Litti Chokha
Litti is a wholewheat flour dough ball stuffed with a spiced mixture of satui (roasted black chickpea flour). Litti, along with chokha, is a complete meal that is popular in the Indian states of Bihar, Jharkhand and eastern UP, and the Nepalese provinces. It is also a popular street food in small towns cities.
Here's a recipe for Litti Chokha:
Ingredients:
For Litti:
2 cups whole wheat flour (atta)
1/2teaspoon salt
1 tablespoon ghee or oil
1 tea spoon Kalonji
1/2 teaspoon Ajwain
Water for kneading
Stuffing:
1 cup roasted gram flour (sattu)
1/2 teaspoon kalonji
1/2 teaspoon Ajwain
1 table spoon chopped green chilli
1 chopped onion
1 tea spoon grated ginger
1 tea spoon grated garlic
1 table spoon oil
1 table spoon pickle gravy
1 table spoon lemon juice
1 tablespoon chopped coriander leaves
1/4 tea spoon baking soda
1 tablespoon ghee or oil
Salt to taste
For Chokha:
2-3 ripe tomatoes
1-2 brinjals (eggplants)
2-3 boiled potatoes
1 tablespoon chopped coriander leaves
1 tablespoon chopped green chilies
1 tablespoon chopped onion
1 tea spoon chopped garlic
1 tea spoon chopped ginger
1 tablespoon mustard oil
1/2 tea spoon Chat masala
Salt to taste
Instructions:
Making the Litti:
Prepare the dough: In a mixing bowl, combine whole wheat flour, salt, and ghee, kalonji and ajwain. Gradually add water and knead a smooth and little hard dough. Cover and let it rest for 30 minutes.
Make the stuffing: In a separate bowl, combine sattu, chopped onion, chopped coriander leaves, chopped green chilies, ghee, kalonji, ajain, onion, garlic, ginger, green chilli, coriander leaves, pickle gravy and salt. Mix well to form a crumbly stuffing.
Shape the litti: Take a small ball of dough, flatten it slightly, and place a spoonful of the stuffing in the center. Close the dough around the stuffing, shaping it into a ball again. Repeat with the remaining dough and stuffing.
Cook the litti:
Option 1 (Oven): Preheat oven to 200°C (400°F)/ pressure cooker(low temperature). Place the litti balls on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning them occasionally, until they are golden brown and cooked through.
Option 2 (Direct flame): Place the litti balls directly on the flame of a gas stove or on a tawa (griddle) and roast them until they are golden brown and cooked through. Turn them occasionally to ensure even cooking.
Making the Chokha:
Roast the vegetables: Roast the tomatoes and brinjals directly on the flame of a gas stove or in the oven until the skin is charred. Peel off the charred skin.
Mash the vegetables: Mash the roasted tomatoes, brinjals, and boiled potatoes together in a bowl.
Season the chokha: Add chopped coriander leaves, chopped green chilies, chopped onion, chopped garlic, mustard oil, chat masala and salt to the mashed vegetables. Mix well.
Serve: Serve hot litti with chokha, garnished with lemon juice and chopped coriander leaves.
Tips:
For extra flavor, you can add a pinch of asafoetida (hing) to the litti stuffing.
You can also add roasted cumin powder to the chokha for extra flavor.
If you don't have roasted gram flour (sattu), you can use besan (gram flour) instead.
You can adjust the spice level of the litti and chokha according to your preference.
Enjoy your homemade Litti Chokha!
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