Litti Chokha is one of the most loved traditional dishes from Bihar. It has a strong cultural identity in eastern India. Litti is made from roasted wheat balls filled with spiced gram flour. Chokha is a mix of smoky mashed vegetables. Together they make a healthy and hearty meal. Litti Chokha can be eaten for lunch or dinner. It is filling and full of flavour. This dish is also popular in Uttar Pradesh, Jharkhand and other nearby states. You can make it easily at home with simple ingredients.

This article explains every step clearly. We use simple English words and short sentences. We cover ingredients, preparation, cooking methods and serving tips. This guide also includes common mistakes and FAQs for Indian cooks.

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What makes litti chokha special

Litti Chokha is a traditional and rustic food. It reflects the food culture of Bihar. The unique taste comes from the lightly roasted litti and smoky chokha. Traditionally, litti are roasted over cow dung cakes or charcoal. Now we use ovens, tandoors or stovetops at home. The stuffing uses sattu which is roasted gram flour. Sattu is nutritious and rich in protein. Chokha adds freshness and spice from roasted vegetables. It is simple but full of rich flavour.

Ingredients you need

For litti dough

• 2 cups wheat flour
• 2 to 3 tablespoons semolina (sooji) for crunch (optional)
• 1 teaspoon carom seeds (ajwain)
• Salt to taste
• 2 to 3 tablespoons oil
• Water as needed to knead a firm dough

For litti stuffing (sattu filling)

• 1 cup sattu (roasted gram flour)
• 2 tablespoons mustard oil or regular cooking oil
• 1 small onion finely chopped
• 2 small green chillies finely chopped
• 1 teaspoon ginger finely grated
• 1 teaspoon cumin seeds (jeera)
• 1 to 2 teaspoons lemon juice or dry mango powder (amchur)
• Salt to taste
• Fresh coriander leaves finely chopped
• Optional spices such as red chilli powder, black salt, roasted cumin powder

For chokha

• 2 large eggplants (baingan)
• 3 to 4 medium tomatoes
• 2 to 3 medium potatoes (optional for potato chokha mix)
• 1 small onion finely chopped
• 2 to 3 green chillies finely chopped
• 1 teaspoon ginger paste or grated ginger
• 2 to 3 tablespoons mustard oil
• Fresh coriander leaves finely chopped
• Salt to taste
• Lemon juice or amchur to taste

Optional for serving

• Ghee or melted butter
• Raw onion rings or lemon wedges

Step 1 Make the litti dough

In a big bowl, mix wheat flour, semolina (if you use), carom seeds and salt. Add oil and rub it into the flour with fingers. This makes the dough crumbly. Add water little by little and knead to make a firm dough. The dough should not be very soft. Firm dough helps hold the stuffing. Once kneaded, cover the dough and let it rest for 15 to 20 minutes.

Step 2 Prepare the sattu stuffing

In another bowl, take the sattu. Add chopped onions and green chillies. Add ginger, cumin seeds, lemon juice or amchur powder. Add salt and fresh coriander. Add mustard oil. Mix all ingredients well. The stuffing should be crumbly and well mixed. You can add spices as per your taste. Some people add roasted cumin powder or black salt for more flavour. Keep the stuffing ready.

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Step 3 Shape and fill the litti

Take the dough and divide it into equal portions. Make small balls. Flatten each ball with fingers or a small rolling pin. Make a small cup shape with your fingers. Put 1 to 2 teaspoons of the sattu stuffing in the centre. Bring the edges together and seal the opening. Roll gently between your palms to make smooth round litti. Make sure the stuffing is covered well.

Step 4 Cook the litti

There are several ways to cook litti. Choose the method that suits your kitchen.

Oven method

Preheat oven to high heat (around 220 to 230 degree Celsius). Place the litti on a baking tray. Brush them lightly with oil. Bake for about 20 to 25 minutes. Turn them once or twice so they roast evenly. Littis should become golden brown and firm.

Stove top tawa method

Heat a heavy pan or tawa on medium flame. Place litti on the tawa. Roast them slowly. Turn them gently often. Add a little oil while roasting to get a crisp surface. This method takes more time but gives good roasted flavour.

Direct flame or grill method

Place litti directly on gas flame or grill. Turn them with tongs so they cook on all sides. This method gives a smoky and charred flavour like street style litti.

Once cooked, place the litti in a bowl and pour some melted ghee or mustard oil over them. This step is optional but gives extra taste.

Step 5 Prepare the chokha

Chokha is a mix of roasted vegetables. The most common version is baingan (eggplant) chokha. You can also make a potato and tomato mix or a mix of all three.

Wash the eggplants and tomatoes. Place them on a hot flame or on a grill. Roast them until the skin chars and the flesh becomes soft. Once roasted, let them cool slightly.

Peel the charred skin and mash the eggplant and tomatoes together in a bowl. If you use boiled potatoes, mash them with the rest.

Add finely chopped onions, green chillies, ginger, fresh coriander leaves, mustard oil, salt and lemon juice or amchur. Mix everything well. The texture should be slightly coarse.

Adjust spices as per your taste. Chokha should be spicy, tangy, and smoky. Keep it aside while you finish the litti.

Step 6 Serve litti chokha the traditional way

Break each litti with your fingers. The roasted surface and soft inner stuffing look appealing. Serve the litti hot on a plate. Add a spoonful of chokha on the side. You can pour melted ghee on top for extra flavour. Serve with raw onion rings, lemon wedges and extra chutneys if you like.

Litti Chokha is best enjoyed with cold buttermilk, lassi or plain curd on the side.

Tips for best results

1. Resting the dough makes it easier to fill and shape the litti.
2. Do not make the dough too soft. Firm dough holds the stuffing better.
3. While roasting litti, always turn gently. This helps even cooking.
4. If tomatoes are very juicy in chokha, remove seeds before roasting. This prevents sogginess.
5. Add mustard oil at the end in chokha. Mustard oil gives the authentic Bihari flavour.

Variations and regional touches

In some parts of Bihar, people add boiled peas or grated carrots in the litti stuffing. Some families roast litti over cow dung cakes or charcoal for a smoky taste. Others use a mix of black salt and roasted cumin powder to enrich flavour. A mashed aloo chokha can be added to the eggplant chokha for more variety.

Common mistakes to avoid

Many beginners make litti dough too soft. This makes it break while roasting. Always knead firm dough. Some people add too much water to sattu filling. This makes it sticky and hard to fill. Add only a little lemon juice or no water at all. When roasting vegetables for chokha, do not burn them. Char only the skin. Too much burn makes chokha bitter.

FAQs About Litti Chokha

Health benefits and nutrition

Litti uses whole wheat flour and sattu which is rich in protein. Chokha uses roasted vegetables which adds fibre and vitamins. Mustard oil adds good fat and spicy taste. This meal is balanced with carbohydrates, protein and healthy fats. It is filling and keeps you satisfied for longer.

Final thoughts

Litti Chokha is a dish that combines tradition and bold flavour. It is rustic yet delightful. With simple ingredients and clear steps you can make Bihar famous Litti Chokha at home. This meal is perfect for family lunches, weekend dinners and festival treats. With practice you will master authentic litti and warm, smoky chokha in your own kitchen. Enjoy the rich taste of tradition in every bite.