Name: Authentic Bihari Litti
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Whole Wheat Flour, atta, for dough; ¾ cup Roasted Gram Flour, sattu, for filling; 1 small Onion, finely chopped; 4 clove Garlic, finely minced; 2 Green Chili Pepper, finely chopped; 2 tbsp Coriander Leaves, chopped; ½ tsp Carom Seeds, ajwain; ¼ tsp Nigella Seeds, kalonji; 1 tbsp Mustard Oil, raw, essential for pungency; 1 tbsp Lemon Juice, freshly squeezed; 3 tbsp Ghee, melted, for dipping; 1 tsp Salt, divided for dough and filling

1 hrtotal

Prep 30 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

In a mixing bowl, combine the whole wheat flour with half the salt and a teaspoon of ghee. Gradually add water to knead a stiff dough. Cover and let it rest.
Prepare the filling by combining the roasted gram flour (sattu) with chopped onions, minced garlic, green chillies, carom seeds, nigella seeds, fresh coriander, remaining salt, and lemon juice.
Add the raw mustard oil to the sattu mixture. Rub the mixture with your fingers. Sprinkle a few drops of water so the filling is crumbly but holds together when pressed.
Divide the rested dough into equal lemon-sized balls. Press the edges of a dough ball to form a small cup or bowl shape.
Place a spoonful of the sattu filling into the center. Pleat the edges together, seal the top tightly, and roll it back into a smooth round ball.
To cook on a stovetop, heat a heavy-bottomed kadhai or a specialized baati maker. Place the stuffed dough balls inside and cover with a lid.
Cook on low heat for about 25-30 minutes, turning them every 5 minutes, until all sides are uniformly browned and the crust cracks slightly.
25–30 min5 min
Once roasted, transfer the hot litti to a bowl of melted ghee and turn to coat well.
Remove from ghee and serve immediately.

How to tell it's done

Litti should be crusty and ghee-coated outside, with a crumbly, tangy roasted gram filling inside.

Getting it right

Tip

The signature rustic flavor of Litti comes from the pungent kick of raw mustard oil in the sattu filling. Do not skip or substitute it.

What to serve it with

Mandatorily paired with smoky Baingan Bharta (Chokha), Aloo Chokha, and a spicy garlic chutney for an authentic Bihari meal.

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