Litti Chokha is a rustic, nutritious Bihari dish consisting of roasted whole wheat dough balls (Litti) stuffed with spiced *sattu* (roasted gram flour), served alongside a smoky, mashed vegetable relish (Chokha).
**Ingredients**
**For the Litti Dough:**2 cups whole wheat flour (*atta*)
2 teaspoons ghee
½ teaspoon salt
Water (as needed for kneading)
**For the Sattu Filling:**
1½ cups *sattu* (roasted gram flour)1 medium-sized onion, finely chopped
1-inch piece of ginger, finely chopped
3-4 garlic cloves, finely chopped
2 green chilies, finely chopped
1 tablespoon pickle masala (mango or red chili)
1 tablespoon mustard oil
Juice of 1 lemon
Salt to taste
½ teaspoon *ajwain* (carom seeds)
Fresh green coriander, chopped
**For the Chokha:**
1 large eggplant (aubergine)2 medium tomatoes
2 boiled potatoes, roughly mashed
1 tablespoon mustard oil
Salt to taste
**Step-by-Step Instructions**
**1. Prepare the Dough**In a large bowl, combine the wheat flour, salt, and ghee.
Gradually add water and knead the dough until it becomes firm and stiff.
Cover it with a damp cloth and let it rest for 20 minutes.
**2. Prepare the Filling**
In a large bowl, combine the *sattu*, chopped onions, ginger, garlic, green chilies, and coriander.
Add the *ajwain*, pickle masala, lemon juice, salt, and mustard oil. Mix all the ingredients thoroughly by hand until the mixture resembles damp sand.
3. Shaping and Forming
Divide the dough into equal portions; each portion should be about the size of a lemon. Take one portion and, using your thumbs, shape it into a small cup or bowl.
Place two teaspoons of the *sattu* filling in the center. Bring the edges of the dough together to seal it, then smooth it out and reshape it into a ball (approximately 1 to 1½ inches in size).
4. Cooking the Littis
Traditional Method (Open Flame): Roast the stuffed balls over a charcoal grill or on a wire rack over a medium-low flame, turning them frequently until the outer crust becomes crisp and evenly charred.
Alternate Method (Oven/Air Fryer): Bake at approximately 180°C (350°F) for 20–25 minutes—flipping them once halfway through—until the crust turns golden and crisp.
Once cooked, gently crack open the hot *littis* and thoroughly dip them in melted *ghee*.
5. Preparing the Chokha
Make small incisions in the eggplant and insert 2 cloves of garlic inside. Apply a little mustard oil to both the eggplant and the tomatoes.
Roast them over an open flame until their skins turn black and charred, and the insides become soft.
Peel off the charred skins from the eggplant and tomatoes, then mash them together in a bowl. Add the boiled potatoes, salt, and raw mustard oil, and mix well.
Serving Suggestion:
Serve the piping hot, *ghee*-dipped *littis* alongside the warm *chokha*, accompanied by fresh onion rings, a wedge of lemon, and a green coriander-mint chutney.