Litti Chokha

Background and History

Litti Chokha is a traditional dish from the state of Bihar and parts of Uttar Pradesh in India. It has gained popularity due to its rustic flavors and nutritional value. Litti resembles a stuffed, round dough ball made from whole wheat flour, filled with sattu (roasted gram flour) and spices. Chokha is a spicy mashed vegetable accompaniment made with roasted eggplant, tomatoes, and potatoes. Traditionally cooked over charcoal or cow dung cakes, it offers a smoky flavor and rustic aroma, bringing a taste of rural India to every bite.

Ingredients

For Litti

• Whole wheat flour - 2 cups
• Sattu (roasted gram flour) - 1 cup
• Carom seeds (Ajwain) - 1/2 teaspoon
• Nigella seeds (Kalonji) - 1/2 teaspoon
• Ghee - 2 tablespoons
• Pickle spice - 3 teaspoons
• Coriander leaves - 2 tablespoons (finely chopped)
• Lemon juice - 1 tablespoon
• Salt to taste
• Water as needed

For Chokha

• Eggplant - 1 large
• Tomatoes - 2 medium
• Potatoes - 2 medium
• Green chili - 1, finely chopped
• Garlic - 3-4 cloves, minced
• Onion - 1 medium, finely chopped
• Mustard oil - 2 tablespoons
• Coriander leaves - 2 tablespoons, chopped
• Salt and pepper to taste

Preparation

Preparing the Litti

1. In a mixing bowl, combine whole wheat flour, carom seeds, and nigella seeds along with a pinch of salt. Add water gradually to knead it into a soft dough. Cover and set aside for 15-20 minutes.
2. For the filling, take sattu in a bowl. Add pickle spice, finely chopped coriander leaves, a tablespoon of lemon juice, and salt. Mix well to incorporate the flavors.
3. Add a little water to the sattu mixture and bind it to a crumbly yet moist filling.

Preparing the Chokha

1. Roast the eggplant, tomatoes, and potatoes over open flame or in an oven until the skin gets charred.
2. Once roasted, allow them to cool. Peel off the charred skin and mash all the vegetables together in a bowl.
3. Add finely chopped onion, garlic, and green chili to the mashed mixture. Season it with salt and pepper. Add mustard oil for an authentic flavor.
4. Garnish with fresh chopped coriander leaves.

Cooking Litti

1. Preheat your oven to 180°C (or prepare your charcoal or wood fire setup).
2. Divide the dough into equal portions. Flatten each portion with your palm, and place a scoop of the sattu filling in the center.
3. Gently bring the edges together and seal to form a round ball.
4. Place the littis on a baking tray and bake them for about 30-35 minutes, turning them occasionally for even cooking. Alternatively, cook them on smoldering coal for a smoky flavor.
5. Brush the cooked littis with ghee for a rich taste.

Serving and Enjoying Litti Chokha

Serve the hot, ghee-brushed littis with a bowl of spicy chokha on the side. The litti is best enjoyed when broken open and doused with chokha. Traditionally, a dollop of freshly churned butter or ghee is placed on top for a rich taste.

Whether eaten during a festive occasion or as a hearty meal, Litti Chokha provides a soulful connection to Bhojpuri cuisine, cherished for its taste as much as for its cultural significance.