Loading...
A rustic and hearty dish from Bihar, featuring whole wheat dough balls stuffed with spiced sattu, roasted until golden, and served with a rich, flavorful mutton curry. A true culinary gem.
For 4 servings
Start the Mutton Curry
A comforting yogurt and chickpea flour curry from Bihar, filled with soft, spongy gram flour dumplings. This tangy and mildly spicy dish is a regional staple, best enjoyed with steamed rice.
A nutty, pungent, and spicy dry chutney from Bihar, made with roasted flaxseeds, garlic, and chilies. It’s a powerhouse of flavor and nutrients, perfect to sprinkle over dal-rice or enjoy with roti.
A rustic and wholesome flatbread from Bihar, stuffed with a savory mixture of roasted chickpea flour (sattu) and aromatic spices. It's a nutritious and filling meal, perfect with baingan chokha or a simple yogurt.
A traditional Bihari stuffed flatbread filled with a savory mixture of roasted gram flour (sattu), spices, and tangy pickle masala. This wholesome and flavorful bread is perfect for a hearty breakfast or lunch.
A rustic and hearty dish from Bihar, featuring whole wheat dough balls stuffed with spiced sattu, roasted until golden, and served with a rich, flavorful mutton curry. A true culinary gem.
This bihari recipe takes 135 minutes to prepare and yields 4 servings. At 1083.75 calories per serving with 77.06g of protein, it's a advanced recipe perfect for lunch or dinner.
Prepare the Litti Dough
Prepare the Sattu Filling
Stuff and Shape the Litti
Bake the Litti
Finish the Curry and Serve
Replace the mutton with raw jackfruit (kathal) or a mix of hearty vegetables like potatoes and cauliflower to make a vegetarian version called Litti Chokha.
Substitute mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 15-20 minutes (or 2 whistles).
For a softer texture, you can first boil the littis in water until they float, then shallow fry them in ghee until golden brown instead of baking.
Experiment with the filling by adding finely chopped paneer or mashed potatoes to the sattu mixture for a different texture.
Both mutton and sattu are rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The whole wheat flour (atta) and sattu provide a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The complex carbohydrates from the whole wheat and sattu provide a slow and steady release of energy, keeping you full and energized for longer.
One serving of Mutton Litti (approximately 3 littis and curry) is quite calorie-dense, estimated to be around 1200-1400 kcal. It is a very rich and hearty meal, best enjoyed on special occasions.
Mutton Litti is a balanced meal providing protein, complex carbohydrates, and fiber. However, it is high in calories and saturated fat due to the use of mutton and ghee. It can be part of a healthy diet when consumed in moderation.
Yes. Traditionally, littis are roasted over cow-dung cakes or charcoal embers. At home, you can use a gas tandoor, an air fryer, or even cook them on a tawa over low flame, covering and turning frequently until cooked through.
Sattu is a flour made from roasted grams (chana). It is a staple in Bihari cuisine and is known for its cooling properties and high protein content. You can find it at most Indian grocery stores or online.
Yes. You can prepare the mutton curry a day ahead; its flavor often improves overnight. The sattu filling can also be made and refrigerated. However, it's best to knead the dough and stuff the littis just before baking for the best texture.
Litti is supposed to have a hard, crumbly crust. If it's unpleasantly hard, it could be due to over-baking or the dough being too dry. Ensure your dough is kneaded well and rested. Most importantly, dipping the hot, cracked litti in ghee is essential to soften the inside.