 Chokha surrounded byghee-dippedlitti | |
| Alternative names | Baati, Bhauri |
|---|---|
| Course | Snack,main course |
| Place of origin | India andNepal |
| Region or state | Bhojpuri region |
| Associatedcuisine | Bhojpuri cuisine |
| Serving temperature | Any |
| Main ingredients | Wheat flour,brinjal,onion,peppers,cilantro,mustard oil,gram flour,ghee |
| Variations | Baati |
Litti (Bhojpuri: 𑂪𑂲𑂗𑂲romanized:leetee) is a wholewheat flour dough ball stuffed with a spiced mixture ofsatui (roasted black chickpea flour).[1] Litti, along withchokha, is a complete meal that is popular in the Indian states ofBihar, andeastern Uttar Pradesh, and the Nepalese provinces ofMadhesh andLumbini (eastern parts).[2] It is also a popularstreet food in small towns and cities. Over the years it has gained international recognition.[3][4][5]
It consists of a wheat dough ball filled with a mixture of roastedgram flour, spices, and herbs, which is then roasted on hot charcoal or dried cow dung fire. They can also bebaked in an oven, roasted on atava or fried.[1]
The history of Litti is deeply rooted in theBhojpuri region of theIndian subcontinent, particularly in the cities ofBuxar andBanaras. Both the Panchkosi Jatra and the Lota-Bhanta Mela are significant cultural and religious events in these regions, highlighting the ritualistic importance of Litti.
The Panchkosi Jatra, an annual pilgrimage held inBuxar, involves the circumambulation of five sacred sites. It starts every year on the fifth day of the dark fortnight ofAgrahayana and lasts for five days. According to a legend from the Ramayana, Lord Ram consumed Litti-Chokha during his visit to Charitravan in Buxar while staying at the ashram of Maharishi Vishwamitra. As part of the Panchkosi Jatra, Litti is prepared and offered to Lord Ram as prasad at Charitravan on the final day of the journey, symbolizing devotion and preserving the dish’s ritualistic significance in the area's long-standing traditions.[6][7]
The Lota-Bhanta Mela, held annually inVaranasi, on the sixth day of the dark fortnight ofAgrahayana is another major festival linked to Litti (also called Baati). According to legend, Lord Ram is believed to have visited Kashi twice, performing the sacred Panchkosi Jatra—first to absolve King Dasharatha of a curse and later to atone for Brahmahatya after slaying Ravana. During his second pilgrimage, Lord Ram made a Shivling from sand, performed jalabhishek, and then prepared Litti-Chokha, offering it to Lord Shiva as bhog and later consuming it as prasad, completing his penance. This site is now known as Rameshwar Mahadev. As part of the Lota-Bhanta Mela, devotees bathe in theVaruna River, prepare Litti-Chokha, and offer it toLord Shiva, continuing this sacred tradition of devotion.[8]
The dish has its roots in the cuisine ofBihar,Jharkhand,eastern Uttar Pradesh, and southern Nepal. It has been a part of local diets for centuries, often associated with the peasant and working-class populations. It is also said to have been a staple food for the armies ofMagadh due to its long shelf life and nutritional value.[citation needed]
Litti is a dough ball made from wholewheat flour, stuffed withsattu (roasted gram flour) mixed withgarlic, ginger, onions,coriander leaves,lime juice,carom seeds,nigella seeds, andmustard oil. Traditionally, it is cooked over acoal fire, giving it a distinct smoky flavour.[9]
Chokha is prepared by mashing boiled vegetables, typicallyeggplant,tomatoes, andpotatoes, mixed with garlic, green chilies, mustard oil, and various spices to enhance the flavour.[citation needed]
Traditionally Litti Chokha is essentially two items Litti and Chokha, often served with accompaniments like pickle, salad, or green peppers.
Litti is prepared by making dough balls from the wheat flour, which are then filled with the spiced sattu mixture. The balls are then baked until they turn golden brown. Chokha involves roasting or boiling the vegetables, which are then peeled and mashed with the rest of the spices and seasonings.[10] Street vendors prepare Litti in abarbeque style.[citation needed]
Herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt.[11] InMadhesh Province ofNepal,Litti is served withMomo Achar. In western Bihar and eastern Uttar Pradesh, litti is served withmurgh korma (a creamychicken curry) orchokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).[12]
Litti Chokha is more than just a culinary delight; it is a symbol of Bhojpuri Cuisine. It reflects the simplicity and earthiness of rural landscape. The dish is a staple at traditional festivals, gatherings, and meals, representing the essence of local hospitality and tradition.
Litti Chokha is considered nutritious, offering a balanced combination of carbohydrates, proteins, fats, and fibers. The use of whole grains, legumes, and vegetables makes it a wholesome meal.
Litti-chokha was selected to represent the country under the banner of the National Association of Street food Vendors of India (NASVI) at the five-day event in the Philippines capital, Manila.[13][14]
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