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A delicious twist on the Bihari classic! These whole wheat dough balls are stuffed with a spicy minced chicken filling, roasted until golden, and served hot with a generous dip in ghee. A hearty and flavorful meal.
For 4 servings
Prepare the Litti Dough
Cook the Chicken Filling
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A delicious twist on the Bihari classic! These whole wheat dough balls are stuffed with a spicy minced chicken filling, roasted until golden, and served hot with a generous dip in ghee. A hearty and flavorful meal.
This bihari recipe takes 70 minutes to prepare and yields 4 servings. At 460.15 calories per serving with 22.01g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble the Littis
Roast the Littis
Serve the Chicken Litti
Replace the chicken keema with an equal amount of crumbled paneer or traditional sattu (roasted gram flour) filling for a vegetarian version.
You can use minced mutton (keema) or turkey for a different flavor profile. Adjust cooking time accordingly to ensure the meat is fully cooked.
Add 1/2 teaspoon of amchur (dry mango powder) to the chicken filling for an extra tangy taste.
Serve traditionally with 'chokha' - a mash of roasted eggplant (baingan), potato (aloo), or tomato, mixed with mustard oil and spices.
Chicken is a high-quality lean protein source, essential for muscle repair, growth, and maintaining overall body function.
The whole wheat flour (atta) provides complex carbohydrates and dietary fiber, ensuring a slow and steady release of energy that keeps you feeling full and energized for longer.
Whole wheat flour is a great source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
One serving of Chicken Litti, which is approximately 3 pieces, contains around 600-650 calories. The final count can vary based on the amount of ghee used for dipping.
Chicken Litti can be a part of a balanced diet. It provides protein from chicken and complex carbohydrates and fiber from whole wheat flour. However, it is calorie-dense due to the use of ghee. For a healthier version, you can reduce the amount of ghee used for dipping.
Absolutely. You can roast the littis on a heavy-bottomed tawa (griddle) over low heat, covering them with a lid and turning frequently. Traditionally, they are roasted over charcoal or cow-dung cakes, which imparts a unique smoky flavor.
Store leftover littis (without dipping in ghee) in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm them in a preheated oven at 180°C (350°F) for 5-7 minutes or on a tawa until heated through. Dip in hot ghee just before serving.
Littis can turn out hard if the dough was too stiff, not rested enough, or if they were roasted too quickly on high heat. Ensure your dough is firm but pliable, let it rest for 30 minutes, and always roast on low to medium heat for even cooking.