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Litti (cuisine)
.JPG) Litti being prepared | |
| Place of origin | India |
|---|---|
| Region or state | Originated in Bhojpuri region (Western Bihar and Eastern Uttar Pradesh) |
| Serving temperature | Hot |
| Main ingredients | Dough: Whole wheat flour, Stuffing: Sattu, onion, garlic, green chilli, lemon juice, carom seeds, cumin seeds, nigella seeds, and ghee |
| Variations | Baati |
Litti, along with chokha, is a complete meal originated from the Indian state of Bihar and parts of Eastern Uttar Pradesh. It is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices and then roasted over coal or wood then it is tossed with much 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 wood 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[edit]
References[edit]
- ↑ "Food and Recipes". Bihar and Jharkhand. Retrieved 2012-09-05.
- ↑ "Bihari Litti". Mapsofindia.com. Archived from the original on 2012-03-09. Retrieved 2012-09-05.
- ↑ Philip Thangam (1 January 1993). Flavours From India. Orient Blackswan. pp. 6–. ISBN 978-81-250-0817-0. Retrieved 28 September 2012.
- ↑ 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.
- ↑ 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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