The Ultimate Litti Chokha Recipe

My 5-part Litti Chokha recipe series is here! From roasting to serving, I’ll take you through every step. Don’t miss out! Follow along and learn how to make the perfect Litti Chokha at home!

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Recipe 1: Bihari-Style Aloo Baingan Chokha Recipe

Aloo Baingan Chokha is a traditional Bihari recipe made with roasted brinjal, potatoes, tomatoes, chopped coriander, onion, green chilli, garlic, ginger and mustard oil. This smoky, flavorful dish is a staple in every Bihari household and is often served with litti or poori.

Ingredients:

1 bharta brinjal/baingan

10-15 cloves of garlic/lehsun

2 medium-sized potatoes/aloo

4 medium-sized tomatoes/tamatar

2-3 tbsp coriander leaves

¼ cup chopped onion

1 tbsp chopped green chilli

1 tbsp chopped garlic

½ tbsp chopped ginger

Salt to taste

1.5 tbsp mustard oil

Instructions:

Roasting the Vegetables:

Using a pakad or tong, create holes in the brinjal and insert cloves of garlic.

Place the brinjal, tomatoes, and potatoes on burning hot cow dung cakes or an open flame. Roast until they’re soft and cooked through.

Preparing the Chokha:

Remove the roasted tomatoes and brinjal from the heat. Place them in a bowl, cover, and let cool slightly. The steam will help loosen the skin, making peeling easier.

Peel the cooled tomatoes and brinjal, then roughly mash them together.

Remove the potatoes (they take a little more time to cook than the other veggies) from the heat and let cool. Peel and add to the mashed brinjal mixture. Mash everything together using your hands or a masher until well combined.

Stir in chopped coriander leaves, onion, green chilli, garlic, ginger, salt, and mustard oil. Mix well to combine.

Your delicious Chokha is now ready to be served!

Recipe 2: Litti Chokha Chutney Recipe

Elevate your Litti Chokha game with this sil batte wali Bhune Lehsun Mirch Ki Chutney (Roasted Garlic Green Chilli Chutney)! Made on a traditional sil batta, this roasted green chilli and roasted garlic coriander chutneys add a burst of flavour to this Bihari classic.

Ingredients:

Mustard oil (as required)

4-6 green chillies

1 pod of garlic

1-inch ginger

2 cups chopped coriander leaves

1 tbsp lemon juice

Salt to taste

Instructions:

Roasting the chillies and garlic:

Apply a few drops of mustard oil to the green chillies. Place the chillies and garlic on burning hot cow dung cakes or an open flame. Roast until the skin is burnt and softened from the inside.

Cool and peel:

Let the roasted chillies and garlic cool completely. Rinse the chillies with water and peel the skin off the garlic cloves.

Preparing the chutney:

Transfer the roasted garlic to a sil batta (mortar and pestle). Grind the garlic until it’s well-smashed.

Add the roasted green chillies and ginger. Smash them using the batta and grind everything together until you get a smooth paste.

Add the chopped coriander leaves. Continue grinding until you get a smooth and consistent chutney.

Add lemon juice and salt. Mix everything well.

Sil Batte Wali Bhune Lehsun Mirch Ki Chutney is now ready to be served with Litti Chokha or other Bihari dishes!

Recipe 3: Litti Dough Recipe

Create the perfect foundation for your Litti with this simple dough recipe! Made with whole wheat flour, salt, and water, this dough is easy to knead and shape, setting the stage for a deliciously crispy and flavorful Litti.

Ingredients:

2 cups whole wheat flour

Salt, to taste

Water, as required

1 tbsp oil

Additional oil, for applying on the dough

Instructions:

Combine dry ingredients:

In a large mixing bowl, combine whole wheat flour and salt.

Knead the dough:

Gradually add water to the flour mixture and knead until a firm dough forms.

Apply oil and knead:

Apply 1 tbsp of oil to the dough and knead again until the dough becomes smooth and pliable.

Rest the dough:

Apply a little oil on top of the dough, cover it with a damp cloth, and let it rest for 10-15 minutes.

Oven Cooking Tip:

If you plan to bake the litti in the oven, add 1 tsp of baking soda to the flour mixture for better results.

Recipe 4: Litti Stuffing Recipe

Savor the bold flavors of Bihar with this authentic Litti stuffing recipe! Made with roasted chana sattu, aromatic ajwain and kalonji, tangy aam ka achaar, and fresh onion, ginger, garlic, and coriander, this savory filling is a perfect blend of spices, textures, and tastes that will elevate your Litti game!

Ingredients:

1 cup chana sattu (roasted black chickpea flour)

½ tsp carom seeds (ajwain)

½ tsp nigella seeds (kalonji)

Freshly crushed black peppercorns (kali mirch), to taste

Salt, to taste

2 tbsp chopped green chilli

1 tbsp chopped garlic

1 tbsp chopped ginger

2-3 tbsp chopped coriander leaves

½ cup chopped onion

1 tbsp mango pickle

1 tbsp mustard oil

Instructions:

Combine the stuffing ingredients:

In a large mixing bowl, combine all the ingredients.

Mix well:

Mix the ingredients thoroughly until you get a uniform stuffing mixture.

Check the consistency:

The mixture should be crumbly but moist enough to hold together when pressed.

Recipe 5: Cooking Litti: Bringing it all Together!

The final recipe of our Litti Chokha series is here! In this, we bring together all the components – litti dough, the flavorful sattu stuffing, the spicy chokha, and the tangy chutney. Learn how to perfectly assemble and cook the litti, achieving that ideal crunch on the outside and softness within. Get ready to indulge in the ultimate Bihari comfort food experience!

To assemble and cook delicious Litti, you’ll need:

Litti dough (recipe in previous video)

Sattu stuffing mixture (recipe in previous video)

Chokha (recipe in previous video)

Green chutney (recipe in previous video)

Ghee, for dipping the litti

Onion, as required

Watch the previous videos for the recipes of each component, then follow along to learn how to cook perfect Litti!

Assembling Litti:

Divide the dough into small or medium-sized balls.

Flatten each dough ball into a shallow cup using your palms.

Place a generous spoonful of the sattu mixture in the center of each dough cup.

Gather the edges to seal the dough around the filling. Shape into smooth balls.

Preparing for Cooking:

Place the prepared litti under a cotton towel or napkin to prevent drying out.

Make sure the cow dung cakes are hot but not burning. Break any large pieces into smaller ones and flatten them.

Traditional Cooking Method:

Place the litti in a single layer over the hot cow dung cakes. Keep turning them until they become dry on the outside.

Once the littis are dry on the outside, cover them with the burnt cow dung cakes. Cook until they’re cooked through and through.

Oven Cooking Method:

Preheat your oven to 200°C (392°F).

Place the litti in the oven and bake for 30-35 minutes.

Flip the littis every 10-15 minutes to ensure even cooking.

Continue baking until the litti are fully cooked, with a crispy crust and golden brown spots.

Note: Keep an eye on the litti after 25 minutes, as the cooking time may vary depending on your oven.

Serving:

Remove the litti from the heat and place them on a cloth. Gently dust off any cow dung cake residue.

Dip each litti in ghee and let it soak for 5 minutes.

Drain the litti and serve with chokha, chutney, and onion.

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