Litti Chokha
An authentic vegetarian recipe from Bihar, India
Cook Time
60 mins
Servings
1 Full Plate
Difficulty
MediumCategory
VegetarianIngredients
For 1 Full Plate
300g Whole wheat flour
200g Sattu (roasted chickpea flour)
40ml Mustard oil
80g Onion (finely chopped)
3piece Green chillies (finely chopped)
10g Ginger (grated)
4piece Garlic cloves (minced)
3g Ajwain (carom seeds)
15ml Lemon juice
2piece Brinjal (eggplant, large)
3piece Potatoes (large)
2piece Tomatoes (large)
60ml Ghee
8g Salt
150ml Water
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the litti dough: mix whole wheat flour with a pinch of salt and ajwain. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes.
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Prepare the sattu filling: mix sattu with chopped onion, green chillies, grated ginger, minced garlic, mustard oil, lemon juice, and salt. Add a little water if needed to bring it together into a crumbly but cohesive filling.
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Divide the dough into 12 equal balls. Flatten each ball, place a heaped tablespoon of sattu filling in the center, and seal the edges tightly by pinching. Roll gently into a smooth ball.
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Cook the litti: traditionally, roast over cow dung cakes or charcoal for authentic smoky flavor. At home, place on a wire rack over a gas flame or in a preheated oven at 200°C for 20–25 minutes, turning occasionally, until the outside is charred and the inside is cooked through.
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Once cooked, immediately dip each litti in melted ghee and set aside.
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Prepare the chokha: roast the brinjal, potatoes, and tomatoes directly over an open flame until the skins are charred and the insides are soft. Alternatively, roast in the oven at 220°C for 30–35 minutes.
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Peel the charred skins from the roasted vegetables. Mash the brinjal, potatoes, and tomatoes together coarsely.
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Add mustard oil, chopped green chillies, grated ginger, minced garlic, lemon juice, and salt to the mashed vegetables. Mix well.
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Taste and adjust seasoning. The chokha should be smoky, tangy, and well-seasoned.
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Serve the ghee-dipped litti hot alongside the chokha, with extra ghee for dipping.
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Chef's Tips
The sattu filling must be well-seasoned and slightly moist — dry filling will make the litti taste bland.
Roasting over an open flame or charcoal gives litti its characteristic smoky flavor that oven-baking cannot fully replicate.
Dipping in ghee immediately after cooking is non-negotiable — it softens the crust and adds richness.
The chokha should have visible chunks of vegetable — it is a rustic mash, not a smooth purée.
About This Dish
Litti Chokha is a traditional vegetarian dish from Bihar, India. This authentic recipe provides exact measurements for cooking 1 Full Plate.
- The sattu filling must be well-seasoned and slightly moist — dry filling will make the litti taste bland. - Roasting over an open flame or charcoal gives litti its characteristic smoky flavor that oven-baking cannot fully replicate. - Dipping in ghee immediately after cooking is non-negotiable — it softens the crust and adds richness. - The chokha should have visible chunks of vegetable — it is a rustic mash, not a smooth purée.
Category
Vegetarian
Cook Time
60 mins
Servings
1 Full Plate
Difficulty
Medium