Litti Chokha Recipe

Litti Chokha is a simple, earthy, wholesome rustic dish that has its origin in the innards of Bihar and eastern Uttar Pradesh and is hugely popular because of its simplicity and raw smoke flavors. This meal is traditionally cooked with cow dung cakes or even in the open firewood, giving it the taste of country India. 

The menu will comprise Litti made of whole wheat balls stuffed with spiced sattu (roasted gram flour) and Chokha which is a mashed up recipe of roasted eggplant, tomatoes and boiled potatoes in mustard oil and seasonings. Litti Chokha is not simply food, it is an activity that combines both health and tradition with taste. 

No matter how it is topped off with additional ghee, pickles or chutneys, it is one of the major iconic desi comfort foods that has found its place in urban kitchens and the menus of restaurants all over the nation. For more delicious options, check out our comprehensive indian recipes

Ingredients Breakdown for Litti

Litti has a crunchy, fibre-rich taste because it is cooked in the dumpling form out of whole wheat flour. ajwain seeds (carom seeds) is added in a pinch to the digestive effects and also to impart a subtly herby aroma. A pinch of ICS baking soda will make the dough puff up a little so that the inside of the littis will be soft and the bottom crunchy on the outside. 

amul ghee (clarified butter) has not only been used in the dough it has been heavily drizzled after being cooked adding hypertrophic and helping give it the traditional flavor of this dish.

For Sattu Stuffing

The flavoring of the litti provides it with its unique taste. The magic ingredient here is sattu or roasted gram flour, a very high-protein item, but with a nutty taste. What is added to this is mustard oil as a pungent kick, green chilies (finely chopped as well), the juice of a few grated garlic cloves, and some fresh lemon juice. 

Ajwain, jeera powder, salt, and black salt are added in to combine and make a filling with tasty, spicy, tangy flavor that would pair with the neutral flavor of the wheat shell. This mixture must be damp and crumbly enough to form the right consistency necessary to create the littis.

For Chokha

Chokha is a side dish of a mashed vegetable with a strong and refreshing taste. It is mostly made up of roasted eggplant (baingan) and this makes it have a smoky essence. This is mixed with boiled potatoes and roast tomatoes which are mashed to either smooth or chunky texture depending on desire. Including chopped garlic, green chilies and chopped onions will give it a kick of spice and bite. 

The final touch is a generous helping of mustard oil and fresh coriander leaves, that imparts the Chokha with all its countryside scent. It is sprinkled with salt and lemon juice and tastes best at room temperature, in addition to the warm ghee poured over the littis.

Step-by-Step Cooking Process

1. Prepare the Dough

Begin by combining whole wheat flour with ajwain, baking soda and a little salt. Put in a tablespoonful of ghee and churn it in. Add some water in small quantities to give a firm yet supple cake-dough. Wrap it in a cloth that has been moistened and allow it to remain as such for about 20-30 minutes.

2. Sattu Filling

Take sattu in a mixing bowl and add mustard oil, chopped green chilies, chopped garlic, lemon juice and some spices such as jeera, salt, and ajwain. Add little water in case the mixture is too dry. When pressed, the filling is supposed to stay.

3. Shape and Fill the Littis

Cut the dough into balls the size of lemon. Press all the balls in your hand, add a spoonful of sattu stuffing in the middle, and with fingers pinching them, roll down back in the shape of a ball again. Make sure it is airtight to keep spillage during cooking.

4. Cooking Littis

Littis traditionally are roasted in an open fire or on cow dung cakes and at home can be baked in an oven at 200 C (around 390 F ) for 25 -30 minutes turning once during the cooking. They are also cookable on the heavy tawa (griddle) or can be grilled. After that, just dip or brush with plenty of melted ghee in that savoury taste.

5. Making the Chokha

When the littis are baking, roast the egg-plants and tomatoes on a gas flame until the skins are charred and the flesh soft. These are peeled and mashed and added to boiled potatoes, onions chopped, crushed garlic and green chilies, chopped coriander, mustard oil, salt and lemon juice. Stir together and season to taste.

Serving Suggestions

Litti Chokha tastes best when taken off the tawa or oven as hot as possible dipped into melted desi ghee or served with melted desi ghee. Put the hot littis out, on a plate, with plenty of chokha. Serve it with a side of tangy mango pickle or green chutney to add in that extra zing. 

Others also take a bowl of curd along with it, particularly, in summer. People typically eat this dish using their hands and it makes the experience special as you are related to the rustic background of this food.

Tips and Tweaks

To make your Litti Chokha a little extra special, a slight hint of smoked taste can be contributed to it by tempering the chokha in burnt coal and mustard oil dropping in (dhungar technique). To make the dough richer, some wheat flour can be substituted with semolina (sooji) or multigrain atta. Using ingredients from an authentic indian grocery in melbourne ensures that your Litti Chokha captures the true regional flavors.

Depending upon your taste, make the sattu filling spicy or load it with an extra dose of garlic or green chili. To make it gluten-free, you may want to experiment with millet flours in the case of the outer shell. And do not forget to use the good quality cold pressed mustard oil to get that pungent flavour.

A Bit of Background

Litti Chokha origin dates back to the Bhojpuri and Magahi states of Bihar, Jharkhand and eastern Uttar Pradesh areas. In the past, the farmers and manual workers relied on it because of its ability to last long without spoiling and it contained a lot of energy. 

Dry sattu filling made it convenient to carry and the mix when placed with the chokha, which is the no-cook item that does not take much effort to prepare and was tasty. Gradually, it became a fancy dish but the simple snack originating in the farm and today the upscale eats of India. It is more than a meal, it is an indication of national identity, plainness, as well as culinary comfort food that provides pleasure to the soul.

Final Thoughts

It is a recipe, but it is also a cooking custom that has a history, a taste, and a heritage to it. This dish keeps winning over generations with its ideal combination of the right amount of nutrition, taste and authenticity. 

Give it a first or a second trial, be it a childhood memory or a new gustatory event, Litti Chokha can take you back to Indian village kitchen goodness. A few basic ingredients, a bit of patience and you can have this legendary dish in your own kitchen and enjoy the earthy magic that Bihari cuisine brings.