Litti Chokha
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Litti chokha is the famous regional recipe from Indian state of Bihar. Litti Chokha is the most connected dish of Bihar which is famous worldwide. Necessary protein, carbohydrate and other minerals are supplied from Litti which had a minimum shelf life of 2 days.
The rustic yet emotionally elegant LITTI is a soft dough ball which is made of whole wheat flour then stuffed with sattu mixture (Roasted chickpea powder mixed with ginger, green chilly, dry spices and onion) then slow roasted over open flame of cow dung or coal or wood. Once these Litties are cooked then break and add ghee. CHOKHA is a traditional accompaniment of Litti which is a vegetable preparation made of roasted aubergine, tomatoes and boiled potatoes. Roasted vegetables along with boiled potatoes are mashed and then cooked, tempered with mustard oil (for pungent flavor) and cumin seeds or nigella seeds.
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Ingredients
- For Litti The Soft Dough Ball
- Whole wheat flour 200 Grams
- Salt 10 grams
- Water 40 ml
- Vegetable oil 10 ml
- For Stuffing Litti
- Sattu roasted chickpea flour 100 gram
- Grated ginger 25 gram
- Grated garlic 25 gram
- Chopped chilly 25 gram
- Cumin seeds 10 gram
- Coriander Seeds 10 grams
- Red Chilly 5 grams
- Sweet Fennel seeds 5gram
- Asafoetida 3 gram
- Salt 10 grams
- Vegetable oil 10 ml
- For making Chokha
- Eggplant/ Aubergine/ Brinjal - 100 Grams
- Boiled potato 100 Grams
- Tomato 50 Grams
- Onion 50 Grams
- Green chilly 25 Grams
- Ginger 25 Grams
- Fresh coriander leaves 25 Grams
- Lemon juice 10 ml
- Red chilly powder 10 Grams
- Turmeric powder 10 Grams
- Salt 25 Grams
- Cumin seed 15 Grams
- Mustard oil 50 ml
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Instructions
- To make Litti (the soft balls) - Dissolve salt in water. add oil to the mixture and then add to whole wheat flour to make a semi hard dough. Give rest for 20 mins.
- To make stuffing for Litti - Dry roast the above mentioned spices (cumin, coriander, red chilly and fennel) and crush them with a rolling pin.
- Then add all the ingredients and mix it together to make a stiff dough.
- Divide the Litti dough into 35-40 gms. each ball size and stuffing dough into 15 gms. each.
- Place the stuffing inside the Litti ball and close the edges by making the edge wet with water. So that It seals properly.
- If Litties can be cooked in wood fire or open coal fire then nothing like it, but it has to be cooked slowly at least for 25-30 mins. Alternatively this can be cooked in preheated oven at a temperature of 180- 200 degree celsius for 15-20 mins.
- To make Chokha -Char the aubergine, green chilly and tomato in open flame. Take the skin off and mash in thick bottom handi. add boiled potato and water to cook for 15 mins.
- In another hot pan add mustard oil temper with cumin seeds then followed by Chopped onion, chopped ginger and chopped charred chilly, cook for 5 mins
- Add red chilly powder, turmeric powder, followed by boiled vegetables. season with salt, chopped coriander and finish with lemon juice.
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