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Litti Chokha
Aruna
Litti Chokha is a traditional recipe from Bihar, which has two parts. The Litti that are baked wheat flour balls stuffed with a spiced Sattu mix and Chokha, a type of spiced mash that I made with roasted brinjals, potato, and tomato.
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Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course
Appetizer, Main Course, Mains
Cuisine
Bihar, Chattisgarh, Indian, Jharkhand
Servings
4
People
Ingredients
1x
2x
3x
For Making the Covering of the Littis (Makes 12 to 16 Small Litti)
1
Cup
Wheat Flour
1
tsp
Ajwain, Carom Seeds
2
tsp
Ghee
1/4
tsp
Baking Soda
Optional
Salt to Taste
Warm Water, As Required
For Making the Stuffing of the Littis
2/3
Cup
Sattu
1
tsp
Ajwain, Carom Seeds
1
tsp
Jeera, Cumin Seeds
1/2
tsp
Lemon Juice
1
tbsp
Finely Chopped Chillies
2
Bharwan Lal Mirch Achar
Or any other Pickle masala
1/3
Cup
Finely Chopped Fresh Coriander
Salt to Taste
Water, As Required
Ghee, As Required
For the Chokha
1
Large
Brinjal
1
Large
Potato
2
Medium
Tomatoes
1
Cup
Finely Chopped Onion
3
Spicy Green Chillies
1"
Piece
Ginger
1/2
Cup
Finely Chopped Coriander
2
tbsp
Mustard Oil
Salt to Taste
Instructions
Making the Litti Covering
Mix together the wheat flour, ajwain, and salt.
Add ghee and soda (if using); mix well.
Add a little water at a time and make a firm but pliable dough.
Cover and set aside.
Making the Litti Stuffing
Grind together the bharwan lal mirch, green chillies and ginger to a fine paste.
In a large bowl, combine sattu, green chilly-ginger-lal-mirch paste, salt, lemon juice, coriander, ajwain, and jeera.
Mix well.
If the mix is dry, add just a little bit of water and mix till the dough starts to come together.
Set aside.
Making the Litti
Pre-heat the oven to 150°C.
Divide the dough for the covering into 12 portions and roll each portion into a ball. Set aside.
Divide the stuffing into 12 portions and roll each portion into a ball. Set aside.
Roll each covering portion into a 3" disc.
Place one portion of the stuffing into the centre of the disc.
Fold the edges of the covering over the filling and roll to form a ball.
Gently press the litti to form a slightly flattened ball.
Brush each litti with a generous portion of ghee.
Place all littis of a tray and bake for about 15 minutes till they turn golden brown.
Turn them once or twice so that they are evenly baked.
Remove from the oven and let cool a bit.
Making the Chokha
Pre-heat the oven to 150°C.
Wash the potato and scrub it clean.
Dry the potato thoroughly and lightly coat it with oil.
Wipe the tomatoes clean and lightly coat it with oil.
Place the potato and tomatoes on a tray and place them in an oven.
Check the vegetables at regular intervals and rotate them a bit.
Remove the tomatoes from the tray as soon as the skin starts to split and the tomatoes turn mushy.
Let the potatoes bake some more till the skin is all wrinkly.
Remove the potato from the tray.
Let the tomato and potato cool a bit.
Peel and mash both the vegetables.
While the potato and tomatoes are baking, lightly oil the brinjal and roast on an open flame.
After the brinjal is roasted (the skin is totally charred and splits), let it cool a bit.
Peel the brinjal and mash it.
Combine the potato, tomato, and brinjal mash.
Add chopped onions, coriander, chopped green chillies, mustard oil and salt.
Mix well and your Chokha is ready.
Set aside for at least 15 minutes so that the flavours meld.
Serving the Litti Chokha
You could dip the
warm
baked Litti in some ghee or then (if you are a conservative like me) just brush them with some ghee.
Serve with the Chokha.
Keyword
Litti Chokha Recipe
Tried this recipe?
Do let me know how you liked it
@aahaaram
or tag
#aahaaram
!