Litti Chokha is a traditional dish that originated in Bihar, India. It has a long history and is deeply connected to the region's culture.
Litti is the star of the dish. It's a round ball made of wheat flour dough, stuffed with a mixture of roasted gram flour (sattu), spices, and herbs. These stuffed balls are then roasted over charcoal until they're cooked and get a smoky flavor.
Chokha, on the other hand, is the spicy side dish that accompanies the litti. It's made by roasting eggplant, tomatoes, and potatoes over an open flame until they're soft. Then, the roasted vegetables are mashed and combined with spices, herbs, and mustard oil to create a flavorful Chokha.
Litti Chokha has been a favorite dish in the rural areas of Bihar for many generations. It's traditionally cooked on earthen stoves and enjoyed during festivals, weddings, and special occasions. The dish's popularity has grown beyond Bihar and is now cherished in different parts of India and among the Indian diaspora.
This dish not only showcases Bihar's culinary heritage but also represents the simplicity and rustic charm of traditional Indian cuisine. It remains a beloved dish, appreciated for its delicious flavors and cultural significance.
Try Our Specially crafted Bihari-style Litti Chokha recipe just for you
Ingredients
For Dough
- 1 ½ cup Whole wheat flour
- ⅓ cup Broken wheat, fine powder
- Salt to taste
- Water
- 1 tbsp Oil
For Stuffing
- ½ cup Sattu
- 1 medium Onion, chopped
- 2-3 Green chilli, chopped
- 1 inch Ginger, chopped
- 2-3 Garlic cloves, chopped
- 2 tbsp Coriander leaves, chopped
- Salt to taste
- 1 tbsp Mustard oil
- 1 tbsp Pickle masala
For Chokha
- 1 Eggplant, roast
- 2-4 Garlic cloves
- 4 medium Tomato, roast
- 2 medium Potato, roast
- ½ inch Ginger, chopped
- 2-3 Garlic cloves, chopped
- 2 Green chilli, chopped
- 1 tbsp Coriander leaves, chopped
- Salt to taste
- 1 ½ tbsp Mustard oil
Other Ingredients
1 cup Ghee
For Garnish
Coriander leaves
Process
For Dough
- Mix whole wheat flour, broken wheat, salt, and water in a bowl until you have a smooth and soft dough.
- Next, apply a little oil to the dough and knead it again to make sure everything is well combined.
- Cover the dough with a damp cloth and set it aside for later use.
For Stuffing
- In a large bowl, combine sattu, onion, green chilli, ginger, garlic, salt, mustard oil, and pickle masala.
- Thoroughly mix all the ingredients together until well combined. Set it aside for later use.
For Shaping Litti
- Begin by shaping the dough into small or medium-sized balls.
- Sprinkle some flour on a surface and roll each dough ball into a circle, approximately 5 inches in diameter.
- Take a spoonful of the stuffing and place it in the center of each rolled dough circle.
- Fold the edges of the dough, pleating and joining them together. Gently roll the stuffed dough balls in your palms to achieve a round shape. Set them aside.
- Alternatively, flatten the dough ball with your palms to create a shallow cup shape.
- Add the stuffing and shape the dough into a round form.
- Keep the prepared littis covered with a cotton towel or napkin to prevent the dough from drying out.
- Once the Charcoal is partially heated, place the prepared littis on it and roast them until they are thoroughly cooked.
- Remove the littis from the Charcoal and brush off.
- Soak the warm littis in ghee for 5 minutes. Ready to Serve
For Chokha
- Take the eggplant and make 2-3 slits in it. Insert a clove of garlic into each slit.
- Place the eggplant, tomatoes, and potatoes on hot-burning charcoal. Roast them until they become soft and are cooked thoroughly.
- Once done, remove them from the charcoal and allow them to cool down slightly. Peel the vegetables and roughly chop them.
- Transfer the chopped vegetables to a bowl. Add chopped coriander leaves, ginger, garlic, green chilli, salt, and mustard oil. Mix everything together well using your hands or a masher. Your Chokha is now ready to be served.
Now Serve the Litti with Chokha and Enjoy.....
Frequently Asked Questions (FAQs) for Bihari-style Litti Chokha Recipe:
1. Can I use any other flour instead of whole wheat flour for making the dough?
Whole wheat flour is traditionally used for making litti dough. However, you can experiment with other flours like multigrain flour or a combination of flours to suit your preference.
2. What can I substitute for sattu in the stuffing?
Sattu is the key ingredient in the stuffing, providing a unique flavor and texture. If sattu is not available, you can try using roasted chickpea flour as a substitute.
3. How do I roast the vegetables if I don't have access to charcoal?
If you don't have access to charcoal, you can roast the vegetables directly on a gas stove flame or in a preheated oven until they are soft and well-cooked.
4. Can I store the prepared litti for later consumption?
Yes, you can store the prepared litti in an airtight container in the refrigerator for 2-3 days. Reheat them before serving.
5. Can I adjust the spice level in the Chokha?
Absolutely! You can adjust the spice level in the Chokha by adding more or fewer green chilies according to your taste preferences.
6. Can I use any other oil instead of mustard oil?
Mustard oil adds a distinct flavor to the Chokha, but if it's not available, you can use any other cooking oil of your choice.
7. Can I serve litti Chokha with any other accompaniments?
Litti Chokha is traditionally enjoyed on its own, but you can serve it with a side of yogurt or pickles for added flavors.
8. Can I make litti Chokha without onions and garlic?
Yes, if you prefer to make the dish without onions and garlic, you can omit them from the recipe. The flavors will be slightly different, but it will still be delicious.
9. Can I make the litti dough in advance and refrigerate it?
Yes, you can prepare the litti dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to bring it back to room temperature before shaping and cooking.
10. Can I use ghee instead of oil for roasting the littis and vegetables?
Yes, you can use ghee for roasting the littis and vegetables to enhance the flavor. It will give a rich and aromatic touch to the dish.