Discover the authentic taste of Bihar with our easy-to-follow 'Litti Chokha Dal' recipe. This flavorful dish combines crispy littis, savory chokha, and comforting dal all in one meal.
LITTI
Ingredients
1½ cups whole wheat flour (gehun ka atta)
½ tsp carom seeds (ajwain)
Salt to taste
¼ tsp baking soda
1 cup yogurt
2 tbsps melted ghee + for greasing + for dipping
3 tbsps yogurt
Stuffing
1½ cups sattu
1 small onion, finely chopped
1-2 green chillies, finely chopped
1 tsp finely chopped ginger
1 tsp finely chopped garlic
2 tbsps chopped fresh coriander leaves
1 tbsp pickle masala paste
Salt to taste
2 tbsps mustard oil
To serve
Litti chokha chutney
Chokha
Dal
Method
1. Mix together whole wheat flour, carom seeds, salt, baking soda, yogurt, melted ghee, and yogurt in a large bowl. Add ½ cup water and knead into a semi-stiff dough. Cover with a damp muslin cloth and set aside for 10-15 minutes.
2. Take sattu in a bowl. Add onion, green chillies, ginger, garlic, coriander leaves, pickle masala paste, salt, and mustard oil and mix till well combined.
3. To make the litti, grease your palms with some ghee, take a small portion of the dough and shape it into a ball. Make a cavity in the centre and stuff it with a portion of the sattu mixture. Bring the sides to the centre, press and seal.
4. Heat a steel wire rack on direct flame, place the litti on it and cook on medium heat, rotating occasionally till cooked completely.
5. Dip the litti in the melted ghee. Drain and serve with chutney, chokha, and dal.
CHOKHA
Ingredients
3 medium potatoes, boiled, peeled, and mashed
1 medium onion, finely chopped
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1-2 green chillies, finely chopped
Salt to taste
1 small tomato, finely chopped
2 tbsps chopped fresh coriander leaves + for garnish
2 tbsps lemon juice
Method
1. Take potatoes in a large bowl. Add onion, garlic, ginger, green chillies, salt, tomato, coriander leaves, and lemon juice.
2. Transfer in a serving bowl and serve garnished with coriander leaves.
LITTI CHOKHA DAL
Ingredients
1 cup split pigeon peas (toor dal), soaked for 1 hour and drained
½ tsp turmeric powder
1 tsp red chilli powder
Salt to taste
Tempering
2-3 tbsps ghee
1 tsp cumin seeds
2 green chillies, chopped
½ tsp asafoetida (hing)
2 tsps finely chopped garlic
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
¼ tsp turmeric powder
1 tsp red chilli powder
½ tsp garam masala powder
Salt to taste
2-3 tbsps chopped fresh coriander leaves
Method
1. Put the soaked pigeon peas in a pressure cooker, add 3 cups water, turmeric powder, red chilli powder, and salt and mix well. Cover and cook under pressure for 3-4 whistles on medium heat. Open the cooker once the pressure has reduced
2. Heat ghee in a non-stick pan. Add cumin seeds and let them change colour. Add green chillies, asafoetida, garlic and mix well. Cook till golden brown.
3. Add onions and sauté till golden brown. Add tomatoes, mix and cook till soft and pulpy.
4. Add turmeric powder, red chilli powder, garam masala powder, salt, and mix well. Cook for 1-2 minutes.
5. Add coriander leaves and mix well. Transfer into a serving bowl, garnish with coriander leaves and serve hot with litti
LITTI CHOKHA CHUTNEY
Ingredients
3-4 medium tomatoes
Oil for brushing
2-3 green chillies, chopped
1 tsp finely chopped garlic
1 tsp finely chopped ginger
Salt to taste
2 tbsps mustard oil
2 tbsps chopped fresh coriander leaves
Method
1. Brush some oil on each tomato and cook it on a steel wire rack over direct flame. Cook till well charred while rotating each tomatoes in between. Transfer into cold water and peel the tomatoes.
2. Roughly chop the tomatoes and transfer into a mortar. Add green chillies, garlic, ginger, salt, mustard oil, and coriander leaves and coarsely crush it with the help of a pestle.
3. Transfer into a serving bowl. Serve.
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