Litti Chokha Recipe - Learn How To Make Litti Chokha

Originated in the state of Bihar this dish is famous acroos India and Nepal. This dish serves as acomplete meal and can be taken in lunch, dinner or as a snack itme. Litti is typically roasted over cow dung fire, but these days mordern euipments like OTG, griller or even normal gas stove are used.

Preparation Time:  10-15 minutes

Cooking Time: 30 minutes

Nutrition Value: Sattu is the most healthies food available, because of it is a store house of protein. In the form of parathas this dish is packed with proteins and carbohydrates. While chokha which is made using brinjal has very less calories and is rich in soluble dietary fibres and anti-oxidants.

Recipe yield: 3 servings

Ingredients for Litti:

  • Whole Wheat Flour (gehun ka ata) - 1 cup
  • Refine oil or ghee to cook the parathas
  • Gram sattu (chane ki dal ka sattu) - 2/3 cup
  • Mustard oil - 1 table spoon
  • Salt to taste
  • Carom seeds (ajwain) - <1/2 tea spoon
  • Onion (pyaz) - 1 medium size finely chopped
  • Garlic (lehsun) - 2-3 petals finely chopped
  • Ginger (adrak) - <1 tea spoon grated
  • Coriander leaves (dhaniya patti): 1 tea spoon finely chopped
  • Green chilli - 2 finely chopped
  • Pickle masala (achaar masala) - 1 tea spoon
  • Lemon juice (nimbu ka rus) - 1 tea spoon
  • Desi ghee - as much required to put over the litti
  • Water for dough preparation

Procedure for litti preparation:

  1. In a plate take whole wheat flour (gehun ka ata) and add water to it to form a medium soft dough like that of chapati. And keep to rest hile othr preparation is being done. This will soften the wheat dough.
  2. In a seperate plate put sattu and to it salt and carom seeds (ajwain). Mix well using hands. 
  3. Add onion (pyaz), garlic (lehsun), ginger (adrak), green chilli (hari mirch), coriander leaves (dhaniya patti), pickle masala (achaar masala) and mustard oil to the sattu and mix again. If the mixture appears dry add 2-3 t-spoon of water and mix well.
  4. Now add lemon juice (nimbu ka rus) to mixture and mix such that sattu starts binding. Keep it aside for use in later step.
  5. Roll small balls of the dough and form small bowl like depression (like katori) using hands and fingers.
  6. Now using a t-spoon, place enough sattu stuffing at the center of each dough bowls, and fold it to form a small ladoo like dumplings.
  7. Cook these litti balls on oven, OTG, griller or gas stove. Using pliers turn the litti to roast it from all sides.
  8. Check if litti are cooked completely when a crack appears on each litti. This indicates that the litti are cooked till the core. (Sattu which is made of roasted gram is already in its cooked form. The dough bowl prepared to form dumplings should be of thin crust. It will hasten the process of cooking and tastes good.)
  9. If OTG or griller is not available then in a kadhai heat some ghee and fry the litti prepared.
  10. Serve hot with chokha. Or you can also dip the hot litti in desi ghee to serve with chokha.

Ingredients for Chokha:

  • Brinjal (baigan) - 1 big size and round
  • Tomato - 1 big size
  • Boild potato - 1 big size
  • Onion (pyaz) - 1 medium size finely chopped
  • Garlic (lehsun) - 2-3 petals finely chopped
  • Ginger (adrak) - <1 t-spoon grated
  • Coriander leaves (hara dhaniya patti): 1 t-spoon finely chopped
  • Green chilli - 2 finely chopped
  • Salt to taste
  • Mustard oil - 1 t-spoon

Procedure for Chokha Preparation:

  1. Dry roast the brinjal and tomato over the gas stove. Use pliers to turn them over the gas till both brinjal and tomato get cooked and turn soft from all sides. When their peel turn black, remove them from the gas stove to a plate and allow them too cool.
  2. Peel off the boiled potato and mash it in a mixing bowl.
  3. Now peel off the brinjal and tomato, and mash them to in the mixing bowl. Mix mashed potato, tomato and brinjal.
  4. Add the chopped onion, garlic, grated ginger, chopped chilli and chopped coriander leaves to the mashed ingredients.
  5. Add salt to taste and mix all the contents well.
  6. Lastly add 1 t-spoon of raw mustard oil. Mix and serve with hot litti.

Serve hot litti dipped in desi ghee with the fresh chokha prepared in a beautiful dish.

(Tips: 1. Cook the litti till a crack appears on the litti indicating that it is cooked till the core; 2. Big variety of brinjals are used for this dish, like the ones used for Baigan Bharta)

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ABOUT THE AUTHOR
 

Renu Srivastava

Cooking with heart and soul for her family for over 30 years, now she is here to share her recipes with the world. All her life as a homemaker to help her husband and kids achieve success in their respective fields, now she has started this blog to do something for herself and pursue further her passion for cooking.

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