Litti (dish): Difference between revisions
CSV import |
CSV import |
||
| Line 3: | Line 3: | ||
{{Use dmy dates|date=October 2023}} | {{Use dmy dates|date=October 2023}} | ||
'''Litti''' is a traditional dish from the Indian subcontinent, particularly popular in the | '''Litti''' is a traditional dish from the Indian subcontinent, particularly popular in the states of [[Bihar]], [[Jharkhand]], and parts of [[Uttar Pradesh]]. It is a staple food in these regions and is often enjoyed with [[Chokha]], a spicy vegetable mash. Litti is known for its rustic flavor and nutritional value, making it a beloved dish among locals and visitors alike. | ||
==Ingredients and Preparation== | ==Ingredients and Preparation== | ||
[[File:Litti_Chokha_2.jpg|Litti served with chokha|thumb|right]] | [[File:Litti_Chokha_2.jpg|Litti served with chokha|thumb|right]] | ||
Litti is made | Litti is made from whole wheat flour dough that is stuffed with a mixture of roasted [[gram flour]] (sattu), spices, and herbs. The stuffing typically includes ingredients such as [[nigella seeds]], [[carom seeds]], [[coriander]], [[cumin]], [[fennel]], [[ginger]], and [[garlic]]. The dough balls are traditionally baked over a cow dung fire, which imparts a unique smoky flavor to the dish. However, in modern kitchens, they are often baked in an oven or cooked over a charcoal grill. | ||
===Preparation Steps=== | |||
1. '''Dough Preparation''': Whole wheat flour is kneaded with water, a pinch of salt, and a little oil to form a soft dough. | |||
2. '''Stuffing Preparation''': Sattu is mixed with spices, herbs, and a bit of mustard oil to create a flavorful filling. | |||
3. '''Shaping and Stuffing''': Small portions of the dough are flattened, filled with the sattu mixture, and then sealed to form round balls. | |||
4. '''Cooking''': The stuffed balls are baked until they develop a crispy outer layer. | |||
==Serving== | ==Serving== | ||
Litti is traditionally served with chokha, which is made from roasted [[eggplant]], [[ | [[File:Litti_being_prepared_in_a_restaurant_barbeque_in_Bengaluru,_India.JPG|Litti being prepared in a restaurant barbeque|thumb|left]] | ||
Litti is traditionally served with chokha, which is made from roasted [[eggplant]], [[tomato]], and [[potato]], mashed together with spices and herbs. The combination of litti and chokha is a complete meal, offering a balance of carbohydrates, proteins, and vitamins. | |||
==Cultural Significance== | ==Cultural Significance== | ||
Litti holds a special place in the culinary traditions of Bihar and Jharkhand. It is not just a dish but a symbol of the region's rich cultural heritage. Litti is often prepared during festivals and special occasions, and it is a common offering during religious ceremonies. | |||
Litti holds a special place in the culinary traditions of Bihar and Jharkhand. It | |||
==Variations== | ==Variations== | ||
While the | While the traditional litti is stuffed with sattu, variations exist where different fillings are used, such as spiced [[potato]] or [[paneer]]. These variations reflect the adaptability of the dish to different tastes and preferences. | ||
==Related pages== | ==Related pages== | ||
* [[Chokha]] | |||
* [[Bihari cuisine]] | * [[Bihari cuisine]] | ||
* [[Indian bread]] | * [[Indian bread]] | ||
[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
[[Category:Bihari cuisine]] | [[Category:Bihari cuisine]] | ||
[[Category: | [[Category:Jharkhandi cuisine]] | ||
[[Category:Indian breads]] | |||
Latest revision as of 14:12, 8 March 2025
Traditional dish from the Indian subcontinent
Litti is a traditional dish from the Indian subcontinent, particularly popular in the states of Bihar, Jharkhand, and parts of Uttar Pradesh. It is a staple food in these regions and is often enjoyed with Chokha, a spicy vegetable mash. Litti is known for its rustic flavor and nutritional value, making it a beloved dish among locals and visitors alike.
Ingredients and Preparation[edit]
Litti is made from whole wheat flour dough that is stuffed with a mixture of roasted gram flour (sattu), spices, and herbs. The stuffing typically includes ingredients such as nigella seeds, carom seeds, coriander, cumin, fennel, ginger, and garlic. The dough balls are traditionally baked over a cow dung fire, which imparts a unique smoky flavor to the dish. However, in modern kitchens, they are often baked in an oven or cooked over a charcoal grill.
Preparation Steps[edit]
1. Dough Preparation: Whole wheat flour is kneaded with water, a pinch of salt, and a little oil to form a soft dough. 2. Stuffing Preparation: Sattu is mixed with spices, herbs, and a bit of mustard oil to create a flavorful filling. 3. Shaping and Stuffing: Small portions of the dough are flattened, filled with the sattu mixture, and then sealed to form round balls. 4. Cooking: The stuffed balls are baked until they develop a crispy outer layer.
Serving[edit]
Litti is traditionally served with chokha, which is made from roasted eggplant, tomato, and potato, mashed together with spices and herbs. The combination of litti and chokha is a complete meal, offering a balance of carbohydrates, proteins, and vitamins.
Cultural Significance[edit]
Litti holds a special place in the culinary traditions of Bihar and Jharkhand. It is not just a dish but a symbol of the region's rich cultural heritage. Litti is often prepared during festivals and special occasions, and it is a common offering during religious ceremonies.
Variations[edit]
While the traditional litti is stuffed with sattu, variations exist where different fillings are used, such as spiced potato or paneer. These variations reflect the adaptability of the dish to different tastes and preferences.
