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

Amritsari Kulche Chole

Dal Baati Churma

Pav Bhaji

Sindhi Dal Pakwan

Dal Makhni

Ingredients:

For Litti
Ingredients:

• 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

Stuffing:

• 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

Directions:
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

Directions
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.

Paneer Jalfrezi

Paneer Jalfrezi is a quick stir fry cottage cheese preparation tossed along with carrots, bell peppers, onions and tomatoes.
Make this restaurant style Paneer Jalfrezi when you have sudden guests at home.
Ready in a jiffy, it tastes absolutely delicious with naan, paratha or just steamed rice.

For more paneer/cottage cheese recipes click on the links below
Sesame paneer
Dum Paneer Kali Mirch
Sunhera Paneer
Kadhai Paneer
Paneer peda
Ingredients:

• 200 gms cottage cheese (cubed or fingers)
• 2 medium sized onions sliced
• 3 tomatoes pureed
• 1/2 tbsp ginger garlic paste
• 1/2 cup carrot cut into long strips
• 1/2 cup capsicum cut into long strips
• 3-4 baby corns sliced (optional)
• 2 tomatoes cubed
• 1 tsp cumin seeds
• 1/2 tsp nigella seeds
• 2  dried whole red chillies
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tsp garam masala powder
• 1 tsp kasuri methi 
• 2-3  tbsp oil
• Few twigs of coriander leaves to garnish

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 4 servings

Directions:

• Heat oil in pan, shallow fry the cottage cheese fingers until golden brown.
• Drain cottage cheese on an absorbent paper and keep aside.
• In the same pan add cumin seeds, nigella seeds and whole red chillies.
• When the seeds splutter add the sliced onions and cook till they turn translucent.
• Next, add ginger garlic paste and saute till fragrant.
• Now add the sliced vegetables, salt and half a cup of water and cook for 4-5 minutes.
• Add tomato puree and cook till the rawness of the tomatoes is gone.
• Now add the dry spice powders and cook for 2 minutes.
• Next add cubed tomatoes and cottage cheese and cook for a minute on low flame.
• Top it with crushed kasuri methi and garam masala powder.
• Garnish with fresh coriander leaves, serve hot.
• I paired it with fresh steamed rice and minty lacha paratha and it was absolutely delicious.