Egg Stuffed Litti
Crispy, golden wheat balls from Bihar with a smoky twist — a whole boiled egg tucked inside instead of the usual sattu filling. The outer shell is baked or grilled to perfection, then dunked in ghee. A protein-packed version of the classic that pairs beautifully with aloo chokha.
For 4 servings
- boil · ~10 min
Boil the eggs.
Place eggs in a saucepan, cover with cold water by 1 inch, and bring to a rolling boil. Boil for 8 minutes, then transfer to an ice bath. Once cool, peel and set aside.
TIPThe ice bath stops cooking instantly and makes peeling effortless. - knead · ~15 min
Knead the dough.
In a mixing bowl, combine whole wheat flour, carom seeds, and a pinch of salt. Drizzle in 1 tablespoon melted ghee and mix until crumbly. Gradually add water, kneading to a stiff, smooth dough. Cover with a damp cloth and rest for 15 minutes.
TIPA stiff dough gives the litti its signature firm crust. Don't add too much water. - mix · ~2 min
Prepare the stuffing mix.
1.In a small bowl, add chopped onion, green chili, grated ginger, and coriander leaves.2.Sprinkle in garam masala, dry mango powder, red chili powder, and a pinch of salt.3.Mix well until everything is evenly combined. This spicy mix will coat the eggs. - prep
Preheat the oven and prep the tray.
Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
TIPFor a traditional smoky flavor, cook the littis over a charcoal grill or over direct flame. - assemble · ~10 min
Stuff and shape the littis.
1.Divide the rested dough into 8 equal portions and roll into smooth balls.2.Flatten one dough ball into a small disc, about 3 inches wide.3.Place a peeled boiled egg in the center of the disc.4.Pack the spicy onion mixture generously around the egg, pressing it to stick.5.Gather the edges of the dough up and over the filling, pinching tightly to seal completely.6.Gently roll between your palms to form a smooth, round ball. Ensure there are no cracks.TIPSeal the dough completely, otherwise the filling will leak out during baking. - bake · ~25 min
Bake the littis.
Place the stuffed balls on the lined baking tray. Bake for 20-25 minutes, turning once halfway through, until the crust is golden brown and crisp all over.
TIPLook for a deep golden-brown color with a few dark spots — that's when the crust is perfectly crisp. - assemble · ~1 min
Dunk in ghee and serve.
Remove hot littis from the oven and immediately drop them into a bowl of melted ghee. Turn to coat well, then serve warm.
TIPDunking hot littis in ghee allows the crispy crust to absorb the rich flavor instantly.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use room-temperature eggs for easier peeling after boiling.
- 2Seal dough edges very tightly to prevent the filling from bursting during baking.
- 3For a smoky flavour, finish the baked littis over a direct charcoal flame for 30 seconds.
- 4Make the dough stiff—soft dough will collapse and leak during baking.
- 5Turn the littis halfway through baking to ensure even browning on all sides.
- 6Serve immediately after dunking in ghee; the crust stays crisp for only 15 minutes.
Adapt it for your goals.
Spicy-minced-egg
Crush the boiled eggs and mix them with the onion-spice stuffing before filling. This creates a more uniform, scoopable texture and distributes the heat more evenly.
charcoal grilledCharcoal-grilled
Instead of oven-baking, cook the stuffed littis on a charcoal grill or over a gas flame. The direct heat adds a smoky char that mirrors authentic Bihari street-style preparation.
oil free ishOil-free-ish
Skip the ghee soak and brush the baked littis with a little mustard oil instead. The result is less rich but still aromatic, reducing saturated fat while keeping the crust glossy.
Why this is on our healthy list.
High-Quality Protein
Each litti contains a whole boiled egg, providing a complete protein source with all essential amino acids to support muscle repair and satiety.
Digestive Aid from Carom Seeds
Carom seeds (ajwain) in the dough are traditionally known to aid digestion and reduce bloating, complementing the heavy ghee soak.
Iron from Whole Wheat
Whole wheat flour provides dietary iron and fibre, making the crust more nutrient-dense than refined flour alternatives.
Frequently asked questions
Yes, standard whole wheat atta works perfectly. Avoid all-purpose flour as it won't give the same firm, rustic crust.
