Tomato Chokha
Smoky roasted tomatoes mashed with onion, green chili, garlic, mustard oil, and fresh coriander make this rustic Bihar-style side bright, punchy, and deeply comforting with litti, rice, or roti.
For 4 servings
- prep
Prepare the vegetables for roasting.
Wash the tomatoes well and keep them whole. Leave the garlic cloves in their skins so they soften and sweeten as they roast.
- roast · ~12 min
Roast the tomatoes and garlic.
1.Place the tomatoes and garlic directly on a hot tawa, skillet, or open flame over medium heat.2.Turn them every few minutes so the skins blister and char evenly.3.Roast until the tomatoes are soft and collapsed and the garlic is tender inside, about 10 to 12 minutes.TIPA little char gives chokha its signature smoky taste, but avoid burning the flesh completely. - rest · ~4 min
Cool the roasted vegetables slightly.
Set the tomatoes and garlic aside for 3 to 4 minutes so they are easier to handle but still warm enough to mash well.
- prep
Peel and chop the roasted vegetables.
1.Slip off the charred tomato skins and discard them.2.Peel the roasted garlic cloves.3.Roughly chop the warm tomatoes and garlic. - mix
Mash the chokha.
1.Transfer the roasted tomatoes and garlic to a bowl.2.Add onion, green chili, coriander leaves, mustard oil, lemon juice, and salt.3.Mash and mix everything with a spoon or your fingers until slightly chunky and well combined.TIPDo not puree it smooth; a rustic, coarse mash tastes more authentic. - serve
Serve the tomato chokha.
Taste and adjust the salt if needed. Serve right away with litti, steamed rice, or roti.
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 fully collapse; if they stay firm, the chokha tastes watery instead of smoky.
- 2Keep the garlic cloves in their skins while roasting so they soften and sweeten without scorching.
- 3Peel the tomatoes while still slightly warm; the charred skins slip off much more easily.
- 4Mash while the tomatoes are warm so the mustard oil blends in better and the flavors absorb faster.
- 5Do not blend it smooth; a slightly chunky mash gives tomato chokha its rustic Bihari texture.
- 6If the onion tastes too sharp, rinse the chopped onion briefly and drain well before mixing.
- 7This tastes best fresh, but you can roast the tomatoes and garlic ahead and mash just before serving.
Adapt it for your goals.
Low-oil
Use less mustard oil and add a little extra lemon juice for a lighter chokha that still tastes bright and punchy.
extra smokyExtra-smoky
Roast the tomatoes over open flame instead of a skillet for a deeper rustic smokiness closer to traditional village-style chokha.
milderMilder
Reduce the green chili or remove its seeds for a gentler version that keeps the tomato and garlic flavors front and center.
no onionNo-onion
Skip the raw onion for a simpler chokha with a cleaner roasted tomato taste, useful when serving alongside strongly flavored mains.
Why this is on our healthy list.
Rich in Vegetable Antioxidants
Tomatoes and fresh coriander contribute protective plant compounds, while roasting also deepens flavor without needing heavy ingredients.
Light Yet Satisfying
This chokha relies on roasted vegetables, herbs, and a small amount of mustard oil, making it flavorful without being heavy.
Garlic and Chili Boost Flavor Naturally
Garlic and green chili add strong taste and aroma, helping the dish feel bold and lively with very simple ingredients.
Frequently asked questions
Yes. Roast them at high heat until the skins blister and the tomatoes collapse, though open flame or tawa gives a smokier chokha.
