Authentic Bihari Litti Chokha
Tangy, smoky, fresh and so wholesome: Bihari litti chokha is pure winter comfort food ♡
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Authentic Bihari Litti Chokha
4.0 out of 5 stars (based on 1 review)
servings
12 litti
prep time
min
cook time
min
Ingredients
Dough
- 1 cup whole wheat flour
- 1/2 cup milk, adjust
- 1 tbsp ghee
Sattu Filling
- 1 cup sattu
- 1 tbsp minced garlic
- 2 green chilli, chopped
- 1/4 cup fresh coriander, chopped
- 1/2 tbsp grated ginger
- salt to taste
- 1 tsp roasted ajwain
- 1 tbsp mango achaar with it's oil
- juice of 1 lemon
- 1 tbsp ghee
Baingan Chokha
- 1 brinjal
- 2 tomatoes
- 1 red onion, chopped
- handful of coriander, chopped
- 1-2 green chilli, chopped
- 1 tbsp minced garlic
- salt to taste
- 1 tbsp mustard oil
Tomato Chutney
- 3 tomatoes
- 1 red onion, chopped
- handful of coriander, chopped
- 1 green chilli, chopped
- 1/2 tbsp minced garlic
- salt to taste
- 1 tbsp mustard oil
More
- lots of ghee to dip the litti
- green chutney, to serve
Instructions:
- Make the dough: In a bowl, combine whole wheat flour, ghee and milk. Knead into a tight, smooth dough. The dough should feel firm, not sticky. Cover and set aside while you prepare the filling and chokha.
- Prepare the sattu stuffing: In a bowl, mix together sattu, minced garlic, grated ginger, finely chopped green chillies, mango achar along with some of it's oil, roasted ajwain, chopped coriander, salt, a little ghee and the juice of one lemon. The mixture should be tangy and flavourful, not dry and not wet with a crumbly texture that lightly holds together when pressed. Try to avoid adding water but if absolutely needed, add only a few drops at a time.
- Shape and stuff the litti: Divide the rested dough into 12 equal portions. Lightly flour your work surface and roll each portion into a small circle that is not too thin. Place a generous tablespoon of the stuffing in the centre, bring the edges together like a dumpling, pinch to seal and gently roll between your palms to form a smooth ball. Repeat with the remaining dough and filling.
- Cook the litti (bake + flame method): There are many ways to cook litti- directly on flame, pan roasted or deep fried. This method is less hands on and still gives that smoky flavour. Arrange the shaped litti on a parchment lined baking tray. Bake in a preheated oven at 180°C for about 20 minutes until the bottoms are lightly golden and the litti feel firm and cooked through. Once baked, transfer the litti to an open flame and roast them directly, turning constantly till they are nicely charred, smoky and blistered on all sides.
- Roast the vegetables for chokha: Make 4 long slits in the brinjal to check for worms. If clean, stuff a few garlic cloves into the slits and generously coat the brinjal with mustard oil. Roast the brinjal directly on an open flame until completely charred on the outside and soft and mushy inside. Similarly, roast all 5 tomatoes on an open flame until the skins are blistered and blackened. Transfer the brinjal and tomatoes to a heatproof bowl, cover and let them rest for 5–10 minutes. This helps loosen the skins, making them easier to peel. Peel off all the charred skin and discard.
- Make the baingan chokha: Mash one brinjal with two tomatoes in a bowl and mix with chopped onions, coriander, green chillies, minced garlic, mustard oil and salt to make the baingan chokha, keeping the texture rustic and slightly chunky.
- Make the tomato chutney: Mash the remaining three tomatoes in a separate bowl and mix with chopped onions, coriander, green chillies, minced garlic, mustard oil and salt to make a chunky tomato chutney.
- Finish and serve: Before serving, gently crack each hot litti using the back of a knife or your hands. This helps the ghee seep inside. Dip the litti into melted ghee or spoon the ghee generously over them. Serve hot with baingan chokha, tomato chutney and fresh green chutney.
Recipe Video
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June 23, 2026
Looking Delicious 😋
