Sattu-infused Litti Chokha Recipe: Unleashing the Magic of Baigan Chokha!


Litti Chokha Recipe is a popular traditional dish from Bihar, a state in eastern India. It is a flavorful and filling dish that consists of two main components: Litti and Chokha.

Litti is a round, dough-based ball made with a mixture of wheat flour, sattu, and various spices. The dough is stuffed with a filling made of roasted sattu, spices like ajwain (carom seeds). The stuffed litti is then baked or grilled until it turns golden brown and crispy on the outside.

Litti Chokha Recipe is made by mashing together roasted eggplant (baingan), tomatoes, and potatoes. The mixture is flavored with mustard oil, chopped onions, green chilies, garlic, and spices like salt, red chili powder, and turmeric.

When served, litti is usually accompanied by chokha, ghee (clarified butter), and a spicy pickle. It is traditionally enjoyed by breaking open the litti and filling it with ghee and chokha. The combination of the smoky flavor of litti, the spicy and tangy taste of chokha, and the richness of ghee creates a delicious and satisfying experience.

Litti Chokha Recipe is not only a popular street food in Bihar but also a staple dish in many households. It has gained recognition and appreciation across India and is considered a symbol of Bihari cuisine.


About the Litti Chokha Recipe

To prepare the stuffing for Litti, the key ingredient is sattu or roasted black chickpea flour. If sattu is not available, you can use roasted chana dal without the husk and grind it. Remember to sift the flour before using it in this Litti recipe.

Traditionally in Litti Chokha Recipe, where wheat dough balls for Litti Chokha are roasted over hot charcoal or fire made from dried cow dung, which adds a distinctive flavor to the dish.

However, if you’re making Litti at home, you can use an oven for baking or a charcoal-based open grill for roasting. Alternatively, you can also roast the Litti on a tawa (griddle) or fry them.

It adds to the taste when we use the best & fresh Sattu, I recommend to buy  Sattu as it is tried and tested with amazing results 



Ingredients for Litti in Litti Chokha Recipe

For dough :

  • Wheat flour – 240 grams (2 cups)
  • Ajwain(carom seeds) – 1/2 tsp
  • Ghee – 1 tbsp
  • Salt – 3/4 tsp
  • Water – 3/4 – 1 cup

For stuffing(Pitthi)

  • Sattu – 200 grams (1 cup)
  • Green chilly – 2 to 4
  • Ajwain(carom seeds) – ½ tsp
  • Mustard oil – 1tsp
  • Jeera (Cumin Seeds) – ½ tsp
  • Sauf (Fennel Seeds) – ½ tsp
  • Kalonji(Nigella Seeds) – ½ tsp
  • Red chili powder – ½ tsp
  • Ginger -1 tsp (finely chopped)
  • Garlic  – 1 tsp (finely chopped)
  • Lemon – juice of 1 lemon (if you prefer)
  • Salt – add to taste ( 1/2 tsp)

For Chokha:

  • Brinjal(big) – 400 grams (1 or 2)
  • Tomatoes – 250 grams ( 4 medium-sized)
  • Green chilies – 2 to 4 (finely chopped)
  • Ginger – 1 1/2 long pieces ( finely chopped)
  • Green coriander – 2 tsp ( finely chopped)
  • Salt – add to taste (1 tsp)
  • Mustard oil – 1 to 2 tsp


Litti Recipe (first part of Litti Chokha Recipe)

Here are a few different methods you can use to cook Litti at home:

  1. Baking in the oven: As mentioned in this post, you can bake the Littis in an oven. Place the shaped Littis on a baking tray and bake them until they are cooked and acquire a slight golden color.
  2. Roasting on a tawa: Flatten the shaped Littis and roast them on a hot tawa (griddle) over a low flame. Cook them until you notice charred spots on the surface, indicating they are properly cooked.
  3. Grilling on a tandoor: If you have access to a tandoor or a charcoal-based grill, you can grill the Littis until they are cooked and develop a light char on the outside.
  4. Deep frying in oil: Another method is to shape the Littis like kachoris and deep-fry them in hot oil. Ensure that they are properly sealed to prevent them from falling apart during frying. Fry them until they turn golden brown and are cooked through.

These methods offer different cooking techniques to suit your preference and available equipment.

To prepare the dough for Litti, follow these steps:Kneaded flour for sattu stuffing

  1. Start by taking 2 cups (240 grams) of whole wheat flour (atta) and ¼ teaspoon of salt in a mixing bowl. Also, add 1 tablespoon of ghee or oil.
  2. Gradually add water in parts and begin kneading the dough. I used ¾ cup of water, but the amount may vary depending on the quality of the flour. You can add anywhere between ¾ to 1 cup of water.
  3. Knead to a smooth and soft dough. Cover the dough and set aside the dough to rest.

Prepare the filling of Liiti

  1. Using a mortar and pestle, take ½ teaspoon of cumin seeds (jeera)

    Sattu masala for Litti

  2.  and ½ teaspoon of fennel seeds (saunf). Give them a gentle crush and set them aside.
  3. In a mixing bowl or pan, place 1 cup of roasted gram flour or roasted black chickpea flour or Sattu.
  4. Add the crushed cumin seeds and fennel seeds to the bowl.
  5. Now, include ½ teaspoon of carom seeds (ajwain), ½ teaspoon of nigella seeds (kalonji), and ½ teaspoon of red chili powder.
  6. Next, incorporate 1 to 2 teaspoons of chopped green chilies, 1 teaspoon of finely chopped ginger, and 1 teaspoon of finely chopped garlic.
  7. Add 2 teaspoons of lemon juice.
  8. Next, add 2 teaspoons of mustard oil.
  9. Mix them very well.

Sprinkle 1 to 2 tablespoons of water evenly over the flour and mix it thoroughly. If needed, add more water to achieve an even consistency. Ensure that the stuffing mixture is neither too dry nor too wet. If the mixture is too dry, it can affect the eating experience of the Littis.

Assemble, Shape & Make Litti

Once the dough has rested for 30 minutes, shape it into small or medium-sized balls.

First method:
  • Sprinkle a little flour and roll each dough ball into a circle measuring about 5 to 6 inches in diameter.

Litti Chokha

  • Place 2 to 3 tablespoons of the stuffing in the center of the rolled dough circle

Litti Chokha

  • Fold and seal the edges by pleating and joining them together.

Litti Chokha

  • Press the joined part and gently roll the stuffed dough balls between your palms to give them a round shape. Set them aside

Litti Chokha

Second method:
  • Flatten the dough ball with your palms to create a shallow cup.

Litti Chokha

  • Place the stuffing in the center of the cup-shaped dough.

Litti Chokha

  • Carefully bring together the outer edges of the dough cover towards the center, pressing the stuffing. Seal and join the edges securely.

Litti Chokha

This step can be a bit challenging, so choose the method that works best for you. I have provided two different ways of stuffing the Littis.

Keep the prepared Littis covered with a cotton towel or napkin to prevent the dough from drying out.

Bake the Litti

Place the prepared Littis on a greased baking tray to prevent sticking. Ensure the baking tray is well-greased to avoid any adherence issues.

  • Put the tray in a preheated oven at 200°C/390°F. Preheat the oven to 200°C/390°F for 20 minutes before baking.

Litti Chokha

  • After 10 to 15 minutes, take out the tray from the oven and flip each Litti. Place the tray back into the oven.
  • Repeat the process of removing the tray and flipping the Littis after another 10 to 15 minutes. Return the tray to the oven. You may need to do this one or two more times for even baking.
  • Bake for a total of about 30 to 35 minutes, or until the crust appears done with light brown or golden brown spots.

The baking time may vary depending on the size and capacity of your oven. In my case, it took approximately 40 minutes.

Roast the Litti

  • Brush the Litti all over with melted ghee.
  • This step is optional and is intended to achieve charred spots on the Littis. Hold a Litti securely with a pair of tongs and briefly place it directly over a flame, rotating it for a few seconds until you observe some charred spots.

Litti Chokha

  • Serve the Bihari-style Litti Chokha and a small bowl of melted ghee.

To enjoy the Litti, break it open, dip it in ghee, and consume it with the Chokha. You can also sprinkle some ghee on the Litti before eating it.

Baigan Chokha Recipe (second part of Litti Chokha Recipe)

Baingan ka Chokha, also known as Baingan Chokha in Bihar, is a delightful dish made by fire-roasting and mashing eggplant. It is typically served with litti or sattu ka paratha and is a healthy choice as it is low in fat, gluten-free, and vegan.

This Bihari-style baingan chokha has a distinct taste compared to the Punjabi recipe of Baingan Bharta. Unlike the Punjabi version, this recipe uses raw ingredients except for the baingan. No sautéing is required as only a small amount of mustard oil is added, providing a subtle pungency that complements the mild sweetness of the eggplant.

To prepare this chokha, you will need a large dark purple eggplant, also known as bharta baingan. The fire-roasting process imparts a smoky flavor to the dish, but you can also roast the eggplant in an oven if desired.

Similar to Tomato Chokha and Aloo Chokha, this recipe is quite simple. Besides serving it with Litti, you can enjoy baingan chokha with roti or paratha, or serve it as a side accompaniment to any North Indian meal.

  • Rinse a large eggplant in water and place it on a wired rack over a stovetop flame or directly on the flame.

Litti Chokha

  • Rotate the eggplant every 2 to 3 minutes to ensure even cooking.
  • Roast the eggplant until it is completely cooked and tender. Test its doneness by inserting a knife, which should glide easily without resistance. Remove the eggplant and immerse it in a bowl of water to cool down.

Roasted Baigan or Eggplant

  • Peel and chop the cooled eggplant.
  • In a mixing bowl, combine the chopped eggplant along with its juices.

peel and mashed roasted baigan

  • Add finely chopped onions (⅓ cup), finely chopped green chilies (½ teaspoon), finely chopped garlic (½ teaspoon), and chopped coriander leaves (1 to 2 tablespoons).
  • Add mustard oil (1 teaspoon). If desired, you can add a slight tang by including ¼ to ½ teaspoon of lemon juice.

Baigan Chokha

  • Season with salt according to taste.
  • Thoroughly mix all the ingredients. Taste and adjust the salt, mustard oil, and green chilies as needed.
  • Serve Baingan Chokha with litti, sattu ka paratha, roti, or paratha.

By following these instructions, you can savor the flavorsome Baingan Chokha, a versatile dish enjoyed in Bihar.

Chef Tips for Litti Chokha Recipe

  • If you don’t have sattu available, you can use roasted split or whole chana dal without the husk. Grind ¾ cup of it into a fine powder, sift, and use. This roasted chana dal is the same type used in coconut chutneys. If desired, you can roast the chana dal for a few minutes.
  • The amount of water needed for the litti dough may vary depending on the quality of the whole wheat flour. Typically, it ranges from ¾ to 1 cup.
  • Ensure that the sattu stuffing mixture is neither too dry nor too wet. If it is too dry, it will be noticeable while eating the Littis.
  • When baking the Littis, place them on a well-greased baking tray to prevent sticking.
  • The baking time for the Littis will depend on the size and capacity of your oven. To ensure even baking, flip the dough balls a couple of times, approximately every 10 to 15 minutes.
  • The best way to enjoy Litti is to break it, dip it in ghee, and eat it with the chokha. You can also drizzle some ghee on the Litti before consuming it.

Please find the video link for Litti Chokha Recipe

Litti Chokha Recipe Nutrition facts per ingredients

Nutrition chart of Litti Chokha Recipe

FAQ for Litti Chokha Recipe:

Q: What is Litti Chokha?

A: Litti Chokha is a traditional dish from Bihar, India. It consists of roasted wheat flour balls (litti) stuffed with a spiced roasted gram flour filling (sattu) and is served with a mashed eggplant (baingan) and tomato (tamatar) mixture (chokha).

Q: Can I make Litti Chokha without an oven?

A: Yes, you can. Littis can be cooked on a tawa (griddle) or over a direct flame. Simply flatten the littis and cook them on a heated tawa or flame until they are evenly cooked and have a charred appearance.

Q: Can I use any other flour instead of sattu?

A: Sattu is the traditional filling for Litti Chokha, but if you don’t have sattu, you can use roasted split or whole chana dal without the husk. Grind the roasted chana dal to a fine powder and use it as a substitute for sattu.

Q: Is Litti Chokha a vegan dish?

A: Yes, Litti Chokha can be a vegan dish as it does not contain any animal products. However, some variations may include ghee (clarified butter), so be sure to check the ingredients and adjust accordingly if you follow a vegan diet.

Q: Can I make Litti Chokha ahead of time?

A: Yes, you can make the littis and the chokha ahead of time. Once cooked, the littis can be stored in an airtight container for a day or two. The chokha can be refrigerated for a few days. Reheat the littis before serving.

Q: What can I serve with Litti Chokha?

A: Litti Chokha is often enjoyed on its own as a complete meal. However, you can serve it with a side of yogurt (dahi), pickles, or a simple green salad to complement the flavors.

Q: Can I adjust the spice level in Litti Chokha? A: Yes, you can adjust the spice level according to your preference. Increase or decrease the amount of green chilies and red chili powder used in the recipe to make it milder or spicier.

Q: Are there any gluten-free options for Litti Chokha?

A: Litti Chokha traditionally uses wheat flour, which contains gluten. However, you can explore gluten-free flours like millet flour or rice flour to make gluten-free versions of the littis. Ensure that all the other ingredients used are also gluten-free.

Q: Can I freeze Litti Chokha?

A: It is not recommended to freeze Litti Chokha as it may affect the texture and flavor of the dish. It is best enjoyed fresh or stored in the refrigerator for a short period of time.

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