Litti Chokha
Rustic wheat dough balls stuffed with a spiced sattu filling and baked until smoky, served with mashed roasted eggplant, potato, and tomato chokha. This Bihari favorite is hearty, earthy, and deeply satisfying.
For 4 servings
- knead · ~20 min
Knead the dough.
Mix whole wheat flour, 1 tbsp ghee, and a small part of the salt in a bowl. Add 0.75 cup water little by little and knead into a firm, smooth dough. Cover and set aside for 20 minutes.
- mix · ~5 min
Make the sattu filling.
1.Add sattu to a bowl with 1 chopped onion, minced garlic, grated ginger, 2 chopped green chili, 2 tbsp cilantro, ajwain, kalonji, and pickle masala.2.Add 1 tbsp mustard oil, 1 tbsp lemon juice, the remaining salt for the filling, and 2 tbsp water.3.Mix well until the filling feels moist and holds together when pressed.TIPThe filling should be crumbly but not dry. Add a few drops of water if it looks dusty. - boil · ~15 min
Boil the potatoes.
Cook the potatoes in water until tender, then peel and keep them ready for the chokha.
- roast · ~15 min
Roast the eggplant, tomatoes, and garlic.
1.Place the eggplant, tomatoes, and 4 garlic cloves on an open flame or under a broiler.2.Turn them as they cook until the skins are charred and the flesh is soft.3.Cool slightly, then peel the eggplant and tomatoes.TIPA good char gives chokha its signature smoky taste. - mix · ~5 min
Make the chokha.
1.Mash the roasted eggplant, boiled potatoes, roasted tomatoes, and roasted garlic in a bowl.2.Add the remaining chopped onion, remaining green chili, remaining cilantro, 1 tbsp mustard oil, and 1 tbsp lemon juice.3.Mix well and adjust with a little of the remaining salt. - assemble · ~10 min
Stuff and shape the litti.
1.Divide the dough into 4 equal balls.2.Flatten each ball into a small cup and fill with a generous spoonful of sattu mixture.3.Bring the edges together, seal well, and roll gently into smooth balls.TIPSeal the top tightly so the filling stays inside while baking. - bake · ~35 min
Bake the litti.
Place the litti on a baking tray and bake at 200°C until browned and cooked through, turning once halfway for even color.
- garnish
Brush the hot litti with ghee.
As soon as the litti come out of the oven, brush or drizzle them with the remaining 1 tbsp ghee.
- serve
Serve the litti hot with chokha.
Serve one litti per portion with a generous side of chokha.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the dough firmer than roti dough so the litti hold their shape around the sattu filling.
- 2The sattu mix should clump when pressed; if it feels sandy, sprinkle in a little more water or lemon juice.
- 3Do not overstuff the litti, or the dry filling can force the seams open while baking.
- 4Turn the litti halfway and bake until you see brown spots all around, not just on top.
- 5Roast the eggplant and tomatoes until properly blistered and collapsed for a deep, smoky chokha.
- 6Mix the mustard oil into the chokha after mashing, so its pungent aroma stays bold and traditional.
- 7Leftover litti reheat best in an oven or air fryer; microwaving can make the crust tough.
Adapt it for your goals.
Vegan
Skip the ghee and brush the hot litti with mustard oil instead for a fully dairy-free version that still tastes traditional.
jainJain
Omit onion and garlic from both stuffing and chokha; increase ginger, green chili, cilantro, and lemon for brightness.
spicierSpicier
Add extra green chili and a little more pickle masala to the sattu filling if you like a sharper, more robust bite.
smokierSmokier
After baking, finish the litti briefly over direct flame or under the broiler to mimic the rustic coal-roasted style.
Why this is on our healthy list.
Fiber-Rich Main Dish
Whole wheat flour, sattu, eggplant, tomatoes, potatoes, onion, and cilantro make this a hearty meal with plenty of plant fiber.
Plant-Based Protein Support
Sattu, made from roasted gram, adds satisfying plant protein that makes litti more filling than plain bread.
Vegetable-Forward Side
The chokha includes roasted eggplant, tomato, garlic, onion, and herbs, bringing a wide mix of vegetables to the plate.
Uses Traditional Healthy Fats
Mustard oil and a modest amount of ghee add richness and aroma without relying on heavy cream or deep-frying.
Frequently asked questions
The filling needs enough mustard oil, lemon juice, and water to hold together when squeezed. If it looks dusty, add liquid a few drops at a time.
