Litti Chokha

Litti Chokha


    For the dough:

  • wheat flour 3 cups
  • ghee 2 tbsp
  • salt ½ tsp
  • water ½ cup

    For the filling:

  • sattu 2 cups
  • 5-6 garlic cloves – finely chopped
  • 1/2 inch ginger - finely chopped
  • 3-4 green chilies - finely chopped
  • 1 tbsp coriander leaves - finely chopped
  • ajwain or carom seeds 1 tsp
  • magraila or kalonji or onion seeds 1 tsp
  • amchur or dry mango powder 1 tsp
  • sarso oil 1 tsp
  • salt to taste
  • ghee to serve

    For the chokha:

  • boiled potatoes 2-3
  • 1 small onion - finely chopped
  • 1 green chili – finely chopped
  • 1 tbsp coriander - chopped
  • mustard oil 1/2 tsp
  • lemon juice 1/2 tsp
  • black salt or kala namak to taste

    For tempering chokha:

  • refined oil 1 tbsp
  • 1 dry red chili - roughly torn
  • mustard seeds ½ tsp


  • For the dough, first put the flour, ghee and salt in a bowl and mix with fingers, and then add a little water at the time of kneading the dough.
  • Now to prepare a filling, put all the ingredients together in a bowl and mix with fingers. Adjust the seasoning if required.
  • Now make balls out of the prepared dough, little bigger than the size of golf ball. Make a well in the centre and add the filling while sealing it properly. Same way prepare all.
  • Preheat the oven at 200 degrees celsius. Place the Littis inside the oven and roast till they are golden brown.
  • To make the Chokha, put everything together in a bowl and mash till well combined. Adjust the seasoning.
  • For that earthy flavour in Chokha, I always temper it.
  • To temper it, heat oil in a small pan and add mustard seeds and dry red chili. Let them crackle and just spread over the prepared Chokha.
  • Enjoy hot Littis with melted ghee and delicious Chokha.