Bihari cuisine
Litti Chokha
Wheat dough balls stuffed with spiced sattu, roasted over coal or gas flame — served with smoky roasted brinjal and tomato chokha drenched in raw mustard oil.
Why cold press mustard oil?
Chokha without raw cold-press mustard oil is incomplete. The oil's sharpness cuts through the smokiness of roasted vegetables and ties the entire dish together. It's poured raw — so quality matters enormously.
Ingredients
- 2 cups whole wheat flour
- 1 cup sattu (roasted gram flour)
- 4 tbsp Dune Aura Cold-Press Mustard Oil (2 for dough, 2 raw for chokha)
- 2 large brinjals (baingan)
- 2 tomatoes
- 1 tsp ajwain
- 1 tsp kalonji
- 2 green chillies, chopped
- 1 tbsp ginger, grated
- Salt, lemon juice to taste
Step-by-step method
- 1
Knead wheat flour with salt and 1 tbsp mustard oil into a firm dough. Rest 20 minutes.
- 2
Mix sattu with ajwain, kalonji, green chillies, ginger, salt and 1 tbsp mustard oil.
- 3
Stuff dough balls with sattu mixture. Seal well.
- 4
Roast littis directly on gas flame or in oven at 200°C for 20–25 minutes, turning often.
- 5
Roast brinjal and tomatoes directly on flame until charred. Peel and mash.
- 6
Mix mashed vegetables with green chillies, salt and 2 tbsp raw cold-press mustard oil.
- 7
Dip hot littis in ghee (optional). Serve with chokha.
Pro tip
The raw mustard oil in chokha should be the last thing added — never cook it.
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