If you follow our blog, you know we like to cover underrepresented dishes and regions of India and Litti Chokha, the culinary crown jewel of Bihar, fits the description perfectly. This combo of worth and smoky, rustic flavors is like the Romeo and Juliet of Indian cuisine, minus the tragedy. In this article, we’ll introduce you to the traditional litti chokha recipe and teach you everything there is to know about this delicious snack, including its origin, variations, preparation tips, and more.
But first things first…
What Is Litti Chokha?
Litti chokha might not ring a bell immediately, unlike the famous Pani Puri, bhel puri, Samosa (also known as samsa), and other iconic dishes but just because that’s the case, it doesn’t mean it’s not mouthwateringly delicious.
You see, in India, each state has its culinary secret weapon, and in Bihar, that’s Litti Chokha. It’s also very popular in Kolkata and West Bengal but it originates from Bihar. What does it consist of? “Litti” is a dough ball stuffed with satui (roasted chickpea flour) and chokha is a word used to describe mashed preparation, in this case of a brinjal or ‘eggplant’.
To make litti chokha, brinjals are roasted under an open flame, their skins peeled off, and the inside is then mashed and fired with aromatic spices, green chillies, and a dash of mustard oil and it’s paired with the delicious bread balls.
Origin
Litti Chokha is historically a farmer’s dish that originates from the rural areas of Bihar which explains the modest list of ingredients. However, despite its humble beginnings (it started as a quick-fix meal solution), the dish quickly became a hit, first turned into a street food snack, and now, even though you can still get it on the street, it’s there in fancy restaurants too and serves as proof that sometimes the best things originate from simple needs. Over the years, this dish has become a staple in Bihari households. It’s their secret sauce, or should I say, secret mash? A dish that started as a quick-fix meal solution soon became an integral part of their culinary identity, celebrated in festivals and family dinners.
Enjoying this post? Then you may also like our guide to street food in Delhi and street food in Mumbai.
Litti Chokha Recipe Variations
With its rise of popularity, is normal for variations of the litti chokha recipe to appear, here are some of the most famous ones.
1. Tomato Twist
The original Bihar version features a brinjal-based litti chokha, but don’t be surprised if you stumble upon a tomatoey version where the tomato is either replacing the eggplant or being prepared alongside the eggplant (first roasted, then mashed and cooked).
2. The Potato Plot
In Uttar Pradesh, there’s a popular variation known as Aloo Chokha (somewhat similar to aloo chaat). This version trades brinjals for potatoes. Boiled, mashed, and spiced up, it’s the ultimate local comfort food.
3. Spicy Affair
Over in Jharkhand, they’ll introduce you to a spicier version of this dish that uses a lot more green chillies and a lot more garlic, resulting in a more fiery version of litti chokha.
4. Coastal Remix
Down south, everything gets a coconut-y touch (because, why not?), and litti chokha is no exception. Freshly grated coconut is integrated in the recipe, adding a subtle sweetness to the original flavor.
5. Modern Twists
In different parts of India, you’ll find fancy restaurants, that add a modern touch to the recipe, combining it with ingredients like truffle oil, a sprinkle of feta, or even some crushed avocado…
Enjoying this post? Then you may also like our chicken momos recipe or our veg momos recipe.
Preparation Tips
1. Choose Wisely: Opt for fresh, firm eggplants with glossy skin, robust, and unblemished.
2. Fan the Flames: Roasting the eggplant on an open flame is the crux and where the magic happens! Aim for a steady, medium flame.
3. Mash & Mix: When mashing, remember, we’re not aiming for baby food consistency. A few lumps here and there give the litti chokha recipe its rustic charm.
5. Mustard Magic: heat the mustard oil to its smoking point first, then let it cool. This tames the oil’s strong aroma, and makes you feel it when trying the food later.
Serving
The Liti and the smoky Chokha are served side by side, usually in rustic earthy plates and adorned with a flourish of fresh coriander, a sprinkle of sesame, and a drizzle of golden ghee. On the side, you can have mint-coriander chutney and a bowl of fresh yogurt topped with roasted cumin, pickled onions, lime wedges, and some hot chilies. If you’re looking for a good beverage choice to combine this dish, we recommend buttermilk, lassi, or a cup of masala chai.
A Few Things You May Need
Mixing Bowls
Skillet
Rolling Pin
Litti Chokha Recipe
In this article, we'll introduce you to the traditional litti chokha recipe and teach you everything there is to know about this delicious snack, including its origin, variations, preparation tips, and more.
Ingredients
For Litti:
- Wheat Flour: 2 cups
- Sattu (Roasted Gram Flour): 1 cup
- Ajwain (Carom Seeds): ½ tsp
- Nigella Seeds (Kalonji): ½ tsp
- Green Chilies: 2 (finely chopped)
- Ginger: 1-inch piece (grated)
- Lemon Juice: 1 tbsp
- Mustard Oil: 2 tbsp
- Pickle Masala or Mango Pickle Juice: 1 tbsp (optional for extra flavor)
- Salt: To taste
- Water: As required for the dough
For Chokha:
- Brinjal (Eggplant/Aubergine): 1 large
- Tomatoes: 2
- Potatoes: 2 (optional)
- Green Chilies: 2-3 (finely chopped)
- Garlic: 3-4 cloves (minced)
- Mustard Oil: 2 tbsp
- Coriander Leaves: A handful (finely chopped)
- Salt: To taste
- Lemon Juice: From half a lemon
Instructions
For Liti
1. Dough Preparation: In a bowl, mix thewheat flour with water, a pinch of salt, and a tablespoon of mustard oil. Knead to make a soft dough.
2. Filling Preparation: In a separate bowl,mix sattu, ajwain, kalonji, green chilies, ginger, lemon juice, mustard oil,pickle masala (or juice), and salt.
3. Shaping: Divide the dough into small balls, flatten each ball in the palm of your hand, fill it with the sattumixture, and shape it back into a ball.
4. Baking: Bake these balls in a preheated oven at 200°C (390°F) for 20-25 minutes or roast them over an open flame.
For Chokha
1. Roasting: Roast the eggplant and tomatoes (and potatoes if you're using them) on an open flame until the skin ischarred and the insides are soft.
2. Peeling & Mashing: Allow the roasted veggies to cool, then peel off the charred skin. Mash the insides in a bowl.
3. Mixing: Add in chopped green chilies, minced garlic, mustard oil, chopped coriander leaves, salt, and lemon juice. Mix well.
8. Drizzle some more mustard oil over the Chokha, garnished with coriander leaves, and paired with a chutney/yogurt, and enjoy!
Nutrition Information:
Serving Size:
100 gramsAmount Per Serving: Calories: 140Total Fat: 3.5gSaturated Fat: 0.9gTrans Fat: 0gUnsaturated Fat: 0.1gCholesterol: 2.6mgSodium: 128mgCarbohydrates: 24gNet Carbohydrates: 24gFiber: 4gSugar: 2.4gSugar Alcohols: 0gProtein: 5g
How did you like our litti chokha recipe? Did you ever try litti chokha? If you tried to make our recipe at home, don’t forget to leave us a rating and if you have any questions, feel free to ask in the comments below.
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