A rustic and hearty dish from Bihar, featuring whole wheat dough balls stuffed with a savory sattu filling. Traditionally roasted and served with mashed vegetables (chokha) and a generous dip of ghee.
Prep40 min
Cook40 min
Servings4
Serving size: 1 serving(3 littis with about 1 cup of chokha)
677cal
25gprotein
111gcarbs
19g
Ingredients
2.5 cups Atta (Also known as whole wheat flour)
2 tbsp Ghee (For the dough)
1 tsp Ajwain (For the dough)
1 tsp Salt (For the dough)
1 cup Water (For kneading, use as needed)
1.5 cups Sattu (Roasted gram flour, for the filling)
A rustic and flavorful mashed potato dish from Bihar, spiced with pungent mustard oil, fresh chilies, and onions. Aloo Chokha is the perfect comfort food, traditionally served with Litti or dal-rice.
A quick and flavorful Indian-style scrambled egg dish, spiced with onions, tomatoes, and aromatic spices. Perfect for a hearty breakfast or a light meal, ready in under 30 minutes and best served with pav or roti.
Soul-satisfying litti, aromatic aloo chokha & protein-packed anda bhurji – a true homestyle feast!
This bihari dish is perfect for breakfast. With 1114.48 calories and 42.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Grated, for the filling)
2 pcs Green Chili (Finely chopped, for the filling)
3 tbsp Coriander Leaves (Chopped, for the filling)
1 tsp Kalonji (Nigella seeds, for the filling)
2 tbsp Mustard Oil (For the filling)
2 tbsp Lemon Juice (For the filling)
1 tbsp Mango Pickle Masala (Optional, for the filling)
1 large Eggplant (Baingan, for the chokha)
2 medium Tomato (For the chokha)
2 medium Potato (For the chokha)
Instructions
1
Prepare the Litti Dough
In a large mixing bowl, combine the atta, 2 tbsp ghee, 1 tsp ajwain, and 1 tsp salt. Mix well.
Gradually add water and knead to form a firm, pliable dough. It should be stiffer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
2
Prepare the Chokha Vegetables
Wash the eggplant and tomatoes. Make a few slits in the eggplant and insert garlic cloves if you like.
Roast the eggplant and tomatoes over an open flame or under a broiler until the skin is completely charred and the flesh is soft and pulpy. This should take about 10-15 minutes.
Simultaneously, boil the potatoes until they are fork-tender. Peel them once cooked.
Once roasted, allow the eggplant and tomatoes to cool down, then carefully peel off the charred skin.
3
Make the Sattu Filling
While the vegetables are cooking, prepare the filling. In a bowl, combine the sattu, finely chopped onion, garlic, ginger, green chilies, coriander leaves, 1 tsp ajwain, and kalonji.
Add 2 tbsp mustard oil, 2 tbsp lemon juice, 1.5 tsp salt, and the optional mango pickle masala. Mix thoroughly.
Sprinkle 2-3 tablespoons of water and mix until the filling becomes a moist, crumbly mixture that holds its shape when pressed together.
4
Assemble and Bake the Litti
Preheat your oven to 200°C (400°F).
Knead the rested dough for another minute and divide it into 12 equal-sized balls.
Take one ball, flatten it with your fingers to a 3-inch disc, and shape it into a small cup.
Place about 1.5 tablespoons of the sattu filling in the center.
Carefully bring the edges of the dough together, pinching to seal the filling inside completely. Roll it into a smooth, round ball.
Repeat for all the dough balls and arrange them on a baking tray.
Bake for 20-25 minutes, flipping them over halfway through, until they are golden brown and firm. Some littis might develop small cracks, which is a sign they are well-cooked.
5
Finish the Chokha
While the littis are baking, finish the chokha. In a large bowl, mash the peeled roasted eggplant, tomatoes, and boiled potatoes together.
Add the finely chopped small onion, 2 cloves of garlic, 1 green chili, 1 tbsp coriander leaves, 1 tbsp mustard oil, 1 tbsp lemon juice, and 1 tsp salt.
Mix everything together until well combined. Taste and adjust seasoning if needed.
6
Serve Litti Chokha
Once the littis are baked, remove them from the oven.
Using a kitchen towel, gently press and crack each hot litti.
Dip the cracked littis generously into the bowl of melted ghee, ensuring they are well-coated.
Serve immediately with the prepared baingan chokha and a side of sliced raw onions.
2 pcs Green Chilli (Finely chopped, adjust to taste)
2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Finely grated or minced)
3 clove Garlic (Minced)
1 tsp Salt (Adjust to taste)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2
Prepare the Aromatics
While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3
Mash and Combine
In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.
8 pcs Eggs (Use large, room temperature eggs for the best texture.)
2 tbsp Ghee (Can be substituted with a neutral oil like sunflower oil.)
1 tsp Cumin Seeds
2 medium Red Onion (Finely chopped.)
2 medium Roma Tomatoes (Finely chopped.)
1 inch Ginger (Peeled and finely grated.)
4 cloves Garlic (Finely minced.)
2 pcs Green Chilies (Finely chopped. Adjust quantity to your spice preference.)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (Kashmiri chili powder is recommended for color and mild heat.)
1 tsp Salt (Adjust to taste.)
0.5 tsp Garam Masala (Add at the end for the best aroma.)
2 tbsp Cilantro (Freshly chopped, for garnish.)
Instructions
1
In a medium bowl, crack the eggs. Add salt and whisk vigorously for about 1 minute until the yolks and whites are fully combined and slightly frothy. Set aside.
2
Heat ghee in a non-stick pan or skillet over medium heat. Once the ghee is hot and shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3
Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw aroma disappears.
4
Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become soft and pulpy, and the mixture starts to thicken.
5
Add the turmeric powder and red chili powder. Mix well and cook the masala for 2-3 minutes, until the oil begins to separate from the mixture at the edges of the pan. This indicates the masala is well-cooked.
6
Reduce the heat to low. Pour the whisked egg mixture into the pan. Let it sit undisturbed for 20-30 seconds to allow the bottom to set slightly.
7
Using a spatula, gently scrape the cooked egg from the bottom and sides of the pan, folding it towards the center. Continue this gentle scraping and folding motion for 2-3 minutes until the eggs are about 90% cooked but still soft and moist. Avoid over-stirring to maintain soft curds.
Add the finely chopped onion, green chilies, minced garlic, grated ginger, crushed red chilies, and chopped coriander leaves to the mashed potatoes.
4
Flavor and Mix
Pour the raw mustard oil over the mixture. Add the lemon juice and salt.
Gently mix everything together with your hands or a spoon until just combined. Over-mixing can make the potatoes gummy.
Taste and adjust the seasoning. You may add more salt, lemon juice, or chilies as per your preference.
5
Serve
Your authentic Aloo Chokha is ready.
Serve immediately as a side dish with Litti, dal-rice, or hot rotis.
8
Turn off the heat. The residual heat will finish cooking the eggs. Sprinkle the garam masala and chopped fresh cilantro over the eggs. Give it a final gentle stir to combine. Serve immediately.
