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How to Make Litti Chokha

Litti Chokha(लिट्टी चोखा)— Roasted wheat balls from Bihar served with mashed vegetables

Litti Chokha is the most iconic traditional staple food of Bihar, India. "Litti" refers to wheat flour balls stuffed with roasted gram flour (Sattu) and baked, while "Chokha" is a mashed condiment made from grilled vegetables such as eggplant, tomatoes, and potatoes. This is an ancient dish that once served as field rations for soldiers on the march. Preparation requires patience and takes approximately 60 minutes.

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

  • Whole wheat flour (Atta)
  • Roasted gram flour (Sattu)— Can be substituted with flour made from roasted chickpeas
  • Eggplant
  • Tomato
  • Potato
  • Onion
  • Garlic
  • Ginger
  • Green chili
  • Lemon
  • Cilantro
  • Mustard Oil— Can be substituted with other cooking oils
  • Cumin seeds
  • Black salt (Kala Namak)— Can be substituted with regular salt
  • Red chili powder
  • Sesame seeds
  • Ghee
  • Salt
  • Oven or open flame

Calculations

Before starting, determine how many servings you plan to make. One serving is sufficient for 2 people.

Per serving:

Litti (Dough Ball) Component:

  • Whole wheat flour: 200g
  • Roasted gram flour: 120g
  • Onion: 1 (approx. 80g), finely chopped
  • Green chili: 2, finely chopped
  • Ginger: 5g, grated
  • Mustard oil: 15ml
  • Lemon juice: 10ml
  • Cilantro leaves: 10g, chopped
  • Cumin seeds: 3g
  • Sesame seeds: 5g
  • Red chili powder: 3g
  • Black salt: 3g
  • Salt: 3g
  • Warm water: approx. 100ml (for kneading the dough)
  • Ghee: 30g (for brushing after baking)

Chokha (Mashed Vegetable) Component:

  • Eggplant: 1 (approx. 250g)
  • Tomato: 2 (approx. 180g)
  • Potato: 2 (approx. 240g)
  • Garlic: 4 cloves (approx. 12g)
  • Green chili: 1
  • Mustard oil: 15ml
  • Salt: 4g
  • Cilantro leaves: 10g

Instructions

Preparing the Litti Filling

  • In a bowl, mix 120g of roasted gram flour with the chopped onion, green chili, and ginger.
  • Add 3g of cumin seeds, 5g of sesame seeds, 3g of red chili powder, 3g of black salt, and 3g of salt.
  • Add 15ml of mustard oil, 10ml of lemon juice, and the chopped cilantro leaves.
  • Mix thoroughly until well combined. The filling should be loose yet hold its shape when pressed. Set aside.

Preparing the Litti Dough

  • Place 200g of whole wheat flour in a large bowl
  • Gradually add warm water while kneading until a smooth and soft dough forms
  • Let the dough rest for 15 minutes
  • Divide the dough into 8 equal-sized portions
  • Flatten each portion by hand into a circular disc about 8cm in diameter (slightly thicker in the center)
  • Place approximately 15g of filling in the center of the disc
  • Gather the edges of the dough to enclose the filling, seal tightly, and roll into a ball

Baking Litte

  • Preheat the oven to 200°C
  • Place the Litte on a baking sheet and bake for 25-30 minutes, flipping once halfway through, until the surface is golden brown and cracked
  • If using an open flame: Place the Litte directly over charcoal or a low gas flame, turning frequently, until evenly charred
  • While still hot, brush the surface of each Litte with ghee to allow it to absorb fully

Making Chokha

  • Roast eggplants, tomatoes, and potatoes directly over an open flame or in a 200°C oven for 20-25 minutes, until the skins are charred and the inside is completely soft
  • Peel the roasted vegetables and mash the eggplants, tomatoes, and potatoes separately using a fork or hands
  • Combine the mashed vegetables in a bowl
  • Add minced garlic, green chilies, 4g of salt, and 15ml of mustard oil
  • Mix thoroughly until well combined
  • Garnish with cilantro leaves

Serving

  • Plate the Litte alongside the Chokha vegetable mash
  • Serve hot, tearing open the Litte by hand to dip into the Chokha

Additional Notes

  • Roasted Bengal gram flour (Sattu) is a specialty ingredient from Bihar, extremely nutritious, and rich in protein and fiber. It may be difficult to find in China, but you can make it at home: dry roast Bengal gram (Chana) until dark brown, then grind into powder.
  • Traditional Litte is baked over cow dung cake fires, which impart a unique smoky flavor. Home ovens or open flames can be used as substitutes.
  • Mustard oil is the soul of this dish; substitution is not recommended. If mustard oil is unavailable, rapeseed oil can be used as a secondary option.
  • Litte Chokha is one of India's oldest foods, reportedly dating back thousands of years, and served as rations for ancient soldiers.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.