wellhealthorganic.com Litti Chokha: The quintessential dish of Bihari cuisine, Litti Chokha, embodies the rich flavors and rustic charm of the region. Litti, the star of the dish, comprises spiced sattu (roasted black chickpea flour) stuffed into whole wheat dough balls. Paired with a simple veggie mash known as chokha, consisting of onion, garlic, green chilies, and mustard oil, it epitomizes the culinary tradition of Bihar and Jharkhand. Below, I’ll share the recipe for Litti and its three chokha variants.
Litti Chokha: A Culinary Delight
Litti is crafted from whole wheat flour dough filled with a flavorful mixture of sattu or roasted black chickpea flour. Chokha, on the other hand, is a humble yet delicious mashed relish made from vegetables like brinjal (aubergine/eggplant), potato, or tomato.
Sattu, a key ingredient in Bihari cuisine, boasts numerous health benefits, including its cooling properties, making it a preferred choice, especially in regions with hot summers.
The combination of Litti and Chokha offers a symphony of flavors and textures. Typically, the main vegetable for chokha is roasted or boiled, peeled (if necessary), and then mashed with ingredients such as onion, garlic, green chilies, coriander leaves, salt, lemon juice, and mustard oil.
You can create different chokha variations by combining various vegetables. In this post, I’ll share recipes for Baingan Ka Chokha (made with eggplants) and Tomato Chokha (made with tomatoes). For Aloo Chokha (made with potatoes), refer to the recipe below.
Litti, accompanied by chokha, isn’t just a tasty combination but also a wholesome meal. It’s a popular street food in Bihar and eastern Uttar Pradesh.
About the Litti Recipe
For the stuffing of Litti, spices akin to those found in North Indian style mango or red chili pickles are often used. However, in this recipe, I’ve opted for a unique blend of spices to add flavor.
The preparation method for Litti resembles that of Rajasthani baati, albeit with distinct flavors. To achieve authenticity, serve Litti with chokha, though the process may be time-consuming.
For the stuffing, if you don’t have sattu, you can use roasted chana dal without husk, ground into flour. Traditionally, Littis are roasted on hot charcoal or dried cow dung fire, lending them a distinct flavor. However, you can bake them in an oven or roast them on a tawa as well.
Also Read: Stuffed Bhindi Recipe
Methods to Cook Litti:
- Baking in the oven (as mentioned in this post).
- Roasting on a tawa until charred spots appear.
- Grilling on a tandoor until cooked and slightly charred.
- Deep frying in oil after shaping them like kachoris
Experiment with these cooking methods to find your preferred way to prepare this delightful dish. Enjoy the flavors of Bihari cuisine with this traditional Litti Chokha recipe!
Step-by-Step Guide: How to Make Litti Chokha
Preparing Dough for Litti
- In a mixing bowl, combine 2 cups (240 grams) of whole wheat flour (atta), ¼ teaspoon of salt, and 1 tablespoon of ghee or oil.
- Gradually add water, about ¾ cup, to the mixture and knead until a smooth and soft dough forms. Adjust water quantity based on the flour’s quality.
Making Stuffing
- In a mortar-pestle, lightly crush ½ teaspoon each of cumin seeds (jeera) and fennel seeds (saunf).
- Take 1 cup of roasted gram flour or black chickpea flour in a mixing bowl.
- Add the crushed cumin seeds and fennel seeds to the sattu.
- Mix in ½ teaspoon each of carom seeds (ajwain), nigella seeds (kalonji), and red chili powder.
- Stir in 1 to 2 teaspoons each of chopped green chilies, finely chopped ginger, and finely chopped garlic.
- Add 2 tablespoons of chopped coriander leaves, ¼ teaspoon of black salt, regular salt to taste, 2 teaspoons of lemon juice, and 2 teaspoons of mustard oil. Mix well.
- Sprinkle 1 to 2 tablespoons of water evenly over the mixture and incorporate it.
Assembling, Shaping, and Making Litti
- After 30 minutes of resting, divide the dough into small or medium-sized balls.
- Roll each dough ball into a circle of about 5 to 6 inches in diameter.
- Place 2 to 3 tablespoons of stuffing in the center of each rolled dough circle.
- Fold and pleat the edges to enclose the stuffing, then seal the edges to form stuffed dough balls or littis.
- Alternatively, flatten a dough ball into a shallow cup, place the stuffing inside, and seal the edges to make stuffed littis.
- Place the prepared littis on a greased baking tray.
- Preheat the oven to 200°C (390°F) for 20 minutes.
- Bake the littis in the preheated oven for about 30 to 35 minutes, flipping them halfway through for even baking.
- Once baked, brush the littis with melted ghee.
- Optionally, char the littis over direct flame for a few seconds to get charred spots.
- Serve Bihari style litti with chokha of your choice and a small bowl of melted ghee for dipping or sprinkling.
Enjoy the flavorful Litti Chokha as a delicious and wholesome meal!
Step-by-Step Guide:
Baingan Chokha Recipe
Baingan Chokha, known as Baingan ka Chokha in Bihar, is a delightful fire-roasted mashed aubergine dish typically served with litti or sattu ka paratha. It’s a low-fat, gluten-free, and vegan option that’s packed with flavor.
This Bihari-style Baingan Chokha differs significantly from the Punjabi version of Baingan Bharta. Unlike the latter, where ingredients are often sautéed, this recipe keeps everything raw except for a touch of mustard oil, which adds a subtle pungency that complements the eggplant’s light sweetness.
To prepare this dish, you’ll need bharta baingan, or large dark purple aubergines. Fire-roasting imparts a smoky flavor, though you can also roast them in an oven.
Aside from serving with litti, Baingan Chokha pairs well with roti, paratha, or as a side with any North Indian meal.
Also Read: Missi Roti
Instructions:
- Rinse 1 large baingan (eggplant or aubergine) and place it on a wired rack over a stovetop flame. Alternatively, place it directly on the stovetop flame.
- Turn the eggplant every 2 to 3 minutes to ensure even cooking.
- Roast until the eggplant is completely cooked and tender. Check for doneness with a knife—it should slide easily into the eggplant. Remove from heat and immerse in a bowl of water until cooled.
- Peel and chop the eggplant.
- Place the chopped eggplant in a mixing bowl along with its juices.
- Add ⅓ cup chopped onions, ½ teaspoon chopped green chilies, ½ teaspoon chopped garlic, and 1 to 2 tablespoons chopped coriander leaves.
- Add 1 teaspoon mustard oil. Optionally, add ¼ to ½ teaspoon lemon juice for a slight tang.
- Season with salt to taste.
- Mix everything well, adjusting salt, mustard oil, and green chilies to taste.
- Serve Baingan ka Chokha with litti, sattu ka paratha, roti, or paratha.
Step-by-Step Guide:
Tomato Chokha Recipe
Tomato Chokha is a smoky relish made from fire-roasted tomatoes, herbs, and mustard oil. It’s gluten-free, low-fat, and vegan, originating from the cuisine of Bihar and Jharkand in India.
This Tomato Chokha differs from your typical Tomato Bharta—it’s rustic, smoky, and bursting with flavors from mustard oil, garlic, green chilies, and lemon juice.
Aside from serving with litti, Tomato Chokha pairs well with paratha, roti, or as a side relish with dal-rice.
Method:
- Rinse 200 grams 2 tomatoes thoroughly in water. Place them on a wired grill rack over a stovetop flame for roasting. Alternatively, place them directly on the stovetop.
- Turn the tomatoes occasionally for even roasting until they get charred and completely cooked from within.
- Once cooled, remove the charred skin, chop the tomatoes, and place them along with their juices in a mixing bowl.
- Add ½ teaspoon green chilies, ½ teaspoon garlic, and 1 tablespoon coriander leaves.
- Add ½ teaspoon mustard oil and teaspoon lemon juice.
- Season with salt to taste.
- Mix well, adjusting salt, green chilies, lemon juice, or mustard oil if necessary.
- Serve Tomato Chokha with litti, sattu paratha, regular paratha, or chapati.
Expert Tips:
- If sattu isn’t available, use roasted split or whole chana dal without husk, ground to a fine powder.
- The water quantity while making litti dough depends on the quality of whole wheat flour.
- Ensure the sattu stuffing mixture is neither too dry nor too wet.
- Grease the baking tray before placing littis to prevent sticking.
- Baking time for littis varies based on oven size and capacity.
- Enjoy litti by breaking it, dipping it in ghee, and having it with chokha, or drizzling ghee over it before consumption.