Interactive Bihari Culinary Guide
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Traditional Litti Chokha (लिट्टी चोखा)
Ingredients
- Whole Wheat Flour (Atta)300 g
- Sattu (Roasted Bengal Gram Flour)150 g
- Ajwain (Carom Seeds)1 tsp
- Kalonji (Onion Seeds)0.5 tsp
- Mustard Oil (pure and pungent)2 tbsp
- Green Chillies & Garlic (finely chopped)2 tbsp
- Spicy Red Chilli Pickle masala1 tbsp
- Fresh Coriander (chopped)3 tbsp
- Lemon Juice1.5 tbsp
- Large Eggplant (Bhartiya Baingan)1 pcs
- Ripe Tomatoes & Boiled Potatoes2 pcs
- Desi Ghee (for dipping)100 g
Instructions
Knead Wheat Flour: Mix atta with ajwain, kalonji, salt, 1 tbsp oil, and lukewarm water. Knead into a firm, tight dough. Cover and rest for 20 minutes.
Prepare Sattu Stuffing: In a bowl, mix sattu, chopped garlic, green chillies, coriander, lemon juice, red chilli pickle masala, mustard oil, salt, and 1-2 tbsp water to make the stuffing crumbly but moist enough to hold shape.
Shape the Littis: Divide dough into medium balls. Roll out slightly, create a cup shape, place 2 tbsp of sattu stuffing inside, gather the edges, seal completely, and roll into smooth round balls.
Roast the Littis: Bake the balls traditionally on charcoal ember, or in an oven at 200°C for 25-30 minutes, turning periodically until golden-brown crusts develop with slight cracks.
Make the Chokha: Roast the eggplant and tomatoes directly over gas flame until charred. Peel the skin. Mash them in a bowl along with boiled potatoes, raw chopped garlic, green chillies, coriander, salt, and raw mustard oil.
Serve: Break the hot Litti slightly at the top, dip it completely in warm melted Desi Ghee, and serve hot with the smoky Chokha.