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Litti Chokha

Litti Chokha

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.

Prep Time 60 mins
Cook Time 60 mins
Total Time 2 hrs
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
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
  • 2 cup Whole wheat flour
  • 2 tbsp Ghee or oil
  • 1/2 tsp Ajwain / Carom seeds
  • 1/3 tsp Baking soda
  • 2 tbsp Curd (Dahi / Yogurt)
  • Salt to Taste
  • Warm water
    • Ingredients for Sattu Stuffing (Litti)
  • 1.5 cup Roasted Gram Flour (Sattu Ka Atta)
  • 1 incg Ginger (Grated)
  • 2 cloves Garlic (Grated)
  • 2 Green Chillies , finely chopped
  • Coriander (Dhania) Leaves , a small bunch finely chopped
  • 1/2 tsp Ajwain (Carom seeds)
  • 1/2 tsp Kalonji (Nigella Seeds)
  • 1/2 tsp Fennel seeds (Saunf) , pounded
  • 1 tbsp Mustard oil
  • 1 tsp Lemon juice
  • Salt to Taste
    • For the Chokha
  • 1 Large Brinjal / Eggplant
  • 3 Tomatoes
  • 2 Boiled potatoes (mashed)
  • 4 Garlic cloves
  • 1 tbsp Mustard oil
  • 4 Green chilies (chopped)
  • 1 spring Coriander leaves (chopped)
  • Salt to Taste
Instructions
  1. 1
    Make the Chokha
    1. 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.
    2. Mash: Let them cool, peel off the charred skins, and transfer the veggies to a bowl. Add the boiled potatoes and mash everything well.
    3. Season: Mix in the mustard oil, chopped green chilies, coriander leaves, and salt.
  2. 2
    Prepare and Stuff the Litti
    1. 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. 
    2. Make the Stuffing: In a separate mixing bowl, combine the sattu with all the stuffing ingredients. Mix well until the texture resembles moist breadcrumbs.
    3. 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.
  3. 3
    Cook the Litti
    1. 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.
    2. Traditional (Optional): Once baked, you can lightly touch them to an open flame for a few seconds for an authentic charred, smoky flavor.
  4. 4
    Serve
    1. Ghee Soak: Lightly crack the top of the hot litti and completely submerge it in melted desi ghee for a minute.
    2. Serve: Serve the dripping littis hot alongside the prepared chokha and green coriander chutney.
Read it online: https://indiafoodz.com/recipe/litti-chokha/