bihariMediumnon vegetariannut freesoy free

Mutton Litti

Name: Mutton Litti
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: bihari
Ingredients: 2 cup whole wheat flour (for dough); 1 pinch salt (for dough); 2 tbsp ghee (for dough); 0.75 cup water (for dough, as needed); 300 g mutton (minced, preferably shoulder cut); 2 pcs onion (medium, finely chopped); 6 pcs garlic (cloves, minced); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 0.5 tsp cumin seeds; 0.5 tsp fennel seeds; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 tsp coriander powder; 1 tbsp mustard oil (for sauteing filling); 2 tbsp coriander leaves (chopped)

RATING

4.6/5(115)

TASTE SCORE

9/10

Crispy, golden whole-wheat dough balls stuffed with a smoky, spiced minced mutton filling. This hearty Bihari classic is baked or roasted over an open flame, then generously dunked in ghee. Served with tangy pickles and fresh salad, it's a rustic feast straight from the heart of Bihar.

PREP

30m

COOK

40m

SERVES

3 LITTIS WITH APPROXIMATELY 1.5 CUPS OF MUTTON CURRY

539 cal

SERVINGS

METHOD · 5 STEPS

prep · ~20 min
Prepare the mutton filling.
1.Heat mustard oil in a skillet over medium heat until it just starts to smoke, then cool slightly.
2.Add cumin seeds and fennel seeds; let them crackle for about 30 seconds.
3.Add chopped onions and sauté until translucent and lightly golden, about 5 minutes.
4.Stir in minced garlic, grated ginger, and green chilies; cook 1 minute until fragrant.
5.Add minced mutton and cook on high heat for 3-4 minutes until it changes color, breaking up lumps.
6.Stir in turmeric powder, red chili powder, coriander powder, garam masala, and salt.
7.Reduce heat to low, cover, and cook until mutton is tender and dry, about 10 minutes.
8.Turn off heat, mix in fresh coriander leaves, and set aside to cool completely.
TIPMake sure the filling is completely dry, otherwise the litti will become soggy and crack.
knead · ~20 min
Knead the dough.
1.In a large bowl, mix whole wheat flour with a pinch of salt and 2 tablespoons of ghee.
2.Rub the ghee into the flour with your fingers until it resembles breadcrumbs.
3.Gradually add water, kneading into a firm, smooth dough.
4.Cover the dough with a damp cloth and rest for 20 minutes.
TIPThe dough should be firmer than paratha dough; it must hold the filling without tearing.
assemble · ~10 min
Stuff and shape the litti.
1.Divide the dough into 8 equal portions and roll each into a smooth ball.
2.Flatten a dough ball into a 3-inch disc, keeping the edges thinner than the center.
3.Place 1.5 tablespoons of the cooled mutton filling in the center.
4.Gather the edges, pinch to seal tightly, and gently roll back into a ball.
5.Repeat with the remaining dough and filling.
TIPSeal the dough firmly to prevent filling leakage during baking. Roll gently to avoid bursting.
bake · ~25 min
Bake or roast the litti.
1.Preheat the oven to 200°C (400°F).
2.Place the stuffed balls seam-side down on a parchment-lined baking tray.
3.Bake for 20-25 minutes, turning them once halfway through, until golden brown all over.
4.Remove from the oven and let them cool for 5 minutes.
TIPFor a smoky flavor, roast the baked litti directly over an open gas flame or charcoal for 1 minute.
garnish · ~1 min
Dunk in ghee and serve hot.
Generously dip the hot baked litti in melted ghee, ensuring they are well-coated. Serve immediately while still warm and crispy.
TIPBreak the litti slightly and pour a little extra ghee on top just before eating.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed skillet to ensure the mutton filling cooks evenly and dries out completely.
2
Let the filling cool fully before stuffing; warm filling will make the dough sticky and tear.
3
If roasting over charcoal, place a piece of charcoal directly on the fire and drizzle a drop of ghee over it for a deep smoky aroma.
4
Bake the littis seam-side down so the seal stays intact and the ball holds its shape.
5
For extra crispiness, brush the littis with a little ghee before baking.
6
Make the dough a day ahead and refrigerate it; bring to room temperature before rolling.
7
Serve with a tangy green chutney or spicy achar to cut through the richness.

RECIPE VARIATIONS

Adapt it for your goals.

Vegetarian Litti

Replace the minced mutton with a filling of boiled and mashed sattu (roasted chickpea flour) mixed with chopped onions, green chilies, and a dash of lemon juice. This traditional Bihari version is protein-rich and lighter on the stomach.

Low Oil Litti

Low-Oil Litti

Skip the final ghee dunk and instead spray or brush the baked littis with a little olive oil before serving. Ideal for those watching their saturated fat intake while still enjoying the dish's texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Iron

Minced mutton provides heme iron, which is easily absorbed by the body and essential for oxygen transport in the blood.

✓

Rich in B-Vitamins

Mutton contains vitamin B12 and B6, which support nerve function and energy metabolism.

✓

Whole-Grain Fiber

Whole wheat flour adds dietary fiber, aiding digestion and helping you feel fuller for longer.

✓

Anti-Inflammatory Spices

Ingredients like turmeric and ginger in the filling are known for their anti-inflammatory and digestive benefits.

QUESTIONS?

Frequently asked questions

The filling likely had excess moisture, or the dough was not sealed tightly enough. Make sure the mutton filling is cooked until completely dry and cool, and pinch the dough edges firmly to eliminate any air pockets.

PAIRS WELL WITH