Mutton Litti
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
6 steps. 90 minutes total.
- 1
Step 1
- a.Start the Mutton Curry
- b.Heat 4 tbsp of mustard oil in a pressure cooker over medium-high heat until it's slightly smoking.
- c.Add the bay leaves, dried red chilies, cinnamon stick, cloves, and green cardamoms. Sauté for 30 seconds until fragrant.
- d.Add the 4 thinly sliced onions and fry for 12-15 minutes, stirring occasionally, until they are deep golden brown. This is crucial for the curry's flavor.
- e.Add the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
- f.Add the mutton pieces and sear on high heat for 5-7 minutes until browned on all sides.
- g.Lower the heat. Add turmeric powder, red chili powder, coriander powder, cumin powder, and 1.5 tsp salt. Stir well and cook for 5 minutes, until the spices are fragrant.
- h.Add the chopped tomatoes and cook for 8-10 minutes, until they turn soft and oil starts to separate from the masala.
- i.Pour in 2 cups of hot water, stir well, and lock the pressure cooker lid.
- j.Cook on high heat for one whistle, then reduce the heat to low and cook for 25-30 minutes, or until the mutton is tender.
- k.Turn off the heat and allow the pressure to release naturally.
- 2
Step 2
- a.Prepare the Litti Dough
- b.While the mutton is cooking, combine the atta, 2 tbsp ghee, ajwain, and 0.5 tsp salt in a large bowl.
- c.Gradually add water and knead into a firm, smooth dough. It should be stiffer than regular chapati dough.
- d.Cover with a damp cloth and let it rest for at least 30 minutes.
- 3
Step 3
- a.Prepare the Sattu Filling
- b.In another bowl, combine the sattu, 1 finely chopped small onion, chopped garlic, grated ginger, green chilies, coriander leaves, kalonji, mango pickle masala, 2 tbsp mustard oil, lemon juice, and 1 tsp salt.
- c.Mix everything thoroughly. The mixture should be crumbly but hold its shape when pressed. If too dry, add a teaspoon or two of water.
- 4
Step 4
- a.Stuff and Shape the Litti
- b.Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
- c.Divide the rested dough into 12 equal-sized balls.
- d.Take one ball and flatten it with your fingers to form a 3-inch cup shape.
- e.Place about 1.5 to 2 tablespoons of the sattu filling in the center.
- f.Bring the edges of the dough together, pinching to seal the filling completely. Remove any excess dough from the top.
- g.Roll it gently between your palms to form a smooth, crack-free ball. Slightly flatten it.
- h.Repeat with the remaining dough and filling.
- 5
Step 5
- a.Bake the Litti
- b.Arrange the stuffed littis on the prepared baking tray.
- c.Bake in the preheated oven for 20-25 minutes, flipping them halfway through, until they are golden brown with a hard crust.
- 6
Step 6
- a.Finish the Curry and Serve
- b.Once the pressure has released from the cooker, open the lid. Stir in the garam masala.
- c.Simmer the curry for another 5 minutes on low heat if you prefer a thicker gravy.
- d.While the curry simmers, take the hot baked littis. Using a kitchen towel, gently crack the top of each litti to allow the ghee to seep in.
- e.Dip each cracked litti generously in the 1/2 cup of melted ghee.
- f.Serve the hot, ghee-soaked littis immediately with the flavorful mutton curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, do not skip using mustard oil and heating it until it's slightly smoking before use.
- 2The browning of the onions for the mutton curry is the most important step for developing a deep, rich flavor. Be patient and don't rush it.
- 3The litti dough must be firm and stiff. A soft dough will not hold the filling well and won't develop the characteristic hard crust.
- 4If you don't have an oven, you can cook the littis in an air fryer at 180°C (350°F) for 15-20 minutes, or traditionally roast them over a charcoal fire for a smoky flavor.
- 5The mango pickle masala is key for the tangy taste of the filling. If unavailable, use a mix of amchur (dry mango powder), fennel seeds, and a little pickle oil.
- 6Be generous with ghee when serving. Cracking the litti and soaking it in ghee is essential to the experience, making it soft and delicious on the inside.
Adapt it for your goals.
Vegetarian
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.
PoultryPoultry
Substitute mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 15-20 minutes (or 2 whistles).
Cooking MethodCooking Method
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.
StuffingStuffing
Experiment with the filling by adding finely chopped paneer or mashed potatoes to the sattu mixture for a different texture.
Why this is on our healthy list.
Excellent Source of Protein
Both mutton and sattu are rich in high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
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.
Rich in Iron
Mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Sustained Energy Release
The complex carbohydrates from the whole wheat and sattu provide a slow and steady release of energy, keeping you full and energized for longer.
Frequently asked questions
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.