Litti Chokha is Bihar's signature dish — roasted wheat balls stuffed with spiced sattu (roasted gram flour), served with smoky mashed vegetables called chokha. Rustic and deeply flavourful, it's a wholesome, protein-rich traditional meal.
Litti Chokha at a Glance
| Cuisine | Bihari |
|---|---|
| Country | India |
| Meal | Lunch |
| Course | Main |
| Food Type | Vegetarian |
| Difficulty | Hard |
| Preparation | 30 minutes |
| Cooking | 40 minutes |
| Total time | About 90 minutes |
| Servings | 4 |
| Suggested serving | 2 littis with chokha |
Litti Chokha Ingredients
- For litti: 2 cups whole wheat flour; 2 tbsp ghee; salt to taste; water as needed. For sattu filling: 1.5 cups sattu; 1 tbsp mustard oil; 1 tsp ajwain; 1 tsp nigella seeds (kalonji); 1 tbsp pickle masala or chopped pickled mango; 1 small onion, finely chopped; 1 green chilli, chopped; a squeeze of lemon juice; salt to taste; water as needed. For chokha: 2 medium potatoes, boiled; 1 medium eggplant, roasted; 1 tomato, roasted; 1 onion, finely chopped; 2 green chillies, chopped; mustard oil; coriander leaves; salt to taste.
How to Make Litti Chokha
- Knead whole wheat flour with ghee, salt and water into a firm dough; rest for 20 minutes.
- Mix sattu with mustard oil, ajwain, nigella seeds, pickle masala, onion, green chilli, lemon juice, salt and a little water into a crumbly, slightly moist filling that holds together when pressed.
- Divide the dough into balls, flatten each, and stuff generously with the sattu filling; seal and reshape into a smooth ball.
- Bake the stuffed balls in a preheated oven at 200°C (400°F) for 30-35 minutes, turning occasionally, until golden brown and firm.
- For the chokha, roast the eggplant and tomato directly over a flame or in the oven until soft and charred; peel and mash.
- Mash the boiled potato and mix with the mashed eggplant and tomato, onion, green chilli, mustard oil, coriander leaves and salt.
- To serve, crack open the hot littis, drizzle generously with ghee, and serve alongside the chokha.
Cooking Tips
Bake or roast the littis slowly so they cook through fully without burning the outside — the traditional coal-roasting method gives the most authentic smoky flavour, but a moderate oven works well too. Don't add too much water to the sattu filling, as a wet filling makes the litti soggy inside. Roasting the eggplant and tomato directly over a flame for the chokha adds a distinctive smokiness.
Variations
Some regional versions add crushed garlic to the sattu filling for extra pungency. A shallow-fried version of litti, cooked in a pan instead of baked, is a modern time-saving adaptation.
Substitutions
A grill or air fryer can substitute for traditional coal roasting with reasonably good results.
What to Serve With Litti Chokha
A generous drizzle of ghee over the littis, and a side of pickle.
Storage & Reheating
Storage: Littis keep at room temperature for a day; chokha keeps refrigerated for up to 2 days.
Reheating: Reheat littis in an oven to restore firmness; chokha is usually served at room temperature or lightly warmed.
Litti Chokha Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 420 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 52 g |
| Fat | 16 g |
| Fiber | 9 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A hearty, protein- and fibre-rich traditional Bihari meal, with sattu providing a notably strong plant-protein base compared to many other Indian breads.
Age & Serving Guidance
Given the firm litti texture and pickle spice in the filling, this is better suited to older children and adults rather than toddlers.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains gluten (wheat) and sattu (chickpea-based, a legume).
Ensure littis are baked through fully with no raw dough remaining in the centre.
Litti Chokha FAQs
What is sattu?
Sattu is roasted gram flour made from chickpeas, known for its high protein and fibre content and nutty flavour.
Can I make litti without an oven?
Yes, traditionally littis are roasted over hot coals or on an open flame; a grill or careful pan-roasting can work as alternatives.
Why is my litti filling falling out?
The dough may not be sealed properly around the filling, or the filling is too wet; seal firmly and keep the sattu mixture crumbly rather than wet.
What is chokha made of?
It's a mashed mixture of roasted eggplant, tomato and boiled potato, seasoned with mustard oil, onion and green chilli.
Is litti chokha vegan?
It can be made vegan by using oil instead of ghee for both the dough and the final drizzle.
Can I make litti ahead of time?
Yes, they keep at room temperature for a day and can be reheated in an oven before serving.
Why is mustard oil used in this recipe?
It's traditional to Bihari cuisine and gives the sattu filling and chokha their characteristic pungent, authentic flavour.
Is litti chokha a complete meal?
Yes, combining wheat, sattu (protein) and vegetables, it's considered a well-rounded, filling traditional meal.
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