Litti Chokha Recipe with A2 Ghee (Bihari Classic)
Share
Share
By the Faimly Farm Team · Prep 30 min · Cook 45 min · Serves 4 · A Bihari classic
Litti Chokha is the soul food of Bihar and Jharkhand — rustic whole-wheat dough balls (litti) stuffed with spiced roasted gram flour (sattu), baked or roasted until crisp, then dunked generously in pure ghee and served with smoky mashed chokha. Hearty, smoky, and deeply satisfying, litti is at its best soaked in good A2 ghee. Here is how to make it.
Ingredients
For the litti dough: 2 cups whole wheat flour (atta), 2 tbsp A2 ghee, 1/2 tsp ajwain (carom seeds), salt, water.
For the sattu filling: 1 cup sattu (roasted gram flour), 1 tbsp mustard oil, 1 tsp ajwain, 1 tsp grated ginger, 2 green chillies (chopped), 1 tbsp chopped coriander, a little lemon juice, pickle masala (optional), salt.
For the chokha: 2 roasted brinjals (baingan), 2 boiled potatoes, 1 roasted tomato, chopped onion, green chilli, coriander, mustard oil, salt.
To serve: generous pure A2 ghee.
Method
1. Make the dough: mix the atta with the A2 ghee, ajwain, and salt, then knead a firm dough with water. Rest 20 minutes.
2. Make the sattu filling: mix the sattu with mustard oil, ajwain, ginger, green chilli, coriander, lemon juice, pickle masala, and salt into a crumbly, moist stuffing.
3. Stuff the litti: take a ball of dough, flatten it, place a spoon of sattu filling inside, seal carefully, and gently shape into a round ball.
4. Roast the litti: traditionally roasted over coal or wood fire; at home, bake at 200°C / use an appe pan or roast on a gas tandoor, turning, until deep golden and cooked through with a crisp crust.
5. Make the chokha: mash the roasted brinjal, boiled potato, and roasted tomato with onion, green chilli, coriander, mustard oil, and salt.
6. Finish with ghee: the moment the litti come off the heat, dunk them in (or generously coat them with) warm pure A2 ghee — this is the essential, traditional step.
7. Serve: hot litti soaked in ghee, with chokha alongside.
Why Ghee Is Essential Here
Litti without ghee is incomplete. The traditional way is to dunk the hot, crisp litti straight into pure ghee so it soaks in — softening the crust, enriching the smoky sattu, and giving that unmistakable aroma. Generous A2 ghee is what turns rustic litti into a feast.
The Faimly Farm Tip
Dunk your hot litti generously in pure A2 ghee. Ours is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our A2 Bilona Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is litti chokha?
Litti chokha is a rustic Bihari dish of whole-wheat dough balls stuffed with spiced sattu (roasted gram flour), roasted until crisp and dunked in pure ghee, served with smoky mashed chokha.
Why is ghee important for litti?
The hot, crisp litti are traditionally dunked in generous pure ghee, which softens the crust, enriches the sattu, and gives the dish its signature aroma; litti is considered incomplete without ghee.
What is sattu?
Sattu is roasted gram (chana) flour, used as a spiced filling for litti and prized across Bihar.
Can I make litti without a coal fire?
Yes; you can bake litti in an oven, use an appe pan, or roast on a gas tandoor until deep golden and cooked through.
Which ghee is best for litti?
Pure A2 cow ghee, ideally bilona-made, gives the best aroma and richness for dunking.
Conclusion
Litti Chokha is Bihar's hearty, smoky, soul-warming classic — and pure ghee is its crowning glory. Stuff the litti with spiced sattu, roast until crisp, dunk generously in A2 ghee, and serve with chokha for a rustic feast that tastes of tradition.
Make a rustic Bihari feast. Explore our A2 Ghee collection, try A2 Bilona Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
