When it comes to food that warms the heart and feeds the soul, few dishes capture the essence of rural India like Litti Chokha. A culinary treasure from Bihar, it’s traditionally made with whole wheat dough stuffed with sattu (roasted gram flour), served with a smoky brinjal mash and a generous drizzle of mustard oil.
But in the hands of Chef Ankit Gaurav—an award-winning culinary innovator and champion of plant-based, sustainable cuisine—this age-old delicacy takes on a wholesome, modern twist. He is an executive Sous Chef at Country Inn & Suites by Radisson, Sahaiabad. His Pearl Millet Litti with Smoked Brinjal Chokha swaps refined grains for nutrient-rich pearl millet (bajra), making it not only more nutritious but also deeply aligned with his philosophy of blending heritage with wellness.
The Millet Makeover
Pearl millet, one of the oldest cultivated grains in India, is a powerhouse of nutrition—rich in fiber, iron, and essential amino acids. Traditionally a staple in arid regions due to its drought-resistant nature, it is now making a comeback on urban plates, thanks in part to chefs like Ankit who are giving it a gourmet revival.
Millets are not just an alternative—they are a return to roots,” Chef Ankit explains. “They sustain our farmers, our health, and our planet. The challenge is to present them in a way that excites the palate while honoring tradition.”
By incorporating bajra into litti, he enhances the earthy flavor while creating a gluten-friendly option that retains the rustic charm of the original.
The Star Recipe – Pearl Millet Litti with Smoked Brinjal Chokha
Serves: 3–4
Diet: High-fiber, Gluten-friendly, Vegetarian
Litti (Pearl Millet Dough Balls)
Ingredients:
Pearl millet flour (bajra atta) – 1 cup
Whole wheat flour – ½ cup
Ghee – 2 tbsp (for dough) + extra for brushing
Carom seeds (ajwain) – ½ tsp
Salt – to taste
Warm water – as needed
Stuffing (Sattu Filling):
Roasted Bengal gram flour (sattu) – 1 cup
Mustard oil – 2 tbsp
Garlic – 1 tbsp, finely chopped
Green chili – 1, finely chopped
Ginger – 1 tsp, grated
Onion – 2 tbsp, finely chopped (optional)
Lemon juice – 1 tbsp
Carom seeds – ½ tsp
Nigella seeds (kalonji) – ¼ tsp
Fresh coriander – 2 tbsp, chopped
Salt – to taste
Water – 2–3 tbsp
Method:
1. In a bowl, combine pearl millet flour, wheat flour, salt, ajwain, and ghee. Mix well, adding warm water gradually to make a soft dough. Rest for 15–20 minutes.
2. For the stuffing, combine all ingredients with just enough water to lightly bind the mixture.
3. Divide the dough into equal portions. Flatten each, fill with 1–2 tbsp stuffing, and seal to form a ball.
4. Bake in a preheated oven at 200°C for 25–30 minutes, turning halfway, until evenly browned. Brush with melted ghee before serving.
1. Smear oil on brinjal and garlic. Roast directly over an open flame until the skin is charred and the flesh soft. Cool, peel, and mash with roasted garlic.
2. Mix with mustard oil, onion, tomato, chili, coriander, lemon juice, and salt.
3. For extra aroma, heat a few drops of mustard oil, crackle mustard seeds, and drizzle over the chokha.
Serve the hot litti with chokha, tangy tomato chutney, or green chili pickle. Pair with buttermilk or bael sharbat for a complete Bihari experience.
Meet the Chef Behind the Dish
Born and raised in Purnia, Bihar, Chef Ankit Gaurav grew up surrounded by the flavors of traditional Bihari kitchens. His mother, Kiran, was a home chef whose culinary wisdom shaped his early understanding of food. That legacy shines through in his cooking—deeply rooted in tradition yet boldly inventive.
Career Highlights:
Chef of the Year – Plant-Based Cuisine
Recipient of the Lal Bahadur Shastri Samman
Distinguished judge at culinary competitions worldwide
Panelist in prestigious chef forums
Executive Sous Chef at Country Inn & Suites by Radisson, Sahibabad
With over two decades in hospitality, he has worked with iconic brands including Taj Hotels, Oberoi Hotels, ITC Hotels, and The Metropolitan Hotel. Beyond the kitchen, Chef Ankit is also a Certified Food Safety Inspector and a strong advocate for sustainable food systems.
From Physics to Food
Interestingly, Chef Ankit’s academic journey began far from the kitchen. He holds a Bachelor’s Degree in Physics, a Hotel Management degree from NSHM, Durgapur, and an MBA in Marketing Behavior. Currently, he is pursuing a Master of Science in Food Safety and Quality Management—a testament to his belief that culinary artistry and food science go hand in hand.
The Author’s Touch
Chef Ankit is also an accomplished author. His first book, Millet Mania, is a comprehensive guide to cooking with millets at home. His upcoming work, KIRAN, is both a tribute to his mother and a culinary anthology featuring Indian and international recipes, kebabs, beverages, and curated lunch box menus—many centered around millet innovation.
Why This Dish Resonates
Pearl Millet Litti with Smoked Brinjal Chokha is more than just a recipe—it’s a cultural narrative. By substituting part of the wheat with bajra, Chef Ankit bridges age-old wisdom with modern wellness needs. The smokiness of the brinjal, the earthy punch of mustard oil, and the nutty depth of millet come together in a dish that feels both nostalgic and refreshingly current.
In his own words:
Every recipe is a story. This one tells the story of my home state, my belief in millets, and my vision for sustainable, healthy dining.”
Final Bite
Whether served in a five-star dining room or on a rustic thali under a mango tree, this dish embodies the heart of Bihar. In Chef Ankit Gaurav’s skilled hands, it becomes a celebration—not just of flavor, but of history, health, and heritage.
For anyone seeking a taste of India’s culinary roots with a dash of modern wellness, this Pearl Millet Litti with Smoked Brinjal Chokha is a recipe worth savoring.
