Nirvana Odu

A beloved delicacy of Bihar, Jharkhand, Odisha, and Uttar Pradesh, Litti Chokha holds a special place in Indian cuisine.

The star of this dish is Sattu, a flour made from roasted Bengal gram (called Chatua in Odisha). Traditionally, sattu is prepared by dry roasting ingredients like cashews, almonds, millets, barley, and chickpeas in sand using an iron container. After roasting, it is sieved and ground into a fine flour, making it rich in flavor and nutrients.

Litti is flavored with Indian spices, roasted over coal, cow dung cakes, or wood, and generously coated with ghee for that heavenly aroma and taste. Similar to Rajasthan’s Dal Batti, Litti has its own unique preparation and accompaniments, including Baigan Bharta, Tamatar Chokha, and Aloo Chokha. For non-vegetarians, it pairs beautifully with chicken curry.

Hot litti soaked in ghee with sides of smoky chokha makes for an irresistible, wholesome meal.

Preparation Time:

1 hour

Ingredients:

For the Dough:

• 2 cups Atta/Wheat Flour
• 2 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1 cup Water

For the Stuffing:

• 1 cup Sattu
• 1/2 tsp Ginger-Garlic Paste (or grated ginger and garlic)
• 1 Medium Onion (finely chopped)
• 2 Green Chilies (finely chopped)
• 1/2 tsp Ajwain (Carom Seeds)
• 1 tsp Amchur Powder (Mango Powder)
• Salt (as per taste)
• Pickle Oil and Masala (or substitute with Mustard Oil)
• 1/2 tsp Nigella Seeds (Kalonji)
• Coriander Leaves (finely chopped)
• A little Water (for mixing)
• 1 cup Ghee (for smearing)

For the Chokha:

• 1 Medium Eggplant (Baigan)
• 2 Medium Tomatoes
• 2–3 Boiled Potatoes
• 1 Medium Onion (finely chopped)
• 2 Green Chilies (finely chopped)
• 3–4 Garlic Cloves (grinded with mortar and pestle)
• 1 tbsp Mustard Oil
• Salt (as per taste)
• Coriander Leaves (finely chopped)

Other Sides:

• Yogurt (optional)

Method:

Step 1: Preparing the Dough

1. In a bowl, mix wheat flour, salt, and 2 tbsp oil.
2. Add water gradually and knead into a smooth dough. Let it rest for a while.

Step 2: Preparing the Stuffing

1. In a mixing bowl, take sattu. Add onion, ginger-garlic paste, coriander leaves, green chilies, kalonji, ajwain, salt, amchur powder, and pickle oil (or mustard oil).
2. Mix well, adding a little water to make the stuffing damp but not overly wet. The mixture should be crumbly yet hold together slightly when pressed.

Step 3: Assembling the Litti

1. Divide the dough into medium-sized balls.
2. Roll each ball out slightly, add a generous portion of stuffing to the center, and wrap the dough around it to seal completely.
3. Shape into smooth balls.

Step 4: Baking the Litti

1. Preheat the oven to 150°C.
2. Smear ghee on the prepared littis and place them on a greased baking tray.
3. Bake for 40–45 minutes, flipping them halfway through for even cooking.
4. Once done, generously coat the hot littis with ghee for that authentic flavor.

Step 5: Preparing the Chokha

1. Roast the eggplant (slit halfway), tomatoes, and garlic cloves directly over a flame until charred and smoky.
2. Remove the charred skin and mash the eggplant and tomatoes together in a bowl.
3. Boil and mash the potatoes separately, or combine them with the eggplant-tomato mixture.
4. Add finely chopped onion, green chilies, mustard oil, garlic, coriander leaves, and salt. Mix well for an authentic, rustic flavor.

Serving Suggestions:

• Serve hot littis soaked in ghee alongside the smoky Baigan Bharta, Tamatar Chokha, and Aloo Chokha.
• A dollop of yogurt on the side makes for a cooling contrast.
• For non-vegetarians, pair the littis with spicy chicken curry for a hearty meal.

With each bite, enjoy the crispy outer crust of the litti, the spicy sattu stuffing, and the smoky, tangy chokha.