Litti Chokha ( A Traditional Main Course Platter from the State of Bihar, India)

Litti Chokha

Litti Chokha

Litti chokha is to Bihar, what Dal Baati churma is to Rajasthan . Litti, the traditional & staple food of Bihar is a variation of baati & is stuffed with sattu, a flour made of roasted bengal gram dal. Being high in nutrients & fibre, sattu litti is an ideal power brunch food for field workers & is served with chokha made of boiled potatoes, roasted brinjal & ghee.

Sattu flour is known for its cooling effects & is considered a must have food during summers & is relished in form of littis, parantha, laddoos & drink. Another peculiar feature of this platter is the extensive use of mustard oil. The aroma and the slightly pungent taste provided by mustard oil lends an interesting flavour to the dish.

Litti is traditionally baked over cow dung cakes in villages, but can be baked in gas tandoor or electric ovens as well.

Litti chokha, which is popularly known to be a food for farmers is now making its presence internationally. One can find many litti chokha outlets across the country..viz Litti on wheels!! Shut your calorie conscience for a day & enjoy this hearty meal which is sure to make your day.

Litti/Sattu ki Baati

For the cover/Litti dough

Sattu ki Litti

Sattu ki Litti

Wheat Flour 6 cups

Ajwain (Bishop’s weed) 1 teaspoon (tsp)

Salt 1 tsp

Ghee/unsalted clarified butter 1 tablespoon

Eno/ fruit salt (Regular flavour) 1 & 1/2 tsp

Warm Water as required to knead the dough

For the stuffing/Sattu ka masala

Sattu ka masala

Sattu ka masala

Sattu 1 & 1/2 cup

Green chillies  2

Ginger 1 inch piece

Coriander leaves chopped 2 tablespoon

Jeera/Cumin seeds 1 & 1/2 tsp

Ajwain/Bishop’s weed 1 tsp

Red chilli powder 2 tsp_MG_2801

Amchur/dry mango powder 2 tsp

Kala namak/ Black salt 1/2 tsp

Salt 1 & 1/2 tsp

Sarso ka tel/Raw Mustard oil 2 Tablespoon

Warm water 4-5 tablespoon

Other Ingredients_MG_2810

Ghee as required for smearing


For the dough

Mix all the dry ingredients. Add ghee & knead a (semi soft) dough  using required amount of warm water.

For the stuffing_MG_2811

Take sattu in a mixing bowl. Add chopped green chillies, grated ginger & chopped coriander. Add all the dry ingredients & mix well. Add mustard oil & water and mix well again. Keep aside.

P.S. The same sattu masala can be used for parantha & litti alike.

For litti

Divide the dough into 20 equal parts or similar to size as shown in the picture._MG_2807

Gently roll them into rounds with your palm. Place each rounds in the rolling board/chakla & press gently in the centre lifting the sides up with the help of your thumbs (as shown) to create a space for the stuffing.

Add 3 tsp of stuffing in each litti & carefully pull the dough so as to seal the litti(s). Roll gently again to shape up the litti (as shown)

Pre heat the gas tandoor. Gently place the sattu littis in the wire rack (high flame) & cover with lid. Reduce the flame to medium after 2-3 minutes. Turn the littis upside down when the brown spots appear on the lower surface(approx 5 minutes). Cook the littis till it turns brown (approx 3-4 minutes). Carefully remove the littis from tandoor & drop the littis into a deep bowl filled with hot ghee (as shown) for 2-3 minutes. Transfer the litti into a hot casserole & serve hot with chokha, tomato chutney, Baingan bharta (optional) & dal

Makes 2o littis


Alu ka chokha

Alu ka chokha

Chokha is usually made with potatoes, onion & Brinjal. But this chokha recipe excludes brinjal.


Boiled potatoes 5

Onion 4

Green chillies 2

Salt 1 & 1/2 tsp

Amchur/Dry mango powder 1 tsp

Mustard oil/Sarso ka tel 1 teaspoon

Coriander leaves/cilantro  2 table spoon


Peel & mash boiled potatoes.

Peel the onions & slice into wedges. Chop the green chillies & coriander leaves

Mix patatoes, onions, green chillies & coriander. Add salt, amchur powder & mustard oil (raw,without heating) and mix well again.

Tomato chutney

Tomato chutney

Tomato chutney


Tomatoes 15

Roasted cumin seeds powder/bhuna jeera powder 2 tsp

Kala namak/Black salt 1 tsp

Salt 2 tsp

Sarso ka tel/Mustard oil 1 tsp


Roast the tomatoes in a gas tandoor until the skin/peel seperates & tomatoes turn soft.

Peel the skin & grind coarsely into paste in a mixer grinder.

Add bhuna jeera, kala namak, salt & raw mustard oil & mix well.





Arhar or tuvar dal /Split red gram lentil1/2 cup

Urad dhuli / Split black lentils (dehusked) 1/2 cup

Chana dal/Bengal gram dal 1/2 cup

Moong chilka dal  / Green gram lentil (split)1/2 cup

Salt as per taste

Haldi/ Turmeric powder 1/2 tsp

Laung/cloves 3-4

Cardamom (whole)/sabut hari ilaichi 2

For the tempering

Ghee/clarified unsalted butter 1/2 cup

Tomatoes 2

Garlic 4-5 cloves

Cumin seeds /Jeera 1 tsp

Asafoetida/heeng a pinch

Red chilli powder 2 tsp

Bay leaves/tej patta 2

Whole dry red chillies 2


Mix the dal & wash thoroughly. Soak for half an hour with required amount of water.

In a degchi/heavy bottom pan (or a pressure cooker) boil water (approx 6 glass).Add presoaked dal, salt, turmeric powder, cardamom & cloves.

Cook till  the dal turns soft for approx 45 minutes, stirring a couple of times in between ( 4-5 whistles if cooking in a pressure cooker). Add more water if required.

To prepare the tadka/tempering heat ghee in a pan. Add cumin seeds, bayleaves, Whole red chillies & asafoetida. Add chopped garlic & cook till it turns brown.

Add chopped tomatoes & red chilli powder & cook till the tomatoes turns soft & ghee seperates from the mixture.

Pour the tadka into dal. Garnish with chopped coriander & serve hot.

Serves 8-10

Sattu ki Litti

Sattu ki Litti

This entry was posted in Main course, Traditional foods and tagged , , , , , , . Bookmark the permalink.

8 Responses to Litti Chokha ( A Traditional Main Course Platter from the State of Bihar, India)

  1. shweta says:

    This look mouth watering…beautiful pics as well

  2. Sangeeta says:

    This is great, I am linking the recipe to my blog post. Keep writing!!

  3. Pingback: Litti Chokha – Rustic Healthy Taste from where it belongs | Life is a Vacation

  4. Pingback: What the World Eats : India – Bihar | potsoup

  5. PotSoup says:

    I think you have the best photos on the net of this dish. That is why I linked my post on Bihari cuisine to yours.

  6. i am mesmerized….. mouth watering awesome… 😀

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