Litti Chokha Recipe – Traditional North Indian Style Litti Chokha Recipe

litti chokha recipe

Litti choka is a very traditional dish which is used mainly in UP, Bihar and Jharkhand.  It can be had for breakfast, lunch, dinner or as a snack. Though I have heard about this dish, this is the first time I am preparing this.  Litti is a very healthy dish which is made from wheat flour and has a stuffing which is made out of roasted gram flour and few other spices combined together.  This stuffing is called as Pitthi.  Litti is served with choka which is usually made out of mashed potatoes or eggplants.  Some people even make choka with both potatoes and eggplants.  Here the choka is made out of boiled and mashed potatoes. 

I am a member of the group South vs North which is organized by Divya Pramil of you too can cook.  Litti choka is the challenge given to the Southern team by Nupur of Uk Rasoi. 

I am trying to make this exactly in the same way as Nupur has mentioned in her post and preparing sattu from the scratch though initially I had an intention to make use of roasted gram flour for this purpose.  Then I thought it would be better to prepare sattu, so that it can be used for making other dishes. 

Now coming to the litti choka,   This litti tastes great when served with ghee on top of it.   If you don’t have the time to prepare sattu, you can make use of roasted gram flour powder. 

litti chokha recipe

Litti Chokha Recipe

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Prep Time 30 mins
Cook Time 1 hr
Course Main Course
Cuisine North Indian
Servings 3


For Litti

  • 2 cups Wheat Flour
  • 1/2 tbsp Ajwain/carom seeds
  • 2 tbsp Ghee
  • 1/4 tsp Baking soda
  • 1 cup Warm water
  • Salt to taste
  • 2 tbsp Ghee (for serving)

For Stuffing / Pitthi

  • 1/2 cup Sattu
  • 1/2 tsp Grated Ginger
  • 1/4 cup Coriander leaves (chopped)
  • 2 nos. Green chillies
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Ajwain (carom seeds)
  • 1 tbsp Mustard oil
  • 1 tbsp Pickle (I used mango pickle)
  • Salt to test

For Chokha

  • 3 nos. Potatoes
  • 1 nos. Tomato
  • 1 nos. Green Chilly
  • 5 cloves Garlic
  • 1 tbsp Coriander leaves
  • Salt to taste
  • 1 nos. Grated Ginger
  • 1 tsp Mustard Oil


Preparation of Sattu

  • Take 2 cups of Bengal gram, wash it properly and drain.  Keep it aside.
  • Heat 3 cups of water in a heavy bottomed pan, let it boil.  Add channa dal and stir.
  • Let it cook covered for 7 – 8 minutes on medium flame.  Don’t overcook it.
  • Drain the channa dal (don’t squeeze every drop of water out of it.) and transfer it to a big bowl. Cover it up with a damp tea towel or cling film and keep it for 3 – 4 hours.
  • After 4 hours, lay it out on a soft cotton cloth and let it cool.  This will take around 3 -4 hours, you may have to shuffle it a few times in between to arrange it evenly.  It has to be dry completely, you may increase this time to 5 hours but not more than that else it will start giving a bad odour.
  • Now take the heaviest wide pan. Dry roast channa dal on low flame, stirring it frequently in between.  The flame must be low, else it will burn off and won’t give nice taste.
  • To test if it is done or not, simply get one bit out, let it cool and eat it.  It should be soft, chewable, and not mushy or hard. The texture and shape should be retained.
  • Turn off the flame and let it cool, grind this later to a fine powder.  This can be stored in an air tight container.  This can be stored for 2 – 3 months.
  • Preparation of Litti Dough
  • Sieve the dough, add all the ingredients and knead into a soft dough by adding warm water.  Keep it covered for 30 minutes.

Preparation of Stuffing for Litti

  • Take sattu in a mixing bowl, add all the ingredients given under the heading “for pitthi” and mix well.  If necessary, add more water.  Combine everything and keep it aside.

To shape and make litti

  • Take small balls of dough.  With your fingers, expand the pieces into 3 – 4 inch diameter. 
  • Place 1 or 2 spoons of pitthi on it , wrap it and cover all sides.
  • Pinch the extra dough from the top and flatten it slightly with your palms.Grease the baking tray, line with foil and place the litti’s on top.

Preparation of Chokha

  • Boil and peel the potatoes.  Mash then roughly with a masher.
  • Now roast garlic and potatoes either on a gas flame or in an oven. I have roasted this on gas flame. 
  • Allow them to cool and peel the skins. Put them in a bowl and mash them nicely.
  • Add in salt, oil and other spices and mix them properly.  Then add the mashed potatoes. 
  • Mix everything gently with your hands. 
  • Chokha is ready to be served.
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