When it comes to traditional Indian cuisine, Litti Chokha is one of the first names that come to mind. Very understandably, this small yet classic dish from Bihar is a sentiment attached to the hearts of many. Hot serving with ghee in an ambience of earthy flavours, this soon gained the affection of not only India but many parts of the world. If you haven't tasted Litti Chokha ever, it is something very desi and delicious you've ever missed in your life.

What Is Litti Chokha?

Litti Chokha is a well-known dish from the state of Bihar, extending to parts of Eastern Uttar Pradesh and Jharkhand. It has two elements:

Litti: Wheat flour balls baked with spiced sattu (roasted gram flour) filling, primarily.

Chokha: A mash of vegetables such as roasted brinjal (eggplant), tomatoes, and boiled potatoes with mustard oil and spices.

The dish colloquially is compared with the Rajasthani baati, but in this case, that would not be fair to liken as, first, litti is always stuffed, and traditionally served with chokha rather than dal.

Ingredients Needed

The following is a laid-out, stepwise description of the cooking ingredients required for authentic Litti Chokha

For Litti:

Wheat flour- 2 cups

Sattu (roasted gram flour)- 1 cup 

Mustard oil- 2 tbsp (for stuffing)

Ajwain (carom seeds)- 1/2 tsp 

Kalonji (nigella seeds)- 1/2 tsp

Green chili- 2 chilies finely chopped 

Garlic- 4-5 cloves, minced

Ginger- 1 tsp, grated 

Lemon juice- 1 tbsp

Salt- for taste

Water- for dough

Ghee- for serving 

 

For Chokha:

Eggplant (baingan)- 1 large

Tomato- 2 medium-sized

Boiled potato- 2 medium-sized

Green chili- 1-2, chopped

Garlic- 4-5 cloves

Mustard oil- 1 tbsp

Salt to taste

Fresh coriander leaves- chopped. 

How To Make Litti Chokha Step By Step

Making the dough:

In a bowl, take whole wheat flour, add a pinch of salt, and knead with water to make a soft dough. Keep the dough for resting for about 15-20 minutes.

Preparing the Stuffing:

In a separate bowl, mix the sattu, oil, ajwain, kalonji, green chili, garlic, ginger, lemon juice, and salt. Some water can be added to bind the stuffing. It must be kept dry enough to prevent any leakage while stuffing.

Shaping Litti:

Take a small ball of dough, flatten it a bit with fingers, put the stuff in the center, and carefully pull together the edges to close and form the round shape again. 

Cooking the Litti:

Traditionally, littis are roasted over a cow dung fire, but you can bake them in an oven (about 180° C for 25 to 30 minutes) or cook on the tandoor or the gas stove using a wire rack. Once done, dip into hot ghee for an authentic taste.

How To Make Chokha:

Roast the eggplant and tomatoes over the open flame until charred.

Peel the skin and mash them along with boiled potatoes.

Add chopped green chili, garlic, mustard oil, salt, and freshly chopped coriander.

Mix everything well- your chokha is ready! 

What Food Experts Say

Chef Ranveer Brar, one of India's famous culinary students, once commented during an interview, 

"Litti Chokha is a perfect example of simple ingredients making magic. The smoky flavor of chokha and the earthiness of sattu are among my favorite traditional dishes." 

Nutritionally speaking, it has also gained praise for high fiber, protein, and is gluten-free by nature( if only sattu and no wheat are used).