Litti-Chokha Recipe
Litti-chokha, is a dish popular in Indian states of Bihar, Jharkhand, parts of Uttar Pradesh. Litti is a dough ball made up of whole wheat flour and stuffed with Sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over coal or cow dung cakes, then it is tossed with lots of ghee. It may be eaten with Dal, chicken curry, mutton curry or just Chokha. Even the Chokha are of various types like tomato chokha– roasted tomatoes mixed with herbs, onions, spices and mustard oil, or Aloo chokha– mashed potatoes with same ingredients as tomato chokha, or Aloo chokha/Aloo-baigan chokha– roasted and mashed brinjal or mashed potato and brinjal mixed together with herbs, spice and oil.
Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. Also, since coal and cow dung cakes are not most commonly found these days in households it can be deep fried or baked in oven and for a little charred effect lightly roast it on gas flames.
| Prep Time | 45 minutes |
| Cook Time | 45 minutes |
| Passive Time | 90 minutes |
| Servings |
4-5 serves
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Ingredients
For Litti Dough
- 2 cups Whole wheat flour
- 1 tsp Salt
- 1 tbsp ghee/oil
- 1 tsp ajwain (caraway seeds)
- a pinch baking soda
- water (for kneading)
For Litti stuffing
- 1 cup Sattu (roasted gram flour)
- 1 medium onion (finely chopped)
- 2 tbsp coriander leaves (finely chopped)
- 5-6 cloves garlic (finely chopped)
- 1-2 green chillies (finely chopped)
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp amchur powder
- 2 tbsp Mustard oil
- Salt as per taste
For tomato chokha
- 2-3 medium-large tomatoes (roasted and peeled)
- 1 small onion (finely chopped)
- 1 tbsp coriander leaves (finely chopped)
- 1-2 cloves garlic (finely chopped)
- 1 green chilli (finely chopped)
- 1/2 tsp red chilli powder
- 1 tsp Mustard oil
Aloo/Aloo-baigan chokha
- 2 large potatoes (boiled and mashed)
- 1 small brinjal (roasted and peeled)
- 1 medium-large onion (finelt chopped)
- 2 tbsp coriander leaves (finely chopped)
- 3-4 cloves garlic (finely chopped)
- 1 green chilli (finely chopped)
- 2 tsp lemon juice
- 1/2 tsp red chilli powder
- 1 tbsp Mustard oil
- Salt as per taste
Ingredients
For Litti Dough
For Litti stuffing
For tomato chokha
Aloo/Aloo-baigan chokha
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Instructions
Litti Dough
- In a bowl, mix all the ingredients and knead a firm dough. Let it rest for 15 mins.
Litti Stuffing
- In a bowl, mix all the ingredients well. You can even add some pickle masala. It just adds a kick to the filling.
- Make small to medium balls from the dough.
- Roll out the dough into a circle of around 5 inches like a poori. Make sure you do not roll it out very thin.
- Put the filling in the center of the circle.
- Pinch the dough from all the sides nicely.
- Place the litti balls on a baking tray and let it rest for 10 mins. Meanwhile, Pre-heat the oven at 200 degrees for 10 mins.
- Bake the litti's for 20-25 minutes depending on the oven or until the litti's are slightly brownish in color.
- For a little charred effect and taste. Roast a little over the gas flame. Dip it in hot ghee or brush the ghee over it. Serve hot with your favorite dal or curry or chokha.
Tomato Chokha
- Roast the tomatoes on gas flame. Let it cool down and remove the skin of the roasted tomatoes. Now either finely chop the tomatoes or mash it lightly.
- Add all the other ingredients and mix well.
Aloo/ Aloo-Baigan Chokha
- Roast the Baigan just like tomatoes. Remove the skin and mash it nicely.
- In a bowl, add mashed potatoes, roasted baigan and all the other ingredients. Mix well. Note- If you want to make only aloo chokha, do not add roasted baigan.
- Serve the chokha along with hot litti.
Directions to prepare the recipe-
Litti Dough
- In a bowl, mix all the ingredients and knead a firm dough. Let it rest for 15 mins.
Litti Stuffing
- In a bowl, mix sattu and all the ingredients well. You can even add some pickle masala. It just adds a kick to the filling.
- Make small to medium balls from the dough.
- Roll out the dough into a circle of around 5 inches like a poori. Make sure you do not roll it out very thin.
- Put the filling in the center of the circle.
- Pinch the dough from all the sides nicely.
- Place the litti balls on a baking tray and let it rest for 10 mins. Meanwhile, Pre-heat the oven at 200 degrees for 10 mins.
- Bake the litti’s for 20-25 minutes depending on the oven or until the litti’s are slightly brownish in color.
- For a little charred effect and taste. Roast a little over the gas flame. Dip it in hot ghee or brush the ghee over it. Serve hot with your favorite dal or curry or chokha.
Tomato Chokha
- Roast the tomatoes on gas flame. Let it cool down and remove the skin of the roasted tomatoes. Now either finely chop the tomatoes or mash it lightly.
- Add all the other ingredients and mix well.
Aloo/ Aloo-Baigan Chokha
- Roast the Baigan just like tomatoes. Remove the skin and mash it nicely.
- In a bowl, add mashed potatoes, roasted baigan and all the other ingredients. Mix well. Note– If you want to make only aloo chokha, do not add roasted baigan.
- Serve the chokha along with hot litti.