Litti Chokha

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Cooks in: 40 minutes Serves: 3 people

Litti along with chokha, is a complete meal popular in Indian states of Bihar,  Jharkand, parts of Eastern UP as well as Nepalese state of Madhesh. It is a dough ball made up of whole wheat flour and stuffed with sattu (roasted chickpea flour) mixed with herbs and spices and then roasted. The taste of litti lies in its stuffed material, namely sattu. Dry sattu is mixed with chopped garlic and ginger and some Indian dry species to give a tangy flavour, and after the litti is baked it is broken into pieces, and hot ghee is poured all over it. It is best served with raw onions soaked in lemon and Chokha. 


For Outer Covering:

  • 2 Cups Sorghum/Jowar Flour
  • 2 Tbsp Oil
  • 1/2 Tsp Salt
  • 1/4 Tsp Ajwain/Omam Seeds
  • 1/4 Tsp Baking Soda
  • Hot Water for Kneading the Dough

For the Stuffing:

  • 1/2 Cup Sattu
  • 1 Tbsp Oil
  • 1 Tbsp Pickle Masala
  • 1 Tbsp Lemon Juice
  • 4 Tbsp Chopped Coriander Leaves
  • 1 Tsp Grated Ginger
  • 1/2 Tsp Salt
  • 1 – 2 Tbsp Water for binding

For Chokha:

  • 3 Medium Size Boiled and Peeled Potatoes
  • 1 Medium Size Stove Roasted and Peeled Brinjal
  • 2 Big Stove Roasted and Peeled Tomatoes
  • 4 Tbsp Finely Chopped Coriander Leaves
  • 3 Tbsp Finely Chopped Green Chillies
  • 1 Tbsp Lemon Juice
  • 1 Tsp Grated Ginger
  • 3/4 Tsp Salt


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  1. In a wide bowl, add jowar flour, salt, crushed ajwain, oil, soda and mix well. Add hot water little at a time and make a soft dough. Keep covered for 30 minutes.
  2. In another bowl take sattu and other ingredients mentioned for ‘stuffing’ and prepare the masala.
  3. After 30 minutes, divide jowar dough and sattu masala into 14 equal parts and make soft balls.
  4.  Take one portion of dough and slightly flatten it. Keep one ball of sattu in the middle and cover it to form a nice round ball. Repeat the same for the rest of the dough.
  5. Heat an appam pan, pour half a tsp of oil/ghee in each hole, place the balls and cover. Let them cook on medium heat. After 3 to 4 minutes, turn the sides and allow it to become crisp. Turn them in such a way that the littis are evenly baked from all sides and turn golden brown.
  6. Remove and dip the littis in oil/ghee for 30 seconds and remove. This helps the littis to remain soft.


  1. In a wide bowl take the roasted brinjal, tomatoes and boiled potatoes. Mash everything.
  2. Add salt, green chillies, ginger, coriander leaves and lemon juice. Mix well.
  3. Quarter Cup of raw onions can also be mixed to the chokha.

Serve Litti and Chokha.


  1. Jowar flour can be replaced by Bajra flour.
  2. The littis can be baked using an OTG.

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