Litti Chokha Recipe | Litti Recipe » Dassana’s Veg Recipes

If there’s one mixture that screams Bihari delicacies in each attainable method, it’s the Litti Chokha. That is principally a really conventional and rustic dish of spiced sattu (roasted gram flour) stuffed entire wheat dough balls known as Litti. That is classically paired with a easy veggie mash basically with onion, garlic, inexperienced chilies and mustard oil, known as the chokha. It’s a delicacy within the meals tradition of each Bihar in addition to Jharkhand. Right here on this publish, I’ve shared the recipe of the Litti particularly and in addition the three chokha variants.

What’s Litti Chokha

As I discussed to start with, Litti is a complete wheat flour dough ball that’s full of an earthy, spiced combination of sattu or roasted gram flour. Chokha, alternatively, is a really primary mashed relish fabricated from greens like brinjal (aubergine/eggplant), potato, tomato, and many others.

Sattu is among the important substances in Bihari in addition to another North Indian cuisines. Mainly, sattu as a person ingredient, has quite a lot of well being advantages too.

One of many noteworthy ones being its cooling properties. Thus, it’s a most well-liked selection of ingredient in areas with excessive climate circumstances throughout summers.

Litti Chokha collectively varieties a extremely sensible combo consisting of various flavors and textures. An authentic recipe for any chokha may have the primary vegetable (brinjal, potato or tomato) being roasted or boiled, then skinned off (if wanted).

Later mashed with different substances like onion, garlic, inexperienced chilies, coriander leaves, salt, lemon juice and a beneficiant amount of mustard oil.

You possibly can even make a chokha combining all the three veggies or mix simply the baingan and tamatar to make one chokha. I’ve shared the recipes of Baingan Ka Chokha (made with eggplants), Tomato Chokha (made with tomatoes) on this publish.

For the chokha made with potatoes, examine the recipe right here of Aloo Chokha. However I’ve listed the strategy to make Aloo Chokha within the recipe card beneath. You possibly can pair any of the chokha variants with the litti.

The Litti accompanied with the chokha is not only a flavorful pairing, however is a healthful one too. It is among the hottest avenue meals as properly in Bihar and japanese Uttar Pradesh in North India.

Throughout my travels to this facet of the nation, I did discover quite a lot of avenue stalls serving Litti Chokha.

About Litti Recipe

I had seen fairly a number of methods of getting ready each the Litti and chokha on numerous YouTube channels. However lastly, I made them in my very own method and this publish shares precisely that. For the stuffing of the Litti, often Red Chilli Pickle or Mango Pickle is added.

As I wished to do one thing completely different, I added some related spices and never the pickles itself. You possibly can positively use the North Indian type mango or crimson chili pickle masalas, you probably have it at dwelling.

The strategy of getting ready the Litti is just like the Rajasthani baati (from the dal-baati pair). Nevertheless, each are miles aside and have distinct flavors in them.

To get essentially the most genuine really feel, it’s best to serve the Litti with a chokha. Therefore, inspite of being simple to make, the recipe is time consuming as you’ll have to put together the weather one after the other. So, it’s essential to take your individual tempo and time in doing so, and never rush into it.

For the stuffing of the Litti, sattu or roasted gram flour is the first ingredient. When you don’t have it at dwelling, then use roasted chana dal with out husk and grind it. Then, sift the flour and use it for this Litti Recipe.

Historically, these wheat dough balls in a Litti Chokha are roasted on scorching charcoal or dried cow dung fireplace. This additionally makes the flavour, a typical one.

Though at properties, an oven can be utilized to bake the Litti. In case you have a charcoal-based open grill, then you may even use that for roasting. The Litti will be roasted on a tawa or fried too.

Methods to cook dinner Litti

These are a number of strategies by which you’ll be able to cook dinner Litti at dwelling:

• Baking in oven: This publish mentions this manner of cooking.
• Roasting on tawa: Flatten the formed Littis and roast them on a scorching tawa on low flame. You must cook dinner these until you see charred spots on them.
• Grilling on tandoor: If doing so, grill until they’re cooked and barely charred.
• Deep frying in oil: For doing so, form them like kachoris and deep-fry in scorching oil. Be sure that to seal them correctly or else they’ll disintegrate or crumble whereas being fried.

Step-by-Step Information

make Litti Chokha

Put together Dough For Litti

1. In a mixing bowl, take 2 cups (240 grams) entire wheat flour (atta), ¼ teaspoon salt and 1 tablespoon ghee or oil.

2. Add water in elements and start to knead. I added ¾ cup water. Relying on the standard of flour, you may add ¾ to 1 cup water.

3. Knead to a easy and smooth dough. Cowl the dough and put aside the dough to relaxation.

Make Stuffing

1. In a mortar-pestle, take ½ teaspoon cumin seeds (jeera) and ½ teaspoon fennel seeds (saunf). Calmly crush and preserve apart.

2. Take 1 cup roasted gram flour (sattu) in a mixing bowl or pan.

3. Add the crushed cumin seeds and fennel seeds.

4. Now, add ½ teaspoon carom seeds (ajwain), ½ teaspoon nigella seeds (kalonji) and ½ teaspoon crimson chili powder.

5. Subsequent, add 1 to 2 teaspoons chopped inexperienced chilies, 1 teaspoon finely chopped ginger and 1 teaspoon finely chopped garlic.

6. Add 2 tablespoons chopped coriander leaves, ¼ teaspoon black salt and common salt as per style.

7. Add 2 teaspoons lemon juice.

8. Subsequent, add 2 teaspoons mustard oil.

9. Combine very properly.

10. Sprinkle 1 to 2 tablespoons water throughout and blend the flour with water evenly. Add extra water, if required.

The stuffing combination shouldn’t be too dry or too moist. If the combination is dry, then the dryness is felt whereas consuming Littis.

Assemble, Form and Make Litti

11. After the dough has rested for half-hour, make small or medium sized balls from the dough.

12. First technique – sprinkling little flour, roll every dough ball to a circle of about 5 to six inches.

13. Place 2 to three tablespoons of the stuffing within the heart.

14. Pleat and be part of the perimeters.

15. Press the joined half and evenly roll the stuffed dough balls in your palms, in order to get a spherical form. Preserve apart.

16. Second technique – flatten the dough ball together with your palms and make a shallow cup.

17. Now, place the stuffing.

18. Gently convey collectively the outer dough cowl within the heart, whereas urgent the stuffing. Be a part of and seal the perimeters.

It is a bit difficult. So, use the strategy which fits you. I’ve talked about 2 methods of stuffing.

19. Right here is the ready litti with the second technique. Preserve the ready Littis beneath a cotton towel or serviette, in order that the dough doesn’t dry out.

Bake Litti

20. Place the ready Littis on a baking tray, which has been greased with some oil. Grease baking tray properly, in any other case the Littis can follow the tray.

21. Place the tray within the preheated oven at 200° C/390° F. Preheat the oven at 200° C/390° F for 20 minutes, previous to baking.

22. After 10 to fifteen minutes, take away the tray and flip every Litti. Preserve the tray again within the oven.

23. Once more after 10 to fifteen minutes, take away the tray and flip every Litti. Place the tray again within the oven. You’ll have to do that a couple of times extra, for even baking.

24. Bake for a complete of about 30 to 35 minutes until the crust seems to be executed with some gentle brown or golden brown spots on them.

Timing will differ upon the scale and capability of the oven. It took me about 40 minutes.

25. Brush them throughout with some melted ghee.

26. This step is elective and solely to get charred spots on the Litti. Safe it in a pair of tongs and place on fireplace. Rotate for a number of seconds until you see some charred spots on it.

27. Serve the Bihari type Litti with a chokha of your selection accompanied with a small bowl of melted ghee.

The litti is damaged, dipped in ghee after which eaten with the chokha. It’s also possible to sprinkle some ghee on the Litti after which eat them.

Step-by-Step Information

Baingan Chokha Recipe

Baingan ka Chokha or Baingan Chokha as it’s known as in Bihar is a scrumptious fire-roasted mashed aubergine dish that’s served with litti or sattu ka paratha. It’s a low fats, gluten-free and vegan dish.

It is a Bihari type scrumptious baingan chokha and it tastes very completely different than the Punjabi recipe of Baingan Bharta.

Aside from baingan, all the opposite substances used are uncooked. Nothing is sautéed in oil. A little bit of mustard oil is added which supplies a slight pungency within the dish and compliments the sunshine candy style of the baingan very properly.

To organize this chokha, you will want bharta baingan or the massive darkish purple aubergine or eggplant. Hearth roasting offers a smoky taste to the dish. Although you may even roast the eggplant in an oven.

Once more like Tomato Chokha and Aloo Chokha, this recipe could be very simple. Aside from serving with litti, you can even have baingan ka chokha with roti or paratha or as a facet accompaniment with any North Indian meal.

Directions

1. Rinse 1 giant baingan (eggplant or aubergine) in water. Place it on a wired rack on a stovetop or you may place it immediately on the stovetop flame.

2. Preserve turning the eggplant after 2 to three minutes on the flame in order that it’s evenly cooked.

3. Roast the eggplant until its utterly cooked and tender. With a knife examine the doneness.

The knife ought to slid simply in eggplant with none resistance. Take away the eggplant and immerse in a bowl of water until it cools down.

4. Then peel it and chop.

5. Add the chopped eggplant in a mixing bowl together with its juices.

6. Then add ⅓ cup finely chopped onions, ½ teaspoon finely chopped inexperienced chilies, ½ teaspoon finely chopped garlic and 1 to 2 tablespoons chopped coriander leaves.

7. Add 1 teaspoon mustard oil. If you need, you may add ¼ to ½ teaspoon lemon juice for a slight tang.

8. Season with salt in line with style.

9. Combine every little thing very properly. Test the style and add extra salt, mustard oil and inexperienced chilies if required.

10. Serve Baingan ka Chokha with litti or sattu ka paratha or roti or paratha.

Step-by-Step Information

Tomato Chokha Recipe

Tomato Chokha is a smoky relish or bharta comprised of fireplace roasted tomatoes, herbs and mustard oil. Gluten-free, low fats and vegan.

It’s served with litti chokha and as talked about above comes from the delicacies of Bihar and Jharkand in India.

Now this Tomato Chokha shouldn’t be your common Tomato Bharta. It is extremely completely different. Rustic, smoky with strong flavors coming from mustard oil, garlic, inexperienced chilies and lemon juice. Completely yum.

Aside from serving Tomato Chokha with litti, you can even serve it with paratha and even roti. It’s also possible to serve it as a facet relish with dal-rice. The recipe could be very fast and straightforward and will get executed inside 15 to twenty minutes.

Methodology

1. Rinse 200 grams (2 medium to giant) tomatoes very properly in water first. Then, place them on a wired grill rack positioned on prime of a stovetop. Start to roast the tomatoes.

You possibly can even place them immediately on the stovetop. It’s also possible to grill the tomatoes or roast within the oven. However then, you received’t get the smoky taste.

Flip them after a couple of minutes for even roasting.

2. The tomatoes ought to get charred. Roast the tomatoes until they’re utterly cooked from inside.

3. With a knife examine the doneness. The knife ought to slid simply within the tomatoes with none resistance. Preserve apart the roasted tomatoes to chill in a plate.

4. As soon as the tomatoes cool, then take away the charred pores and skin. Chop them and add the chopped tomatoes together with its juices in a mixing bowl.

5. Add ½ teaspoon chopped inexperienced chilies, ½ teaspoon chopped garlic and 1 tablespoon chopped coriander leaves.

6. Add ½ teaspoon mustard oil.

7. Now add ½ teaspoon lemon juice.

8. Season with salt as per style.

9. Combine very properly. Test the style and add extra salt, inexperienced chilies, lemon juice or mustard oil if required.

10. Serve Tomato Chokha with litti or sattu paratha and even common paratha (plain or stuffed) or chapati.

Skilled Suggestions

1. If sattu shouldn’t be accessible at dwelling, then use roasted break up or entire chana dal with out husk. Grind ¾ cup of it to a effective powder. Sift after which use. This break up roasted chana dal is similar that’s utilized in coconut chutneys. You may roast the roasted chana dal for a couple of minutes in case you want.
2. Relying on the standard of entire wheat flour, you’ll have so as to add the water whereas making the litti dough. So, it’s often ¾ to 1 cup.
3. Ensure that the sattu stuffing combination is neither too dry, nor too moist. Whether it is dry, then the dryness is felt whereas consuming the Litti.
4. Place the Littis to be baked in a well-greased baking tray. If not greased, then they’ll follow the tray.
5. The time to bake the Littis will rely on the scale and capability of your oven. You’ll have to preserve flipping the dough balls a few occasions (after each 10 to fifteen minutes), for even baking.
6. Essentially the most apt method of getting it’s to interrupt the Litti, dip it in ghee and have with the chokha. Some ghee can be drizzled on the Litti after which consumed.

Please you should definitely fee the recipe within the recipe card or go away a remark beneath you probably have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Litti Chokha Recipe | Litti Recipe

By Dassana Amit

Litti Chokha is a country and conventional dish of stuffed entire wheat dough balls, the place the stuffing is a spiced mixture of roasted gram flour additionally known as sattu. I additionally share the recipes for Baingan Chokha (made with eggplant) and Tomato Chokha.

Prep Time 1 hr

Prepare dinner Time 45 minutes

Whole Time 1 hr 45 minutes

Prepare dinner ModeStop your display screen from going darkish whereas making the recipe

Making ready litti dough

• In a mixing bowl, take the entire wheat flour (atta) and salt. Additionally add ghee or oil.

• Now add water in elements and knead to a easy smooth dough. I added ¾ cup water. Relying on the standard of flour, you may add ¾ to 1 cup water.

• Knead until easy and smooth. Cowl the dough and preserve apart to relaxation for 20 minutes.

Making stuffing for litti

• In a mortar-pestle take the cumin seeds and fennel seeds. Calmly crush them and preserve apart.

• Take the sattu or roasted black chickpea flour in a mixing bowl or pan.

• Add the marginally crushed cumin seeds and fennel seeds.

• Subsequent add carom seeds, nigella seeds, crimson chilli powder, chopped inexperienced chilies, finely chopped ginger and garlic, chopped coriander leaves and black salt. Additionally add common salt as per style.

• Add lemon juice and mustard oil.

• Combine very properly.

• Sprinkle 1 to 2 tablespoons water throughout and blend the flour with water evenly. Do add extra water if required. The sattu stuffing combination shouldn’t be too dry or too moist. If the combination is dry, then the dryness is felt when consuming litti.

Stuffing & shaping litti

• After half-hour, now make small or medium sized balls from the dough.

• Sprinkling some flour, roll every dough ball to a circle of about 5 to six inches.

• Place 2 to three tablespoons of the stuffing within the heart.

• Pleat after which be part of the perimeters. Press the joined half and evenly roll the stuffed dough balls in your palms, in order to get a spherical form. Preserve apart.

• One other technique is to flatten the the dough ball together with your palms and make a shallow cup.

• Now place the stuffing.

• Gently convey collectively the outer dough cowl within the heart, whereas urgent the stuffing. Be a part of after which seal the perimeters. It is a bit difficult technique. So please use the strategy which fits you.

• Preserve the ready littis beneath a cotton towel or serviette, in order that the dough doesn’t dry out.

• Put together all stuffed littis this manner and place them on a baking tray, which has been greased with some oil. Do grease baking tray properly, in any other case the littis can caught to the tray.

Baking litti

• Place the littis in a preheated oven at 200° C/390° F. Preheat the oven for 20 minutes at 200° C/390° F previous to baking.

• After 10 to fifteen minutes of baking, take away the tray and flip every litti. Preserve the tray again within the oven.

• Once more after 10 to fifteen minutes, take away the baking tray and flip every litti. Place the tray again within the oven. This needs to be executed a couple of times extra for even baking of littis.

• Bake for about 30 to 35 minutes or until the crust seems to be executed with some gentle brown or golden brown spots on them. Timing will differ upon the scale and litres of the oven. It took me about 40 minutes for these to bake.

• Brush the littis with some melted ghee throughout.

• This specific step is elective and solely to get charred spots on the litti. Safe the baked litti in a pair of tongs and place it on fireplace. Rotate for a number of seconds until you see some charred spots on litti.
• Serve these Bihari type litti with baingan chokha, aloo chokha and tomato chokha accompanied with a small bowl of melted ghee. The litti is damaged, dipped in ghee after which eaten with the chokha.

Making baingan chokha

• Rinse the bainga/eggplant/aubergine in water a number of occasions. Place it on a wired rack on a stovetop or you may place it immediately on the stovetop flame.

• Preserve turning the eggplant after 2 to three minutes on the flame, in order that it’s evenly cooked.

• Roast the eggplant until its utterly cooked and tender. With a knife examine the doneness. The knife ought to slid simply within the eggplant. Take away the eggplant and immerse in a bowl of water until it cools.

• Then peel it and chop.

• Add the chopped baingan in a mixing bowl together with its juices.

• Then add the finely chopped onions, chopped inexperienced chilies, chopped garlic and chopped coriander leaves.

• Add mustard oil. If you need, you may add ¼ to ½ teaspoon lemon juice for a slight tang. Season with salt.

• Combine every little thing very properly.

Making tomato chokha

• Rinse tomatoes very properly in water first. Then place them on a wired grill rack positioned on the stovetop and start to roast the tomatoes. It’s also possible to place them immediately on the stovetop flame. It’s also possible to grill the tomatoes or roast within the oven. However you then will not get the smoky taste.

• Flip them after a couple of minutes for even roasting. The tomatoes ought to get charred.

• Roast the tomatoes until they’re utterly cooked from inside. With a knife examine the doneness. The knife ought to slid simply within the tomatoes.

• As soon as the tomatoes cool, then peel them and take away the charred pores and skin. Chop them and add the chopped tomatoes together with its juices in a mixing bowl.

• Add chopped inexperienced chilies, finely chopped garlic, chopped coriander leaves, mustard oil and lemon juice.

• Season with salt as per style. Combine very properly.

• Test the style and add extra lemon juice or mustard oil or inexperienced chilies or salt if required.

Making aloo chokha

• First boil or steam 2 medium potatoes (160 grams) including water as wanted. until they’re completely cooked.

• You possibly can steam them in a pan or electrical rice cooker or strain cook dinner them in 1.25 to 1.5 cups water for five to six whistles in a 2 litre strain cooker.

• Enable them to change into heat.

• When the potatoes change into heat, peel and mash them.

• Add ⅓ cup finely chopped onions, ½ teaspoon chopped inexperienced chilies, ½ teaspoon finely chopped garlic, ½ teaspoon mustard oil and ½ teaspoon lemon juice.

• Combine very properly. Test the style and add extra salt, lemon juice or inexperienced chilies if required. Serve with litti.

• Mustard oil is a should within the these recipes. So don’t skip on it.
• If sattu shouldn’t be accessible, then use roasted chana with out the husk (break up or entire). Grind ¾ cup of the roasted chana in a grinder jar until effective powder. Sieve it after which use. The entire or spilt hulled roasted chana is similar chana we use in coconut chutneys.
• The approximate diet data is for one serving of 4 Litti served with Baingan Chokha, Tomato Chokha and ghee.

Diet Info

Litti Chokha Recipe | Litti Recipe

Quantity Per Serving

Energy 481 Energy from Fats 108

% Every day Worth*

Fats 12g18%

Saturated Fats 3g19%

Polyunsaturated Fats 2g

Monounsaturated Fats 4g

Ldl cholesterol 10mg3%

Sodium 919mg40%

Potassium 979mg28%

Carbohydrates 81g27%

Fiber 13g54%

Sugar 6g7%

Protein 17g34%

Vitamin A 690IU14%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 0.2mg12%

Vitamin B3 (Niacin) 5mg25%

Vitamin B6 0.4mg20%

Vitamin C 14mg17%

Vitamin E 1mg7%

Vitamin Ok 10µg10%

Calcium 138mg14%

Vitamin B9 (Folate) 143µg36%

Iron 5mg28%

Magnesium 170mg43%

Phosphorus 399mg40%

Zinc 4mg27%

* P.c Every day Values are primarily based on a 2000 calorie weight loss program.

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This Litti Chokha recipe from the archives, initially revealed in September 2016 has been up to date and republished on February 2023.