Litti is a popular ethnic dish of Bihar in northern India. It’s one of the savory snack products prepared by roasting gram flour balls stuffed into spiced mixture of roasted sattu and spices, with a side dish being called chokha, that makes a spicy dish made with roasted eggplant, tomatoes, and potatoes.

Litti is a popular ethnic dish of Bihar in northern India. It’s one of the savory snack products prepared by roasting gram flour balls stuffed into spiced mixture of roasted sattu and spices, with a side dish being called chokha, that makes a spicy dish made with roasted eggplant, tomatoes, and potatoes.

Litti making requires dough prepared using ghee or clarified butter, carom seeds- ajwain, nigella seeds-kalonji along with wheat flour and some salt. This is then broken into small balls for the stuffing process and placed within the roasted gram-flour mixture, followed by roasting until crispy golden brown from its outside.

The highlight of litti is the stuffing made from roasted gram flour. It is seasoned with spices like mustard oil, green chilies, and sometimes also includes chopped onions and garlic, depending on regional variations.

This little round flatbread is now served with the chokha on the side of the dish. To make chokha, these roasted vegetables are first crushed into a pulp, so when they are well mashed up, then these roasted vegetables are seasoned and tempered with spices in mustard oil.

Litti is not just an item of delicious savory and spicy taste but contributes immensely to the history of the cuisine of Bihar along with its culture. Everyone- young and old-eat it, and it remains as a staple on various celebrations, festivals, functions, etc. The unique flavor and texture of litti when offered with chokha reach this dish to the diet of foodies.