Today I have tried Litti chokha. This is famous cuisine from Uttar Pradesh and Bihar in India. It’s a combination of spicy and tangy taste. Let’s proceed to the recipe.
PREPARATION TIME: 2 HOURS
INGREDIENTS FOR STUFFING
Sattu (roasted gram flour): 1 cup
Carom seeds: 1 teaspoon
Ginger: 1 inch (finely chopped)
Garlic: 7-8 (finely chopped)
Green chilies: 4 (finely chopped)
Red chili powder: 1/2 teaspoon
Mustard oil: 4 tablespoons
Salt: according to the taste
Lemon juice: 2 tablespoons
Chopped coriander leaves: 2 tablespoon
INGREDIENTS FOR DOUGH
Wheat flour: 3 cups
Vegetable oil: 4 tablespoons
Warm water: for kneading dough
- In a large bowl, add wheat flour, oil, and mix well.
- Now with the help of warm water, knead the dough.
- After kneading the dough, cover it with a wet cloth and keep aside.
- In a large bowl take sattu, carom seeds, chopped ginger, chopped garlic, chopped green chilies, red chili powder, mustard oil, salt, lemon juice, and chopped coriander leaves according to the ingredients. mix them well.
- Sprinkle 2 tablespoons water and mix again. Stuffing should not be too dry or too wet.
- Keep this mixture aside.
PREPARATION OF LITTI
- Put a large flat pan on medium flame and heat 1 cup ghee (clarified butter).
- Take a small amount from the dough and make a ball.
- With the help of your palms make a shallow cup.
- Fill 2 teaspoons stuffing, bring together the outer cover dough in the center, join and seal the edges.
- Repeat this process and make all the littis.
- Put all the littis in the pan and cook on simmer flame.
- Cover half pan with a plate so steam can pass out.
- Cook till they turn golden brown. Flip them to other side and cook.
- Cook on simmer flame only.
- When all the littis turn golden brown, turn off the flame and transfer them to a plate.
- Littis are ready!
Baingan (eggplant/brinjal): 1 large
Tomato: 1 large
Potatoes: 2 medium (boiled)
Onion: 1 medium (finely chopped)
Green chilies: 2 (finely chopped)
Garlic: 4-5 (finely chopped)
Turmeric powder: 1/2 teaspoon
Mustard oil: 1 teaspoon
Salt: according to the tatse
Lemon juice: 1/2 teaspoon
Chopped coriander leaves: 1 tablespoon
- First, rinse baingan (eggplant/brinjal) and tomato. Poke them with toothpick and put them on simmer flame.
- Keep turning and roast them from all the sides.
- With the help of a knife check that tomatoes and brinjal get cooked or not.
- Now turn off the flame, transfer them to a bowl, and let them cool completely.
- After that remove the charred skin of tomatoes and finely chop brinjal and tomatoes.
- Put a pan on medium flame and heat oil.
- In parallel, peel and mash the potatoes and mix them with chopped brinjal and tomatoes
- Add chopped green chilies, chopped onion, and chopped garlic in hot oil and saute them.
- Add turmeric powder and mix.
- Add potato-tomato-brinjal mixture and mix well.
- Now add salt, mix and cook them for 5 minutes on simmer flame.
- After 5 minutes, turn off the flame, add chopped coriander leaves, and mix.
- Transfer the chokha to a bowl and mix lemon juice.
- Chokha is ready!
- You can eat littis with curd and green chutney as well.
- Green chutney recipe (https://yellowbowlrecipes.wordpress.com/2018/12/31/3-types-of-sauces/)
THANKS FOR YOUR TIME READING THIS ARTICLE. SHOW SOME LOVE BY LIKING, SHARING AND FOLLOWING MY BLOG. AND IF YOU THINK THIS ARTICLE CAN BE USEFUL FOR SOMEONE YOU KNOW, PLEASE FEEL FREE TO SHARE ON FACEBOOK, TWITTER, LINKEDIN OR ANYWHERE YOU WANT! 🙂