Litti Chokha Recipe: A Step-by-Step Cooking Guide

Litti Chokha is a traditional dish from the state of Bihar, India, renowned for its rustic flavors and wholesome ingredients. It consists of litti, which are stuffed whole wheat dough balls filled with a spicy mix of roasted gram flour (sattu) and chokha, a mashed preparation made with vegetables like eggplant, tomato and potatoes. Litti Chokha is not only delicious but also nutritious, making it a popular choice for both everyday meals and special occasions.

Litti Chokha Recipe

Ingredients 

For the Litti Dough

• 2 cups whole wheat flour (240 grams)
• ¼ teaspoon salt
• 1 tablespoon ghee or oil
• ¾ to 1 cup water (as required)

For the Litti Stuffing

• 1 cup roasted black chickpea flour (sattu)
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds (saunf)
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon nigella seeds (kalonji)
• ½ teaspoon red chili powder
• 1 to 2 teaspoons chopped green chilies
• 1 teaspoon finely chopped ginger
• 1 teaspoon finely chopped garlic
• 2 tablespoons chopped coriander leaves
• ¼ teaspoon black salt
• Regular salt as per taste
• 2 teaspoons lemon juice
• 2 teaspoons mustard oil
• 1 to 2 tablespoons water (as needed)

For Baingan Chokha (Eggplant Chokha)

• 420 grams large eggplant (1 large bharta baingan)
• ⅓ cup finely chopped onions (50 grams)
• ½ teaspoon chopped green chilies
• ½ teaspoon chopped garlic
• 1 to 2 tablespoons chopped coriander leaves
• 1 teaspoon mustard oil
• ¼ to ½ teaspoon lemon juice (optional)
• Salt to taste

For Tomato Chokha

• 200 grams tomatoes (2 medium to large tomatoes)
• ½ teaspoon chopped green chilies
• ½ teaspoon finely chopped garlic
• ½ teaspoon lemon juice
• ½ teaspoon mustard oil
• 1 tablespoon chopped coriander leaves
• Salt as required

For Aloo Chokha (Potato Chokha)

• 2 medium potatoes (160 grams)
• ⅓ cup finely chopped onions
• ½ teaspoon chopped green chilies
• ½ teaspoon finely chopped garlic
• ½ teaspoon mustard oil
• ½ teaspoon lemon juice
• Salt as required
• For Serving
• Baingan Chokha
• Tomato Chokha
• Aloo Chokha
• ¼ cup melted ghee (for dipping the litti)

Preparation of Litti Dough

1. In a mixing bowl, combine the whole wheat flour and salt. Add ghee or oil to the mixture.
2. Gradually add water, starting with ¾ cup and knead the dough until it becomes soft and smooth. If needed, add up to 1 cup of water based on the flour’s quality.
3. Cover the dough and let it rest for about 20 minutes.

Preparing the Stuffing for Litti

1. Lightly crush cumin seeds and fennel seeds using a mortar and pestle.
2. In a mixing bowl, take the roasted black chickpea flour (sattu) and add the crushed cumin and fennel seeds, carom seeds, nigella seeds, red chili powder, green chilies, ginger, garlic, coriander leaves, black salt and regular salt.
3. Add mustard oil and lemon juice to the mixture and mix well.
4. Sprinkle 1 to 2 tablespoons of water and mix everything until you get a stuffing that is neither too dry nor too wet.

Shaping and Stuffing the Litti

1. After resting the dough for 30 minutes, divide it into small or medium-sized balls.
2. Roll each dough ball into a 5 to 6-inch circle using a rolling pin.
3. Place 2 to 3 tablespoons of the prepared stuffing in the center of the dough.
4. Pleat the edges and bring them together in the center to seal the dough. Lightly roll the stuffed dough ball in your hands to form a smooth round shape.
5. Keep the prepared littis under a damp cloth to prevent them from drying out.

Baking the Litti

1. Preheat the oven to 200°C (390°F) for 20 minutes.
2. Grease a baking tray with oil and arrange the littis on the tray.
3. Bake for 10 to 15 minutes and then flip each litti. Repeat this process until the littis are evenly baked, which should take about 30 to 35 minutes.
4. Once baked, brush the littis with melted ghee for an added layer of flavor.

Making Baingan Chokha (Eggplant Chokha)

1. Rinse the eggplant and place it directly on a stovetop flame or grill rack.
2. Keep turning the eggplant every few minutes to ensure even cooking. The eggplant is done when the skin is charred and the flesh is tender.
3. Once roasted, peel the skin, chop the eggplant and place it in a mixing bowl.
4. Add chopped onions, green chilies, garlic, coriander leaves, mustard oil and salt. You can also add lemon juice if desired.
5. Mix everything well and the Baingan Chokha is ready.

Making Tomato Chokha

1. Rinse the tomatoes and roast them directly over a stovetop flame or on a grill rack until the skin is charred and the tomatoes are tender.
2. Once roasted, peel the skin, chop the tomatoes and add them to a mixing bowl along with their juices.
3. Add chopped green chilies, garlic, coriander leaves, mustard oil, lemon juice and salt.
4. Mix thoroughl  and the Tomato Chokha is ready.

Making Aloo Chokha (Potato Chokha)

1. Boil or steam the potatoes until they are soft and fully cooked.
2. Once warm, peel the potatoes and mash them in a mixing bowl.
3. Add chopped onions, green chilies, garlic, mustard oil, lemon juice and salt.
4. Mix everything well and the Aloo Chokha is ready to serve.

Serving Litti Chokha Recipe

Litti is traditionally served with a variety of chokhas—Baingan Chokha, Aloo Chokha and Tomato Chokha—along with a small bowl of melted ghee. The proper way to enjoy litti is to break it, dip it in ghee and eat it with the accompanying chokha. This combination of the smoky, roasted flavors from the chokha with the crisp, stuffed littis dipped in ghee makes for a delectable meal.

Cooking Tips and Notes

• Mustard oil is essential in these recipes as it imparts a distinct flavor, so avoid substituting it with other oils.
• If sattu (roasted gram flour) is not available, you can use roasted and hulled chana. Grind it into a fine powder, sieve and then use it in the stuffing.
• The roasting process of the vegetables is crucial for chokha, as it gives the dish its signature smoky flavor.
• The cooking time for litti will vary depending on your oven. Keep a close watch and rotate the littis frequently to ensure even cooking.

Nutritional Information

Litti Chokha is a balanced dish, with the litti providing carbohydrates and protein from the flour and sattu, while the chokha offers essential vitamins and minerals from the vegetables. The dish is usually served with ghee, which adds healthy fats to the meal. One serving of four littis with chokha and ghee provides a wholesome and nutritious meal perfect for vegetarians.