Litti Chokha Recipe
Try this Litti Chokha Recipe.
Try this Litti Chokha Recipe.
- salt - 1/2 tsp or to taste
- green coriander – 2 to 3 tbsp (finely chopped)
- wheat flour – 2 cups
- oil/ghee - 1/4 cup
- carom seeds - 1/4 tsp
- baking soda – less than 1/4 tsp
- sattu – 1 cup
- masala of mango pickle – 1 tbsp
- mustard oil – 1 tsp
- black salt - 1/4 tsp
- salt – less than 1/4 tsp or to taste
- lemon juice – 1 tsp
- ginger baton - 1/2 inch (grated)
- green chilly – 1 (finely chopped)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Peel the boiled potatoes, keep them in a bowl and mash them finely.
- Make cuts on the brinjal.
- Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour.
- Cover and keep the dough aside for 20 minutes to set.
- Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.
- Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.
- Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps.
- Take a dough lump and expand it from the sides with hand to make a well at the centre.
- Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.
- Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.
- 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.
- Coat the litti evenly with ghee and keep them on a plate. Litti are ready.
- To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.
- Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.
- Now add ½ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.
- Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.
- As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.
- Then add some green coriander, 1 finely chopped green chilli, ½ tsp of mustard oil and ½ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.
- Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.
- Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.
A Taste of Home: My Litti Chokha Adventure
The aroma of roasting wheat dough, infused with the earthy fragrance of smoked eggplant and the tangy sweetness of tomatoes – this is the sensory symphony that is Litti Chokha. For me, it's more than just a meal; it’s a journey back to simpler times, a reminder of the warmth and love that permeates every bite. This dish, a staple of Bihar, India, isn't just about the ingredients; it's about the meticulous process, the slow cooking, the careful layering of flavors that build into a culinary masterpiece. The heart of Litti Chokha lies in its simplicity, yet its ability to transport you to another realm of taste and comfort is remarkable.
I first encountered Litti Chokha during a backpacking trip across India. I was captivated not only by the taste but also by the communal aspect of it. Imagine sitting amidst the bustling streets, sharing a plate of these smoky, flavorful balls of dough with newfound friends, the laughter and shared experiences as much a part of the feast as the food itself. The experience transcended mere sustenance; it was a celebration of connection, a reminder of the power of shared meals to create memories and bonds. It's this sense of shared joy, of home, that I try to replicate whenever I make Litti Chokha today, whether I'm preparing it for myself or for my loved ones.
The process is certainly involved – kneading the dough, preparing the sattu stuffing, carefully shaping each litti, and then the meticulous roasting – each step a testament to the dedication required to create something truly special. But it's this dedication, this attention to detail, that makes the final result so rewarding. The smoky char on the exterior of the litti, the soft, fluffy interior, bursting with the flavorful sattu, the creamy texture of the chokha – a perfect harmony of contrasting textures and flavors. It’s not merely a recipe; it’s a ritual, a meditation, a journey into the heart of Bihar’s culinary traditions.
The litti itself is a testament to culinary ingenuity. The humble wheat dough, transformed through the magic of baking and a touch of ghee, becomes something extraordinary – a vessel for the incredible sattu filling. And the chokha, the delightful medley of mashed potatoes, eggplants, and tomatoes, provides the perfect counterpoint to the litti’s robust flavor, offering a balance of textures and tastes. The combination is simply divine.
Beyond the individual components, it’s the coming together of these elements that creates the magic. The subtly spiced sattu stuffing, the smoky char of the litti, the creamy textures of the chokha – each element plays its part in a carefully choreographed dance of flavors. The result is a culinary symphony, a harmonious blend of textures and tastes that is truly unforgettable.
Making Litti Chokha is more than just following a set of instructions; it's an experience, a journey into a rich culinary heritage. It's a dish that nourishes not just the body but also the soul, a taste of home, wherever you may be. It’s a dish that connects me to the memories of my travels, to the friendships forged on the road, and to the enduring power of shared meals to create lasting bonds.
So, take your time, savor the process, and let the magic of Litti Chokha transport you to another world – a world of warm hospitality, rich flavors, and cherished memories.
