Litti Chokha
Bihar's iconic roasted wheat balls stuffed with sattu, served with smoky mashed vegetables.
Prep Time
45 mins
Cook Time
45 mins
Servings
6
Difficulty
Medium
Ingredients
For Litti Dough
For Sattu Filling
For Chokha
Instructions
Prepare Sattu Filling
10 minsMix sattu with mustard oil, onion, green chilies, coriander, pickle masala, and salt. Add water gradually to make a moist but not wet filling.
Make the Dough
20 minsCombine wheat flour, salt, ajwain, and oil. Knead with warm water to make a stiff dough, stiffer than roti dough. Rest for 15 minutes.
Shape Littis
20 minsDivide dough into balls. Flatten each, place sattu filling in center, seal edges and form smooth balls. Make a small hole on top.
Roast Littis
30 minsTraditionally roasted over cow dung cakes. Alternatively, bake at 200C for 25-30 mins, turning occasionally, or roast directly over gas flame.
Make Chokha
15 minsMash boiled potatoes, roasted brinjal, and tomatoes separately. Mix with minced garlic, green chili, mustard oil, salt, and coriander.
Serve
5 minsDunk hot littis in warm ghee generously. Serve with baigan chokha, aloo chokha, and tomato chokha. The ghee soak is essential!
Chef's Tips
- Dough must be stiff for proper texture
- Roasting over open flame gives smoky flavor
- Always soak litti in ghee before eating
- Sattu filling should be moist, not wet
- Chokha must have generous mustard oil
The Story Behind Litti Chokha
Litti Chokha is the soul food of Bihar and eastern Uttar Pradesh. Traditionally, littis were cooked over upla (cow dung cakes), giving them a distinct smoky flavor that modern ovens cannot replicate.
The dish is deeply connected to rural life - sattu is an ancient superfood that kept farmers energized during long working hours. Today, litti chokha has become a symbol of Bihari pride and identity.