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Breakfast Meals Cooking Time : 1 hour 30 minutes Recipe Servings : 5–6 Recipe Dificult : easy 0.00

Bihar Litti Chokha Recipe | Authentic Bihari Stuffed Litti with Chokha

Litti Chokha is a beloved traditional dish from Bihar, India, made with crisp roasted wheat dough balls stuffed with a flavorful sattu filling and served with smoky vegetable chokha. The litti are traditionally roasted over charcoal or cow-dung cakes, giving them a distinctive smoky aroma and crisp exterior. The filling combines roasted gram flour (sattu) with mustard oil, garlic, ginger, green chilies, lemon juice, and aromatic spices, creating a savory and tangy center. Served with mashed roasted eggplant, tomatoes, potatoes, and generous ghee, Litti Chokha is a hearty and comforting Bihari meal enjoyed at family gatherings and festive occasions.

Cooking Method

In a large bowl, combine the whole wheat flour, ghee, salt, and baking powder. Gradually add warm water and knead into a firm but smooth dough.
Cover the dough and let it rest for 20 minutes.
In another bowl, mix the sattu, mustard oil, garlic, ginger, green chilies, cilantro, lemon juice, ajwain, nigella seeds, cumin, chili powder, and salt.
Add a little water at a time until the filling is moist enough to hold together without becoming wet or sticky.
Divide the dough into 10–12 equal portions. Roll each portion into a ball, flatten it, and make a small cup in the center.
Fill each dough cup with the sattu mixture, then bring the edges together and seal completely. Gently roll into a smooth ball.
Preheat the oven to 425°F (220°C). Arrange the stuffed litti on a baking tray and bake for 25–30 minutes, turning several times, until evenly browned and crisp. For a smokier flavor, finish them briefly over a hot grill.
While the litti cook, roast the eggplant and tomatoes at 425°F (220°C) until softened and lightly charred, about 25–30 minutes.
Allow the roasted vegetables to cool slightly. Peel the eggplant and tomatoes, then mash them together with the boiled potatoes, garlic, onion, green chili, cilantro, mustard oil, lemon juice, and salt.
Crack or slightly crush the hot litti, dip them generously in melted ghee, and serve with the freshly prepared chokha and lemon wedges.

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For Litti Dough : Whole wheat flour – 3 cups (390 g) ,, Ghee – 3 tbsp ,, Salt – 1 tsp ,, Baking powder – ½ tsp ,, Warm water – about 1¼ cups (300 ml), as needed

Sattu Filling : Sattu (roasted gram flour) – 1½ cups (180 g) ,, Mustard oil – 3 tbsp ,, Garlic – 4 cloves, minced ,, Fresh ginger – 1 tbsp, grated ,, Green chilies – 2, finely chopped

Sattu Filling : Fresh cilantro – ¼ cup, chopped ,, Lemon juice – 2 tbsp ,, Ajwain (carom seeds) – ½ tsp ,, Nigella seeds – ½ tsp ,, Ground cumin – 1 tsp

Sattu Filling : Red chili powder – ½ tsp ,, Salt – 1 tsp ,, Water – 2–3 tbsp, as needed

Chokha : Eggplant – 1 large (about 500 g) ,, Tomatoes – 3 medium ,, Potatoes – 2 medium, boiled and peeled ,, Garlic – 3 cloves ,, Green chili – 1, finely chopped

Chokha : Red onion – 1 small, finely chopped ,, Fresh cilantro – ¼ cup, chopped ,, Mustard oil – 1 tbsp ,, Lemon juice – 1 tbsp ,, Salt – ¾ tsp

For Serving : Melted ghee – ½ cup ,, Fresh cilantro ,, Lemon wedges

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