Ingredients
- 1 cup Whole wheat
- 1 Eggplant/Brinjal
- 3 Garlic cloveschopped
- 1/2 tsp Lemon Juice
- 1/2 cup Black Gram Floursattu
- 1 medium Tomatochopped
- 1 Green Chillichopped
- 1 sprig of Coriander leaveschopped
For Filling
- 1 tsp Mustard Oil
- 1 tsp Lemon Juice
- 1/2 tsp Thymol Seedsa handful
- 1 tsp Pickle Masala
- 1 tsp salt
- 1/2 tsp Nigella Seeds
- 1/2 tsp Grated Ginger
- 1 Green Chillichopped
For Dough
- 1 tsp Mustard Oil
- as required Water
Directions
Littis soaked with pure desi ghee teamed up with baingan and aloo ka chokha helps us remember the ordinary Bihari culinary experience. Litti-Chokha is an uncommon delicacy from Bihar that is popular wherever across India. The flavors speak to Bihar’s naturalness, and you can discover it at road slows down and even in fine-feast cafés. Lets look at a little history where this much-cherished territorial dish developed.
What exactly is Litti Chokha?
Puja Sahu, the owner of PotBelly Cafe that serves Bihari food in New Delhi, lets us know, “Litti is a mixture ball loaded down with sattu and simmered until cooked. Afterward, it’s dunked into natural desi ghee to improve the taste. Chokha is a mix of baingan (eggplant), potatoes, tomatoes, and many flavors. Chokha isn’t cooked like a standard sabzi; rather, it is a simmered vegetable blend. A few people like cooking Litti Chokha with mustard oil to get that impactful flavor.”
Acclaimed for its provincial taste, Litti Chokha is a Bihari delicacy where the Litti is made of entire wheat flour, loaded down with sattu (powder made out of dark chana), spices and flavors. It’s prepared over coal or cow compost cakes and afterward at long last sprinkled with desi ghee.
Dry adaptations of Litti are likewise accessible. Chokha is a barbecued eggplant with chilies, cumin powder onion, coriander tomato, and and turmeric powder. The best thing about Litti Chokha is that on all sides, both the dishes are broiled and barbecued. There is no singing associated with it, off-kilter, less the desi ghee.
Here is the recipe for litti chokha for our curious Indian food lovers.
Steps
1 Done | We will start by mixing the dough. Take a bowl and add water, wheat flour, mustard oil, and a pinch of salt. Knead with clean hands until stiff and smooth. |
2 Done | It's time to create the filling next! Mix sattu, pickle masala, mustard oil, lemon juice, kalonji, ginger, coriander leaves, green chilies, and salt in a deep bowl. |
3 Done | Prepare the oven on the heat of 180 degrees. Section the ready dough into small balls and flatten them all into mini chapattis. |
4 Done | Spread all the dough circles on a flat open surface and add a spoonful of prepared mixture on to them each. Close their mouths and roll them into the shape of a ball. |
5 Done | Align the balls on the baking tray and put them into the preheated oven. Bake them until they change color, and don't forget to flip the sides to cook them from both sides. Set your range on broil for 2-3 minutes and flip the balls' sides to get them all crispy. |
6 Done | After preparing the litti, it's time to make our chokha to complete the dish. Clean up the brinjal or eggplant and slit cut it from the center. Place the vegetable onto a foil sheet on a baking tray with tomatoes on top. Roast the vegetables in broil mode in the oven or at a high temperature. |
7 Done | Once the vegetables get baked, peel the brinjal or eggplant and tomatoes and mash them together. Put them in a bowl and garlic, salt, mustard oil, lemon juice, green chilies, and chopped green coriander leaves and mix them well. Chokha is ready to be served. |
8 Done | Grab a dish and arrange chokha in a bowl along with some ghee-dipped litti at one side. To add some side dishes, you can add kadhi or chicken or mutton curry on the sides. |
9 Done | Have fun enjoying the Bihari delicacy! |
