Bihari Litti
Rustic wheat dough balls stuffed with a smoky, spiced sattu filling and roasted until crisp outside and soft within. This Bihar classic is hearty, earthy, and especially good with a little ghee brushed on top.
For 8 servings
- knead · ~20 min
Knead the dough.
1.Add whole wheat flour, carom seeds, 1 tbsp ghee, and 0.25 tsp salt to a bowl.2.Pour in water little by little and knead to a firm, smooth dough.3.Cover and let the dough rest for 20 minutes.TIPKeep the dough firmer than roti dough so the litti holds its shape while roasting. - mix · ~5 min
Make the sattu filling.
1.Add sattu, onion, garlic, ginger, green chili, cilantro, pickle masala, nigella seeds, ajwain, cumin powder, red chili powder, and the remaining 0.25 tsp salt to a bowl.2.Pour in lemon juice and mustard oil.3.Mix well until the filling looks moist and crumbly and holds lightly when pressed.TIPIf the filling feels too dry, sprinkle in 1 to 2 tsp water, not more. - assemble · ~10 min
Shape the litti.
1.Divide the dough into 8 equal balls.2.Flatten one ball into a small cup and place 2 to 3 tbsp filling in the center.3.Bring the edges together, seal well, and gently roll into a smooth ball.4.Repeat with the remaining dough and filling.TIPSeal the top tightly so the filling does not spill out while cooking. - roast · ~35 min
Roast the litti until browned.
1.Heat a heavy pan or tawa on low to medium heat.2.Place the litti on the pan and cook, turning often, until evenly browned and cooked through on all sides.3.Roast for 30 to 35 minutes, pressing and turning gently for even color.TIPCook on medium-low heat so the crust browns slowly and the center cooks through. - garnish
Brush the hot litti with ghee.
While still hot, brush or drizzle the remaining ghee over the roasted litti so the crust softens slightly and turns fragrant.
- serve
Serve hot.
Serve the litti hot as it is or with a simple side of pickle or roasted vegetables.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough firmer than roti dough; a soft dough can crack and collapse around the sattu.
- 2The filling should feel moist and crumbly, not pasty; too much water makes the litti burst on the tawa.
- 3Finely chop the onion and chilies so the stuffing packs evenly and does not tear the dough while sealing.
- 4After sealing, smooth the seam gently between your palms to prevent splits during the long roast.
- 5Roast on medium-low heat only; a fast flame browns the shell before the wheat dough cooks through.
- 6Turn the litti often for even blistering and press lightly only after the outer crust has set.
- 7Brush ghee while the litti is still hot so it soaks into the crust instead of sitting on top.
- 8Leftover litti reheats best on a tawa or in an oven, not the microwave, to bring back the crust.
Adapt it for your goals.
Oven-baked
Bake the shaped litti in a hot oven until browned, then finish with ghee. Good when making a larger batch with less hands-on turning.
veganVegan
Replace the ghee with more mustard oil or a neutral oil for brushing. You keep the earthy filling while making the dish fully dairy-free.
no onionNo-onion
Skip the onion and add a little extra cilantro and lemon juice for a cleaner, longer-keeping stuffing.
extra spicyExtra-spicy
Increase green chili and red chili powder slightly for a hotter litti that stands up well to pickle on the side.
Why this is on our healthy list.
Fiber-Rich and Filling
Whole wheat flour and sattu make this dish hearty and satisfying, which helps it feel substantial as a meal.
Plant Protein from Sattu
Roasted gram flour adds plant-based protein, making the stuffing more nourishing than a plain wheat bread.
Digestive Spice Support
Ajwain, ginger, garlic, and cumin are traditional warming ingredients often used to make rich, grain-based foods feel easier to digest.
Frequently asked questions
Usually the dough is too dry, the seam was not sealed well, or the filling was too wet. Smooth the seam well and keep the stuffing just moist and crumbly.
