Litti begins with wheat dough wrapped around a seasoned filling of sattu—roasted gram flour. It is traditionally cooked over heat until the shell is firm and smoky, then eaten with chokha: vegetables such as aubergine, tomato or potato roasted and mashed with aromatics and mustard oil.
There is no single plate that represents every household. The balance of spices, the vegetables in the chokha, the cooking fuel and the amount of ghee all vary. That variation is part of the dish’s story, not a departure from it.
What to notice
The character of good litti comes from contrast: a toasted exterior, a dry and aromatic filling, soft chokha and the sharpness of mustard oil. It is best understood as a complete combination rather than a bread served beside an unrelated mash.
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