Shamain
Senator (1k+ posts)
Roasted on Dung
Litti are char-grilled flavour bombs, especially when freighted with chokha, the spicy stew of grilled aubergine, tomato and potato that traditionally accompanies one of my absolute favourite Indian street foods.
They come originally from the state of Bihar in eastern India.
Biharis absolutely love litti chokha, as - in truth - do most people who taste it.
Put it like this, the first time I went to the Bihari capital, Patna, I had people in my office begging me to bring some back.
I said I'd do my best, but warned I was unlikely to be allowed any food through airport security checks.
Image of dish below:
The security officers at Patna airport sniffed suspiciously, but, when I told them what and why, they broke into smiles and waved me right on through.
Clearly they judged it was more important to get a consignment of the state's most celebrated street food to hungry fans than enforce a few petty restrictions and regulations.
Litti are pastry balls, packed full of a spicy mash made with sattu - roasted chickpea flour.
They are roasted in beds of charcoal - or, sadly a rarity these days, dried cow dung - and then dipped in salty melted ghee, clarified butter.
A couple of these will be served with a decent dollop of chokha, as well as some yoghurt sauce and a scoop of hot, sour pickle.
Yes, I thought that would get your mouth watering.
You find litti wherever Biharis go, and since Biharis go almost everywhere in India, that means you've got a chance of tasting this delicious snack almost anywhere in the country.
You've got to keep your eyes peeled, though. Look out for the tell-tale pall of smoke from the charcoal and the queue of wiry, tough-looking men.
Wiry men, because one of the few things Bihar is famous for in India - apart from litti - is migration.
http://www.bbc.com/news/world-asia-india-36845267
Litti are char-grilled flavour bombs, especially when freighted with chokha, the spicy stew of grilled aubergine, tomato and potato that traditionally accompanies one of my absolute favourite Indian street foods.
They come originally from the state of Bihar in eastern India.
Biharis absolutely love litti chokha, as - in truth - do most people who taste it.
Put it like this, the first time I went to the Bihari capital, Patna, I had people in my office begging me to bring some back.
I said I'd do my best, but warned I was unlikely to be allowed any food through airport security checks.
Image of dish below:
The security officers at Patna airport sniffed suspiciously, but, when I told them what and why, they broke into smiles and waved me right on through.
Clearly they judged it was more important to get a consignment of the state's most celebrated street food to hungry fans than enforce a few petty restrictions and regulations.
Litti are pastry balls, packed full of a spicy mash made with sattu - roasted chickpea flour.
They are roasted in beds of charcoal - or, sadly a rarity these days, dried cow dung - and then dipped in salty melted ghee, clarified butter.
A couple of these will be served with a decent dollop of chokha, as well as some yoghurt sauce and a scoop of hot, sour pickle.
Yes, I thought that would get your mouth watering.
You find litti wherever Biharis go, and since Biharis go almost everywhere in India, that means you've got a chance of tasting this delicious snack almost anywhere in the country.
You've got to keep your eyes peeled, though. Look out for the tell-tale pall of smoke from the charcoal and the queue of wiry, tough-looking men.
Wiry men, because one of the few things Bihar is famous for in India - apart from litti - is migration.
http://www.bbc.com/news/world-asia-india-36845267
