Litti

Litti is a traditional Indian dish from the state of Bihar, made by encasing a dough of whole wheat flour around a spiced filling and then baking it, typically over charcoal or in a wood-fired oven. The finished litti is usually crisp on the outside and soft inside, and is commonly served with chokha, a mashed vegetable accompaniment.

The dish is associated with Bhojpuri and Magahi regional cuisines and is a staple in rural Bihar. It has historical roots in the Bihar–Jharkhand region and is also found in neighboring areas of eastern Uttar Pradesh. Cooking methods traditionally relied on a chulha, an earthen stove or tandoor, though modern homes may use ovens or grills.

The outer dough is made from whole wheat flour, water, and salt. The filling is a seasoned paste of sattu (roasted gram flour) mixed with ingredients such as mustard oil, coriander and cumin seeds, ajwain, chili, garlic, ginger, onions and lemon juice. The filling is shaped into balls, enclosed by the dough, and baked or roasted until the exterior is browned and the interior is fully cooked. Some variations shorten or alter the filling, adapting to regional tastes.

Serving typically involves litti hot and drizzled with ghee, accompanied by chokha—mashed roasted eggplant, tomatoes, and potatoes—along with pickles and yogurt. The combination, known as litti chokha, is a defining element of the dish’s cultural identity and is enjoyed in both everyday meals and festive occasions.