Litti (cuisine)

Litti
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 Indian spices, ghee
Variations Baati
Cookbook: Litti  Media: Litti

Litti, along with chokha, is a complete meal originated from the Indian subcontinent; and popular in Indian states of Bihar, Jharkhand, parts of Eastern Uttar Pradesh as well as Nepalese state of Madhesh. It 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 murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).[6]

See also

The History of Litti/Chokha is very interesting. It was war food carried by the soldiers in ancient time along with dry Sattu Powder. Litti can last for day and it give the person necessary protein, carb and other minerals. It could be consumed on long march or during rest hours. Litti helps the body retain water content of the body is consumed with Gur(Jaggery). Its a supper cooked food.

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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