Litti Chokha Recipe: The Culinary Symbol of Bihar

‘Jiya ho Bihar ke lala, jiya tu hazar saal’, let’s use this phrase for the long life of Litti chokha. Let’s thank Bihar for contributing to the world’s culinary masterpiece, “Litti chokha”. This dish has made its place in every Indian’s heart. A beloved type of street food comes from Bihar. It shows a long history, strength, and mix of cultures.

The Litti chokha recipe is a food art that is still found authentically in Bihar only. It symbolises the rustic simplicity of the robust rural flavours of Bihar. Both litti chokha offer a delightful blend of texture and taste that represents Bihar. With this blog, we will learn about the perfect Litti chokha recipe.

Introduction

The exact beginnings of litti chokha are unclear. There are various theories about the historical origins of these culinary practices. It’s been suggested that litti may have been influenced by sattu paratha, a typical dish of the Magadhan military. Simultaneously, another theory claims its ties to the traditional rice dumpling known as pitha. As for chokha, it’s thought to have its roots in the tribal communities of Jharkhand, embodying the simplicity and sustainability of native culinary traditions.

The unique blend of flavours and textures from the roasted litti and the tangy chokha creates a culinary experience that will captivate your taste buds. Moreover, using whole wheat flour for litti and roasted ingredients instead of frying enhances its flavour and adds to its nutritional value, making it a healthier choice.

The smokiness from the charcoal roasted or on the dried cow dung litti contributes significantly to its unique taste, improving the overall dining experience. This particular meal is cherished not just for its flavour but also for its cultural importance and the utilisation of ingredients native to the area, showcasing the region’s culinary tradition.

Historical Significance of Litti Chokha recipe

The historical context emphasises litti’s significance as a traditional dish and as a crucial food item that played a role in the survival strategies of individuals fighting against colonial forces during a critical period in Indian history.

Litti Chokha recipe has been embraced by food lovers since ages. Litti has a significant historical importance as a primary food during the Indian Rebellion of 1857. Both soldiers and rebels depended on litti and dry sattu powder as vital nourishment during this time of conflict, showing its usefulness and durability even in difficult times.

Rulers like Tantia Tope and Rani Lakshmi Bai turned to litti to survive, underscoring its importance beyond mere gastronomy. This dish is a staple in households and a popular street food across Bihar and eastern Uttar Pradesh. They are known for their nutritional value, packed with fibre, vitamins, and minerals from the whole wheat flour, vegetables, and spices used in their preparation.

Traditionally served with a spoonful of ghee or clarified butter on top, alongside pickled onions, green chutney, and yogurt raita, variations exist, allowing for customisation based on personal preference. Whether enjoyed as a hearty meal or a snack, Litti Chokha remains a beloved delicacy, embodying the rich culinary traditions of Bihar.

How to Make Litti Chokha?

Litti Chokha together forms a brilliant combo consisting of varied flavours and textures. The primary litti chokha recipe will feature the main vegetable (eggplant, potato, or tomato). This most popular street food is an eternal fulling dish for the people of India now. We have listed the methods to make the best litti chokha recipe.

Step-by-Step Guide to Make Litti Chokha Recipe

Prepare Dough for Litti

1. In a bowl, combine 2 cups (240gms) of whole wheat flour (atta), ¼ teaspoon salt, and one tablespoon of ghee or oil.
2. Start kneading by gradually adding water. Use ¾ cups of water; if the flour quality varies, you may need to add ¾ to 1 cup of water.
3. Smooth and soft dough should be prepared.
4. After kneading, cover the dough and allow it to rest.

Preparation of Stuffing for the Dough

1. Grind ½ teaspoon cumin seeds and ½ teaspoon fennel seeds. Crush them and keep them aside.
2. One cup of Sattu, made of roasted chana dal, is in a bowl.
3. Add some crushed cumin/fennel seeds.
4. Now, add ½ teaspoons of carom seeds, ½ teaspoons of nigella seeds, and ½ teaspoons of red chili powder.
5. Add 1 to 2 teaspoons of chopped green chillies, one teaspoon of finely chopped ginger, and one teaspoon of finely chopped garlic.
6. Include two tablespoons of finely chopped cilantro, ¼ teaspoon of black salt, and salt to taste. 
7. Add two teaspoons of lemon juice.
8. Add two teaspoons of mustard oil.
9. Mix everything very well.
10. Prepared stuff should not be too dry or too wet. If it is dry, the dryness will be felt while eating.

Making of Litti, Assembling, and Shape

1. After the dough rests for 30 minutes, make small or medium-sized balls from the dough.
2. Roll each dough into a circle of about 5 to 6 inches.
3. Put some stuffing 2-3 teaspoons accordingly in the centre.
4. Pleat and join the edges.
5. Take all the sides so that the stuff does not fall out, and press the ends together to make a ball shape.
6. Slowly flatten the ball-shaped stuff with a soft press with your palms, keep it aside, and make more as needed.
7. Place the stuffing and gently fold the dough cover in the centre, pressing the stuffing and sealing the edges.
8. Place the prepared Litti on a baking tray, which should be greased with oil. If not greased well, the littis can stick to the tray.
9. place the tray in the preheated oven at 200 C/390o F for 20 minutes before baking.
10. After 10-15 minutes, remove the tray and flip each litti. Keep the tray back in the oven.
11. Bake for 30 to 35 minutes until the crust looks done with some light brown or golden-brown spots.
12. Brush them with some melted ghee.
13. Serve the homemade Bihari-style litti with a chokha of your choice and a small ball dipped in ghee.

Three Prominent Chokhas

The tamatar (tomato), aloo (potato), and baingan (brinjal) chokhas have straightforward recipes. In addition to litti, they can be served with roti, rice, and paratha. They are a side accompaniment to any North Indian meal.

Baingan Chokha- To prepare Baingan Chokha, a flavorful side dish from Bihar, gather all the necessary ingredients, including eggplant (baingan), tomatoes, green chilli, onion, ginger, asafoetida (hing), mustard oil, salt, and spices according to taste. Start by roasting a firm baingan on a gas stove or oven preheated to 180°C for about 30 minutes or until soft.

After allowing the roasted eggplant to cool, remove the skin and use a fork to mash the flesh. Heat mustard oil in a pan and add asafoetida, letting it sizzle for a few seconds. Then, cook finely chopped onion, ginger, garlic, and green chilli for 2-3 minutes. Next, add finely chopped tomatoes and cook until they become soft. Finally, mix in the mashed eggplant, season with salt, and cook for another 4-5 minutes. Once done, turn off the heat and serve the “Baingan Chokha” hot. It’s ideally paired with Litti, Lahsun ki dal, and fulkas for a complete meal.

Tomato Chokha- To make a delicious Tomato Chokha inspired by traditional Bihari cuisine, follow these simplified steps: start by fire-roasting 200 grams of tomatoes (about two medium to large tomatoes) on a gas stove or grill until they are charred and soft, which imparts a smoky flavour. Allow the tomatoes to cool slightly, then peel off the charred skin and finely chop them, retaining their juices.

In a mixing bowl, combine the diced tomatoes with ½ teaspoon of chopped green chillies, ½ teaspoon of finely chopped garlic, one tablespoon of chopped coriander leaves (cilantro), ½ teaspoon of mustard oil, and ½ teaspoon of lemon juice. Season with salt to taste and mix all the ingredients thoroughly until well combined. Adjust the seasoning as needed, adding more lemon juice, mustard oil, green chillies, or salt to enhance the flavour profile.

Chill the “Tomato Chokha” for about an hour before serving, allowing the flavours to meld together beautifully. Serve chilled as a side dish with Litti, Dal-Chawal, or as a relish with bread, bringing the authentic flavours of Bihar to your table with this tangy, spicy, and smoky side dish.

Aloo Chokha- To prepare Aloo Chokha, a classic Bihari dish known for its simplicity and bold flavours, start by boiling the potatoes until they are tender yet firm. Optionally, roast tomatoes over a gas flame or pan until charred and soft for added smoky flavour. Finely chop the onion and fresh coriander leaves and set them aside.

Once the potatoes are boiled and slightly cooled, coarsely mash them, incorporating the roasted tomatoes if used. Season the mashed potatoes with chopped onion, coriander leaves, salt, red chilli powder, coriander powder, and cumin powder, mixing well to combine the flavours.

 Drizzle mustard oil over the mixture and gently fold it, imparting a unique flavour characteristic to “Aloo Chokha”. Serve this dish warm, paired with Litti, roti, paratha, and puris, or mixed into rice for a complete meal, embodying the essence of Bihari cuisine, where simplicity meets robust flavours.

Conclusion

Litti Chokha recipe stands as a culinary taste of Bihar, representing the region’s rich cultural tapestry through its flavours and traditions. With its humble beginnings as a staple food for soldiers and labourers, this dish has transcended borders and hearts, symbolising unity and identity for Biharis worldwide.

The combination of the soft, sattu-stuffed littis and the robust, smoky chokha, whether made from eggplant, potato, or tomato, offers a symphony of comforting and refreshing tastes. As Indians, let’s not forget the importance of preserving and sharing such treasures, for they are not just recipes but stories of our heritage and identity.

Frequently Asked Question