Bihar’s Authentic Litti Chokha Recipe

Organic Vardaan Chana Sattu           1.5 cups

Onion                                                                 1 medium, finely chopped (Optional, but adds great                                                                                              flavor)

Ginger                                                               1 inch piece (Grated or finely minced)

Garlic                                                                 4-5 cloves (Finely minced)

Green Chilies                                                1-2 (Finely chopped. Adjust to your spice level)

Coriander Leaves                                       1/4 cup (Finely chopped)

Mustard Oil (Raw)                                     2 tbsp (Crucial for authentic flavor)

Pickle Masala                                               1-2 tsp (Optional, but adds a tangy kick)

Whole Wheat Flour (Atta)               2 cups       

Ghee (Clarified Butter) or Oil        2 tbsp (For a softer dough known as “moyan”)

Carom Seeds (Ajwain)                        1 tsp (Lightly crush between your palms)

Salt                                                                 1/2 tsp (or to taste)         

Water  Approx.                                       3/4 to 1 cup (To knead a stiff dough)

Instructions:

Step 1: Prepare the Sattu Filling

1. In a large mixing bowl, combine the Organic Vardaan Chana Sattu with all the dry ingredients: salt, carom seeds, nigella seeds, and pickle masala (if using). Mix well.
2. Add the finely chopped onion, ginger, garlic, green chilies, and coriander leaves.
3. Pour in the mustard oil and lemon juice.
4. Use your hands to thoroughly mix everything, rubbing the oil and moisture into the sattu. The mixture should be moist and crumbly but not wet enough to form a smooth ball.
5. Tip: If the mixture is too dry and won’t hold shape slightly when pressed, sprinkle just a tiny bit of water (1-2 tbsp max) and mix again.
6. Taste the filling and adjust salt, lemon, or chili as needed. Set aside.

Step 2: Prepare the Dough

1. In a large bowl, mix the whole wheat flour, salt, and carom seeds.
2. Add the ghee or oil (moyan) and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
3. Gradually add water and knead into a stiff and firm dough—firmer than your regular chapati dough.
4. Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Step 3: Stuff and Shape the Littis

1. Divide the rested dough into equal small portions, about the size of a golf ball or a little larger.
2. Take one dough ball and flatten it slightly. Using your thumb, press in the center while raising the edges to create a cup shape (like a small hollow bowl).
3. Place 1-2 spoonfuls of the sattu filling into the cup.
4. Carefully bring all the edges together and seal the dough tightly, pinching off any excess dough from the top.
5. Gently roll the stuffed dough between your palms to form a smooth, round ball (litti).
6. Repeat the process for the remaining dough and filling.

Step 4: Cook the Littis

Litti is traditionally roasted over cow-dung cakes or charcoal for a smoky flavor, but here are common home methods:

Oven Method (Recommended for best results):

1. Preheat your oven to 200°C (390°F).
2. Place the littis on a non-stick or lightly greased baking tray.
3. Bake for about 25-35 minutes, turning them halfway through, until they develop a golden-brown, cracked surface. The cracks indicate they are cooked inside.

Air Fryer Method:

1. Preheat the air fryer to 180°C (350°F).
2. Place the littis in the basket (do not overcrowd).
3. Air fry for 15-20 minutes, shaking the basket or turning them halfway, until they are golden and have cracks.

Gas Tandoor / Grill Pan Method:

1. Place a gas tandoor on medium-low flame, or use a heavy-bottomed pan or grill pan.
2. Place the littis on the mesh or pan. Cook on low heat, turning frequently, until they are cooked through and have dark spots (approx. 20-30 minutes).

Step 5: Serve

1. While the littis are still hot, gently crack one open and immediately dip it generously into hot, melted ghee. This is a crucial step!
2. Serve the hot, ghee-dipped littis with a side of Chokha (Baingan/Aloo/Tomato mash), green chutney, and maybe a little extra pickle.