Litti Chokha is more than just a dish; it’s a culinary emblem of Bihar’s rich heritage and culture. Hailing from the rural heartlands of Bihar, Jharkhand, and Eastern Uttar Pradesh, this humble yet hearty combination has captured the hearts of food lovers across India. Known for its earthy flavors and robust spices, Litti Chokha represents the simplicity and ingenuity of rural cooking. Traditionally cooked over an open flame or wood-fired chulha, this dish is a testament to the age-old practices of Indian kitchens.
The history of Litti Chokha can be traced back to the times of the Magadha Empire, showcasing its enduring legacy. It is believed that litti, a stuffed whole wheat ball, was a staple for soldiers because of its long shelf life and high nutrition value. Made with sattu (roasted gram flour) and spiced with ajwain, kalonji, mustard oil, and lemon juice, litti provided a wholesome, energizing meal. When paired with chokha—a smoky mash of roasted eggplants, tomatoes, and potatoes mixed with mustard oil, green chilies, and onions—it became a complete and balanced meal.
What sets Litti Chokha apart is its versatility and adaptability. Traditionally cooked over cow-dung cakes or wood fires, modern kitchens have adapted to baking or roasting litti in ovens or air fryers. It’s not just a meal; it’s an experience that brings together the aromas of roasted dough and the bold flavors of mustard oil and spices. Whether served at roadside dhabas or five-star restaurants, its popularity transcends boundaries and social strata.
Over the years, Litti Chokha has gained recognition beyond Bihar, earning a place in food festivals, regional cuisine menus, and street food culture across India. Its association with traditional festivals like Makar Sankranti and Chhath Puja further solidifies its cultural significance. Whether you’re savoring it with a dollop of desi ghee or relishing the smoky chokha, Litti Chokha is a soulful reminder of India’s diverse and vibrant culinary landscape.
Ingredients
For Litti Dough:
• 2 cups whole wheat flour
• 2 tbsp ghee
• ½ tsp Carom Seeds/Ajwain
• ½ tsp Nigella Seeds/Kalonji
• salt
For Litti Filling:
• 1 cup Sattu (Roasted Chana/Gram Flour)
• ¼ cup Finely Chopped Onion
• 1 tsp Minced Garlic
• 2-3 Finely Chopped Green Chilies
• 1-2 tsp Grated Ginger
• 2-3 tbsp Chopped Coriander Leaves
• 1 tsp Pickle (Lime or Mango)
• ½ tsp Carom Seeds/Ajwain
• Salt
• ½ Lime Juice
• 2-3 tbsp Ghee for Soaking Litti
For Chokha:
• 2 Big Eggplants/Baingan
• 2-3 Peeled Garlic Cloves
• 2-3 Green Chilies
• 2 Medium-Sized Tomatoes
• 1-2 tsp Oil for Coating
• 2 Medium-Sized Boiled Potatoes
• 1 Medium-Sized Onion, Finely Chopped
• 1-2 tbsp Mustard Oil
• 1-2 tsp Minced Garlic
• 1-2 tsp Grated Ginger
• 2-3 tbsp Chopped Coriander Leaves
• 1 tsp Cumin Powder
• 1 tsp Red Chili Powder
• 1 tsp Pickle (Lime or Mango)
• ½ tsp Carom Seeds/Ajwain
• Salt
• ½ Lime Juice
Method
Prepare the Litti Dough:
1. In a mixing bowl, combine whole wheat flour, ghee, ajwain, and salt.
2. Gradually add water and knead into a soft but firm dough. Cover and let it rest for 20 minutes.
Make the Litti Filling:
1. In a bowl, mix sattu, ajwain, green chilies, chopped onion, minced garlic, grated ginger, chopped coriander leaves, mango pickle mixture, salt, and lemon juice.
2. Add a few teaspoons of water to bind the mixture; it should be crumbly but hold shape when pressed.
Shape and Cook the Littis:
1. Divide the dough into small balls (about the size of a lemon).
2. Flatten each ball with help of thumb and fingers or use roller pin. place a spoonful of filling in the center, hold the edges upward like a pouch, pinch and seal the edges to form a stuffed ball.
3. Heat a deep, flat bottom pan or a pressure cooker base and spread 1-2 teaspoons of oil evenly.
4. Place the littis in the pan, cover with a lid, and cook on low-medium flame. Turn the littis at intervals to ensure even cooking. Cook until golden brown on all sides.
5. Once cooked, arrange the littis on a wire mesh over an open flame and roast all sides until charred, giving them an authentic smoky flavor.
6. Place all the littis in a bowl or container, pour ghee over it and keep aside.
Prepare the Chokha:
1. Make 2-3 slits on eggplant with help of sharp knife. Poke garlic cloves and green chilies into the eggplants. Then apply or coat little oil to the eggplants and tomatoes all over.
2. Roast eggplants and tomatoes over an open flame or in an oven until charred.
3. Cover and let them cool, then peel off the skin of eggplants, tomatoes and boiled potatoes. Mash eggplants, tomatoes and boiled potatoes with hand or use press masher.
4. In a bowl, combine mashed eggplants, tomatoes and boiled potatoes.
5. Add green chilies, onions, garlic, mustard oil, coriander leaves, chili powder, cumin powder, mango pickle mixture, ajwain and salt. Mix well and keep aside.
Assemble and Serve:
1. Serve hot littis with chokha on the side. Drizzle extra melted ghee over the littis for enhanced flavor, serve with green chutney and chopped onion for extra flavor.
Tips for Perfect Litti Chokha
1. Cooking on Stove: Roasting littis on the stove adds a smoky touch, so don’t skip the final roasting step.
2. Pickled Twist: Adding mango pickle mixture to both the filling and chokha gives a tangy and flavorful kick.
3. Consistent Roasting: Turn the littis frequently while cooking to ensure even browning.
4. Authentic Smokiness: Use a wire mesh for roasting littis over a direct flame for the best results.
5. Charred Chokha: Roast eggplants and tomatoes until their skins are fully charred for a rich smoky flavor.
6. Oven Cooking: Preheat to 180°C (350°F), place littis on a wire rack, and bake for 20-25 minutes, flipping every 7-8 minutes. Brush with ghee for added flavor and roast briefly over an open flame for smokiness.
7. Air Fryer Cooking: Preheat to 180°C (350°F), brush or spray little oil over the littis, and air fry for 12-15 minutes, flipping halfway. Brush with ghee while hot for a traditional touch.
Enjoy this delightful traditional dish with its rustic charm and bold flavors!
- For Litti Dough:
- 2 cups whole wheat flour
- 2 tbsp ghee
- ½ tsp Carom Seeds/Ajwain
- ½ tsp Nigella Seeds/Kalonji
- salt
- For Litti Filling:
- 1 cup Sattu (Roasted Chana/Gram Flour)
- ¼ cup Finely Chopped Onion
- 1 tsp Minced Garlic
- 2-3 Finely Chopped Green Chilies
- 1-2 tsp Grated Ginger
- 2-3 tbsp Chopped Coriander Leaves
- 1 tsp Pickle (Lime or Mango)
- ½ tsp Carom Seeds/Ajwain
- Salt
- ½ Lime Juice
- 2-3 tbsp Ghee for Soaking Litti
- For Chokha:
- 2 Big Eggplants/Baingan
- 2-3 Peeled Garlic Cloves
- 2-3 Green Chilies
- 2 Medium-Sized Tomatoes
- 1-2 tsp Oil for Coating
- 2 Medium-Sized Boiled Potatoes
- 1 Medium-Sized Onion, Finely Chopped
- 1-2 tbsp Mustard Oil
- 1-2 tsp Minced Garlic
- 1-2 tsp Grated Ginger
- 2-3 tbsp Chopped Coriander Leaves
- 1 tsp Cumin Powder
- 1 tsp Red Chili Powder
- 1 tsp Pickle (Lime or Mango)
- ½ tsp Carom Seeds/Ajwain
- Salt
- ½ Lime Juice
- Prepare the Litti Dough:
- In a mixing bowl, combine whole wheat flour, ghee, ajwain, and salt.
- Gradually add water and knead into a soft but firm dough. Cover and let it rest for 20 minutes.
- Make the Litti Filling:
- In a bowl, mix sattu, ajwain, green chilies, chopped onion, minced garlic, grated ginger, chopped coriander leaves, mango pickle mixture, salt, and lemon juice.
- Add a few teaspoons of water to bind the mixture; it should be crumbly but hold shape when pressed.
- Shape and Cook the Littis:
- Divide the dough into small balls (about the size of a lemon).
- Flatten each ball with help of thumb and fingers or use roller pin. place a spoonful of filling in the center, hold the edges upward like a pouch, pinch and seal the edges to form a stuffed ball.
- Heat a deep, flat bottom pan or a pressure cooker base and spread 1-2 teaspoons of oil evenly.
- Place the littis in the pan, cover with a lid, and cook on low-medium flame. Turn the littis at intervals to ensure even cooking. Cook until golden brown on all sides.
- Once cooked, arrange the littis on a wire mesh over an open flame and roast all sides until charred, giving them an authentic smoky flavor.
- Place all the littis in a bowl or container, pour ghee over it and keep aside.
- Prepare the Chokha:
- Make 2-3 slits on eggplant with help of sharp knife. Poke garlic cloves and green chilies into the eggplants. Then apply or coat little oil to the eggplants and tomatoes all over.
- Roast eggplants and tomatoes over an open flame or in an oven until charred.
- Cover and let them cool, then peel off the skin of eggplants, tomatoes and boiled potatoes. Mash eggplants, tomatoes and boiled potatoes with hand or use press masher.
- In a bowl, combine mashed eggplants, tomatoes and boiled potatoes.
- Add green chilies, onions, garlic, mustard oil, coriander leaves, chili powder, cumin powder, mango pickle mixture, ajwain and salt. Mix well and keep aside.
- Assemble and Serve:
- Serve hot littis with chokha on the side. Drizzle extra melted ghee over the littis for enhanced flavor, serve with
Pickled Twist: Adding mango pickle mixture to both the filling and chokha gives a tangy and flavorful kick.
Consistent Roasting: Turn the littis frequently while cooking to ensure even browning.
Authentic Smokiness: Use a wire mesh for roasting littis over a direct flame for the best results.
Charred Chokha: Roast eggplants and tomatoes until their skins are fully charred for a rich smoky flavor.
Oven Cooking: Preheat to 180°C (350°F), place littis on a wire rack, and bake for 20-25 minutes, flipping every 7-8 minutes. Brush with ghee for added flavor and roast briefly over an open flame for smokiness.
Air Fryer Cooking: Preheat to 180°C (350°F), grease the basket, and air fry littis for 12-15 minutes, flipping halfway. Brush with ghee while hot for a traditional touch.
