Learn about the history and origins of Siddhant Chaturvedi’s favourite litti chokha: ‘Aaj hogi futehari party’

Further elaborating on its cultural significance, Banerjee shared that litti represents self-reliance and sustenance. “It uses simple, local ingredients like sattu (roasted gram flour), mustard oil, and spices. Litti was traditionally baked over cow dung cakes or wood fire, which gave it a distinctive smoky flavor,” she continued.

Chokha, the accompaniment made from mashed roasted vegetables (typically brinjal, potato, or tomato), brings balance to the meal — earthy, smoky, and tangy.

Litti Recipe (Baked Stuffed Dough Balls)

Ingredients:

For the Dough:

Wheat flour – 2 cups
Ajwain (carom seeds) – ½ tsp
Salt – to taste
Ghee – 1 tbsp (plus more for brushing)

For the filling (Sattu Mixture):

Sattu (roasted chana flour) – 1 cup

Finely chopped onion – 1

Garlic (grated) – 4 cloves

Green chili (chopped) – 1

Ginger (grated) – ½ inch

Fresh coriander – 2 tbsp

Pickle masala (achar ka masala) – 1 tbsp (optional but authentic)

Lemon juice – 1 tbsp

Mustard oil – 2 tbsp

Salt – to taste

Method:

Mix everything well with your hands. When pressed, the filling should be crumbly but moist enough to hold its shape.

To prepare litti, knead the wheat flour with warm water, salt, ajwain, and a little ghee into a medium-stiff dough. Let it rest for 20 minutes. Make balls from the dough, flatten them, and place 1 tbsp of sattu filling in the center. Seal the edges and form into round balls again.

Traditionally, they’re baked over cow dung cakes, but at home, you can either bake them in an oven at 200°C (392°F) for 30–35 mins, turning occasionally, or cook them over an open charcoal fire or gas flame on a wired rack. Once baked, dip or brush generously with ghee.

Litti chokha hails from Bihar (Source: Wikimedia Commons)

Chokha Recipe (Smoky Mashed Vegetables)

You can make chokha with roasted brinjal, tomato, or boiled potatoes — or all three together.

Ingredients:

Brinjal – 1 large

Tomato – 2

Boiled potatoes – 2

Garlic – 6 cloves (roasted or raw)

Green chili – 1-2

Mustard oil – 2 tbsp

Onion (finely chopped) – 1

Coriander leaves – 2 tbsp

Salt – to taste

Lemon juice – optional

Method:

Roast the brinjal and tomatoes directly over the flame until charred and soft—cool and peel. Mash the vegetables along with boiled potatoes. Add chopped onion, chilies, garlic, mustard oil, salt, and coriander leaves. Mix well. Drizzle a bit more raw mustard oil on top for that punch.