Authentic Litti Chokha Recipe – Sattu & Mustard Oil Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Litti Chokha Recipe – Sattu & Mustard Oil Delight

Introduction

Oh, Litti Chokha! Just the name brings back memories of bustling village fairs and the incredible aroma wafting through the air. This isn’t just a recipe; it’s a taste of Bihar, a hug on a plate, and something I absolutely had to share with you all. I first tried Litti Chokha at a friend’s place during college, and I was instantly hooked. It’s rustic, flavorful, and surprisingly satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This Litti Chokha recipe is more than just delicious – it’s an experience. It’s a wonderful way to explore the flavors of Indian cuisine beyond the usual suspects. You’ll love the unique combination of textures – the slightly crunchy litti and the smoky, mashed chokha. Plus, it’s a fantastic dish to share with friends and family!

Ingredients

Here’s what you’ll need to make this amazing Litti Chokha:

• 4 cup Wheat Flour
• 4 tbsp Mustard Oil
• To taste Salt
• 2 cup Sattu (Roasted Gram Flour)
• 1 tbsp Ginger
• 1 tbsp Garlic
• 4 nos Green Chilli
• 1 tbsp Pickle Masala
• ½ cup Coriander Leaves
• ½ tsp Carom Seeds
• 1 Lemon
• 3 tbsp Mustard Oil (for stuffing)
• 2 nos Brinjal
• 2 nos Tomato
• 4-5 Garlic Pods
• 2 nos Green Chilli (for chokha)
• 4 tbsp Coriander Leaves (for chokha)
• 1 tsp Mustard Oil (for chokha)
• As needed Ghee

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Sattu – Roasted Gram Flour: This is the star of the show! Sattu is a protein-packed flour made from roasted chickpeas. It has a slightly nutty and earthy flavor. You can usually find it at Indian grocery stores, or online. (About 200g)
• Mustard Oil – Regional Variations: Mustard oil is essential for that authentic flavor. In Bihar, they use a very pungent mustard oil. If you’re not used to it, you can use a milder variety, or even a blend of mustard and vegetable oil. (Around 60ml)
• Pickle Masala – Unique Flavor Profile: Pickle masala adds a wonderful tang and spice. You can find pre-made blends, or make your own! Look for a masala that’s a little spicy and a little tangy. (About 15g)

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the wheat flour, mustard oil, and salt. Gradually add water and knead into a soft, pliable dough. It should be smooth and not too sticky. Cover and let it rest for 20-30 minutes. This allows the gluten to relax, making the littis tender.
2. Prepare the Stuffing: While the dough rests, let’s make the filling. Blend the ginger, garlic, and green chilies into a paste. In a separate bowl, mix the sattu, coriander leaves, carom seeds, lemon juice, mustard oil, and salt. Add the ginger-garlic-chili paste and mix well. Taste and adjust seasonings as needed.
3. Assemble the Littis: Divide the dough into equal-sized balls. Flatten each ball into a small circle. Place a spoonful of the sattu mixture in the center. Carefully bring the edges of the dough together and seal tightly, forming a round ball. Make sure there are no cracks!
4. Cook the Littis: Traditionally, littis are cooked over cow dung cakes, which impart a unique smoky flavor. But don’t worry, we’ll use a more practical method! You can bake them in a preheated oven at 200°C (400°F) for about 20-25 minutes, or grill them until golden brown and slightly charred. Turning them occasionally ensures even cooking.
5. Make the Chokha: While the littis are cooking, let’s make the chokha. Roast the brinjal and tomatoes over an open flame (or under the broiler) until the skin is blackened. Peel the skin and mash the roasted vegetables. Add the roasted garlic, green chilies, coriander leaves, mustard oil, and salt. Mix well.
6. Serve & Enjoy: Dip the hot littis in ghee before serving.

Expert Tips

• Don’t skip the resting time for the dough! It really does make a difference.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• For a smokier flavor, you can add a piece of charcoal to a small steel bowl, heat it on the stove, and place the bowl inside a covered pot with the littis for a few minutes.
• Don’t be afraid to get your hands dirty! This recipe is best made with love (and a little bit of kneading).

Variations

• Vegan Adaptation: Simply skip the ghee when serving.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour. You might need to adjust the amount of water.
• Spice Level Adjustment: Adjust the number of green chilies in both the littis and the chokha to your liking.
• Festival Adaptations – Chhath Puja: Litti Chokha is a staple during Chhath Puja. Some families add a special type of ginger-garlic paste to the chokha during this festival. My aunt always does!

Serving Suggestions

Serve Litti Chokha hot, with a generous dollop of ghee. It’s traditionally served with raw onions and lemon wedges. A side of yogurt can also be a refreshing addition. It’s perfect for a casual lunch, a hearty dinner, or a festive gathering.

Storage Instructions

Leftover littis can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the oven or on a skillet. Chokha is best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.

FAQs

• What is Sattu and where can I find it? Sattu is a roasted gram flour, a staple in Bihar and Eastern Uttar Pradesh. You can find it at Indian grocery stores or online retailers.
• Can I bake the Littis instead of grilling them? Absolutely! Baking is a great option if you don’t have a grill.
• What type of pickle masala is best for this recipe? A mango pickle masala works wonderfully, but you can experiment with different flavors.
• How can I adjust the spice level of the Chokha? Simply reduce or increase the number of green chilies.
• Can Litti Chokha be made ahead of time? You can make the dough and stuffing ahead of time and store them separately in the refrigerator. Assemble and cook the littis just before serving.
• What is the traditional way of cooking Litti? Traditionally, littis are cooked over cow dung cakes, which impart a unique smoky flavor.