Bihar Best Food Litti Chokha Recipe

Bihar Best Food Litti Chokha Recipe
Litti Chokha Recipe

Litti Chokha (Bihari Litti Chokha)

Litti Chokha is a delicacy from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home, it was always served with Dal Tadka.

ingredients


Ghee - 1/2 cup 

For Litti dough
Whole wheat Atta - 2 and 1/2 cup
Salt - 1 tsp or as desired
Mustard oil - 5 tbsp (as shortening)
curd - 1 cup additional water if required 

For Litti filling
Sattu (roasted chana dal flour) - 2 and 1/2 cup
Salt - 1 and 1/2 tsp
Mustard oil - 2 and 1/2 tbsp
Ajwain - 1 tsp
Mangaraila (Kalonji) - 1 tsp
Onion (finely chopped) - 1 tbsp
Ginger (finely chopped) - 1 tsp
Garlic (finely chopped) - 1 tsp
Green chilli - 2 (minced)
Coriander leaves (finely chopped) - 2 tbsp (optional)
Stuffed red chilli pickle - 1 (optional)
(you can also use 1 tbsp mango pickle masala instead)
Lemon juice - 1 tbsp (or as desired)
Water (for moistening the filling) - 1/2 to 1 cup as required 

For Brinjal chokha
Round brinjal - 2
Garlic - 2-3 large cloves peeled
Salt - 1 tsp or as desired
Mustard oil - 1 tbsp
Dry red chilli - 2 large or as desired 

For Tomato chokha
Ripe tomatoes - 3 (large)
Salt - 1 tsp or as desired
Mustard oil - 2 Tsp
Onion (finely chopped) - 1 tbsp
Green chilli - 1 (finely chopped)
Coriander leaves (finely chopped) - 1 tbsp (optional) 

For Aaloo chokha
Potato - 2 medium
Salt - 1/2 tsp or as desired
Mustard oil - 2 Tsp
Dry red chilli - 1 large or as desired 


Method of Preparation


Litti 

1. Mix mustard oil, curd and salt with atta, thoroughly. Sprinkle water if required, and need to prepare a poori-like semi-soft dough. Keep aside for 30 minutes.
2. Mince the red chilli pickle and add all the ingredients of the filling, except water. Mix thoroughly, sprinkle some water and mix to get a moist crumbly filling.
3. Knead the dough again and divide into 16 parts. Make smooth balls with each part, shape into a bowl of uniform thickness of 2 mm.
4. Fill 2-3 tsp of the filling and form the litti by closing its mouth and making near round balls. Some people like to roll out a thick poori and then fill sattu. Both the methods are fine.
5. Fill all the littis and let stand for 10 minutes.
6. Preheat Tandoor for 5-7 minutes. Place the littis on the tray and bake till you see brown patches on the surface.
7. Switch off the tandoor and leave the littis inside for 7-10 minutes.
8. Take out the baked littis in a large deep bowl. Add 3-4 tsp of ghee on top and mix with a wooden spatula, so that all the liitis are coated with ghee.
9. While serving, press the littis from the top with your thumb to break them. Pour 1/2-1 tsp ghee into each litti and serve hot with Chokha(s). 

Chokhas 

1. Put 1 or 2 gashes in the brinjals & tomatoes. Cut potatoes into the half. 

2. Place the vegetables on a grid and roast them over a high flame.

3. Peel the burnt skin, mash the vegetables separately and mix the other ingredients as indicated above, except red chillies.

4. Mince Garlic for Brinjal chokha. mix with Brinjal chokha.

5. Roast the red chillies over a fire, mince and mix with the brinjal and potato chokhas.







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