity in recent times.

The dish's unique flavor comes from a blend of herbs and spices, including onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds, and salt. Some people even add pickles to impart an extra kick. In certain regions, litti is served with murgh korma (creamy chicken curry) or chokha, a tasty mix of roasted and mashed eggplant, tomato, and potato.

Whether you adhere to the traditional method or try a modern twist, litti is a flavorful and satisfying meal that brings a taste of Eastern India to your table.