Litti Chokha Recipe


Total time: 1 hour

Preparation: 10 minutes

Cook: 50 minutes

Yield: 2 servings

Course: Main

Cuisine: Bihari


Litti, along with Chokha, is a complete meal originated from the Indian state of Bihar. It is also popular in Jharkhand and parts of Eastern Uttar Pradesh. It is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices and then roasted over coal or wood then it tossed with much ghee. It is a completely different dish in terms of taste, texture, and preparation.


Ingredients


For Dough:


· ½ cup wheat flour/atta

· ¼ tsp baking powder

· ¼ tsp ajwain/carom seeds

· ½ tsp salt

· 2 tbsp ghee/clarified butter

· Water for kneading


For Stuffing:


· 1 cup sattu/roasted gram flour

· 2 tbsp coriander (finely chopped)

· 1 chilly(chopped)

· ½ tsp ginger garlic paste

· ½ tsp cumin/jeera

· ½ tsp kalonji

· ¼ tsp ajwain/carom seeds

· ¼ tsp salt

· 1 tsp lemon juice

· 2 tsp mustard oil


For Chokha:


· 5 Potato

· 3 Tomato

· 1 Chilli

· 2 glove garlic

· 1 inch ginger

· 2 tbsp onion

· 2 tbsp coriander

· 1 tsp lemon juice

· 2 tbsp mustard oil

· ¼ tsp salt

Steps to make it:


Litti dough preparation:


· Firstly, in a large mixing bowl take ½ cup wheat flour, ¼ tsp baking powder, ¼ tsp ajwain, ½ tsp salt, and 2 tbsp ghee.

· Crumble and mix well making sure the ghee is combined well.

· Now add water as required and knead the dough.

· Knead to a smooth and soft dough.

· Grease the dough with ½ tsp oil, cover, and rest for 20 minutes.


Litti Stuffing Preparation:


· Firstly, in a large bowl take 1 cup sattu flour

· Also add 2 tbsp coriander, 1 chili, ½ tsp ginger garlic paste, ½ tsp cumin, ½ tsp kalonji, 1/4 tsp ajwain, ¼ tsp salt, and 1 tsp lemon juice

· Combine well adding 2 tbsp mustard oil

· The sattu stuffing mixture needs to be moist and not dry or too wet


Stuffing Litti Method:


· Firstly, after the dough has rested for 20 minutes, knead slightly.

· Pinch a small ball-sized dough.

· Press the edges and form a cup.

· Further place a ball-sized sattu stuffing in the center.

· Start pleating the dough, making sure the stuffing is secured well.

· Pinch off excess dough and roll well.

· Place the rolled litti in a pan heated with oil.

· Cover and cook on low flame for 10 minutes.

· Flip over and cook both sides. Cook for approx 30 minutes in total.

· Continue to cook until the litti turns golden brown from all the sides and cooked from inside.

· Finally, litti is ready to serve with chokha and ghee.


Chokha Recipe:


· Firstly, boil potatoes.

· Brush tomatoes with oil.

· Roast on medium flame keeping directly on flame or over the mesh.

· Flip in between until the skin of tomatoes/potatoes turns black from all sides.

· Allow to cool completely and peel off the skin of tomatoes and potatoes.

· Now mash the roasted potatoes and tomatoes well.

· Further 1 add chili, 2 clove garlic, 1-inch ginger, 2 tbsp onion, 2 tbsp coriander, 1 tsp lemon juice, 2 tbsp mustard oil, and ¼ tsp salt.

· Mix well and also adjusts the salt as required.

· Finally, Chokha is ready to be served with litti.


NOTES:


1. Firstly, litti need to be cooked very well, else the dough will remain raw from inside

2. Also, break the litti, dip it in ghee for a more traditional way of serving

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