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Home>>East India>>Bihar>>Cuisine>>Bihari Litti

Bihari Litti

Bihari Litti Ingredients
Bihari Litti, Bihari Litti cuisine, Bihari Litti Recipe, Bihari Litti East India cuisine, Bihari Litti Dishes of Bihar
  • For atta (flour) dough
  • All purpose flour 1½ cup.
  • Maida 1 cup
  • Fat-free yogurt (dahi)
  • 1 cup
     

For Filling

  • 1 cup sattu (a special gram flour)
  • 2 green chilies chopped
  • 4 cloves garlic chopped
  • 1 inch ginger chopped
  • ½ cup fresh dhaniya (cilantro) leaves chopped
  • ½ tsp. mangrella (nigella or onion seed)
  • 1 tsp. ajwain (thyme)
  • Juice of 1 lemon
  • Salt to taste
  • 2 Tblsp. mustard oil or olive oil
  • 2 Tblsp. mircha achar masala (fillings from the red chili pickle)


Method

  • Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.

  • Mix all the filling ingredients with sattu together nicely.

  • Add ¼ to ½ cup water to make the stuffing moist and easy to fill.

  • Now make 8 balls from the atta (flour) dough.

  • Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand.

  • You don't need a belan (rolling pin) for this. Stuff 2 to 3 tsp. sattu filling in the center of the patty and close it from all sides.

  • When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and

  • bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.

  • Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).

 

 More Cuisine in Bihar

>> Aam Jhora

>> Besan

>> Bihari Litti

>> Urad Dal Ka Pittha

>> Aam Ka Meetha Achaar

>> Chana Dal Ki Kachori

 

More Information About Bihar

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

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