Litti Chokha Recipe- Authentic Sattu & Wheat Flour Indian Snack

Last Updated on 2 months by Neha Deshmukh

Litti Chokha Recipe: Authentic Sattu & Wheat Flour Indian Snack

Hello friends! Today, I’m sharing a recipe that’s incredibly close to my heart – Litti Chokha. This isn’t just food; it’s a taste of my childhood, a reminder of festivals, and a comforting hug on a plate. It’s a traditional snack from Bihar and Jharkhand, and trust me, once you try it, you’ll be hooked! It might seem a little involved, but it’s absolutely worth the effort. Let’s get cooking!

Why You’ll Love This Recipe

Litti Chokha is a delightful combination of textures and flavors. You have the slightly crunchy, baked litti, bursting with a savory sattu filling, paired with the smoky, tangy chokha. It’s rustic, incredibly satisfying, and perfect for a cozy evening snack or a festive gathering. Plus, it’s a great way to experience authentic Indian cuisine!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1.5 cup wheat flour (approx. 195g)
• 0.25 tsp baking powder (approx. 1.25g)
• 0.25 tsp ajwain (carom seeds) (approx. 1.25g)
• 0.5 tsp salt (approx. 2.5g)
• 2 tbsp ghee (approx. 30ml)
• 1 cup sattu (roasted gram flour) (approx. 150g)
• 2 tbsp coriander (chopped)
• 1 green chilli (chopped)
• 0.5 tsp ginger garlic paste (approx. 5ml)
• 0.5 tsp cumin seeds (approx. 2.5g)
• 0.5 tsp kalonji (nigella seeds) (approx. 2.5g)
• 0.25 tsp ajwain (carom seeds) (approx. 1.25g)
• 1 tsp lemon juice (approx. 5ml)
• 2 tbsp mustard oil (approx. 30ml)
• 3 tomatoes
• 2 garlic cloves (chopped)
• 1 inch ginger (chopped)
• 2 tbsp onion (chopped)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

• Sattu: The Heart of Litti: Sattu is the star! It’s a roasted gram flour, and it gives litti its unique flavor and texture. You can usually find it in Indian grocery stores.
• Ajwain (Carom Seeds): Digestive Benefits & Flavor: Don’t skip the ajwain! It adds a lovely aroma and aids digestion – essential after a hearty snack.
• Ghee: Traditional Fat for Flavor & Texture: Ghee is traditional, and it really elevates the flavor. You can use oil, but ghee adds a richness you won’t get otherwise.
• Mustard Oil: Regional Variation & Pungent Aroma: Mustard oil is key for that authentic flavor, especially in the chokha. It has a strong aroma, so don’t be scared!
• Wheat Flour: Choosing the Right Type: I prefer using whole wheat flour (atta) for a slightly rustic texture. You can also use a mix of whole wheat and all-purpose flour if you prefer a softer litti.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Make the Dough: In a large bowl, combine the wheat flour, baking powder, ajwain, and salt. Add the ghee and rub it into the flour until it resembles breadcrumbs. Gradually add water, a little at a time, and knead into a soft, pliable dough. Cover and let it rest for 20 minutes. This resting time is important – it makes the litti softer!
2. Prepare the Stuffing: While the dough rests, let’s make the filling. In a separate bowl, mix the sattu, coriander, green chilli, ginger-garlic paste, cumin seeds, kalonji, ajwain, lemon juice, and mustard oil. Mix well – you want everything nicely combined.
3. Shape the Littis: Divide the dough into small, equal-sized balls. Flatten each ball into a cup shape. Fill with a spoonful of the sattu mixture. Carefully pleat the edges to seal the filling inside, forming a round ball. Gently roll the litti between your palms to make it smooth.
4. Cook the Littis: Traditionally, littis are cooked over charcoal, but we’re making it easier! You can use an appe pan (a little tricky, but doable) or bake them in a preheated oven at 180°C (350°F) for about 45 minutes, flipping halfway through, until golden brown and slightly firm.
5. Make the Chokha: While the littis are cooking, let’s make the chokha. Roast the tomatoes directly over a flame (or under the broiler) until the skin is charred. Peel the skin, and mash the tomatoes. Add the chopped garlic, ginger, onion, coriander, mustard oil, and salt. Mix well.
6. Serve & Enjoy: Serve the hot littis immediately with the chokha and a generous drizzle of ghee. Seriously, don’t skip the ghee!

Expert Tips

A few things I’ve learned over the years…

• Achieving the Perfect Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.
• Roasting Litti for Even Cooking: Make sure to flip the littis halfway through cooking to ensure they cook evenly on all sides.
• Mastering the Chokha’s Smoky Flavor: Roasting the tomatoes is key to getting that authentic smoky flavor. Don’t be afraid to char them well!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Litti Chokha: Simply substitute the ghee with a vegan oil like coconut oil or sunflower oil.
• Gluten-Free Litti Chokha (Alternative Flours): Use a gluten-free flour blend like rice flour and potato starch instead of wheat flour. The texture will be slightly different, but still delicious!
• Spice Level Adjustments: Adjust the amount of green chilli in the sattu filling and chokha to your liking.
• Festival Adaptations (Chhath Puja Special): Litti Chokha is a staple during Chhath Puja. It’s often offered as prasad (a religious offering).

Serving Suggestions

Litti Chokha is fantastic on its own, but here are a few ideas to complete the meal:

• A side of yogurt (dahi) to cool down the spice.
• A simple onion and lemon salad.
• A cup of chai (tea) for the perfect cozy experience.

Storage Instructions

• Littis: Leftover littis can be stored in an airtight container at room temperature for a day or two. Reheat in the oven or a pan.
• Chokha: Chokha is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

• What is Sattu and where can I find it? Sattu is a roasted gram flour, a staple in Bihar and Jharkhand. You can find it in most Indian grocery stores, or online.
• Can I make Litti Chokha in an Air Fryer? Yes! Air fry the littis at 180°C (350°F) for about 20-25 minutes, flipping halfway through.
• How can I adjust the spice level in the Chokha? Remove the seeds from the green chilli, or use a milder variety. You can also add a pinch of sugar to balance the heat.
• Can I prepare the Litti dough and Chokha in advance? Yes! You can make the dough a day ahead and store it in the refrigerator. The chokha can also be made a few hours in advance.
• What is the best way to serve Litti Chokha to guests? Serve it hot and fresh, with a generous drizzle of ghee. A little presentation goes a long way – arrange the littis nicely on a platter with the chokha in a bowl.

Enjoy making this delicious and authentic Indian snack! I hope it brings a little bit of Bihar and Jharkhand to your kitchen. Happy cooking!