Litti Chokha

Litti Chokha

Litti Chokha is a home-style staple dish at difficulty 5/5 (Expert), about 1019 kcal. Litti Chokha is a traditional staple from the Indian state of Bihar, consisting. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

5 / 5

★★★★★

Expert
Estimated Calories

1019 kcal

Ingredients

  • Whole wheat flour (Atta)
  • Roasted chickpea flour (Sattu) — can substitute with finely ground roasted chickpeas
  • Eggplant (Baingan)
  • Tomato
  • Potato
  • Onion
  • Garlic
  • Ginger
  • Green chilies
  • Lemon
  • Fresh coriander leaves
  • Mustard Oil — can substitute with other cooking oils
  • Cumin seeds
  • Kala Namak (Indian black salt) — can substitute with regular salt
  • Red chili powder
  • Sesame seeds
  • Ghee (Clarified butter)
  • Salt
  • Oven or open flame

Steps

  1. ### Making the Litti Filling
  2. In a bowl, mix 120g of roasted chickpea flour, chopped onion, green chili, and ginger
  3. Add 3g cumin seeds, 5g sesame seeds, 3g red chili powder, 3g Kala Namak, and 3g salt
  4. Add 15ml Mustard Oil, 10ml lemon juice, and chopped coriander leaves
  5. Mix thoroughly. The filling should be crumbly but malleable. Set aside
  6. ### Making the Litti Dough
  7. Place 200g of whole wheat flour in a large bowl
  8. Gradually add warm water while kneading to form a *smooth, soft* dough
  9. Let the dough rest for **15 minutes**
  10. Divide the dough into 8 equal small balls
  11. Press each ball into a round disc about 8cm in diameter (slightly thicker in the center)
  12. Place about 15g of filling in the center of the disc
  13. Gather the edges to enclose the filling, pinch the seal tightly, and roll it into a ball
  14. ### Baking the Littis
  15. Preheat the oven to 200°C
  16. Place the Littis on a baking tray. Bake for **25-30 minutes**, flipping them once halfway, until the surface is *golden brown and crackly*
  17. If using an open flame: Place the Littis directly on a charcoal fire or low heat gas stove. Flip continuously until *evenly golden brown*
  18. Brush hot melted Ghee over each Litti while hot to allow it to *soak and absorb*
  19. ### Making the Chokha
  20. Place eggplant, tomato, and potato directly on an open fire (or roast in a 200°C oven) for **20-25 minutes** until the *skin is charred and the inside is soft*
  21. Peel the vegetables after roasting. Mash eggplant, tomato, and potato separately with a fork or by hand
  22. Mix the mashed vegetables together
  23. Add chopped garlic, chili, 4g salt, and 15ml Mustard Oil
  24. Mix thoroughly until combined evenly
  25. Garnish with chopped coriander leaves
  26. ### Serving
  27. Arrange the Littis on a plate and serve with the Chokha mashed vegetable mix alongside
  28. Serve hot. Break the Litti open by hand and dip it into the Chokha

Notes

Litti Chokha is a traditional staple from the Indian state of Bihar, consisting of roasted wheat balls topped with a smoky savory vegetable mash. It features a texture that is crunchy on the outside and soft on the inside with a rich aroma. The roasted chickpea flour filling is rich in plant protein and dietary fiber, paired with vegetables like eggplant, tomato, and potato, making it highly nutritious. This recipe involves kneading, filling, baking, and vegetable preparation, so it is a bit challenging for beginners. It takes about 60 minutes to complete.

Estimated Cooking Difficulty: ★★★★★
Estimated Calories: 1019 kcal

Calculated per portion (makes 2 servings):

**Litti (Balls) Part:**

- Whole wheat flour 200g
- Roasted chickpea flour 120g
- Onions 1 (approx 80g), minced extremely fine
- Green chilies 2, minced extremely fine
- Ginger 5g, grated
- Mustard Oil 15ml
- Lemon juice 10ml
- Coriander leaves 10g, chopped
- Cumin seeds 3g
- Sesame seeds 5g
- Red chili powder 3g
- Kala Namak 3g
- Salt 3g
- Warm water Approximately 100ml (for kneading)
- Ghee 30g (for brushing after baking)

**Chokha (Mash) Part:**

- Eggplant 1 (approx 250g)
- Tomatoes 2 (approx 180g)
- Potatoes 2 (approx 240g)
- Garlic 4 cloves (approx 12g)
- Green chili 1
- Mustard Oil 15ml
- Salt 4g
- Coriander leaves 10g

- **Note on Sattu**: This is a specialty ingredient from Bihar highly valued for its protein and fiber content. It may be difficult to find in China but can be homemade: dry-roast chickpeas until dark brown and grind into flour.
- **Note on Cooking Method**: Traditionally, Littis are roasted over a cow dung cake fire to impart a unique smoky flavor. A home oven or open flame can be used as a substitute.
- **Note on Mustard Oil**: This oil is the soul of the dish and is not recommended to be substituted. If mustard oil is unavailable, use vegetable/rapeseed oil as a secondary option.
- **Historical Note**: Litti Chokha is one of the oldest foods in India, dating back thousands of years, said to be a portable food source for ancient soldiers.

If you find issues or have ways to improve the process according to this guide, please open an Issue or Pull Request.

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