If there’s one dish that captures the heart and soul of Bihar, it’s Litti Chokha. Earthy, smoky, nourishing, and packed with bold flavors, this traditional meal is more than just food it’s a cultural experience. From roadside dhabas in Patna to home kitchens during festivals, litti chokha is an emotion served on a plate.
Litti (whole wheat balls stuffed with spiced sattu) and chokha (a mashed, smoky preparation of eggplant, tomato, and potato) are traditionally cooked over coal or cow dung fire, giving it a unique rustic flavor. But don’t worry you can recreate this magic in your home kitchen too. Let’s dive into this authentic Bihari recipe!
Ingredients:
- For Litti Dough:
- Whole wheat flour – 2 cups
- Ajwain (carom seeds) – ½ tsp
- Salt – to taste
- Ghee or oil – 2 tbsp (plus extra for brushing)
- Water – to knead
- For Sattu Filling:
- Roasted chana sattu – 1 cup
- Mustard oil – 2 tbsp
- Garlic – 5–6 cloves (finely chopped)
- Ginger – 1 tsp (grated)
- Green chilies – 2 (finely chopped)
- Lemon juice – 1 tbsp or raw mango powder – 1 tsp
- Coriander leaves – a handful (finely chopped)
- Salt – to taste
- Pickle masala – 1 tsp (optional for a tangy kick)
- For Chokha:
- Eggplant – 1 large (roasted)
- Tomatoes – 2 medium (roasted)
- Boiled potatoes – 2 medium (optional but traditional)
- Garlic – 4–5 cloves (roasted and mashed)
- Green chilies – 1–2 (finely chopped)
- Mustard oil – 1–2 tbsp
- Salt – to taste
- Coriander leaves – for garnish
Method:
Prepare the Dough Mix whole wheat flour with ajwain, salt, and ghee. Gradually add water and knead into a soft dough. Cover and rest it for 20–30 minutes.
Make the Sattu Filling: In a bowl, mix sattu with chopped garlic, ginger, green chilies, mustard oil, lemon juice, coriander, salt, and pickle masala (if using). Add a splash of water if the mixture feels too dry it should hold shape when pressed.
Shape the Litti: Divide the dough into equal-sized balls. Flatten each one, place a spoonful of filling in the center, and seal tightly to form round balls.
Cook the Litti:
Option 1 – Traditional Way: Roast the littis over open flame or on a coal grill until golden and charred.
Option 2 – Oven Method: Preheat oven to 200°C. Bake littis for 25–30 minutes, flipping once, until evenly browned.
Option 3 – Pan Method: Cook covered in an appe pan or heavy tawa on low heat, turning frequently until crispy and cooked. Brush with ghee generously once cooked.
Prepare Chokha:
Roast brinjal and tomatoes directly on the flame until charred and soft. Peel off the skin. Mash roasted vegetables with boiled potatoes, garlic, green chilies, salt, and mustard oil. Garnish with chopped coriander leaves.
Serve piping hot littis drenched in ghee, alongside a generous scoop of chokha. Add a side of green chutney, raw onions, and tangy mango pickle for the complete Bihari experience.
Litti chokha is not just food—it’s a story of simplicity, resilience, and rich regional heritage. Whether you’re cooking it for the first time or reliving childhood memories, this dish brings unbeatable comfort and joy.
Have you ever tried making litti chokha at home? Let me know how it turned out in the comments below!
