Litti Chokha #BreadBakers

Litti Chokha is a traditional dish from Bihar, where stuffed whole wheat dough balls are served along with smoky mashed vegetables. This rustic combo is loved all over India for its bold, earthy flavours. 

I have a few pics, I had no plan of sharing this earlier, so a few random clicks which I took. Will add step by step or a video later.s

What is Litti and Chokha

A Super food and a protein rich meal, Litti and Chokha consists of 2 main parts, the litti and the chokha. 

Litti: The Roasted Wheat Ball

Litti isn’t just a plain dough ball—it’s a surprise package. At its core, you find a filling called sattu, which is roasted gram flour. This sattu is mixed with bold spices and herbs, giving litti its recognizable earthy kick.

Making litti starts with kneading whole wheat flour into a soft dough. The next step is all about the filling:

• Sattu (Roasted Gram Flour): This dry, nutty flour forms the heart of litti. It’s protein-rich and brings a subtle roastiness that anchors the dish.
• Spices and Seasonings: The sattu mixes with chopped green chilies, fresh coriander, salt, a squeeze of lemon, carom seeds (ajwain), and a pinch of cumin. Some recipes add finely chopped onion, ginger, and garlic for even more flavor.
• Mustard Oil: A splash of raw mustard oil in the filling gives litti a sharp, rustic taste and a bit of heat.

Once the dough wraps around the sattu mix, each ball is sealed tightly and roasted. Traditionally, littis are slow-roasted over a wood or cow-dung fire, which gives them a thick, smoky crust. These days, you can also bake them in the oven or cook them over charcoal.

The final—and maybe most important—step? Drenching the hot litti in lots of ghee (clarified butter). The ghee soaks in, making the crust crackly outside and melt-in-your-mouth soft inside. This rich finish is what turns litti from simple to special.

Chokha: The Smoked Vegetable Mash

Chokha is litti’s perfect partner—simple, rustic, and packed with flavor. At its heart, chokha is a smoky mash of local vegetables, often roasted over an open flame until they’re nearly charred and bursting with aroma.

There are three classic types of chokha:

• Baingan Chokha (Eggplant): Whole eggplants get roasted until the skin blisters and the flesh softens. After peeling, the smoky insides are mashed with spices and herbs.
• Aloo Chokha (Potato): Potatoes are boiled until creamy, then mashed and mixed with onions, green chilies, garlic, salt, and fresh coriander.
• Tamatar Chokha (Tomato): Tomatoes are fire-roasted until soft and then mashed with onions, chilies, salt, and herbs.

The signature flavor in chokha comes from a few key steps:

1. Fire-Roasting: Roasting the veggies gives chokha its unmistakable smoky aroma—a must for the real thing.
2. Mustard Oil: Once mashed, everything gets mixed with raw mustard oil. This oil brings a peppery bite and ties the dish to its regional roots.
3. Raw Additions: Fresh onions, green chilies, garlic, coriander, and a bit of salt wake up the roasted flavors. These raw ingredients keep the mash bright and punchy.

Chokha is all about balance: the mellow sweetness of roasted veggies, the sharp kick of raw onion and mustard oil, and the gentle heat from chilies and spices. Serve next to piping hot litti and you get the full litti chokha experience—smoky, spicy, and hearty with every bite.

What makes Litti Chokha Special?

• Locally available ingredients: Wheat, gram flour (sattu), eggplant, potatoes, and tomatoes form the backbone of litti chokha.
• Simple cooking, strong flavors: The earliest versions involved slow-roasting over cow-dung cakes, lending a smoky aroma still loved today.
• Travel-friendly food: In rural Bihar, litti made with sattu could last for hours without spoiling, perfect for farm workers spending long days in the fields.

How to Make Authentic Litti Chokha at Home

Traditional Cooking Techniques

Before fancy gadgets, litti was all about fire, smoke, and gathering outside. The traditional approach uses simple materials and clever tricks that are still possible today.

Original Techniques:

• Clay Oven (Chulha): The original way is to bake litti over a clay oven. This gives a deep smokiness to every bite. Littis are placed straight onto the hot coals or around the inner walls of the oven. You keep turning them until the crust hardens and they puff up.
• Cow Dung Cakes (Upla): In many villages, dried cow dung cakes are used instead of wood or charcoal. Littis get their signature smoky crust from these slow-burning cakes.

Modern Adaptations:

If you don’t have a backyard chulha, you can mimic that real flavor using:

• Oven: Preheat your oven to 400°F (200°C). Arrange the prepared littis on a baking tray and bake until crisp, turning once halfway through. The result is a nicely browned crust without much mess.
• Tandoor: If you have access to a home tandoor, this is the closest thing to the authentic method. The high heat gives the crust that same smoke and crunch.
• Air Fryer: For a quicker, less oily option, the air fryer works well. Set it at 180°C (356°F) and cook for 20–25 minutes. Turn once so the littis cook evenly.
• Stove-top Roast: Place littis directly on an open gas flame (using a wire rack) and rotate with tongs. This method gives a slightly smoky flavor and works for small batches.

Whether you choose the backyard bonfire or your handy air fryer, the key is even cooking. Littis should be golden brown, firm on the outside, and soft inside. When making chokha, always roast the vegetables over an open flame (oven or stovetop) for that signature char.

I have made the litti over charcoal and air fryer and loved both versions. Of course the traditional method is a win-win; the air fryer method is equally good and easy.

Serving Suggestions and Accompaniments

How you serve litti chokha matters just as much as how you cook it. The right sides and toppings bring the food to life, making your meal truly complete.

Traditional Serving Style:

• Generous Dousing of Ghee: As soon as the hot littis are ready, dunk them in melted ghee or drizzle a spoonful on top. Litti and ghee are inseparable.
• Warm Chokha on the Side: Serve chokha in a bowl alongside the littis. Give a spoon for scooping or just dig in with your hands for that real village feel.
• Spread on Sal Leaves: In Bihar, street food vendors often place litti chokha on fresh sal or banana leaves. It adds a touch of aroma and authenticity.

Classic Accompaniments to Boost Flavors:

• Green Chutney: Fresh coriander and mint chutney with garlic, green chili, and lemon juice for zing.
• Roasted Tomato Chutney: A smoky, tangy chutney made with fire-roasted tomatoes, garlic, and chilies.
• Raw Onion Rings: Simple slices of onion sprinkled with salt and lemon—cleanses the palate and cools the heat.
• Homemade Pickles: A little aam ka achar (mango pickle) or lal mirch ka achar (red chili pickle) for a spicy kick.
• Sliced Cucumbers and Salad: Crisp veggies like cucumber and radish keep things fresh and crunchy.

For a real Bihari spread, line up all your sides and let everyone build their plate. Pass the ghee, scoop up chokha, and don’t be shy with the chutneys. The hands-on eating style and rustic flavors are what make this meal feel so homey.

Nutritional Aspects and Health Benefits

Litti chokha stands out as a hearty meal that still fits right into a balanced diet. Beneath its simple flavors lies a powerhouse of nutrients that fuel the body naturally. Because it’s made from whole grains, pulses, and roasted vegetables, it scores high on both taste and nutrition.

Whole Grains for Lasting Energy

Every bite of litti begins with whole wheat flour. Unlike processed white flour, wheat flour holds onto its fiber, nutrients, and natural goodness. This fiber helps your stomach feel full for longer, so you stay satisfied without constant snacking.

Sattu: Plant Protein That Packs a Punch

At the core of each litti ball is sattu, or roasted gram flour. Sattu is a plant protein superstar, very popular in Eastern India for centuries. Packed inside the dough, it makes litti more than just a bread—it turns it into a true protein source.

Low on Oil, High on Flavor

Unlike deep-fried street foods, litti chokha skips heavy oils. The litti balls are baked or roasted, not fried, keeping added fat to a minimum. The hit of mustard oil in both litti filling and chokha isn’t just for taste—it comes in small amounts and brings healthy fats.

Ghee is often added at the end as a finishing touch. Even that can be managed to suit personal taste or dietary needs.

Packed with Fiber and Vitamins

Chokha, whether made from eggplant, potato, or tomato, is pure roasted vegetables. Roasting keeps the vitamins and minerals intact, without loading up on extra fats or sugars.

Sharing this with

Bread Bakers

Where the theme of this month is Indian Breads hosted by me. Do check what my friends have shared for this recipe.

• Butter Naan from Passion Kneaded
• Cheese and Garlic Naan from Karen’s Kitchen Stories
• Gujarati-style Savory Pancakes from Food Lust People Love
• Gulachi Sanjyachya Polya with Whole Wheat Flour from Sneha’s Recipe
• “Instant” Appam from A Messy Kitchen
• Khamiri Roti from Zesty South Indian Kitchen
• Litti Chokha from Cook with Renu
• Magical Avocado Paratha from A Day in the Life on the Farm

BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

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