Litti Chokha
Litti Chokha
Litti Chokha is a traditional dish from Bihar, Jharkhand, and eastern Uttar Pradesh in India. It consists of two main components:
- Litti – A round, baked or fried dough ball made from whole wheat flour, stuffed with a spiced mixture of sattu (roasted gram flour), herbs, and mustard oil.
- Chokha – A mashed vegetable side dish made from roasted eggplant (baingan chokha), boiled potatoes (aloo chokha), or tomatoes (tamatar chokha), mixed with mustard oil, garlic, green chilies, and onions.
Ingredients
For Litti:
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 2 tablespoons ghee or oil
- Water (as needed to knead the dough)
For Stuffing (Sattu Filling):
- 1 cup sattu (roasted gram flour)
- 2 tablespoons mustard oil
- 2 tablespoons finely chopped onions
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 teaspoon green chilies, chopped
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon kalonji (nigella seeds) – optional
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black salt
- 1/2 teaspoon cumin powder
- 1/2 teaspoon amchur (dry mango powder)
- 2 tablespoons chopped coriander leaves
- 2 tablespoons lemon juice or a pinch of tamarind paste
For Chokha (Mashed Veggies Side):
- 1 large eggplant (baingan)
- 2 medium tomatoes
- 2 medium boiled potatoes
- 4 cloves garlic (roasted)
- 1 onion, finely chopped
- 1-2 green chilies, chopped
- 1 tablespoon mustard oil
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black salt
- 2 tablespoons chopped coriander leaves
- 1/2 teaspoon red chili powder (optional)
Instructions
🌿 Step 1: Prepare the Dough for Litti
- In a bowl, mix wheat flour, salt, and ghee/oil.
- Gradually add water and knead into a firm dough.
- Cover and let it rest for 30 minutes.
🥜 Step 2: Make the Sattu Filling
- In a bowl, mix sattu, mustard oil, chopped onions, garlic, ginger, green chilies, ajwain, kalonji, cumin powder, amchur, salt, and lemon juice.
- Mix well so that it becomes a crumbly mixture.
- Add a few drops of water if it feels too dry.
🔥 Step 3: Make the Litti Balls
- Divide the dough into equal-sized balls.
- Flatten each ball, place a spoonful of the sattu filling, and seal it properly.
- Shape it back into a round ball.
🍳 Step 4: Cook the Litti
- Traditional method: Roast on a charcoal fire or cow dung cakes.
- Tandoor method: Bake at 200°C (390°F) for 25-30 minutes, flipping occasionally.
- Pan method: Cook on a low flame, covered, turning until evenly cooked.
- Deep-fry method: Fry in hot oil until golden brown (for a crispy version).
Once cooked, dip the litti in melted ghee before serving.
🔥 Step 5: Prepare the Chokha (Mashed Side Dish)
- Roast the eggplant and tomatoes on an open flame or in an oven until charred. Peel and mash them.
- In a bowl, mash the boiled potatoes.
- Add chopped onions, green chilies, garlic, mustard oil, salt, coriander leaves, and red chili powder.
- Mix well.
🥄 Step 6: Serve!
- Serve hot littis with chokha and extra ghee on the side.
- Garnish with coriander and enjoy with pickle and raw onions!
Let me know if you try it! 😍🔥