Ingredients:
For Litti:
Wheat flour (atta): 2 cups
Sattu (roasted gram flour): 1 cup
Ajwain (carom seeds): 1 tsp
Kalunji (nigella seeds): 1 tsp
Salt: To taste
Mustard oil: 3-4 tbsp
Green chilies: 2-3 (finely chopped)
Ginger: 1 inch piece (grated)
Garlic: 4-5 cloves (finely chopped)
Lemon juice: 1-2 tbsp
Pickle masala: 1 tbsp (optional)
Water: As needed
Ghee: For brushing the litti
For Chokha:
Eggplant (Baingan): 1 large
Tomatoes: 2 medium-sized
Potatoes: 2 medium-sized
Onion: 1 large (finely chopped)
Garlic: 4-5 cloves (finely chopped)
Green chilies: 2-3 (finely chopped)
Coriander leaves: A handful (finely chopped)
Mustard oil: 2-3 tbsp
Lemon juice: 1-2 tbsp
Salt: To taste
Step-by-Step Recipe:
1. Prepare the Dough for Litti:
Mixing the dough:
In a large bowl, add the wheat flour, a pinch of salt, and 1-2 tbsp of ghee. Mix well. Gradually add water and knead into a firm, smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. Prepare the Stuffing:
Sattu stuffing:
In another bowl, mix sattu with finely chopped green chilies, grated ginger, chopped garlic, ajwain, kalunji, salt, lemon juice, mustard oil, and pickle masala (if using). Add a little water to bind the mixture. The stuffing should be moist but not watery.
3. Shaping the Litti:
Divide the dough:
Divide the dough into small lemon-sized balls.
Fill the litti:
Take each ball, flatten it with your fingers or a rolling pin, and create a small cup-like shape. Place 1-2 tablespoons of the sattu stuffing in the center. Carefully bring the edges together to seal the stuffing and shape it back into a round ball. Ensure the stuffing is fully enclosed.4.
Cooking the Litti:
Traditional method:
Traditionally, litti are cooked over a charcoal or wood fire. You can place the litti directly on the grill over the fire and roast them evenly on all sides until they develop a nice brown crust.
Oven method:
Preheat your oven to 200°C (400°F). Place the litti on a baking tray and bake for about 20-30 minutes or until golden brown, turning them occasionally to ensure even cooking.
Stove method:
If you don’t have an oven, you can cook litti of on a tawa (griddle) over low heat. Cover them with a lid and cook on all sides until they are golden and cooked through.
Brush with ghee:
Once cooked, brush the hot littis with ghee for added flavor.
5. Prepare the Chokha:
Roast the vegetables:
Roast the eggplant, tomatoes, and potatoes directly on the flame or in an oven until they are charred and soft. Once done, peel off the burnt skin.
Mash the vegetables: In a mixing bowl, mash the roasted eggplant, tomatoes, and potatoes together until smooth.
Season the chokha:
Add finely chopped onion, garlic, green chilies, coriander leaves, salt, mustard oil, and lemon juice to the mashed vegetables. Mix well to combine all the flavors.
6. Serve:
Serving:
Serve the hot littis with the spicy, tangy chokha on the side. Littis can also be dipped in melted ghee before eating for a richer taste.
Enjoy this delicious and authentic Bihari meal!
FAQs:
1. What is the difference between Litti and Bati?
2. Is Litti Chokha spicy?
3. Can I make Litti without an oven?
4. Is Litti Chokha gluten-free?
5. How long can I store Sattu?
6. Can Sattu help with weight loss?
7. What is the significance of Litti Chokha in Bihari culture?
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