Bihari Litti
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.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Litti Dough
- b.In a large mixing bowl, combine the atta, 2 tbsp ghee, 1 tsp ajwain, and 1 tsp salt. Mix well.
- c.Gradually add water and knead to form a firm, pliable dough. It should be stiffer than regular chapati dough.
- d.Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
- 2
Step 2
- a.Prepare the Chokha Vegetables
- b.Wash the eggplant and tomatoes. Make a few slits in the eggplant and insert garlic cloves if you like.
- c.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.
- d.Simultaneously, boil the potatoes until they are fork-tender. Peel them once cooked.
- e.Once roasted, allow the eggplant and tomatoes to cool down, then carefully peel off the charred skin.
- 3
Step 3
- a.Make the Sattu Filling
- b.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.
- c.Add 2 tbsp mustard oil, 2 tbsp lemon juice, 1.5 tsp salt, and the optional mango pickle masala. Mix thoroughly.
- d.Sprinkle 2-3 tablespoons of water and mix until the filling becomes a moist, crumbly mixture that holds its shape when pressed together.
- 4
Step 4
- a.Assemble and Bake the Litti
- b.Preheat your oven to 200°C (400°F).
- c.Knead the rested dough for another minute and divide it into 12 equal-sized balls.
- d.Take one ball, flatten it with your fingers to a 3-inch disc, and shape it into a small cup.
- e.Place about 1.5 tablespoons of the sattu filling in the center.
- f.Carefully bring the edges of the dough together, pinching to seal the filling inside completely. Roll it into a smooth, round ball.
- g.Repeat for all the dough balls and arrange them on a baking tray.
- h.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
Step 5
- a.Finish the Chokha
- b.While the littis are baking, finish the chokha. In a large bowl, mash the peeled roasted eggplant, tomatoes, and boiled potatoes together.
- c.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.
- d.Mix everything together until well combined. Taste and adjust seasoning if needed.
- 6
Step 6
- a.Serve Litti Chokha
- b.Once the littis are baked, remove them from the oven.
- c.Using a kitchen towel, gently press and crack each hot litti.
- d.Dip the cracked littis generously into the bowl of melted ghee, ensuring they are well-coated.
- e.Serve immediately with the prepared baingan chokha and a side of sliced raw onions.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the litti dough is firm and not soft. A soft dough will cause the littis to flatten during baking.
- 2The pungent flavor of mustard oil is key to the authentic taste of both the sattu filling and the chokha. Do not substitute it.
- 3Seal the littis very carefully to prevent the filling from spilling out while baking.
- 4For a traditional smoky flavor in the chokha, place a small steel bowl in the center of the mashed vegetables. Add a piece of burning charcoal to it, pour a few drops of ghee on the charcoal, and immediately cover the bowl for 2-3 minutes to trap the smoke.
- 5If you don't have an oven, you can cook the littis in a heavy-bottomed pan on low heat, covered, turning them frequently until they are cooked through and evenly browned.
- 6Cracking the litti before dipping it in ghee is a crucial step. It allows the ghee to penetrate inside, making it soft and flavorful.
Adapt it for your goals.
Cooking Method
Instead of baking, you can deep-fry the littis in oil or ghee until golden brown for a different texture, known as 'Litti Fry'.
Chokha VariationChokha Variation
You can make a simple 'Aloo Chokha' (mashed potato) or 'Tamatar Chokha' (mashed tomato) instead of the mixed vegetable version.
Filling VariationFilling Variation
For a different flavor, you can add finely chopped mint leaves or a small amount of grated raw mango to the sattu filling.
Why this is on our healthy list.
Rich in Fiber
Made with whole wheat flour (atta) and sattu, this dish is an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Excellent Source of Plant-Based Protein
Sattu, or roasted gram flour, is packed with protein, making Litti Chokha a great meal for muscle repair, growth, and overall body function, especially for vegetarians.
Provides Sustained Energy
The complex carbohydrates from whole wheat and sattu provide a slow and steady release of energy, keeping you full and energetic for longer periods.
Natural Coolant
Sattu is known for its cooling properties, which help to keep the body hydrated and protect it from the summer heat, making this a surprisingly suitable meal for warm weather.
Frequently asked questions
Yes, Bihari Litti can be a very healthy meal. It is made from whole wheat flour and sattu (roasted gram flour), both of which are high in fiber and protein. The chokha is made from roasted vegetables. The health factor largely depends on the amount of ghee used. Consumed in moderation, it is a nutritious and balanced dish.