Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl Boiled sweet potato with garlic served with fresh parsley Garlic Infused Sweet Potatoes Nutella mascarpone cake decorated with whipped cream and chocolate shavings Nutella & mascarpone layer cake Fresh, homemade cinnamon sugar pretzels, crunchy and golden brown Cinnamon sugar pretzels Rum and raisin cannoli served on a plate Rum & raisin cannoli Oreo macaron Oreo Macarons Elk Meat Doughnut served fresh Elk meat doughnuts (venison) Spinach rice served Greek spinach rice Cauliflower and pea samosas served Spiced cauliflower and pea samosas Honey ginger lemonade freshly served Zesty honey and ginger lemonade Khao soi soup served Khao soi (Northern Thai curry noodle soup) Natto with mustard served with coriander Japanese natto with karashi mustard & spring onion Malai Sondesh with cream, garnished with fresh cottage cheese and rosewater Malai Sondesh Bicol Express pork with coconut milk sauce and chilli peppers Bicol Express with Coconut Milk Galaktoboureko with lemon syrup, filo pastry and semolina filling Galaktoboureko with lemon syrup Broken wheat payasam with coconut milk and spices, rich Indian dessert Broken wheat payasam Lomo saltado served with beef and roasted vegetables Lomo Saltado with Roasted Vegetables Smoked meat pelmeni served with sour cream Russian smoked meat pelmeni Butter scones served All-butter puff scones Creamy spicy tomato soup served Spicy cream of tomato soup Taco bowl served Deconstructed taco bowl
Litti Chokha with onion, fried wheat flour balls with aubergine mash and fresh coriander
Crispy stuffed litti balls paired with spicy roasted aubergine mash

Litti chokha with onion (stuffed wheat balls & aubergine mash)

Author: Flavelo
Recipes Main Courses
The pride of Bihar state, Litti Chokha is a truly rustic dish carrying the flavours of fire and smoke. 'Litti' is a dense, wholemeal dough ball traditionally baked on embers, while 'Chokha' is a smoky mash made from roasted aubergine and tomato. In this home version, we deep-fry the balls for golden crispness, but the bold flavour profile of the Chokha remains to create the perfect contrast.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 750 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep pan for deep-frying
  • Large bowl for kneading dough
  • Fork for mashing aubergine
  • Frying pan for frying vegetables

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Mix the flour with salt and 2 tablespoons of ghee. Rub with your fingers, then gradually add water and knead into a firm but elastic dough.

Tip: Rubbing the fat into the flour coats the gluten strands, making the dough more crumbly after frying. (Shortening technique).
2 ✓

Cover the dough with a damp cloth and rest for 15 minutes. Then shape into golf ball-sized spheres.

Tip: During resting, the flour particles fully hydrate, making the dough easier to roll and shape. (Relaxation).
3 ✓

Fry the balls in plenty of medium-hot oil until golden brown and crispy. It is important the oil is not too hot so the inside cooks through.

Tip: If the oil is too hot, the outside will burn while the inside remains raw. Bubbles should rise evenly.
4 ✓

To make Chokha: prick the aubergine with a fork and roast whole in the oven or on a grill (or over a gas flame) until the skin is black and the flesh is soft. Roast the tomatoes as well.

Tip: Charring the skin provides the characteristic smoky flavour. The flesh must soften to a complete pulp.
5 ✓

Peel the skin off the aubergine and tomato, then mash their flesh with a fork.

Tip: It's easier to peel and mash the vegetables while still warm.
6 ✓

Stir in the finely chopped red onion, crushed garlic, chopped chilli, mustard seeds, coriander powder, and salt. Toss together.

Tip: Raw onion and garlic bring crunch and sharpness to the soft roasted vegetable mash.
7 ✓

Serve the hot, crispy Littis with the cold or lukewarm, spicy Chokha, sprinkled with fresh coriander.

Tip: Break the Litti on the plate and dip into the Chokha for the real experience.

Recipe FAQ

Why did the Litti turn out hard?
You probably put too little fat (ghee) in the dough, or baked it too long at a low temperature, and it dried out.
How can I get a smoky flavour at home?
You can roast the aubergine directly over a gas flame (turning with tongs) until the skin chars. This gives the authentic taste!

Ingredients

  • 250 g Wholemeal wheat flour (Atta)
  • 1 tsp Salt
  • 120 ml Water (lukewarm)
  • 2 tbsp Ghee (clarified butter) or oil
  • 1 tsp Cumin seeds (whole)
  • 1 pc Green chilli
  • 4 cloves Garlic
  • 2 pc Tomato
  • 1 pc Aubergine (medium)
  • 1 pc Red onion
  • 1 tsp Black mustard seeds
  • 1 tsp Coriander powder
  • 1 bunch Fresh coriander
  • 300 ml Oil for frying