Traditional Litti chokha recipe
Litti Chokha is a traditional snack food found in India’s Bihar state. Litti is basically consists of wheat and sattu (powdered roasted blackgrams ) formed into balls with spices, and then dipped in ghee (clarified butter).
Chokha is a dip prepared by mashing boiled potatoes, tomatoes and eggplant together with some spices. Sometimes I prefer to roast veggies instead of boiling. It adds extra flavour to the recipe. In some places Chokha is also known as “Bharta”.
For the first time I had litti chokha in delhi. It was so delicious that i could not resist myself from preparing it at home. Now i usually prepare it every month.
Traditionally litti were roasted over “chulha’ but now due to non availability of firewood these are prepared either on gas stove or oven. I have prepared mine in oven. Litti chokha are absolutely delicious recipe. Lets prepare ….
If you are looking for other snacks, you may like
1. Punjabi samosa
3. Dahi vada
If you are looking for some snack recipes, yo may like Punjabi Samosa Recipe , Aloo tikki chole, Corn Chaat Recipe, Khandvi Recipe With Step By Step Pictures, Corn Chaat Recipe
Let’s prepare litti chokha step by step
Ingredients
For outer part of litti or bati
2 cups wheat flour
1/2 tsp carom seeds (ajwain)
2 tbsp of ghee
3/4 tsp salt
For Filling
1 cup roasted gram (bhune chane) or sattu(if its available )
4-5 cloves Garlic grated
1 medium size onion finely chopped
1 ” Ginger grated
2 -3 Green chilies, finely chopped
½ cup coriander leaves finely chopped
½ tsp kalonji (onion seeds)
1 tsp carom seeds (ajwain)
1 tbsp lemon juice
2 stuffed red chilli pickle (if not available you can use any pickle)
Salt to taste
For chokha
2 medium-sized boiled potatoes
1 big rounded brinjal (baingan)
3 medium-sized tomatoes
4-5 garlic cloves (peeled)
2-4 finely chopped green chillies
1/2” peice of ginger grated
2 medium-sized onions finely chopped
1 tbsp finely chopped coriander (dhania)
2 tsp mustard oil
salt to taste
Let’s prepare litti chokha step by step
Step 1-Make dough
Sieve the flour in big bowl and add salt, carom seeds and oil. Knead the dough properly with water. Dough should be soft. Cover with a wet cloth and keep aside. Dough is ready.
Step 2-Make stuffing
Now grind rosted gram to powder along black pepper (if sattu is not available ).
Take out mixture in a mixing bowl, add in all the spices and grated ginger, green chillies, coriander, lemon juice, and mix well. If it seems too dry, add a tsp of oil and few drops of water to it. The texture should be crumbly, Keep aside.
Step 3-Make Litti
Now take medium-sized dough. Make pedas from each one.
Simply roll it like a small chapati, but don’t apply any extra flour to it.
Place 2 tsp filling on it, pinch it from all sides so that filling gets cover from all sides as shown in picture below.
Pinch the extra dough from top,shape it round like a ball.
Litti is ready for baking. Now make 10-12 balls. Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done.
Step 4 – Make Chokha
Boil the potatoes remove the skin and keep aside.
Roast brinjal and tomatoes in the oven or on the gas stove on medium flame from both the sides untill it becomes soft. Peel of the burnt skin of the brinjal.
Mash boiled potatoes, brinjal along with garlic and tomatoes together.
Add finely chopped onion, coriander leaves, grated ginger salt, green chillies and mustard oil.
Mix all the ingredients with hands properly. Chokha is ready.
Step 5- Assemble and Serve
Put Chokha in a bowl, dip hot Litti in melted Ghee and serve with green coriander chutney.
Litti can also be broken through the centre and then ghee can be poured on top, this way it reaches the stuffing too.
Ahh “The aroma, the flavors are divine enough to captivate all your senses.” Enjoy !!
- 2 cups wheat flour
- 1/2 tsp carom seeds ajwain
- 2 tbsp of ghee
- 3/4 tsp salt
- 1 cup roasted gram bhune chane or sattu(if its available )
- 4-5 cloves Garlic grated
- 1 medium size onion finely chopped
- 1 " Ginger grated
- 2 -3 Green chilies finely chopped
- ½ cup coriander leaves finely chopped
- ½ tsp kalonji onion seeds
- 1 tsp carom seeds ajwain
- 1 tbsp lemon juice
- 2 stuffed red chilli pickle if not available you can use any pickle
- Salt to taste
- 2 medium-sized boiled potatoes
- 1 big rounded brinjal baingan
- 3 medium-sized tomatoes
- 4-5 garlic cloves peeled
- 2-4 finely chopped green chillies
- 1/2 ” peice of ginger grated
- 2 medium-sized onions finely chopped
- 1 tbsp finely chopped coriander dhania
- 2 tsp mustard oil
- salt to taste
-
Sieve the flour in big bowl and add salt, carom seeds and oil.
-
Knead the dough properly with water.
-
Dough should be soft .
-
Cover with a wet cloth and keep aside.Dough is ready.
-
Now grind rosted gram to powder along black pepper (if sattu is not available ).
-
Take out mixture in a mixing bowl, add in all the spices and grated ginger, green chillies, coriander, lemon juice, and mix well.
-
If it seems too dry, add a tsp of oil and few drops of water to it.
-
The texture should be crumbly, Keep aside.
-
Now take medium-sized dough. Make pedas from each one.
-
Simply roll it like a small chapati, but don't apply any extra flour to it.
-
Place 2 tsp filling on it, pinch it from all sides so that filling gets cover from all sides as shown in picture.
-
Pinch the extra dough from top,shape it round like a ball.
-
Litti is ready for baking.
-
Now make 10-12 balls. Preheat the oven at 200 degrees.
-
Place all the balls on a baking dish and bake them for 30-40 minutes.
-
Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done.
-
Boil the potatoes remove the skin and keep aside.
-
Roast brinjal and tomatoes in the oven or on the gas stove on medium flame from both the sides untill it becomes soft.
-
Peel of the burnt skin of the brinjal.
-
Mash boiled potatoes, brinjal along with garlic and tomatoes together.
-
Add finely chopped onion, coriander leaves, grated ginger salt, green chillies and mustard oil.
-
Mix all the ingredients with hands properly.
-
Chokha is ready.
-
Put Chokha in a bowl, dip hot Litti in melted Ghee and serve with green coriander chutney.
-
Litti can also be broken through the centre and then ghee can be poured on top, this way it reaches the stuffing too.
-
"The aroma, the flavors are divine enough to captivate all your senses."
Tips -
Add 1 tbsp of yoghurt while kneading the dough for litti it will turn out in a soft dough.
Litti Chokha is best served hot with a bowl of melted pure desi ghee.
reshma kumari says
wow! Its so delicious,and i liked this post and i would really try to prepare it at my home according to your method given in the post.
rachnaskitchen says
Thankyou Reshma, do try it and share you experience!
vandana says
Hi Rachana, thanks u so much for this recipe, I always wanted to prepare it. cant we prepare it without oven ?
rachnaskitchen says
Hi Vandana
Glad that you liked the recipe. Yes, absolutely you can prepare it without oven . Deep fry litti instead of baking in oven. For frying, heat oil on medium heat. Once oil is hot enough, slide litti one by one in oil. Now set the heat to low and fry the litti till it becomes golden brown.
I hope this is helpful !
Thanks
Koyelia says
Hi Rachna, Loved your blog! We have put a backlink to this recipe from one of our blog posts, you can check it out here :
http://fingerbowl.in/blog/around-india-29-dishes-top-indian-food-dishes/
Keep up the good work! 🙂
rachnaskitchen says
Thanks Koyelia for the backlink !! 🙂
Nitin says
Hello, Can we make Litti which does not get spoiled at least for 5-6 days. I mean can we prepare litti as snacks when we are travelling
rachnaskitchen says
Hi Nitin,
Yes they don’t get spoiled easily as it is baked but I can’t recommend you to take while travelling because they taste best if pair with chokha and ghee, also chokha is perishable.
Manju says
Seems preparation is cumbersome. But dish looks mouthwatering.
rachnaskitchen says
Yes this recipe needs more preparation but it’s worth trying.
Thanks
Lane says
hi rachana.. i love to cook it but som of the ingredients not available here in the philippines… may i ask if there’s alternative ingredients? thank u
rachnaskitchen says
Hello Lane,
Which particular ingredients are not available at your place ?
Mayuri Patel says
Hi Rachna prepared litti chokha using your recipe as a guideline and loved it. Thank you for sharing the recipe.
rachnaskitchen says
Thank you , Glad that you liked the recipe.
Deepti says
Hi
Just want to know, for preparing chokha we have to heat the mustard oil or not.
rachnaskitchen says
Hi Deepti,
For preparing chokha , mustard oil doesn’t need to be hot. But if you personally like to heat it, you may heat it first before adding in chokha. Hope this helps.
Glory says
Amazing. Loved the way you explained the recipe. This has been my favourite since I last visited Patna. Thanks for sharing this. 🙂
rachnaskitchen says
Thanks a lot
Akash Singh kharwar says
Hello mam ! Will you please tell me that in which place of bihar litti chokha is originated. Because it is comes under magahi cuisine which is not origonate by the magahians according to my knowledge. It is originated by a poor family of bihar but he was not magahian and this dish is followed by each and every comunity of bihari people for a long time but why it will take in magahi cuisine and Most of the dishes which comes under magahi cuisine actually that food items was not originated by them but still they were taking in that cuisine. Kindly help me out. I will be very thankful to you.
Vikash Mishra says
wow, thanks for sharing this recipe… I am from Bihar but rarely got a chance to eat this recipe… I will try to cook it by following your instructions…