Litti Chokha is a traditional and iconic culinary treasure from Bihar, celebrated for its rustic flavors and wholesome simplicity. The dish consists of litti—whole-wheat dough balls stuffed with a flavorful mixture of roasted gram flour (sattu), herbs, and aromatic spices—traditionally roasted over charcoal or wood fire until perfectly cooked. These are served with chokha, a smoky and savory mash made from fire-roasted eggplant, tomatoes, and potatoes, seasoned with mustard oil, green chilies, onions, and fresh herbs. The combination of the earthy, nutty litti and the richly flavored chokha creates a hearty and deeply satisfying meal that reflects the rich culinary heritage of eastern India. Often enjoyed with a drizzle of ghee, Litti Chokha remains one of Bihar’s most beloved and enduring dishes.
Litti Chokha
Description
Litti Chokha is a traditional and iconic culinary treasure from Bihar, celebrated for its rustic flavors and wholesome simplicity. The dish consists of litti—whole-wheat dough balls stuffed with a flavorful mixture of roasted gram flour (sattu), herbs, and aromatic spices—traditionally roasted over charcoal or wood fire until perfectly cooked. These are served with chokha, a smoky and savory mash made from fire-roasted eggplant, tomatoes, and potatoes, seasoned with mustard oil, green chilies, onions, and fresh herbs. The combination of the earthy, nutty litti and the richly flavored chokha creates a hearty and deeply satisfying meal that reflects the rich culinary heritage of eastern India. Often enjoyed with a drizzle of ghee, Litti Chokha remains one of Bihar’s most beloved and enduring dishes.
Ingredients
For the Litti Dough
Ingredients for Sattu Stuffing (Litti)
For the Chokha
Instructions
-
Make the Chokha
- Roast the Vegetables: Slit the brinjal in the middle, stuff a few garlic pods inside it, and coat both the brinjal and tomatoes with a little mustard oil. Roast them directly on an open flame until the skins turn black and the flesh inside is tender.
- Mash: Let them cool, peel off the charred skins, and transfer the veggies to a bowl. Add the boiled potatoes and mash everything well.
- Season: Mix in the mustard oil, chopped green chilies, coriander leaves, and salt.
-
Prepare and Stuff the Litti
- Make the Dough: In a large bowl, mix the whole wheat flour, salt, carom seeds, and ghee. Gradually add water and knead into a semi-hard, smooth dough. Cover and let it rest for 20 minutes.
- Make the Stuffing: In a separate mixing bowl, combine the sattu with all the stuffing ingredients. Mix well until the texture resembles moist breadcrumbs.
- Stuffing: Divide the dough into lemon-sized balls. Take one ball, flatten the edges to shape it into a cup, place 1-2 teaspoons of sattu filling in the center, and bring the edges together to seal it tightly. Roll back into a smooth ball.
-
Cook the Litti
- Bake / Air-fry: Preheat your oven to 180° C and bake for 30-45 minutes until golden brown and cooked through (flip halfway through). Alternatively, you can use an appe pan (Paniyaram pan) with a little ghee/oil, turning frequently on low heat.
- Traditional (Optional): Once baked, you can lightly touch them to an open flame for a few seconds for an authentic charred, smoky flavor.
-
Serve
- Ghee Soak: Lightly crack the top of the hot litti and completely submerge it in melted desi ghee for a minute.
- Serve: Serve the dripping littis hot alongside the prepared chokha and green coriander chutney.
