Litti chokha, which is from Bihar, is known for its strong, rustic tastes and the way everything fits together on the plate. The inside of the litti is made of delicious roasted gram flour mixed with spices that stay warm and nutty after cooking, giving each bite a toasty taste. The outside dough stays stiff enough to keep its shape, but it softens when ghee is added. This adds a richness that doesn't overpower the filling's natural earthiness. Almost always, litti is served with chokha, which makes the dish taste even better. Brinjal chokha adds a smoky depth, potato chokha makes it comforting, and tomato chokha gives it a spicy lift that cuts through the ghee's richness.
In the traditional way of eating the food, the litti is broken up a bit, and the chokha is scooped up so that the different textures can blend in. It's also often served with tomato chutney, fresh coriander chutney, or a light garlic chutney that makes it spicier and more acidic. Some people put a drizzle of melted ghee on top. Litti chokha is still one of Bihar's most expressive winter meals because it is filling, warm, and well-balanced. Get to know how this classic has multiple variations to eat and explore.
5 Litti Chokha Filling Ideas To Try
(Image Credits: Adobe Stock)
Chicken Litti Chokha
Chicken litti chokha introduces a fuller, richer profile to the classic dish by adding a savoury chicken filling inside the dough. The flavour becomes deeper because the meat adds natural juices that blend smoothly with the spices, creating a balanced bite. It is usually served by breaking the litti slightly so the chicken aromas rise as soon as it reaches the plate. Pairing it with brinjal chokha or tomato chokha maintains the traditional structure, while chicken adds a contemporary twist.
To serve properly, place the litti on a wide plate, spoon a generous amount of chokha on the side, and add a drizzle of ghee on top for a rounded finish. A fresh coriander chutney can add brightness. The dish should be eaten warm so the filling retains its texture. One can also serve it in handi chicken gravy.
Fried Litti Chokha
Fried litti chokha offers a crisp, indulgent take on the traditional preparation, giving the outer layer a golden finish that adds a stronger crunch. The filling consists of nuts in this blend, but the fried shell changes the eating experience completely by adding a richer texture. This version is popular when people want a festive or snack-style serving because the bite becomes sharper and more defined. It is usually served hot, so the crisp exterior does not soften. Tomato chokha pairs well because its tang cuts through the richness of the fried coating. For serving, arrange the littis neatly in a shallow bowl and place the chokha at the centre so each person can tear pieces as well as scoop easily.
(Image Credits: Adobe Stock)
Daal Stuffed Litti With Chokha
Daal stuffed litti brings a softer, more comforting flavour by using a warm lentil mixture that is light yet satisfying. The filling delivers a mild nuttiness and a gentle creaminess that pairs well with the smoky chokha. This version is often chosen for everyday meals because it is balanced and easy to digest. The lentils add subtle sweetness and create a smooth centre that contrasts nicely with the firm outer dough. It is usually served alongside brinjal or potato chokha because these two varieties support the softness of the filling. Keep the daal filling slightly thick because a loose mixture can seep out.
Maida Litti Chokha
Maida litti chokha differs from the wheat-based version by offering a lighter, softer outer shell that absorbs flavour more readily. The texture becomes smoother, and the filling tastes slightly richer because maida allows the inside to stay more tender. This variation suits people who prefer a delicate bite instead of the rustic chew of whole wheat. The classic roasted gram filling develops a balanced taste here since the dough does not dominate the flavour. When paired with chokha, especially tomato or mixed vegetable versions, the contrast stays pleasant and easy to enjoy.
(Image Credits: Adobe Stock)
Saag Litti Chokha
Saag litti chokha brings a green, earthy profile by incorporating leafy saag into the dough, which gives the outer shell a subtle vegetal taste and softer texture. This version feels naturally warming because the saag adds depth without overpowering the filling. The traditional gram mixture inside gains a balanced flavour as the greens complement its nuttiness. Saag litti is often enjoyed during winter since leafy greens are seasonal and contribute a wholesome character to the dish. It pairs well with brinjal or potato chokha because these keep the earthy notes consistent across the plate.