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Bihari Litti Recipe

Bihari Litti is a popular Indian Snacks
Author :
On :
Tuesday, 18 July, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Servings :
Serves 6
Rated 5 based on 100 votes


  • For Atta (Flour) Dough-
  • 1.5 cup - whole Wheat atta (littis are more crunchy if made with maida)
  • 1/2 to 1 cup - regular or fat-free yogurt (dahi)
  • For Filling-
  • 1 cup - sattu (a special gram flour)
  • 4 Cloves - garlic, finely chopped
  • 1 inch - ginger, finely chopped
  • 2 or more - green chilies, finely chopped
  • 1/2 cup - fresh dhaniya (cilantro) leaves, finely chopped
  • 1/2 tsp - mangrella (nigella or Onion seed)
  • 2 tbsp - mustard
  • 1 tsp - ajwain (thyme)
  • 1 - Lemon juice
  • 1 or 2 tbsp - mircha achar masala (fillings from the red chili pickle)
  • salt to taste
  • How to Make Bihari Litti:

    1. For Atta (Flour) Dough- Make dough from atta using yogurt and NOT water.
    2. The dough should be soft and fully kneaded.
    3. Keep aside covered.
    4. To Proceed-
    5. Mix all the filling ingredients with sattu together nicely.
    6. Add to 1/2 cup water to make the stuffing moist and easy to fill.
    7. Now make 8 balls from the atta (flour) dough.
    8. Dust each ball with dry atta and make a patty roughly 2.5 inch to 3 inch diameter in size with hand.
    9. You don't need a belan (rolling pin) for this.
    10. Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
    11. When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface.
    12. Then turn over the litti and bake for few more minutes until that side is brown as well.
    13. Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bhurta (mashed and prepared egg-plant).


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    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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