Litti (cuisine)

Litti

Coal roasted Litti. Blackening of the crust adds an earthy and smokey flavour to the dish.
Place of origin India and Nepal
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
Cookbook: Litti  Media: Litti
Litti being prepared in a restaurant barbeque in Bengaluru, India

Litti alongwith 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 .[1] 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.[2] The litti are traditionally baked over a cow-dung fire,[3] but in the modern day a new fried version has been developed.[4]

Herbs and spices used to flavour the litti include Onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt.[5] Tasty pickles can also be used to add spice flavour. In western Bihar and eastern Uttar Pradesh litti is served with chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).[6]

In Recent Years, Litti has become popular with many Hollywood, Nepalese and Indian film celebrities . Mandy Moore tweeted about how Yum Litti is to her 2.5M twitter followers. Amitabh Bacchan, Abhishek Bacchan, Aamir Khan and others have also eaten and praised in their promotional tours to Patna or other parts of Bihar.

See also

References

  1. ↑ "Food and Recipes". Bihar and Jharkhand. Retrieved 2012-09-05.
  2. ↑ "Bihari Litti". Mapsofindia.com. Retrieved 2012-09-05.
  3. ↑ Philip Thangam (1 January 1993). Flavours From India. Orient Blackswan. pp. 6–. ISBN 978-81-250-0817-0. Retrieved 28 September 2012.
  4. ↑ 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.
  5. ↑ Bihar (India); Pranab Chandra Roy Choudhury (1966). Bihar district gazetteers. Printed by the Superintendant, Secretariat Press, Bihar. p. 807. Retrieved 28 September 2012.
  6. ↑ 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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