Litti Chokha is a conventional treats seen in India’s Bihar state. Litti is actually includes rice and sattu (powdered cooking blackgrams ) established into paintballs with spices or herbs, and then dropped in ghee (clarified butter).
Chokha is a dip made by bashing boiled apples, tomato vegetables and eggplant together with some spices or herbs. Sometimes I like to cook fresh vegetables instead of steaming. It contributes additional taste to the formula. In certain areas Chokha is also known as “Bharta”.
For the first time I had litti chokha in delhi. It was so delightful that I could not avoid myself from planning it at your home. Now I usually get ready it each 30 days.
Traditionally litti were cooking over “chulha’ but now due to non accessibility to fire wood these are ready either on gas oven or oven. I have ready my own in oven. Litti chokha are definitely delightful formula.
Allows get ready ….
For outer part of Litti
- 2 cups wheat flour
- 1/2 tsp carom seeds (ajwain)
- 2 tbsp of ghee
- 3/4 tsp salt
For inner part of Litti (for Filling)
- 1 cup roasted gram (bhune chane) or sattu(if its available )
- 4-5 cloves Garlic grated
- 1 medium size onion finely chopped
- 1 ” Ginger grated
- 2 -3 Green chilies, finely chopped
- ½ cup coriander leaves finely chopped
- ½ tsp kalonji (onion seeds)
- 1 tsp carom seeds (ajwain)
- 1 tbsp lemon juice
- 2 stuffed red chilli pickle (if not available you can use any pickle)
- Salt to taste
- 2 medium-sized boiled potatoes
- 1 big rounded brinjal (baingan)
- 3 medium-sized tomatoes
- 4-5 garlic cloves (peeled)
- 2-4 finely chopped green chillies
- 1/2” peice of ginger grated
- 2 medium-sized onions finely chopped
- 1 tbsp finely chopped coriander (dhania)
- 2 tsp mustard oil
- Salt to taste
Litti Chokha Recipe Step by Step
Phase 1-Make dough
Sieve the flour in big bowl and add salt, carom seeds and oil. Knead the dough properly with water. Dough should be soft. Cover with a wet cloth and keep aside. Dough is ready.
Phase 2-Make stuffing
Now grind rosted gram to powder along black pepper (if sattu is not available ).
Take out mixture in a mixing bowl, add in all the spices and grated ginger, green chillies, coriander, lemon juice, and mix well. If it seems too dry, add a tsp of oil and few drops of water to it. The texture should be crumbly, Keep aside.
Phase 3-Make Litti
Now take medium-sized dough. Make pedas from each one.
Simply roll it like a small chapati, but don’t apply any extra flour to it.
Place 2 tsp filling on it, pinch it from all sides so that filling gets cover from all sides as shown in picture below.
Pinch the extra dough from top,shape it round like a ball.
Litti is ready for baking. Now make 10-12 balls. Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done.
Phase 4 – Make Chokha
Boil the potatoes remove the skin and keep aside.
Roast brinjal and tomatoes in the oven or on the gas stove on medium flame from both the sides untill it becomes soft. Peel of the burnt skin of the brinjal.
Mash boiled potatoes, brinjal along with garlic and tomatoes together.
Add finely chopped onion, coriander leaves, grated ginger salt, green chillies and mustard oil.
Mix all the ingredients with hands properly. Chokha is ready.
Phase 5- Assemble and Serve
Put Chokha in a bowl, dip hot Litti in melted Ghee and serve with green coriander chutney.
Litti can also be broken through the centre and then ghee can be poured on top, this way it reaches the stuffing too.
credit : rachnas-kitchen.com