Litti Chokha is a popular dish made mainly in Bihar and Eastern Uttar Pradesh in India. Litti, somewhat similar to baati, is a whole-wheat stuffed roll. It is stuffed with sattu flour (roasted chana daal/Bengal gram) and baked to perfection. Chokha (bharta) is made with boiled potatoes and roasted eggplant, which are mashed together. You can even make just potatoes or eggplant chokha.

Litti is traditionally cooked over coal fire and eaten with chokha and daal. I have made mix daal with litti.

The addition of ghee on a hot cracked litti makes it taste heavenly!

My husband and I love to eat litti with goat meat curry! Do give this recipe a try…you will love it!

Recipe                               Servings: 4-5                              Total time: 1.5 hours

 

Chokha

Ingredients:

• 2 medium potatoes
• 1 eggplant
• 2 tomatoes
• 2-3 green chilies, chopped
• Few stalks of cilantro, chopped
• 2-3 garlic cloves, chopped
• 1 Tbsp. mustard oil
• Salt to taste

Method:

1. Boil potatoes. Let them cool.
2. Microwave tomatoes for 4-5 minutes. Mash them.
3. Preheat oven to 475F and roast eggplant for 45 minutes. Let it cool.
4. Mash potatoes and eggplant and mix them together. Add mashed tomatoes.
5. Add green chilies, oil, salt, garlic and cilantro and mix them together.

Mix Daal

Ingredients:

• ½ cup toor daal
• ¼ cup chana daal
• ¼ cup whole moong daal
• ¼ cup whole masoor daal
• 1 tsp. turmeric
• ½ red onion, chopped
• ½ tsp. fresh ginger garlic paste
• 1 tomato, chopped
• 2 green chilies, chopped
• ½ tsp. garam masala
• ½ tsp. cumin seeds
• ½ tsp. hing
• 1 Tbsp. ghee (clarified butter)
• 2 cloves
• 1 bay leaf
• Water to cook daal
• Salt to taste

Method:

1. Wash all daals together and soak in water for 15 minutes.
2. Add daal, water, salt, turmeric, and hing in a pressure cooker. Cook for 8-10 minutes.
3. Heat ghee in a pan. Add cumin seeds, bay leaf and cloves. Let them splutter.
4. Add chopped onions, green chilies and sauté until light brown.
5. Add chopped tomatoes, ginger-garlic paste and cook for couple minutes.
6. Add cooked daal and garam masala and let it simmer for 10-15 minutes. Add more water if it is too thick.

 

Litti

Dough

• 3 cups what flour
• 2 Tbsp. oil
• 1 tsp. salt
• 2-3 Tbsp. of all-purpose flour for rolling

Stuffing

Ingredients:

• 1 cup sattu flour
• 1/2 onion, chopped fine
• 2-3 garlic, chopped fine
• 1/2 inch ginger, chopped fine
• 2 green chilies, chopped
• 1/2 tsp. ajwain seeds
• 1/2 tsp. kalaunji/nigella seeds
• 1 tsp. lemon juice
• 2 Tbsp. oil and masala from red chilies or mango pickle (you can add 1 tsp. of amchur powder instead and another Tbsp. of mustard oil)
• 1/2 Tbsp. mustard oil
• Salt to taste

 

Method:

1. Mix all ingredients listed under stuffing in a bowl and keep aside.
2. Make soft dough with wheat flour, salt, oil and water and keep aside for 10 minutes.
3. Preheat oven to 500F.
4. Make 10-12 equal balls from the dough.
5. Roll each dough ball and shape it into a cup using your fingers. Add a tbsp. of sattu mixture and close the ball by pinching the dough from the sides.
6. Roll the balls lightly in some all purpose flour and keep them in a microwavable plate. Try not to over crowd the plate.
7. Cover the plate with a plastic wrap.
8. Microwave the stuffed balls for 4 minutes.
9. Place the semi-cooked littis on a slotted baking tray.
10. Bake littis in the oven for 5 minutes. Turn and bake for another 3 minutes.
11. Serve hot with melted ghee (clarified butter) on them. I like to crack mine and pour ghee inside!