Litti Chokha
A quintessential rustic dish from Bihar, Litti Chokha features whole wheat dough balls stuffed with a spicy roasted gram flour (sattu) filling. These are traditionally roasted over fire and served drenched in ghee, alongside a smoky mash of eggplant, potato, and tomato.
For 4 servings
7 steps. 55 minutes total.
- 1
Step 1
- a.Prepare Vegetables for Chokha
- b.Wash the brinjal and tomatoes. Make 2-3 deep slits in the brinjal and insert the 4 garlic cloves for the chokha into them.
- c.Brush the brinjal and tomatoes with a little oil. Roast them over a direct gas flame, charcoal grill, or in an oven at 200°C (400°F) until the skin is completely charred and the flesh is soft. This will take about 15-20 minutes.
- d.Simultaneously, boil the potatoes in salted water until they are tender and easily pierced with a fork. Once boiled, peel the potatoes.
- 2
Step 2
- a.Make the Chokha
- b.Allow the roasted vegetables to cool slightly. Carefully peel the charred skin off the brinjal and tomatoes.
- c.In a large bowl, combine the peeled brinjal (with the roasted garlic inside), tomatoes, and boiled potatoes. Mash everything together coarsely with a masher or your hands.
- d.Add the finely chopped small onion, green chilies, coriander leaves, 1 tbsp mustard oil, and salt to the mash. Mix thoroughly. Your smoky chokha is ready. Set aside.
- 3
Step 3
- a.Prepare the Litti Dough
- b.In a mixing bowl, combine the atta, ajwain, 0.75 tsp salt, and 2 tbsp of ghee.
- c.Rub the ghee into the flour with your fingertips until it resembles coarse breadcrumbs.
- d.Gradually add water and knead to form a firm, smooth dough. It should be stiffer than regular chapati dough.
- e.Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
- 4
Step 4
- a.Prepare the Sattu Filling
- b.In another bowl, combine the sattu, finely chopped medium onion, minced garlic, grated ginger, green chilies, coriander leaves, kalonji, mango pickle masala, 2 tbsp mustard oil, lemon juice, and 1 tsp salt.
- c.Mix all ingredients thoroughly. The mixture should be crumbly. If it feels too dry, sprinkle 1-2 tablespoons of water to help it bind slightly, making it easier to stuff.
- 5
Step 5
- a.Stuff and Shape the Littis
- b.Knead the rested dough for a minute. Divide it into 12 equal-sized portions and roll them into smooth balls.
- c.Take one dough ball, flatten it with your palms, and use your fingers to shape it into a 3-inch wide cup or bowl.
- d.Place about 1.5 to 2 tablespoons of the sattu filling in the center.
- e.Carefully bring the edges of the dough together, pinching to seal the filling completely. Roll it back into a smooth, crack-free ball. Repeat for all the dough balls.
- 6
Step 6
- a.Cook the Littis
- b.Traditionally, littis are roasted on charcoal or cow dung cakes. For a modern kitchen, preheat a grill pan, a heavy-bottomed kadai, or an Appam pan over low-medium heat.
- c.Place the stuffed littis on the pan, cover, and cook for about 20-25 minutes. Flip them every 4-5 minutes to ensure they cook evenly and get brown spots all over without burning.
- d.Alternatively, bake in a preheated oven at 200°C (400°F) for 25-30 minutes, turning them over halfway through.
- e.The littis are cooked when they feel firm and sound hollow when tapped.
- 7
Step 7
- a.Serve Litti Chokha
- b.Once the littis are cooked, use a cloth to hold a hot litti and gently press to crack it slightly. This helps the ghee to seep inside.
- c.Dip the cracked littis generously into a bowl of melted ghee.
- d.Serve immediately with the prepared chokha on the side. Enjoy this authentic Bihari delicacy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic smoky flavor in the chokha, roast the brinjal and tomatoes over a direct gas flame or charcoal grill.
- 2The dough for the litti must be firm and stiff. A soft dough will cause the littis to lose their shape and become soggy.
- 3Do not skip the mustard oil in the filling and chokha; it provides the signature pungent flavor essential to the dish.
- 4Cook the littis on low to medium-low heat to ensure they are cooked through to the center without burning the outside.
- 5The mango pickle masala is a key ingredient for the tangy and spicy kick in the sattu filling. If unavailable, use a mix of amchur (dry mango powder), fennel, and mustard powder.
- 6Generously dipping the hot, cracked littis in ghee is a crucial final step. It softens them and adds incredible flavor.
Adapt it for your goals.
Cooking Method
For a richer, more indulgent version, you can deep-fry the stuffed littis in oil or ghee until golden brown instead of roasting them.
FillingFilling
Create a different filling using spiced mashed potatoes, crumbled paneer, or a mix of lentils (dal) for a unique twist.
ChokhaChokha
You can make different types of chokha. A simple 'Aloo Chokha' with just mashed potatoes, onions, chilies, and mustard oil is also a popular accompaniment.
Why this is on our healthy list.
High in Fiber and Protein
Sattu (roasted gram flour) and whole wheat flour are excellent sources of dietary fiber and plant-based protein, which aid in digestion, promote a feeling of fullness, and support muscle health.
Provides Sustained Energy
The complex carbohydrates from the whole grains provide a slow and steady release of energy, preventing sudden spikes in blood sugar and keeping you energetic for longer periods.
Rich in Nutrients
The chokha, made from a medley of roasted vegetables like brinjal, tomato, and potato, is packed with essential vitamins (like Vitamin C and B6), minerals (like potassium), and antioxidants.
Frequently asked questions
Yes, Litti Chokha is a well-balanced and nutritious meal. It's rich in complex carbohydrates, protein, and fiber from whole wheat and sattu. Roasting is a healthy cooking method. The only high-calorie component is the ghee, which can be used in moderation.