Litti Chokha Recipe

Litti Chokha is a popular dish from the Bihar region of India. It consists of roasted and stuffed dough balls (litti) served with a side dish of mashed roasted eggplant (baingan) and potatoes (aloo) called Chokha. Here’s a recipe to make Litte Chokha.

4 cup Wheat Flour

4 tbsp Mustard oil

Salt to taste

2 cup Sattu

1 tbsp Ginger roughly chopped

1 tbsp Garlic roughly chopped

4 nos green chilli

1 tbsp pickle masala or any achar masala you can add

½ cup coriander leaves finely chopped

1 lemon extract juice

3 tbsp mustard oil

Salt to taste

For Chokha

2 nos Brinjal

2 nos Tomato

4-5 Garlic Pods

2 nos Green Chilli finely chopped

4 tbsp Coriander Leaves finely chopped

1 tsp Mustard Oil

Salt to taste

Ghee as needed

Add salt, mustard oil, and wheat flour to a bowl. Mix it up nicely.

Now gradually add water and knead the mixture to a soft, silky dough similar to paratha’s and for twenty to thirty minutes, cover and set it away.

In a mixer grinder, combine the pickle, ginger, garlic, and green chili. Everything should be combined to create a paste and place aside.

Add the paste we produced to a bowl along with the sattu, green chili, coriander leaves, ajwain, lemon juice, mustard oil, and salt. Mix everything thoroughly.

If the mixture is dry, add a little water and stir everything thoroughly. Just enough water should be present to tamely bind it. Once finished, put it aside.

Apply mustard oil to the eggplants and tomatoes. After that, put them on the grill and roast them over low, direct heat until they are soft to the touch and well browned on all sides. In order for the garlic pods to be roasted alongside the brinjal, a small slit should be made in the vegetable.

Place them on a plate and let them cool until the heat is manageable by hand. Both tomatoes and eggplant should be skinless.

Transfer it to a mixing bowl after giving it a rough mash and add salt, coriander leaves, mustard oil, and roasted chilies should be added and mix everything thoroughly, Chokha is all set.

Take the dough and give it one more minute of kneading and likewise, stir the sattu mixture for one minute.

Make equal, medium-sized sections of the dough. Make a hollow that contains some prepared filler, put the ends together, and securely seal them.

Place littis on the jail, place it over the gas hob, and roast at a very low temperature. The littis should be checked and flipped periodically until it turns golden brown.

Litti is ready and rotating on the jail stand. It takes roughly ten to twelve minutes. Pick up the litti from the jail stand and put it into ghee, and take it out in a plate. It gives a nice taste but you can skip using ghee if not required