Litti Chokha – Bihar’s Spiciest Love Language

🍽️ Intro

Forget soufflés and sushi — Litti Chokha is Bihari poetry written in roasted wheat and mustard oil.
This legendary combo is so iconic, it’s even earned its place among India’s most celebrated traditional recipes on The Fooder.

Our chef Lambu once called it “a crunchy vessel of feelings.”
Motlu tried to deep-fry it (don’t ask), and Patlu’s first chokha was so spicy it filed a legal complaint.
This isn’t just food. This is regional rebellion wrapped in flavor.

Litti Chokha – Bihar’s Spiciest Love Language

Recipe by The Fooder

Servings

3 legends or 5 lightweights

Prep time

25

minutes

Cooking time

35

minutes

Calories

480

kcal

Total time

1

hour 

🛒 Ingredients

• For the Litti:

• 2 cups wheat flour
  

• 1/2 tsp carom seeds (ajwain)
  

• 2 tbsp ghee (or one emotional pour)
  

• Salt to taste
  

• Water (for dough — not tears)
  

• For the Sattu Stuffing:

• 1 cup sattu (a.k.a. roasted chickpea power)
  

• 4 garlic cloves (grated like your brain on a Monday)
  

• 1 green chilli (chopped dangerously)
  

• 1 inch ginger (grated sassily)
  

• 2 tbsp coriander (fresh and gossipy)
  

• 1 tbsp lemon juice (or drama, your call)
  

• 1 tbsp mustard oil
  

• Salt
  

• Water, just a few drops (not a swimming pool)
  

• For the Chokha (Smoky Sidekick):

• 1 large brinjal (eggplant, or “baingan baba”)
  

• 2 boiled potatoes
  

• 2 tomatoes (charred, like your last toast attempt)
  

• 4 garlic cloves (roasted or raw, no judgment)
  

• 2 green chillies
  

• 1 tbsp mustard oil
  

• Salt
  

• Fresh coriander (chopped like neighborhood gossip)

Directions

• Knead That Dough:
  Mix flour, salt, ajwain, ghee, and water. Knead it like you’re releasing every stress from that last online meeting. Cover it and let it sit — just like your life’s problems.
• Mix the Sattu Drama
  In a bowl, throw in sattu, garlic, chilli, ginger, coriander, mustard oil, salt, lemon juice. Add water drop by drop until it binds like juicy neighborhood gossip. If it’s too wet — congratulations, you made sattu soup. Try again.
• Stuff & Shape
  Take dough balls. Flatten them gently (not like your failed pancake). Add the stuffing, seal it, and shape into smooth rounds.
  Chef Tip: Overfill it and it will explode with more emotion than a Bollywood breakup.
• Bake or Burn (Choose Your Adventure)
  Bake at 200°C for 30–35 minutes. Flip halfway.
  Or air-fry until it looks like golden happiness.
  Or roast on open flame for Certified Bhojpuri Chaos™.
• Chokha Time
  Roast brinjal & tomato like you’re punishing them for all your life’s regrets. Cool, peel, mash with potatoes, garlic, mustard oil, and salt. Add coriander.
  WARNING: This mix can cause involuntary drooling and relatives dropping in.
• Serve the Drama
  Place hot littis next to chokha. Pour ghee like you’ve never heard of cholesterol. Serve with love, or just a spoon.

Notes

• For a more traditional touch, roast your littis over live coal — like they do in the villages of Bihar, as detailed in this beautiful article by LiveMint.
  If you’re more of a gadget gourmet, air-fry like a modern warrior.

❤️ Health Note

Want to eat clean but still feel like royalty? This is your dish.
Sattu, the main stuffing here, isn’t just fiber-packed — according to NDTV Food, it’s one of the most underrated superfoods of India.

Pair that with chokha — loaded with antioxidants from tomatoes and eggplant — and you’ve got a gut-happy, guilt-free festival in your mouth.

And if anyone says “mustard oil is unhealthy,” tell them to visit our qualified chefs for a lesson in edible awesomeness.

🍛 What to Serve It With

• Ghee, like a LOT.
• Red chilli or mango pickle (but not your roommate’s jar — they notice)
• Green chutney
• And a loud Bihari “Kha ke dekho, boss!”

🤓 Beginner Tips

• Don’t overfill. This isn’t a revenge plot.
• Mustard oil = flavor. Don’t skip unless you’re banned from being awesome.
• Your chokha should be soft, not dry like your love life.

👨‍🍳 Chef’s Thoughts

Chef Motlu burnt 4 littis and tried to convince us they were “charcoal-infused.”
Chef Patlu made chokha so spicy, his tongue filed a complaint.
And Chef Lambu served it to his date, who said, “You cook like a poet!” He hasn’t stopped smiling since.
This dish? Pure fire — and not just from the chilli.

🔁 Substitutions

• No sattu? Roast chana dal + besan = fake it till you make it.
• No mustard oil? Use regular oil and prepare to be judged.
• Eggplant haters? Use just potato-tomato and rename it “Shokha” (sad chokha).

❌ Mistakes to Avoid

• Over-kneading: this is dough, not therapy.
• Raw littis: they’re not sushi.
• Chokha without mustard oil? You might as well serve air.

FAQs

🧾 Summary

Litti Chokha is not just food. It’s a mood, a tradition, a political statement from your stomach that says, “No more boring food!”
Roasted, stuffed, smoky, and dramatic — it’s every Bihari grandma’s favorite legacy.
Make it. Eat it. Let your lungs fill with mustard oil fumes and your heart with pride.

👋 Closing Line

So roll that litti, mash that chokha, and roast your doubts away.
And once you’ve wiped that mustardy smile off your face, why not explore more authentic regional masterpieces on The Fooder?

Because this isn’t just a meal — it’s a ghee-drenched tribute to tradition, a call to action for bold flavors, and a proud shoutout to every desi heart that beats for real food.

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