Litti Chokha

 

Litti Chokha | Traditional Bihari Recipe

 Litti Chokha! 

Coming back to the recipe, there are four parts to it – making the litti, baingan bharta (eggplant mash), aloo

bharta (mashed potatoes), and tomato chutney. While together it might sound like a lot of work, when you

start putting it together you will realise it really isn’t hard. Just a little bit of planning and patience goes a

long way. Here are a few tips to help you make the perfect litti chokhas.

Littis: They should not be disjointed when they come out of the oven hard. If you like them soft 

and crumbly, double the amount of ghee while kneading the dough. The best way to enjoy them is piping 

hot. Use two hands to break them and then dunk it in some melted ghee and mix with the bharta/chutney. 

Traditionally the litti stuffing was some oil, lime juice, and salt. Today however you will find various takes on 

the stuffing. Here I am sharing the one we enjoy as a family.

   

Baingan Bharta: Whether you roast it on an open flame or on an iron tawa placed on an open 

flame, do slit them halfway in the centre. Not all the way to the end splitting it into two! Insert 6-8 pods of 

garlic. Roast the baingan and garlic together. Later use the garlic for flavouring both the bhartas and 

chutney. Yumm!!

Aloo Bharta: You can boil potatoes in a pressure cooker and then further roast in a preheated 

oven for 5-10 minutes to add that smoky flavour. It would taste great both ways. 

Tamatar Chutney:  Peel the skin of the tomatoes and roughly chop the tomatoes. Mix this with other ingredients of the chutney using a fork or blend together. It just changes the consistency, the former is lumpy and latter is liquid but it doesn’t effect the taste.