Tamatar Chokha
Smoky roasted tomatoes mashed with onion, green chili, garlic, and mustard oil make this rustic Bihar-style chokha bright, punchy, and deeply satisfying. It comes together quickly and pairs beautifully with litti, roti, or plain rice.
For 4 servings
- prep · ~5 min
Prepare the vegetables.
1.Wash the tomatoes and keep them whole.2.Finely chop the onion, green chili, and coriander leaves.3.Keep the garlic cloves unpeeled for roasting. - roast · ~10 min
Roast the tomatoes and garlic.
1.Place the tomatoes and garlic directly over medium flame or on a hot tawa.2.Turn them every 1 to 2 minutes until the tomato skins are blistered and charred in spots.3.Roast until the tomatoes soften and collapse slightly and the garlic turns tender.TIPRoast on medium heat so the tomatoes soften inside before the skins burn too much. - rest · ~2 min
Cool the roasted vegetables slightly.
Transfer the roasted tomatoes and garlic to a plate and let them cool just enough to handle comfortably.
- mix · ~4 min
Peel and mash the chokha.
1.Peel the charred skins from the tomatoes and squeeze the roasted garlic out of its skin.2.Place them in a bowl and mash well with the back of a spoon or a masher.3.Add the chopped onion, green chili, coriander leaves, mustard oil, lemon juice, and salt.4.Mix well until the chokha looks rough, juicy, and evenly seasoned. - serve
Serve the tamatar chokha.
Serve right away as a side with litti, roti, paratha, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the tomatoes until they slump and release juice; that softness makes mashing easy and gives the chokha its rustic texture.
- 2Peel only the loose, papery charred skin from the tomatoes; leaving a few smoky flecks adds authentic flavor.
- 3Mash while the tomatoes are still slightly warm so the roasted garlic blends smoothly into the chokha.
- 4Add mustard oil at the end, not during roasting, so its sharp, signature pungency stays bright.
- 5If the chokha tastes too sharp from raw onion, let it rest 5 to 10 minutes before serving.
- 6For serving with litti, keep the mash a little coarse rather than smooth so it clings better and feels more rustic.
- 7This is best fresh, but you can refrigerate it for a day; stir well before serving because the juices separate.
Adapt it for your goals.
Extra-smoky
Roast the tomatoes directly over an open flame instead of only on a tawa for a deeper, more traditional smoky taste.
low oilLow-oil
Reduce the mustard oil slightly and add a little extra lemon juice for a lighter version that still tastes bright.
no onionNo-onion
Skip the chopped onion for a simpler chokha with a softer texture and a cleaner tomato-garlic flavor.
spicierSpicier
Add an extra green chili or mash one roasted chili into the tomatoes if you want more heat with the smoky base.
Why this is on our healthy list.
Tomato-Rich Side Dish
Tomatoes bring natural antioxidants and moisture, making this a fresh, vegetable-forward accompaniment rather than a heavy side.
Includes Garlic and Herbs
Roasted garlic and coriander add flavor without rich sauces, helping the dish stay light yet satisfying.
Minimal Ingredients, Big Flavor
This chokha relies on roasting, mashing, and sharp seasonings instead of cream or butter, keeping it simple and vibrant.
Frequently asked questions
Yes. Roast the tomatoes and garlic on a hot tawa until blistered and softened; you will still get good depth, though the flavor will be a little less smoky.
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