Litti Chokha Recipe: Prepare Bihar's Traditional Sattu-Stuffed Meal

Litti Chokha is one of Bihar's best-known traditional meals. It brings together round wheat-flour balls filled with spiced roasted gram flour and a side preparation of mashed vegetables.

The dish is recognised for its rustic cooking style and the contrast between the crisp outer covering of the litti and the soft, flavourful filling. Traditionally cooked over a fire, it can also be prepared in a home oven.

Sattu, made from roasted gram, is the central ingredient in the stuffing and gives litti its distinctive flavour.

Ingredients for litti

For approximately 10 littis, arrange:

• 2 cups whole wheat flour
• 1 tablespoon ghee
• Half a teaspoon salt
• Water as required

For the stuffing:

• 1 cup sattu
• 1 teaspoon ajwain
• Half a teaspoon nigella seeds
• 1 teaspoon grated ginger
• 1 green chilli, finely chopped
• 2 tablespoons coriander leaves
• 1 tablespoon mustard oil
• 1 tablespoon lemon juice
• Salt to taste

Prepare the dough

Take the wheat flour in a large mixing bowl. Add salt and ghee, then combine the ingredients.

Gradually add water and knead until a firm, smooth dough forms. Cover it with a damp cloth and leave it to rest for around 20 minutes.

The dough should be firm enough to hold the stuffing without breaking during cooking.

Prepare the sattu filling

Transfer the sattu to another bowl. Add ajwain, nigella seeds, ginger, green chilli and chopped coriander.

Pour in mustard oil and lemon juice. Add salt and mix the ingredients thoroughly.

The filling should have a slightly crumbly texture but hold together when pressed. If it feels too dry, add a small amount of water.

Shape and cook the litti

Divide the dough into equal portions and roll each portion into a small ball.

Flatten one ball, place a spoonful of stuffing in the centre and bring the edges together. Seal the opening carefully and roll it gently into a round shape.

Repeat with the remaining dough and filling.

Arrange the prepared littis on a baking tray and cook in a preheated oven at around 180–200°C until they develop a golden-brown exterior. Turn them during cooking for even browning.

Cooking time will depend on the oven and the size of the littis, so check that the dough is cooked through.

Prepare the chokha

For a traditional baingan chokha , roast one large brinjal and two tomatoes until their skins are charred and the insides become soft.

Allow them to cool before removing the skins. Mash the vegetables together with two boiled potatoes.

Add finely chopped onion, green chilli, coriander leaves, mustard oil and salt. Mix everything while retaining a slightly coarse texture.

Serve the traditional way

Brush the hot littis with ghee and serve them with freshly prepared chokha.

The combination works well because the roasted wheat exterior contrasts with the soft vegetable mixture. A little lemon juice and fresh coriander can be added to the chokha before serving.

Litti Chokha is an example of how simple ingredients such as wheat flour, roasted gram and locally available vegetables form an important part of regional food traditions.