16/03/2026
uthentic Bihari Litti Chokha features wheat flour balls (Litti) stuffed with spiced Sattu (roasted gram flour) and served with smoky mashed veggies (Chokha). The litti is roasted until golden, then dipped in ghee. Key flavors come from raw mustard oil, garlic, ginger, and pickle masala in the filling.
Ingredients
For Litti Filling (Sattu Masala):
1 cup Sattu (Roasted black chickpea flour)
1 medium Onion (finely chopped)
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
1 tsp Green chili (chopped)
2 tbsp Mustard oil (raw)
1 tbsp Mango or Lemon pickle masala
1/2 tsp Ajwain (Carom seeds) & Kalonji (Nigella seeds)
For Litti Dough:
2 cups Whole wheat flour (Atta)
1/4 cup Ghee
Water to knead
Maayeka
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+1
For Chokha (Mashed Mix):
1 Large Brinjal (Baingan)
2-3 Tomatoes
2 Boiled Potatoes (optional)
1 tbsp Mustard oil & Garlic (chopped)
Salt to taste and lemon juice 1tsp.
Instructions
Prepare the Dough: Combine wheat flour, ghee, and water to make a firm dough. Cover with a damp cloth and let it rest for 15-20 minutes.
Make the Filling: In a bowl, mix Sattu, chopped onions, ginger, garlic, green chilies, coriander, pickle masala, ajwain, kalonji, mustard oil, lemon juice, and salt.
Stuff the Litti: Divide the dough into small balls. Flatten each ball, fill 2 tsp of sattu mixture, and seal tightly. Gently roll into a smooth ball.
Roast the Litti:
Oven: Bake at 200°C for 30-40 minutes, flipping halfway until golden brown.
Gas Stove: Roast on a jali (wire rack) over medium heat.
Air Fryer: Cook at 180°C for 15-20 mins, brushing with ghee halfway.
Prepare the Chokha: Roast brinjal and tomatoes on a flame until the skin is charred. Peel, mash them, and mix with boiled potatoes, raw mustard oil, green chili, and garlic.
Serve: Dip the hot roasted littis in melted ghee, break them slightly, and serve with chokha and green chutney
Taste of Mithila by chef Mahesh shah🙏🏼🙏🏼🙏🏼🙏🏼🙏🏼🌹🌹🌹🌹🌹🌷🌷🌷🌷
