Wednesday 14 September 2016

Litti Choka

Traditional dish from the state of Bihar and Jharkhand, Litti chokha needs no introduction.
Litti is quite similar to Rajasthani Baati in appearance, but it has a stuffing made up sattu mixed with spices and condiments. Litti is usually served with aloo ka chokha or with the mix of aloo baingan ka chokha. Some people also like to have litti with mutton curry. 

For more traditional recipes from different Indian states click on the links given below

For Litti
  • 2 cups Wheat Flour
  • 1/2 tsp Carom Seeds
  • 1/4 cup clarified butter/ghee
  • 1/4 tsp. Baking Soda
  • Salt
  • Water as required to knead the dough
  • 1 cup sattu/ roasted channa powder
  • 1 medium sized onion finely chopped
  • 1/2 tsp ground black pepper
  • 2 green chilies finely chopped
  • 1/4 cup finely chopped coriander leaves
  • 1/2 inch long chopped ginger
  • 4-5 minced garlic
  • 1/2 tsp Carom Seeds
  • 1/2 tbsp red chilli pickle
  • Salt to taste
  • 1 tbsp lemon juice
  • 1 tbsp mustard oil
For the outer covering:
  • Knead stiff dough using all this ingredients and let it rest for 15 mins
  • Take lemon size portion and make 8-10 balls of equal size

For the Filling:
  • In a bowl mix all the ingredients listed under stuffing, if the mixture seems dry, add little water. The texture should be crumbly.
  • Take the dough ball in your palms and make a small poori or chapati.
  • Add 2 tsp. of filling in middle of each poori, cover the filling by wrapping the dough around the filling on all sides, make sure the filling is not coming out.
  • Shape it round like a ball.
  • Preheat tandoor for 5 -10 mins and keep litti in tandoor and cook till done
  • Alternatively preheat oven at 180 degree Celsius and cook baatis for 15-20 mins or till done.
For Chokha

  • 2 medium-sized boiled potatoes
  • 2 medium sized brinjals 
  • 3 medium-sized tomatoes
  • 4-5 garlic cloves minced
  • 2-3 finely chopped green chillies
  • 1/2 inch piece of ginger grated
  • 2 medium sized onions finely chopped
  • 1 tbsp finely chopped coriander leaves
  • 2 tsp mustard oil
  • Salt to taste

Roast brinjal and tomatoes on the gas stove on medium flame from both the sides until it becomes soft.Peel of the burnt skin of the brinjal and tomatoes.Boil potatoes remove the skin In a bowl, add boiled potatoes, brinjal along with garlic and tomatoes and mash everything together using your hands or potato masher. Now add chopped onion, coriander leaves, ginger, salt, green chillies and mustard oil. Mix everything well. Garnish it with some fresh coriander leaves .Chokha is ready
For Serving:
Dip hot litti in clarified butter/ghee, serve with Chokha and green chutney.

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