Litti preparation in barbeque style in Bengaluru, India.Litti Chokha dish
Litti is a whole wheat flour dough ball stuffed with a spiced mixture of sattu (roasted black chickpea flour).[1] Litti, along with chokha, is a complete meal that originated from the Bhojpuri region of the Indian states of Bihar and Uttar Pradesh.[2] It is also a popular street food in small towns and cities.[3][4]
It consists of a wheat dough ball filled with a mixture of roasted gram flour, spices, and herbs, which is then baked over coal or cow dung cakes, and served with chokha made from mashed vegetables.Traditionally, the wheat dough balls are roasted on hot charcoal or dried cow dung fire. They can also be baked in an oven, roasted on a tava or fried.[1]
The dish has its roots in the cuisine of Bihar and has been a part of local diets for centuries, often associated with the peasant and working-class populations. It is said to have been a staple food for the armies of Magadh due to its long shelf life and nutritional value.[citation needed]
Chokha is prepared by mashing boiled vegetables, typically eggplant,tomatoes, and potatoes, mixed with garlic, green chilies, mustard oil, and various spices to enhance the flavour.[citation needed]
Traditionally Litti Chokha is essentially two items Litti and Chokha, often served with accompaniments like pickle, salad, or green peppers.
Litti: Whole wheat dough balls stuffed with a savory mixture of sattu (roasted chickpea flour), herbs, and spices. These are traditionally roasted over charcoal or cow dung fire for a smoky flavour, but can also be baked or pan-fried.
Chokha: A mashed vegetable relish made with roasted or grilled eggplant, tomato, and potato. It is often seasoned with onions, garlic, ginger, chilies, and spices. It is also called Baigan ka bharta.
Litti is prepared by making dough balls from the wheat flour, which are then filled with the spiced sattu mixture. The balls are then baked until they turn golden brown. Chokha involves roasting or boiling the vegetables, which are then peeled and mashed with the rest of the spices and seasonings.[5] Street vendors prepare Litti in a barbeque style.[citation needed]
Herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt.[6] In western Bihar and eastern Uttar Pradesh, litti is served with murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).[7]
While Litti Chokha is traditionally associated with Bihar, it has variations in neighboring regions. In Jharkhand, the spices might vary, and in Eastern Uttar Pradesh, a similar dish known as Baati Chokha is popular.
Litti Chokha is more than just a culinary delight; it is a symbol of Bihari cuisine and culture. It reflects the simplicity and earthiness of Bihar's rural landscape. The dish is a staple at traditional festivals, gatherings, and meals, representing the essence of local hospitality and tradition.
Litti Chokha is considered nutritious, offering a balanced combination of carbohydrates, proteins, fats, and fibers. The use of whole grains, legumes, and vegetables makes it a wholesome meal.
Litti-chokha was selected to represent the country under the banner of the National Association of Street food Vendors of India (NASVI) at the five-day event in the Philippines capital, Manila.[8][9]
Litti Chokha is also served in Indian Restaurants abroad such as in the Bay Area. Restaurant Pippal, among others, serves it to delight their customers.[10][11][12]
^Bihar (India); Pranab Chandra Roy Choudhury (1966). Bihar district gazetteers. Printed by the Superintendent, Secretariat Press, Bihar. p. 807. Retrieved 28 September 2012.
