Litti Chokha Recipe | How To Make Bihari Litti Chokha

Litti Chokha Recipe

Litti Chokha Recipe: A  traditional Bihar full-course meal made with wheat flour and tomato curry It is a nutritious round-shaped meal cooked in a traditional oven and served with plenty of ghee and your choice of chokka curry. The appearance and texture are strikingly similar to that of the popular Rajasthani dal baati recipe.

Traditional recipes are always healthy, tasty, and flavorful. Each state in India has its own variations and unique traditional recipes made with local ingredients that suit the taste buds. Litti chokha from Bihar, for example, is a well-known recipe from the state’s central region.

Litti Chokha is a traditional Bihari and Jharkhand dish that is similar to but not the same as Rajasthani Baati. Litti is a flour bread stuffed with sattu, and chokha is a side dish made with eggplant, potato, or tomatoes.This is a very traditional dish that is popular in Bihar and Jharkhand; it is a special dish that is made in most Bihari households, and the entire family gathers to enjoy these ghee-drenched stuffed wheat balls.

These authentic stuffed whole wheat balls resemble Rajasthani Batti, but the flavours in the Litti are quite different. Litti refers to the stuffed whole wheat balls, and Chokha refers to the subzi served with it. Litti is also served with a spicy chicken curry in some parts of Bihar.

This dish was popular during the war because it did not require much water and stayed fresh for a longer period of time. The flavours in this dish are fantastic, and the stuffing in the dough balls adds an extra layer of flavour to the Litti.

In addition, I’d like to share some simple tips and suggestions for the perfect litti chokha recipe. First and foremost, I baked these litti in an appe pan, which makes it easy to bake with. However, a cooker, charcoal-based barbecue grill, or even a traditional oven can be used. Second, in this post, I shared the tomato-based chokka, which is an excellent complement to this recipe. However, you can also make aloo chokka or eggplant / baingan chokka. Finally, don’t be put off by the amount of ghee used as a topping in this recipe. It’s a must for this dish, which pairs well with the dry litti and spicy chokka.

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Litti Chokha Recipe

Litti Chokha Recipe

Litti, along with chokha, is a complete meal originated from the Indian state of Bihar. It is also popular in Jharkhand and parts of Eastern Uttar Pradesh.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Main
Cuisine bihari
Servings 7 Litti


For dough:

  • 1.5 cup  wheat flour / atta
  • 1/4 tsp  baking powder
  • 1/4 tsp  ajwain / carom seeds
  • 1/2 tsp  salt
  • 2 tbsp ghee / clarified butter
  • water for kneading

For stuffing:

  • 1 cup  sattu / roasted gram flour
  • 2 tbsp  coriander  (finely chopped)
  • 1 chilli  (finely chopped)
  • 1/2 tsp  ginger garlic paste
  • 1/2 tsp  cumin / jeera
  • 1/2 tsp  kalonji / onion seeds / nigella seeds
  • 1/4 tsp  ajwain / carom seeds
  • 1/4 tsp  salt
  • 1 tsp  lemon juice
  • 2 tbsp  mustard oil

For tomato chokha:

  • 3  tomato
  • 1 chilli  (finely chopped)
  • 2  clove garlic  (finely chopped)
  • 1 inch ginger (finely chopped)
  • 2 tbsp onion (finely chopped)
  • 2 tbsp  coriander  (finely chopped)
  • 1 tsp  lemon juice
  • 2 tbsp mustard oil
  • 1/4 tsp  salt

For aloo chokha

  • 2  medium potatoes   (160 grams)
  • 1/3 cup chopped onion
  • 1/2 tsp  chopped green chilies
  • 1/2 tsp finely chopped garlic,
  • 1/2 tsp mustard oil
  • 1/2 tsp  lemon juice.


Preparation of the litti dough:

  • To begin, combine 1½ cup wheat flour, 1/4 teaspoon baking powder, 1/4 teaspoon ajwain, 1/2 teaspoon salt, and 2 tablespoons ghee in a large mixing bowl.
  • Crumble and mix thoroughly, making sure the ghee is well combined.
  • Now, knead the dough with as much water as needed.
  • knead the dough until it is smooth and soft.
  • 1/2 tsp oil on the dough, cover, and set aside for 20 minutes.

Preparation of the litti stuffing:

  • First, combine 1 cup sattu flour in a large mixing bowl. Alternatively, you can use roasted gramme flour.
  • 2 tbsp coriander, 1 chilli, 1/2 tsp ginger garlic paste, 1/2 tsp cumin, 1/2 tsp kalonji, 1/4 tsp ajwain, 1/4 tsp salt, and 1 tsp lemon juice
  • Add 2 tbsp mustard oil and mix well.
  • The sattu stuffing mixture must be moist, not dry or overly wet.

Method of stuffing litti:

  • First, knead the dough lightly after it has rested for 20 minutes.
  • Make a small ball of dough.
  • Form a cup by pressing the edges together.
  • Lastly, stuff the centre with a ball of sattu stuffing.
  • Begin pleating the dough, making sure the stuffing is well secured.
  • Roll the dough well after pinching off the excess.
  • Place the rolled litti in an appe pan that has been heated with oil. Alternatively, preheat the oven to 180 degrees Celsius and bake for 45 minutes, flipping halfway through.
  • Cook for 10 minutes on low heat, covered.
  • Cook both sides by flipping the pan. Cook for about 30 minutes total.
  • Cook until the litti is golden brown on all sides and cooked through on the inside.
  • Litti is finally ready to serve with chokha and ghee.

Recipe for tomato chokha:

  • To begin, brush 3 tomatoes with oil.
  • Roast on medium heat, either directly on the flame or over mesh.
  • Flip the tomatoes in between until the skin turns black on all sides.
  • Allow to cool completely before removing the skin from the tomatoes.
  • Now thoroughly mash the roasted tomatoes.
  • additionally add 1 chilli, 2 garlic cloves, 1 inch ginger, 2 tablespoons onion, 2 tablespoons coriander, 1 tablespoon lemon juice, 2 tablespoons mustard oil, and 1/4 teaspoon salt
  • Mix thoroughly, and adjust the salt as needed.
  • Finally, the tomato chokha is finished and ready to be served with litti.

Making Aloo Chokha

  • To begin, boil or steam 2 medium potatoes (160 grammes) until tender. Allow them to warm up. You can steam them in a pan or an electric rice cooker, or pressure cook them for 5 to 6 whistles in 1.25 to 1.5 cups water.
  • Peel and mash the potatoes once they are warm.
  • 1/2 teaspoon chopped green chilies, 1/2 teaspoon finely chopped garlic, 1/2 teaspoon mustard oil, and 1/2 teaspoon lemon juice
  • Mix thoroughly. Taste and adjust with more salt, lemon juice, or green chilies as needed.
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  • First and foremost, litti must be thoroughly cooked; otherwise, the dough will remain raw from the inside.
  • Also, for a more traditional presentation, break the litti and dip it in ghee.
  • Additionally, generously stuff the sattu stuffing, as it enhances the flavour of the litti.
  • Finally, litti chokha recipe pairs well with tamatr chokha, aloo chokha, and baingan chokha recipes.
  • If sattu isn’t available, use roasted chana dal without the husk instead (split or whole). In a grinder jar, grind 3/4 cup chana dal until fine powder. Take a look at it and then put it to use. The split roasted chana dal is the same as the chana dal used in the coconut chutneys.


Is Litti Chokha and Dal Bati difference?

Dal refers to mixture of lentils and baati is a hard wheat ball. It is usually served with churma, which is crumbled pieces of chapati with ghee and jaggery. … It also has wheat and gram flour dough balls called as littiChokha is a mixture of boiled potato and roasted eggplant which is enjoyed with Litti.

What does Litti Chokha taste like?

Chokha is a roasted vegetable mix rather than a traditional sabzi. To get that pungent flavour, some people roast Litti Chokha in mustard oil.” Puja claims that “I believe Litti Chokha was first consumed by peasants and farmers in Bihar before it became a popular dish throughout the country.

What foods go well with Litti Chokha?

Sattu, a flour made from roasted Bengal gramme, is filled into whole wheat dough balls and served with chokha, a spicy potato-tomato-eggplant mash.

Why is Litti Chokha well-known?

Litti Chokha of Bihar originated centuries ago as a staple food in Magadha’s court. It is a remarkable dish from the state of Bihar that is not only popular in India today, but has also made a special mark on the global stage. Litti and Chokha are absolutely delectable, as is the rustic method of cooking.

Is Litti Chokha safe to eat?

Litti Chokha is a healthy combination because it does not contain a lot of cooking oil. Both can be roasted or baked. Of course, desi ghee adds calories, but you can avoid it or use a small amount of it. Furthermore, unlike refined oils, pure desi ghee has its own set of health benefits.

What is the English term for sattu?

Sattu refers to anything that has been roasted and ground into a fine powder. For example, horse gramme or chana is besan when ground but not roasted, but sattu when roasted and powdered. Similarly, sattu can be made by roasting and powdering maize, barley (jau), or a mixture of all of these grains.

How many calories are in a Litti Chokha?

Litti chokha calories

The average number of calories in a serving of litti chokha (2 pieces litti and chokha – 210 g) is around 290. Whole-wheat flour, sattu, eggplant, potatoes, tomatoes, and oil are the main ingredients used in the preparation.

Does sattu cause weight gain?

Aids in weight loss: Sattu is high in fibre and protein, which can help with weight loss and overall health. Sattu reduces bloating, boosts metabolism, and helps the body burn calories effectively because it contains many essential vitamins and minerals such as potassium and magnesium.

What is the distinction between sattu and besan?

However, it is necessary to explain the distinction between gramme flours, namely besan and sattu, because both appear identical at first glance. The distinction is that, whereas besan is raw gramme flour, sattu is roasted gramme flour and may appear slightly coarser than besan.

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