Litti Chokha Recipe: Litti Chokha is the quintessential dish of Bihari cuisine, renowned for its traditional and rustic flavors. It consists of spiced sattu (roasted black chickpea flour) stuffed into whole wheat dough balls known as Litti. This classic dish is typically accompanied by a simple vegetable mash made with onion, garlic, green chilies, and mustard oil, called chokha. It holds a special place in the culinary traditions of both Bihar and Jharkhand. In this post, I’ll be sharing the recipe for Litti along with three variants of chokha.
What is Litti Chokha
Litti Chokha is a quintessential dish of Bihari cuisine, comprising Litti, a ball of whole wheat flour dough stuffed with a spiced mixture of sattu or roasted black chickpea flour, and Chokha, a simple mashed relish made from vegetables like eggplant, potato, or tomato.
Sattu, a key ingredient in Bihari and North Indian cuisines, offers various health benefits, including its cooling properties, making it a preferred ingredient in regions with extreme summer weather conditions.
The combination of Litti and Chokha creates a harmonious blend of flavors and textures. Typically, Chokha involves roasting or boiling the main vegetable (eggplant, potato, or tomato), followed by mashing it with ingredients like onion, garlic, green chilies, coriander leaves, salt, lemon juice, and mustard oil.
Various combinations of vegetables can be used to make Chokha, such as a mix of all three veggies or just eggplant and tomato. Recipes for Baingan Ka Chokha (made with eggplants), Tomato Chokha (made with tomatoes), and Aloo Chokha (made with potatoes) are commonly shared.
The pairing of Litti with Chokha is not only flavorful but also wholesome, making it a popular street food in Bihar and eastern Uttar Pradesh. During travels to these regions, one can often find street stalls serving delicious Litti Chokha.
About Litti Chokha Recipe
I’ve watched several YouTube channels demonstrating various ways to prepare both Litti and Chokha. However, I decided to create my own version, which I’m sharing in this post. Instead of using traditional Red Chilli Pickle or Mango Pickle in the Litti stuffing, I opted for similar spices to add a unique twist. If you have North Indian-style mango or red chili pickle masalas at home, you can certainly use them.
The method for preparing Litti is reminiscent of Rajasthani baati (a part of the dal-baati duo), but they have distinct flavors. For an authentic experience, it’s best to serve Litti with Chokha. Although the recipe is straightforward, it’s time-consuming as each element needs to be prepared separately. Therefore, it’s important to take your time and not rush through it.
Sattu, or roasted black chickpea flour, is the primary ingredient for the Litti stuffing. If you don’t have it, you can use roasted chana dal without husk, grind it, sift the flour, and use it instead.
Traditionally, Litti Chokha is roasted on hot charcoal or dried cow dung fire, imparting a characteristic flavor. However, at home, you can bake Litti in the oven. If you have a charcoal-based open grill, that’s another option for roasting. Litti can also be roasted on a tawa or deep-fried in oil.
Here are a few methods for cooking Litti Chokha Recipe at home:
- Baking in the oven: This post details this cooking method.
- Roasting on a tawa: Flatten the shaped Littis and roast them on a hot tawa over low flame until you see charred spots.
- Grilling in a tandoor: If you have access to a tandoor, grill the Littis until they are cooked and slightly charred.
- Deep frying in oil: Shape the Littis like kachoris and deep-fry them in hot oil. Ensure they are sealed properly to prevent them from disintegrating or falling apart during frying.
how to make Litti Chokha Recipe:
Prepare 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, starting with ¾ cup. Adjust the amount of water depending on the quality of the flour, aiming for a total of ¾ to 1 cup.
- Knead the mixture into a smooth and soft dough. Cover the dough and set it aside to rest.
To make the stuffing:
- In a mortar and pestle, take ½ teaspoon of cumin seeds (jeera) and ½ teaspoon of fennel seeds (saunf). Lightly crush them and set aside.
- Take 1 cup of roasted gram flour or roasted black chickpea flour (sattu) in a mixing bowl or pan.
- Add the crushed cumin seeds and fennel seeds to the sattu.
- Now, add ½ teaspoon of carom seeds (ajwain), ½ teaspoon of nigella seeds (kalonji), and ½ teaspoon of red chili powder to the sattu.
- Next, add 1 to 2 teaspoons of chopped green chilies, 1 teaspoon of finely chopped ginger, and 1 teaspoon of finely chopped garlic.
- Mix in 2 tablespoons of chopped coriander leaves, ¼ teaspoon of black salt, and regular salt to taste.
- Add 2 teaspoons of lemon juice followed by 2 teaspoons of mustard oil.
- Mix all the ingredients thoroughly.
- Sprinkle 1 to 2 tablespoons of water evenly over the mixture and mix well. Add more water if needed, ensuring the mixture is neither too dry nor too wet.
- The stuffing should have a moist consistency for the best taste and texture.
To assemble, shape, and make Litti:
- After resting the dough for 30 minutes, divide it into small or medium-sized balls.
- For the first method, dust a little flour and roll each dough ball into a circle about 5 to 6 inches in diameter.
- Place 2 to 3 tablespoons of the stuffing mixture in the center of each rolled disc.
- Pleat and seal the edges of the disc to enclose the stuffing.
- Press the sealed part and gently roll the stuffed dough ball between your palms to form a round shape. Set aside.
- Alternatively, flatten a dough ball with your palms to create a shallow cup.
- Fill the cup with the stuffing mixture.
- Carefully bring together the edges of the dough to encase the stuffing, pressing gently to seal the edges securely.
- This step may be a bit tricky, so use whichever method is more comfortable for you. Both methods have been provided for stuffing.
Here are the prepared Littis using the second method. Keep them covered with a cotton towel or napkin to prevent the dough from drying out.
To bake the Litti:
- Grease a baking tray with oil and place the prepared Littis on it.
- Preheat the oven to 200°C/390°F for 20 minutes before baking.
- After 10 to 15 minutes, remove the tray from the oven and flip each Litti. Return the tray to the oven.
- Repeat the flipping process every 10 to 15 minutes to ensure even baking.
- Bake for a total of about 30 to 35 minutes, or until the Littis develop light brown or golden brown spots on the crust.
- Optionally, brush melted ghee over the baked Littis.
- For charred spots, hold each Litti with tongs and briefly expose it to direct flame until charred.
- Serve the Bihari-style Litti with your choice of chokha, accompanied by a small bowl of melted ghee for dipping. Optionally, sprinkle ghee over the Littis before serving.
Expert Tips:
- If you don’t have sattu, you can use roasted split or whole chana dal without husk. Grind ¾ cup of it to a fine powder after roasting if preferred.
- The amount of water needed for the litti dough depends on the quality of the whole wheat flour, usually ranging from ¾ to 1 cup.
- Ensure the sattu stuffing mixture is neither too dry nor too wet to avoid dryness while eating the Litti.
- Grease the baking tray well before placing the Littis to prevent sticking.
- Baking time varies based on oven size and capacity. Flip the dough balls every 10 to 15 minutes for even baking.
- Enjoy Litti by breaking it, dipping it in ghee, and pairing it with the chokha. Optionally, drizzle some ghee over the Litti before consuming.
Conclusion:
Litti Chokha Recipe is a beloved dish of Bihari cuisine, consisting of flavorful Littis stuffed with spiced sattu and served with a side of Chokha. By following the provided recipe and expert tips, you can recreate this traditional dish at home and enjoy its authentic taste and texture.
FAQs About Litti Chokha Recipe
What is sattu, and can it be substituted?
Sattu is roasted black chickpea flour, commonly used in Bihari cuisine. If sattu is unavailable, roasted split or whole chana dal without husk can be ground into a fine powder and used as a substitute.
How do I know if the Litti dough has the right consistency?
The dough should be kneaded to a smooth and soft texture. Adjust the water quantity based on the flour’s quality, aiming for a dough that is neither too dry nor too wet.
What is the best way to cook Litti at home?
Litti can be baked in the oven, roasted on a tawa, grilled in a tandoor, or deep-fried in oil. The preferred method depends on personal preference and equipment availability.
How do I prevent the Littis from sticking to the baking tray?
It’s essential to grease the baking tray well before placing the Littis on it to prevent sticking. Failure to do so may result in the Littis adhering to the tray during baking.
What is the traditional way to enjoy Litti?
The most authentic way to enjoy Litti is by breaking it, dipping it in ghee, and pairing it with the chokha. Optionally, ghee can be drizzled over the Litti before serving for added flavor.
