litti chokha is a traditional complete meal from the state of Bihar made with wheat flour and tomato curry. it is a healthy round-shaped meal made in a traditional oven and served with loads of ghee and a choice of chokha curry. the appearance and texture are very similar to the popular rajasthani dal baati recipe.
This litti chokha recipe comes with step-by-step instructions so that you end up with the perfect dish. The chokha for litti is made with mashed brinjals, tomatoes, garlic, mustard oil, salt, lemon juice, etc.
You can give this recipe your own touch by adding a few masalas of your choice. Traditionally roasted on hot charcoal, the litti can be made in a lot of ways i.e., oven-roasted or tandoor grill and even tawa roast. So, you can choose the cooking method as per your own choice.
finally, do not be overwhelmed by the amount of ghee used as a topping for this recipe. it is a must for this recipe which easily gels with the dry litti and spicy chokha recipe.
Ingredients for Litti Chokha
- 2 cups atta/wheat flour
- 1/4 tsp ajwain/carom seeds
- 1/4 tsp baking powder
- 2 tbsp ghee/clarified butter
- water for kneading
- 1 cup sattu / roasted gram flour
- 2 tbsp coriander (finely chopped)
- 1 green chili (finely chopped)
- 1/2 Inch ginger (finely chopped)
- 2-4 clove garlic (finely chopped)
- 1/2 teaspoon cumin seeds
- 1/4 tsp ajwain/carom seeds
- 1/2 teaspoon saunf
- 1/2 teaspoon nigella seeds (kalonji or onion seeds)
- salt as test
- 1 tsp lemon juice
- 2 tbsp mustard oil
- aloo chokha
- tomato chokha
- baingan chokha
- melted ghee or use as required
Instructions for Litti Chokha
- 2 cups of whole wheat flour (240 grams) and 1/4 teaspoon salt should be combined in a mixing basin. Add 1 tablespoon of oil or ghee as well.
- Now gradually add water and knead to create a smooth, soft dough. Water, 3/4 cup, was added. You can mix in 3/4 to 1 cup of water, depending on the quality of the flour.
- Knead until it’s soft and smooth. Keep the dough covered and set aside.
Stuffing making For Litti
- Take 1/2 teaspoon cumin seeds and 1/2 teaspoon saunf in a mortar and pestle (fennel seeds). Crush them little and set aside.
- Put 1 cup of roasted gramme flour (sattu) in a pan or mixing bowl.
- Include the fennel and cumin seeds that have been slightly crushed.
- Now include 1 to 2 teaspoons chopped green chilies, 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 2 tablespoons chopped coriander leaves, and 1/4 teaspoon black salt along with the 1/2 teaspoon ajwain, 1/2 teaspoon nigella seeds, and 1/2 teaspoon red chilli powder. Additionally, add normal salt to taste.
- Add two teaspoons of lemon juice and two teaspoons of mustard oil as well.
- Sprinkle 1 to 2 tablespoons of water equally throughout, then combine the flour and water. If extra water is needed, do so. The mixture for the sattu should not be very moist or dry. When eating littis, you can taste the dryness of the mixture.
- Make little or medium-sized balls from the dough after 30 minutes.
- Roll each dough ball into a circle of about 5 to 6 inches after sprinkling some flour on it.
- Put two to three tablespoons of stuffing in the middle.
- Pleat, then sew the edges together. To get a spherical form, lightly press the linked portion and roll the filled dough balls in your palms. Set apart.
- Another technique is to press the dough ball flat between your palms to form a shallow cup.
- Place the filling next.
- While pressing the filling into the middle, gently bring the outside dough cover together. Edges should be joined, then sealed. This approach is a little tricky. So please adopt the approach that works for you.
- The prepared littis should be kept covered by a cotton cloth or napkin to prevent the dough from drying out.
- In this manner, prepare all the stuffed littis, and then arrange them on a baking sheet that has been prepared with some oil. Make sure to oil the baking sheet well to prevent the little ones from sticking.
- Put the littis in an oven that has been preheated to 200 degrees Celsius. Prior to baking, preheat the oven for 20 minutes at 200 degrees celsius.
- Remove the baking sheet after 10 to 15 minutes and turn each litti over. Retain the tray within the oven.
- Flip each litti once more after 10 to 15 minutes have passed by removing the baking sheet. Re-insert the tray in the oven. For the littis to bake evenly, repeat this process one or two more times.
- Bake until the crust appears to be done and has some places of light brown or golden brown color. Depending on the oven’s size and volume, the timing will change. I baked these for about 45 minutes total.
- Apply some melted ghee all over the littis.
- The purpose of this optional procedure is to burnish the litti. To set the litti on fire, grasp it with a pair of tongs. Rotate for a short while until you notice some burned areas on Littis.
- Serve this Bihari-style litti along with a small bowl of melted ghee, along with baingan chokha, aloo chokha, and tamatar chokha. After being broken, the litti is covered in ghee and eaten with the chokha.
Tomato Chokha Making
- 2 medium to big tomatoes (200 grammes) should first be well rinsed in water. The tomatoes can now start to roast after being placed on a wire grill rack. They can also be put right on the stovetop. The tomatoes can alternatively be roasted in the oven or grilled. You won’t, however, taste the smoky flavour.
- For even roasting, turn them after a few minutes. The tomatoes need to burn.
- Roast the tomatoes until they are inside cooked. Check the doneness with a knife. The tomatoes should not present any resistance when the knife slides through them.
- Peel the tomatoes and take off the charred skin after they have cooled. In a mixing bowl, cut them and add the tomatoes and their liquids.
- Add 1/2 tsp. minced green chilies, 1/2 tsp. minced garlic, 1/2 tsp. minced coriander leaves, 1/2 tsp. mustard oil, and 1/2 tsp. lemon juice.
- Depending on taste, salt the food. Mix thoroughly.
- Check the flavour and, if necessary, add additional salt, mustard oil, green chilies, or lemon juice.
Baingan Chokha Making
- Rinse 1 large (420 grammes) eggplant, aubergine, or baingan in water. You may either place it directly on fire or place it on a wired rack on a stove top.
- After 2 to 3 minutes on the flame, keep turning the eggplant to ensure equal cooking.
- Roast the baingan for the desired amount of time. Check the doneness with a knife. There should be no resistance when the knife slides through the baingan. Take out the baingan and let it cool in a dish of water.
- Next, peel and cut it.
- Add the chopped baingan and its juices to a mixing dish.
- Next, add 1 to 2 tablespoons of chopped coriander leaves, 1/3 cup chopped onions, 1/2 teaspoon minced green chilies, and 1/2 teaspoon chopped garlic.
- Including 1 teaspoon of mustard oil If you’d like a little tang, you can add 14 to 12 teaspoon of lemon juice. Use salt to season.
- Combine everything thoroughly.
Aloo Chokha Making
- 2 medium potatoes (160 grammes) should first be fully prepared by boiling or steaming them. Give them time to warm up. You can pressure cook them in 1.25 to 1.5 cups of water for 5 to 6 whistles or steam them in a pan or electric rice cooker.
Peel and mash the potatoes once they are warm.
Add 1/3 cup finely chopped onion, 1/2 teaspoon green chilli powder, 1/2 teaspoon finely minced garlic, 1/2 teaspoon mustard oil, and 1/2 teaspoon lemon juice.
- Mix thoroughly. Verify the flavour and, if necessary, add additional salt, lemon juice, or green chilis.
Tips and variations
- firstly, litti need to be cooked very well, else the dough will remain raw from the inside.
- If sattu is not available, then use roasted chana dal without the husk (split or whole).
- also, break the litti, and dip it in ghee for a more traditional way of serving.
- Stuff the sattu mixture generously, in order to get a proper taste of it.
- finally, litti chokha recipe tastes great when served with tamatr chokha, aloo chokha or baingan chokha recipe.