Litti Chokha
A traditional dish from Bihar and Eastern Uttar Pradesh, Litti Chokha is a wholesome, rustic meal made of roasted wheat flour balls stuffed with spiced sattu (roasted gram flour), served with a smoky mashed vegetable side called chokha. It is earthy, nutritious, and deeply satisfying.
Shreya Singh
3 weeks ago
Ingredients
For the Litti (dough & stuffing)
For the Chokha
Nutrition Facts (per serving)
- Calories380
- Total Fat14 g
- Saturated Fat3 g
- Cholesterol5 mg
- Sodium510 mg
- Total Carbohydrate52 g
- Protein12 g
Instructions
- 1Prepare the dough: Mix whole wheat flour, carom seeds, ghee, and a pinch of salt. Add water gradually and knead into a soft, pliable dough. Cover and rest for 20–25 minutes.
- 2Prepare the stuffing: In a bowl, combine sattu, green chillies, ginger, coriander, nigella seeds, lemon juice/amchur, mustard oil, and salt. Mix well until crumbly but moist. Adjust with a few drops of water if too dry.
- 3Divide the dough into lemon-sized balls. Roll out slightly, place stuffing inside, and seal carefully. Shape back into round balls.
- 4Cook the litti: Traditionally, roast over cow-dung fire or charcoal for authentic smokiness. Alternatively, bake in a preheated oven at 200°C for 25–30 minutes, flipping midway. You may also cook on a gas tawa covered with a steel bowl for smokiness.
- 5Once cooked, dip the hot littis generously in melted ghee for authentic flavor.
- 6Prepare chokha: Roast eggplants, tomatoes, garlic, and green chillies directly over flame or in oven until skin is charred. Cool slightly, peel skin, and mash together.
- 7Add mustard oil, chopped onions, coriander leaves, and salt to the mash. Mix well. This smoky mash is the chokha.
- 8Serve hot litti drenched in ghee with smoky chokha on the side. Best enjoyed together with raw onion and green chilli.
Storage Tips
- 1Litti tastes best fresh, but you can refrigerate them for 1–2 days in an airtight container. Reheat in oven/air fryer to crisp again.
- 2Chokha can be refrigerated for 1 day. Always bring to room temperature and drizzle with a little fresh mustard oil before serving.
Pro Tips
- 1For an authentic smoky flavor, cook litti over charcoal or wood fire if possible.
- 2Do not skip mustard oil in stuffing and chokha — it gives the dish its unique Bihari taste.
- 3If sattu is unavailable, roast chana dal and grind to make homemade sattu.
- 4Adding a little pickle masala to the stuffing enhances the flavor greatly.
- 5Serve with extra ghee on the side for dipping — that’s the traditional way!
