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Litti-chokha recipe | Bihari Litti Chokha |
Tarla Dalal
28 October, 2010
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Litti-chokha recipe | Bihari Litti Chokha |
Litti Chokha, a signature dish hailing from the Indian states of Bihar and Jharkhand, is a robust and hearty meal that embodies rustic charm and rich flavors. This quintessential Bihari Litti Chokha is not just food; it's a culinary experience, a reflection of the region's agricultural heritage and a testament to simple ingredients transformed into something profoundly satisfying. It's particularly celebrated for its wholesome nature and the unique blend of smoky and tangy tastes.
The "Litti" component of this iconic duo consists of flavorful, stuffed wheat flour balls. The covering is prepared from 2 cups of wheat (gehun) flour, combined with 1/2 tsp carom seeds (ajwain), 2 tbsp refined oil, and 3/4 tsp salt. This mixture is kneaded with water into a stiff dough and then covered with a wet cloth, set aside to rest. This resting period allows the dough to relax, ensuring the littis turn out tender.
The heart of the Litti is its unique stuffing, a savory blend built around 1 cup of roasted besan (Bengal gram flour). To this, a vibrant array of spices and aromatics are added: 2 to 4 finely chopped green chillies for heat, 1/2 tsp roasted cumin seeds (jeera) for earthiness, finely chopped ginger (adrak), 1/2 tsp finely chopped garlic (lehsun), 1/2 cup finely chopped coriander (dhania) for freshness, 1 tsp dried mango powder (amchur) for tang, 1 tsp stuffed red chili pickle masala for a unique piquant flavor, and an optional 1 tsp lemon juice for extra zest. 1/2 tsp carom seeds (ajwain) and 1 tbsp finely chopped onion (optional), along with 2 tsp mustard (rai / sarson) oil and salt to taste, complete this aromatic filling. The ingredients are mixed well, with a little water added if the mixture is too dry, ensuring a balanced consistency.
Crafting the Litti involves taking small, equal-sized balls of the prepared dough. Each ball is flattened slightly with the palm, a depression is made, and a portion of the stuffing is filled into it. The sides are then carefully lifted and sealed to enclose the filling, and the ball is gently flattened again. Traditionally, littis are baked over a coal fire, imparting a distinctive smoky flavor, but for home cooking, they are deep-fried in refined oil until golden brown, achieving a crispy exterior and soft, flavorful interior.
The "Chokha," the perfect accompaniment, is a rustic mashed vegetable relish. It starts with 2 medium-sized boiled potatoes and 1 medium-sized brinjal (eggplant). The brinjal is half-cut and roasted directly over a fire until it becomes soft and charred, giving it a smoky aroma. The roasted brinjal is then peeled after being placed in cold water to cool. 3 medium-sized tomatoes are boiled and added to the mix. These three vegetables are mashed together, and then combined with 2-4 finely chopped green chillies, 1/2 cup finely chopped onion, 1 tbsp finely chopped coriander (dhania), 1 tsp mustard (rai / sarson) oil, and salt to taste. All ingredients are thoroughly mixed to create a flavorful and chunky chokha.
For serving, each Litti is cut into equal halves, and a generous 1 tsp of hot ghee is placed in between, enhancing its richness and allowing the ghee to melt into the hot litti. The Litti-Chokha is served immediately and piping hot. This combination of the crispy, sattu-filled litti with the smoky, tangy chokha, drizzled with ghee, creates an incredibly satisfying and iconic meal that is cherished for its authentic flavors and wholesome appeal.
Tags
Preparation Time
30 Mins
Cooking Time
20 Mins
Total Time
50 Mins
Makes
6 pieces
Ingredients
For Covering
2 cups wheat (gehun) flour
1/2 tsp carom seeds (ajwain)
2 tbsp refined oil
3/4tsp salt
2 tbsp of ghee
For Stuffing
1 cup roasted besan (Bengal gram flour)
2 to 4 green chilli , finely chopped
1/2 tsp roasted cumin seeds (jeera)
ginger (adrak) , finely chopped
1/2tsp finely chopped garlic (lehsun)
1/2 cup finely chopped coriander (dhania)
1 tsp dried mango powder (amchur)
1 tsp stuffed red chilly pickle masala
1 tsp lemon juice (optional)
1/2 tsp carom seeds (ajwain)
1 tbsp finely chopped onion (optional)
2 tsp mustard (rai / sarson) oil
water .
salt to taste
For Chokha
2 medium sized boiled potato
1 medium sized brinjal (baingan / eggplant)
3 medium sized tomato
2-4 finely chopped green chillies
1/2 cup finely chopped onion
1 tbsp finely chopped coriander (dhania)
1 tsp mustard (rai / sarson) oil
salt to taste
For Litti
refined oil for frying
Method
For covering
- Sieve the flour and add salt, ajwain, kalonji and refined oil
- Knead the dough properly with water and make a stiff dough.
- Cover with a wet cloth and keep aside.
For stuffing
- Take sattu or roasted gram flour in a bowl.
- Add all the ingredients and mix well. In case the stuffing is bit dry, you can add little water.
- Make sure the stuffing is not too dry and not too soft.
For litti
- Take the dough.
- Make 6-7 medium equal sized balls.
- Take each ball and flatten the ball a bit with your palm and make depression.
- Fill a portion of the stuffing and close the balls by lifting the sides by hand and flatten the litti a bit by pressing your palm.
- Keep it aside.
- Heat oil in a non-stick kadhai.
- Fry the litti till golden brown.
For chokha
- Boil the tomatoes and keep aside.
- Half-cut the brinjal and roast on the fire from both the sides untill it becomes soft.
- Take a bowl of cold water and put the roasted brinjal in it.
- Peel of the burnt skin of the brinjal.
- Mash boiled potatoes,brinjal and tomatoes together.
- Add finely chopped onion,coriander leaves,salt,green chillies and oil.
- Add all the ingredients.
- Chokha is ready
For serving
- Cut the litti in equal halves and put 1 tsp hot ghee in between
- Serve hot with chokha.
Litti-chokha recipe with step by step photos
khyaatee
Oct. 7, 2015, 5:12 p.m.
its amazing, I have tries many recipes from this website and every time it gives perfect results. Thanks a lot to Mrs Tarla Dalal.
Tarla Dalal
Oct. 7, 2015, 5:12 p.m.
Hi Khyaatee, we are delighted you loved the recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
