Litti Chokha is a very traditional dish that’s popular in Bihar and Jharkhand, these authentic stuffed whole wheat balls resemble the Rajasthani Batti, but the flavours are quite different in the Litti.
Ingredients:
For Litti
- 2 cups Whole Wheat Flour
- 1/2 tsp Salt
- 2 tbsp Ghee
- 1/8 tsp Cooking Soda
For the filling
- 1 cup Sattu
- 1 tbsp Mustard Oil
- 1 tsp Ginger Grated
- 1 tsp Green Chilli Finely Chopped
- 2 tbsp Fresh Coriander Finely Chopped
- 2 tbsp Pickle Masala
- 1 tbsp Lemon Juice
- Salt to taste
- 1 tsp Red Chilli Powder
For Baingan Ka Chokha
- 1 Brinjal Large
- 2 Tomato Medium
- 1/2 cup Onion Chopped
- 2 tsp Green Chilli Chopped
- 2 tbsp Fresh Coriander Chopped
- Salt to taste
- 3 tbsp Mustard Oil
- 1 tbsp Lemon Juice
Method:
For Litti
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Add whole wheat flour, salt, ghee and cooking soda in a bowl and mix well.
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Add water and knead to make a medium soft dough.
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Cover the dough and keep aside for 30 minutes.
For the Filling
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Add all the ingredients in a bowl and mix well.
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Add some more oil if the filling is too dry.
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You should be able to bind the filling in your fist.
Assembling the litti
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Take out a large lemon sized dough and make it into a ball.
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Roll the dough ball to make a 4-5 inch circle.
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Keep 2 tbsp of filling in the centre of the dough and bring the ends together.
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Nicely seal the ends.
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Make all the lit in the same manner.
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Keep the litti covered with a cloth.
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Pre heat an oven to 180 degrees C.
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Bake for 20-25 minutes until browned from the top.
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Flip the litti upside down and bake for another 10-12 minutes.
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They should be evenly browned from all the sides.
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Hold the litti with a tong and roast them over direct flame so that brown spots appears all over them.
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Dip the litti in ghee and serve with chokha.
For Baingan ka Chokha
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Roast the baingan and tomatoes over direct flame until nicely charred.
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Remove them on a plate and let cool.
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Remove the skin of the eggplant and tomato and mash them nicely.
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Add all the remaining ingredients and mix well.
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Serve hot with litti.
Credits: https://www.whiskaffair.com