If there’s one combination that is the hallmark of Bihari cuisine, it is the Litti Chokha. This is basically a very traditional and rustic dish of spiced sattu (roasted black chickpea flour) stuffed whole wheat dough balls called Litti. This is classically paired with a simple veggie mash essentially with onion, garlic, green chilies and mustard oil, called the chokha. It is a delicacy in the food culture of both Bihar as well as Jharkhand. Here in this post, I have shared the recipe of the Litti where litti is a bread which contains protein rich sattu with it is chokha which is made from roasted brinjal and the combination of both is very unique .
firstly we will start with chokha for chokha we have this garlic put inside into the brinjal when we will roast the brinjalalong with it gralic will also get roast and it will give a good taste and take some mustard oil and rub it on the brinjal inside chokha the flavour of mustard oil is too good if you didn't like mustard oil you can make it without it then put the brinjal into the gas and roast it nicely from inside and keep it i roating just flip it some time when the brinjal get roasted put it into the blow for the further process .
Now we have to pick some tomatos and apply some oil put into the gas so that they get roasted and get to the potatoes we have to apply some amount of oli for better taste but the potato should be boiled and peeled potato we put potato in chokha because potatoare filled so that when brinjal tomatoes and onions releases their water so it don't becomes light potato is the supporting ingredient when the potato get roasted nicely then we come to the main part .
Now we have to put brinjal into a blow and put tomato potato now we have to close it with some plate for 5 min so that the skin become soft and gets easily peeled off after 5 min we pull off the outside layer of the brinjal itself esily gets removed and now the crown we will remove it in the same way peel off the tomatoes and mashed chokha one we will remove the tomato eye cut it 1/2 or 1/4 th now will we will potato mashed like this with slow hand whole bharta will be ready and because tomato and brinjal contain water potato will hold it .
For litti there are two layer the outside layer which is made up from wheat and the inside stuffing which is sattu firstly we make wheat and add some salt little ghee for making it khasta because litti is made very dry that why will add some ghee so that now we have to put water in the wheat and we have to make a tight dough then we apply some ghee so that the dough will not get dry now we have to make balls of it and make it round and prepare the balls and put it inside a wet touble .
Now we preparation of sattu the filling of sattu inside the litti for preparing it we are using the roasted whole gram flour which is also called chana sattu its carry lot of protein content firstly we put some salt along with we put some carrom seeds crush it with your hand before put into the bowl put some black seed some green chili and ginger coriander and some nicely chopped gralic one bowl chopped onions some lemon and mixed it and take it in your palm and if it is gathering like a ladoo then your stuffing of litti is ready .
For stuffing simply take a dough ball and make it thin from the side make the dough like the bowl type now into it we will fill a lot of sattu and settle it down and pack it tightly and press it from the sides and from the center and close it from a corner it is cooked inside the ashes of dung cake or coal but if you didn't have that then you cook it directly on the gas and fry it in the oil or ghee if you make in ghee it will taste better in medium flame then your litti is ready to eat with chokha .
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