Litti Chokhaलिट्टी चोखा

Name: Litti Chokha
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bihari
Ingredients: 2 cups whole wheat flour (atta); approx 3/4 cup water, as needed; 1 cup roasted chickpea flour (sattu); 1 medium onion, finely chopped; 1 inch piece ginger, grated; 2 green chillies, finely chopped; 1/2 tsp carom seeds (ajwain); 1 tbsp pickle brine or raw mango powder (amchur); 2 tbsp for filling + 3 tbsp for chokha mustard oil (sarson ka tel); 1 large large eggplant (baingan), roasted whole over flame; 2 medium tomatoes, roasted; 4 garlic cloves, roasted; 2 green chillies, roasted; 2 tbsp coriander leaves, chopped

⏱ Prep 40m🍳 Cook 30m🍽 Serves 4🌿 Vegan

Video: Hebbars Kitchen (YouTube)

Litti Chokha is Bihar and Jharkhand's most iconic street food — hard wheat balls stuffed with spiced sattu (roasted chickpea flour) and cooked over a wood fire or charcoal until they blister and char. Served with chokha, a smoky mashed mixture of roasted eggplant and tomatoes finished with mustard oil, it is deeply satisfying, entirely plant-based, and utterly unlike anything else in Indian cooking. The combination of smoke, mustard oil and sattu is irreplaceable.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

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Ingredients

▪whole wheat flour (atta)2 cups
▪water, as neededapprox 3/4 cup
For the sattu filling
▪roasted chickpea flour (sattu)1 cup
▪onion, finely chopped1 medium
▪ginger, grated1 inch piece
▪green chillies, finely chopped2
▪carom seeds (ajwain)1/2 tsp
▪pickle brine or raw mango powder (amchur)1 tbsp
▪mustard oil (sarson ka tel)2 tbsp for filling + 3 tbsp for chokha
For the chokha
▪large eggplant (baingan), roasted whole over flame1 large
▪tomatoes, roasted2 medium
▪garlic cloves, roasted4
▪green chillies, roasted2
▪coriander leaves, chopped2 tbsp

🌍 Cooking abroad? Substitutions

Sattu (roasted chickpea flour) is the irreplaceable soul of the filling — it is available in South Asian groceries abroad labeled as sattu or roasted gram flour. Do not substitute regular besan (raw chickpea flour); the flavour is completely different.
Mustard oil is available in Indian and Bangladeshi grocery stores in most countries. It cannot be fully replicated; if unavailable, use a combination of sesame oil and a touch of wasabi-infused oil to approximate the pungency — but seek out the real thing.
The charcoal fire is what gives litti its signature smoky-charred crust. A gas burner with a grill rack gets close; the oven-plus-broiler method works well enough but lacks the authentic smoke. An outdoor grill or charcoal barbecue is the best diaspora option.

Method

1Make the dough: knead whole wheat flour with water into a firm, smooth dough (firmer than roti dough). Rest covered for 20 minutes.
2Make the sattu filling: mix sattu, chopped onion, grated ginger, green chillies, ajwain, pickle brine or amchur, salt, and mustard oil into a crumbly mixture that just holds when pressed.
3Make the chokha: roast the eggplant, tomatoes, garlic and green chillies directly over a gas flame or under a broiler, turning, until completely charred and soft. Peel, then mash everything together with mustard oil, salt and chopped coriander.
4Divide the dough into golf-ball-sized portions. Flatten each into a small disc, place 2 tbsp of sattu filling in the centre, bring the edges together and seal tightly. Roll gently into a smooth ball — no cracks.
5Cook the litti: traditionally over glowing charcoal or a wood fire, turning frequently for 20–25 minutes until all sides are charred and cooked through. For home cooking, bake in an oven at 220°C for 20 minutes, then finish under the broiler for char.
6Remove from heat. While still hot, dip each litti in melted ghee — this is traditional and non-negotiable.
7Crack open each litti at the table, let steam escape, and serve alongside the smoky chokha.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.