Litti Chokha

by Eklavya

The Heart of This Recipe

Litti Chokha is one of Bihar’s most iconic traditional dishes, celebrated for its rustic flavours and the joy of cooking it together.

What makes this meal truly special is that it is rarely prepared by just one person. From kneading the dough and preparing the sattu filling to roasting the littis and making the chokha, everyone lends a hand. The cooking itself becomes a shared experience, bringing families and friends together long before they gather around the table.

With its smoky littis, flavourful sattu filling and comforting chokha, this timeless dish continues to be enjoyed across generations and remains a symbol of togetherness, tradition and simple, wholesome food.

Preparation Time

1–2 hours

Serves: 4

Cuisine: Traditional Bihari

Difficulty: Advanced

For the Litti

• 2 cups (250 g) whole wheat flour
• ½ tsp ajwain (carom seeds)
• 1 tsp salt
• 2 tbsp ghee or oil
• Water, as needed

For the Sattu Filling

• 1 cup (120 g) sattu (roasted gram flour)
• 2 tbsp mustard oil
• 4 garlic cloves, finely chopped
• 1 tsp grated ginger
• 2 green chillies, finely chopped
• 2 tbsp lemon juice
• 1 tbsp pickle masala (optional)
• 2 tbsp fresh coriander leaves, chopped
• 1 tsp salt

For the Chokha

• 1 large eggplant (brinjal)
• 3 medium tomatoes
• 2 medium potatoes, boiled
• 1 onion, finely chopped
• 4 garlic cloves
• 2 green chillies
• 1 tbsp mustard oil
• 2 tbsp fresh coriander leaves, chopped
• Salt to taste

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Method

Step 1: Prepare the Dough

1. In a large bowl, combine the whole wheat flour, salt, ajwain and ghee.
2. Gradually add water and knead into a soft, smooth dough.
3. Cover and allow it to rest for 15–20 minutes.

Step 2: Prepare the Sattu Filling

1. In a bowl, combine the sattu, mustard oil, garlic, ginger, green chillies, coriander leaves, lemon juice and salt.
2. Mix well until the filling is moist and crumbly.

Step 3: Shape the Littis

1. Divide the dough into equal portions.
2. Flatten each portion into a small disc.
3. Place a spoonful of the sattu filling in the centre.
4. Gather the edges and seal well.
5. Roll gently into smooth balls.

Step 4: Cook the Littis

1. Preheat the oven to 200°C.
2. Bake the littis for 30–35 minutes, turning occasionally until evenly browned.

Traditional Method: Roast the littis over charcoal or a wood fire for their characteristic smoky flavour.

3. Once cooked, dip the hot littis generously in melted ghee.

Step 5: Prepare the Chokha

1. Roast the eggplant, tomatoes and garlic until the skins are charred.
2. Peel the eggplant and tomatoes.
3. Mash them together with the boiled potatoes.
4. Add the chopped onion, green chillies, coriander, mustard oil and salt.
5. Mix thoroughly until well combined.

Step 6: Serve

Serve the hot littis alongside the chokha with an extra drizzle of melted ghee.

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Tips

• Mustard oil gives the dish its authentic Bihari flavour.
• Roasting the littis over charcoal enhances their smoky taste.
• The sattu filling should be moist, not dry.
• Be generous with the ghee—it is an essential part of the traditional experience.
• Chokha can be made using only roasted eggplant, only potatoes, or a combination of both.