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Sattu Litti | Chef Nilesh Limaye

Sattu Litti

This dish is a winter staple in Bihar. Always served with a mashed vegetable curry called Chokha, it makes for a hearty, nutritious meal.


For the dough:

2 cups wholewheat flour



For the filling:

1 cup sattu

(Roasted dal powder)

Pickle masala to taste

2 tsp mustard oil

Salt to taste.

1-2 tsp lemon juice, 1 tsp kalonji (nigella seeds), 1 tsp ajwain (carom seeds), 1 tsp ginger, grated, 1 tsp garlic, finely chopped, 2  tsp finely chopped coriander leaves, 1-2 Green chillies, finely chopped.

Knead the wheat flour, oil, water and a pinch of salt,  to make a dough. In another mixing bowl, combine the sattu, pickle masala, mustard oil, lemon juice, kalonji, ginger, coriander leaves, green chillies and salt. Preheat oven to 1800C. Divide the dough into small balls. Flatten to the desired size and scoop a spoonful of filling in the centre. Close the edges and roll them into balls. Place the balls on a baking tray and bake until both sides are cooked properly. You can shallow fry them in a pan for a crispy crust. Serve hot.

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Chef Nilesh Limaye

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