LITTI CHOKHA-BIHAR IS INCOMPLETE WITHOUT THIS MEAL!

LITTI CHOKHA- BIHAR SE? 

                                       HALLMARK OF BIHARI CUISINE 

A FLAVOURFUL PAIRING!


GHEE SOAKED LITTI IN DELICIOUS CHOKHA IS AN EXPERIENCE BITE ONE WILL DEFINETLY ENJOY. ONLY A BIHARI KNOWS HOW COMFORTING THE TASTE OF FRESHLY BAKED / FRIED LITTIS AND HEART TOUCHING SMELL OF CHOKHA  IS. YOU COULD RARELY FIND A BIHARI WHO SAYS NO TO THIS DISH.

IT'S NOT JUST A DISH , IT'S AN EMOTION; EMOTION OF TASTE.

WHAT IS LITTI? IT IS A DOUGH BALL FILLED WITH SPICED SATTU.(DRIED-ROASTED-GRINDED CHANA DAL, MIXED WITH SPICES AND ONIONS) IT'S TRADITIONLY COOKED ON CHARCOAL OR TANDOOR GRILL . WHAT IS CHOKHA? IT'S A MIXTURE OF POTATOES, TOMATOES AND EGGPLANTS ROASTED ON THE FLAME,COOKEED ALONG WITH MUSTARD OIL,SPICIES , ONIONS , GREEN CHILLY,CORIANDER LEAVES AND LEMON JUICE.

 IN DELHI IT'S WAY TOO DIFFICULT TO FIND A STALL SELLING LITTI CHOKHA.

CORRECT WAY OF EATING LITTI CHOKHA!

PRESS AND BREAK THE CRISPY LITTI,POUR THE GHEE INSIDE YOUR LITTI AND OVER IT AND THEN DIP IT TO YOUR TANGY DELICIOUS CHOKHA AND EXPERINCE THE AUTHENTIC BITE OF THE DISH IN YOUR MOUTH.


THE DISH IS WHOLESOME AND EXTREMELY AFFORDABLE , HENCE PEOPLE CALL IT POOR MAN'S FOOD .

HISTORY SAYS LITTI CHOKHA WAS EATEN BY PEASANTS OF BIHAR, BECAUSE IT HAD COOLING PROPERTIES AND IT KEPT THEM ACTIVE THROUGHOUT THE DAY.IT STAYS FRESH FOR ALMOST 2-3 DAYS

IT IS A SUPER HEALTHY FOOD BECAUSE IT IS ROASTED OR BAKED.ONLY MINUS IS GHEE BUT IT HAS ITS OWN BENEFITS.


                             THE DISH MAKES ME NOSTALGIC ! 


NOW COMING OVER TO THE DISH, LET'S QUICKLY LOOK AT THE INGREDIENTS AND STEP WISE METHOD TO MAKE LITTI CHOKA

 

PREPRATION TIME- 45 MINUTES

COOKING TIME-40MINS

SERVES:4-5

    INGREDIENTS:

        FOR LITTI DOUGH-

  •      WHOLE WHEAT FLOUR-2 CUPS
  •      GHEE-1.5TBSP
  •      SALT TO TASTE
  •      WATER-1 CUP (TO KNEAD THE DOUGH)

     

     FOR LITTI STUFFING

  •      SATTU(ROASTED GRAM FLOUR)-1CUP
  •      CAROM SEEDS-1/2 TSP
  •      FENNEL SEEDS-1/2TSP
  •      RED CHILLI POWDER-1/2TSP
  •      LEMON JUICE-2TSPS
  •      ONIONS-2PIECE
  •      MUSTARD OIL-2TSPS
  •      FINELY CHOPPED GINGER-1TSP
  •      FINELY CHOPPED GARLIC-1TSP
  •      SALT-AS PER TASTE
  •      PICKLE MASALA-1TSP
  •      WATER-2TBSP ( TO MIX THE STUFFING)


     FOR CHOKHA

  •      EGGPLANT-1
  •      GARLIC PODS-2-3
  •       POTATOES-4
  •       TOMATOES-2
  •      GREEN CHILLIES-1 OR 2
  •      MUSTARD OIL-1TSP
  •      CHOPPED CORIANDER LEAVES
  •      SALT TO TASTE



    INSTRUCTIONS

  

Making Litti Dough

In a mixing bowl,place all ingredients; do not add water yet

Between the palm of your hands rub the flour-salt-ghee mix for 2-3 minutes

Then add little water and combine the dough; add water gradually to make sure the dough is of right consistency- soft and pliable and not very hard. Cover and keep aside

Preparing Litti Stuffing    

In another bowl bring all the stuffing ingredients, except water together and mix well.

Add 1tbsp water and mix well. The mixture should not be too dry but also not very wet, just sightly clumpy. You can test it by pinching some mixture between your fingers and if it almost holds shape it is good to go; add some more water if its very dry.

Pull out a small ball of dough and roll between your palms

Then roll out these balls to make almost a 4-6 inch circle, then place about 2 tbsps of the stuffing mixture in the centre.Seal the edges by bringing them in the centre and pressing together

Then gently roll them between your palms to make a ball .+

  • Proceed similarly for the remaining dough.

Preheat your oven to 200 degrees and line a baking sheet with foil.

Place the stuffed littis on the tray and brush them all over with ghee.

Bake for approximately 20-30 minutes or until the exterior is slightly charred and baked well.

Also, halfway through the process , flip the littis over for even baking; brush them again with some more ghee.

Making  Chokha--

Slit the Eggplant halfway (and not all the way till the end), press 4-5 garlic pods inside and roast on open flame or an iron tawa placed on the flame till the exteriors are charred and black and the white inside is cooked through;keep turning the eggplant while roasting so it is evenly done. 

Roast 4-6 green chilies alongside too.  Boil the potoes and mash them . Lightly roast the tomotoes.Then peel off the skin, remove the stem and pull out the garlic pods.Peel the garlic pods and keep aside..

In a bowl mash together two garlic pods, roasted green chilies as per taste, mustard oil, salt and roasted eggplant using a fork until well combined. Add potatoes and tomotoes to it  and give it a good mix. 

ONCE DONE ADD A LITTLE BIT OF GHEE ON THE TOP!

Garnish with chopped coriander.

THE DISH IS READY TO SERVE!




I HOPE YOU LIKED THE RECIPE AS IT IS ONE OF MY FAVOURITE.
FOR ANY QUERIES , POST A COMMENT OR TEXT ME ON MY INSTAGRAM ACCOUNT- FOODIECRUSH19.
THANK YOU.

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