Traditional Bihari Litti Chokha (लिट्टी चोखा) — Roasted sattu-stuffed wheat balls with smoky mash

• 320 gWhole wheat flour (atta) (plus extra flour for dusting)
• 2 tspCarom seeds (ajwain) (crush lightly between palms)
• 1 tspCumin seeds
• 6 gFine salt (about 1 tsp)
• 20 mlMustard oil (about 1 1/2 tbsp)
• 180 mlWater (add gradually; you may need 10–20 ml more depending on flour)
• 200 gSattu (roasted gram flour)
• 3Green chilies (finely chopped)
• 10 gGinger paste (about 2 tsp)
• 15 mlLemon juice (about 1 tbsp)
• 500 gEggplant (1 large; for roasting)
• 200 gTomatoes (2 medium; for roasting)
• 10 gCoriander leaves (cilantro) (about 1/2 cup, chopped)

Instructions

1. 1

   Make the dough: In a bowl, mix whole wheat flour, crushed carom seeds, cumin seeds, and salt until evenly distributed. Rub in 20 ml mustard oil with your fingertips for 1 minute, then add 180 ml water gradually and knead 6–8 minutes to a firm, smooth dough; cover and rest 20 minutes.

2. 2

   Prepare the sattu stuffing: Combine sattu, chopped green chilies, ginger paste, cumin seeds, carom seeds, and salt in a mixing bowl. Add mustard oil and lemon juice, then sprinkle in water little by little (about 60 ml total) until the mixture holds together when pressed but still feels crumbly, not wet.

3. 3

   Roast the vegetables for chokha: Prick the eggplant all over with a fork and place it directly over an open flame or under a hot broiler, turning until the skin is charred and the flesh is fully soft (18–25 minutes). Roast the tomatoes the same way until blistered and softened (6–10 minutes), then cool both until safe to handle.

4. 4

   Mash the chokha: Peel off the charred eggplant skin and remove the stem, then mash the flesh with roasted tomatoes in a bowl until mostly smooth with a few rustic chunks. Mix in green chilies, ginger paste, salt, mustard oil, crushed cumin, and chopped cilantro, then rest 10 minutes so the mustard oil mellows and the flavors round out.

5. 5

   Shape and stuff the litti: Divide the rested dough into 12 equal pieces (about 45 g each) and keep them covered to prevent drying. Flatten one piece into a 9–10 cm disc, place about 1 1/2 tbsp stuffing (about 25 g) in the center, gather the edges to seal, and roll gently into a smooth ball; repeat for all pieces.

6. 6

   Roast/bake the litti: Heat the oven to 220°C (428°F) and place the litti on a lightly oiled tray with space between them. Bake 20 minutes, flip, then bake 10–15 minutes more until evenly browned with a few dark spots and they feel hollow-light when lifted.

7. 7

   Finish with mustard oil: Immediately brush the hot litti with 30 ml mustard oil or briefly dip each one and let excess drip off. Rest them 3–5 minutes before serving so the crust sets and the stuffing steams through.

8. 8

   Serve: Plate 3 litti per person with a generous scoop of chokha on the side. Break a litti open at the table, spoon in chokha, and eat while hot for the most authentic texture and aroma.