Litti Chokha Recipe:
It is possible to offer Litti Chokha as lunch or dinner and it is a fantastic traditional Bihari dish. A large amount of rosted sattu and spices like ajwain and kalonji are mixed together to make litti. When served with Chokha (mashed potatoes), this makes a complete meal.
This litti chokha is made from the incent period. In another word its traditional food . Actually this is very famous bihari food or we can say recipe. But in present time it is made all over the world . And it is very delicious in test.
One of the key components in Bihari and various other North Indian dishes is sati. Basically, sattu offers several health advantages on its own as a component.
Its cooling abilities are among the notable ones. As a result, it is a favoured choice of component in regions that experience severe hot weather.
Together, Litti Chokha creates a truly creative combination of tastes and textures. Any major vegetable, such as a brinjal, potato, or tomato, will be roasted or boiled before having its skin removed (if necessary) in an authentic recipe for chokha.
thereafter blended with other ingredients including mustard oil, salt, lemon juice, onion, garlic, green chilies, and coriander leaves.
Even better, you may make a chokha by mixing all three vegetables, or simply the baingan and tamatar. In this post, I’ve included the recipes for Baingan Ka Chokha (an eggplant dish) and Tomato Chokha.
Check out the Aloo Chokha recipe for the chokha cooked with potatoes. However, I have provided a recipe card with instructions for making aloo chokha below. Any chokha variation can be combined with litti.
Not only is the Litti and Chokha a delicious combination, but they are also healthy. It is also one of the most well-liked street dishes in eastern Uttar Pradesh and Bihar, both in North India.
Recipe for Litti Chokha
To make litti dough:
- 250 grams of atta
- Salt,
- 5 grams Water as necessary
- 10 ml oil
For completing:
- 50 g of salt and
- 10 g of Sattu
- 20 ml mustard oil,
- 20 g of finely chopped onion
- Kalonji seeds, 2 grams
- 2 g of ajwain and
- 5 g of pickles
To make aloo chokha:
- 250 grams of cooked potatoes
- 10 grams of chopped coriander
- 5 g of chopped red pepper
- Salt as necessary
- 2 ml of mustard oil
- 2 complete red chilies
To make tomato and brinjal curry:
- 150 g of brinjal and
- 100 g of tomatoes
- 20 ml of mustard oil,
- 10 g of chopped coriander, and
- 10 g of chopped chillies
- 10 ml of lemon juice
- 2 complete red chilies
- 50 ml of ghee and
- 5 g of minced ginger
Making Litti Chokha: A Recipe
1. First, prepare the dough for the litti by combining all the ingredients. The dough ought to be compact. and set it apart.
2. To make the sattu mix, combine the sattu in a pan with the remaining ingredients. Verify the salt.
3. Create a ball of atta dough, hollow it out from the center, fill it with the sattu mixture, and then seal it tightly to prevent the stuffing from leaking out. Set apart.
4.Chargrill the tomato and brinjal before beginning with the chokha. Put it in a bowl, then add the remaining ingredients. Mix it well, then taste it for salt.
5. Bake or roast the litti until it is well cooked over an open flame or in an oven.
6.Serve a basin of ghee with this entrée.
OR
How to prepare Litti
You may prepare litti at home using a couple of the following methods:
This article discusses baking in the oven as a method of cooking.
frying on a tawa: Roast the formed Littis on a heated tawa over a low flame after flattening them. These must be cooked until they have burnt streaks on them.
If using a tandoor, broil the food until it is cooked through and slightly browned. Shape them like kachoris and deep-fry them in boiling oil to get this. If you don’t correctly seal them, they can come apart or dissolve while being cooked.
