A traditional and rustic dish from Bihar and Eastern Uttar Pradesh, Litti Chokha is a soulful combination of spiced sattu-stuffed wheat balls (litti) served with smoky mashed vegetables (chokha). It’s wholesome, earthy, and packed with bold Indian flavors. If you want to Litti Chokha Recipe in Hindi to visit our website hubrecipes.
???? Ingredients
For Litti Dough:
2 cups whole wheat flour
1 tbsp ghee or oil
Salt to taste
Water (for kneading)
For Sattu Filling:
1 cup sattu (roasted gram flour)
1–2 green chilies (finely chopped)
1-inch ginger (grated)
4–5 garlic cloves (grated or finely chopped)
2 tbsp mustard oil
2 tbsp chopped fresh coriander
1 tsp ajwain (carom seeds)
Salt to taste
Juice of 1 lemon or 1 tbsp dry mango powder (amchur)
Water (just a few tsp to moisten filling)
For Chokha (Mashed Veg Side):
A. Baingan Chokha (Eggplant):
1 large brinjal (roasted directly on flame)
1 tomato (roasted, optional)
1 green chili (finely chopped)
1 small onion (finely chopped)
1 tbsp mustard oil
Salt to taste
Fresh coriander, chopped
B. Aloo Chokha (Potato):
2–3 boiled potatoes
1 onion (finely chopped)
1 green chili (chopped)
1 tbsp mustard oil
Salt and lemon juice to taste
Coriander leaves, chopped
???? Instructions
1. Prepare the Dough for Litti:
Mix wheat flour, salt, and ghee/oil.
Add water gradually and knead into a medium-stiff dough.
Cover and rest for 20 minutes.
2. Prepare the Sattu Filling:
Mix all the filling ingredients in a bowl.
Sprinkle a few drops of water if needed to bind the mixture slightly.
It should be moist but not wet.
3. Shape the Littis:
Divide dough into equal portions.
Roll each into a ball and flatten slightly.
Fill with 1–2 tsp sattu mixture, pinch the edges to seal, and shape into a smooth ball again.
4. Cook the Littis:
Traditional Method (Tandoor/Coal Fire):
Roast the littis over charcoal or in a tandoor until crisp and brown.
Tawa/Pan Method:
Roast on a heavy tawa on low flame, turning frequently. Cover with a lid for even cooking.
Oven Method:
Preheat oven to 200°C (390°F). Bake for 25–30 minutes, turning halfway.
Once cooked, dip each litti in melted ghee or brush with ghee generously.
5. Prepare the Chokha:
For Baingan/Tomato:
Roast brinjal and tomato directly on flame till charred. Peel skin.
Mash with onion, green chili, mustard oil, salt, and coriander.
For Aloo:
Mash boiled potatoes with onion, mustard oil, green chili, salt, lemon juice, and coriander.
???? Serving
Serve hot littis dipped in ghee with a generous portion of aloo chokha and baingan chokha on the side.
Traditionally eaten with hands and served with raw onions and green chilies.
✅ Tips
Add a spoon of curd to the sattu mix for extra softness.
Mustard oil gives the authentic sharp flavor—don’t skip it in chokha.
You can serve litti with garlic chutney or pickle too.