Introduction:

 

Let me take you on a journey to the heart of my culinary roots, where the aroma of freshly baked litti and the smoky flavors of chokha evoke memories of home. Growing up, litti chokha wasn't just a dish; it was a symbol of tradition, community, and love. I remember the first time I sank my teeth into a warm, stuffed litti, savoring the blend of spices and rustic charm. It was a revelation, a culinary experience that would stay with me forever.

 

In the bustling streets of my hometown, litti chokha was more than just street food; it was a culinary heritage passed down through generations. From festive celebrations to lazy Sunday afternoons, this humble dish brought people together, igniting conversations and forging bonds. And now, as I share this recipe with you, I hope to impart not just a taste of home, but a piece of my cherished memories.

 

 

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Ingredients:

 

For Litti Dough:

• 2 cups Wheat flour
• Salt to taste
• 2 tbsp Ghee
• Water, as required

For Stuffing:

• 1 cup Sattu Flour
• 1 tbsp Pickle Masala
• Salt to taste
• 1 tsp Roasted Cumin Powder
• 1 tsp Red Chilli Powder
• 1 tbsp Mustard Oil

For Chokha:

• 1 large Eggplant
• 1 full Garlic bulb
• 1 large Onion
• 1 tbsp Mustard Oil
• 3 Green Chillies, chopped
• Handful of chopped Coriander Leaves
• 1 tsp Roasted Cumin Powder
• 1 boiled Potato
• ½ cup raw chopped Onions
• 1 tsp Red Chilli Powder
• Juice of ½ Lemon

For Tomato Chutney:

• 2 large roasted Tomatoes
• Few roasted Garlic Cloves
• 1 tbsp chopped Green Chillies
• 1 tbsp chopped Coriander Leaves
• Salt to taste
• Juice of ½ Lemon
• 1 tsp Red Chilli Powder
• 2 tbsp chopped Raw Onions

 

 

Instructions:

 

Prepare Litti Dough:

1. Mix the Dough: In a large bowl, combine the wheat flour, salt, and ghee. Gradually add water and knead until a tight dough forms.
2. Rest the Dough: Apply a small amount of ghee on the dough, cover, and let it rest for a few minutes.
3. Shape the Dough Balls: Divide the dough into small round balls. Flatten each ball slightly, making a cavity for the stuffing.

Prepare the Stuffing:

4. Make the Stuffing: In a bowl, combine sattu flour, pickle masala, salt, roasted cumin powder, red chilli powder, and mustard oil. Mix well.

5. Stuff the Dough Balls: Place a portion of the stuffing in the center of each flattened dough ball. Seal the edges carefully, forming a round ball again.

Bake and Roast the Litti:

6. Bake the Litti: Arrange the stuffed dough balls on a baking dish, drizzle some ghee on top, and bake in a preheated oven at 180°C for 8 to 10 minutes or until they turn golden brown.

7. Roast the Litti: For a traditional roasted flavor, briefly roast the baked litti over a gas flame until the surface darkens slightly. Remove from heat and drizzle with ghee.

Prepare the Chokha:

8. Roast the Vegetables: Roast the eggplant, tomatoes, onion, and garlic directly over a gas flame until the skins blister and peel.

9. Smash and Mix: Peel the roasted vegetables. In a bowl, mash the eggplant and garlic together. Add the chopped onions, green chilies, coriander leaves, boiled potato, raw onions, roasted cumin powder, red chili powder, lemon juice, and mustard oil. Mix thoroughly to combine.

Prepare the Tomato Chutney:

10. Make the Chutney: Chop the roasted tomatoes and garlic. In a bowl, mix them with green chilies, coriander leaves, salt, lemon juice, red chili powder, and raw onions. Stir to combine.

Assemble and Serve:

11. Plate the Chokha: On a serving plate, place a cake ring and fill it with the chokha mixture. Optionally, use a smaller cake ring in the center of the chokha mixture to add a layer of tomato chutney.

12. Finish the Dish: Remove the rings, place the litti on top of the chokha, and garnish with more tomato chutney. Your Litti Chokha is ready to serve!

 

 

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About the Recipe:

 

Litti Chokha is a traditional dish originating from the Indian state of Bihar, known for its rustic simplicity and robust flavors. Litti, made from whole wheat flour, is stuffed with a spicy mixture of roasted gram flour, spices, and ghee, then baked or grilled until golden brown. Chokha, on the other hand, is a fiery mash made from roasted eggplant, tomatoes, and potatoes, seasoned with mustard oil, garlic, and green chilies. Together, these two components create a harmonious blend of textures and tastes, reminiscent of the vibrant culture and culinary heritage of Bihar.

 

 

Cooking Tips:

 

• Perfecting the Dough: Knead the dough for litti until it's soft and pliable, ensuring that the outer casing of the litti is tender and flaky after baking.
• Balancing the Flavors: Adjust the spice level in the stuffing according to your preference, keeping in mind that chokha tends to be quite spicy, so balance it with a milder filling for the litti.
• Grilling vs. Baking: While traditionally litti is baked in a clay oven, you can also grill it for a smokier flavor. Just make sure to cook it on a low flame to prevent burning.

 

 

Pairing Guide:

 

Litti Chokha pairs perfectly with a variety of accompaniments, enhancing its flavor profile and adding depth to the meal. Here are a few suggestions to elevate your litti chokha experience:

 

• Pickled Onions: Tangy pickled onions complement the earthy flavors of litti chokha, adding a refreshing contrast to the spicy mash.
• Green Chutney: A zesty green chutney made from cilantro, mint, and green chilies adds a burst of freshness to every bite of litti chokha.
• Yogurt Raita: Cool and creamy yogurt raita serves as a soothing counterpart to the fiery chokha, balancing out the heat and adding a creamy texture to the meal.

 

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Frequently Asked Questions about Litti Chokha:

 

1. What is litti chokha made of?

   • Litti is made from whole wheat flour and stuffed with a spicy mixture of roasted gram flour, spices, and ghee, while chokha is a mash made from roasted eggplant, tomatoes, and potatoes.

2. Is litti chokha healthy?

   • Litti chokha is a nutritious dish, packed with fiber, vitamins, and minerals from the whole wheat flour, vegetables, and spices used in its preparation.

3. Can I make litti chokha without an oven?

   • Yes, you can grill litti chokha over a charcoal or gas grill for a smoky flavor, or cook it on a tawa (griddle) over a stovetop.

4. What is the origin of litti chokha?

   • Litti chokha is a traditional dish from the Indian state of Bihar, where it is a popular street food and staple dish in households.

5. Can I freeze litti chokha?

   • While it's best to enjoy litti chokha fresh, you can freeze the stuffed litti before baking or grilling for later use. However, chokha is best enjoyed fresh.

6. What is the difference between litti and bati?

   • Litti is stuffed with a spicy mixture, while bati is plain and typically served with dal (lentil curry). Both are baked or grilled and have similar shapes but differ in their fillings and accompaniments.

7. How do I know when litti is cooked?

   • Litti is cooked when it turns golden brown and crispy on the outside, with a soft and tender texture on the inside. It should sound hollow when tapped lightly.

8. Can I make litti chokha spicy?

   • Yes, you can adjust the spice level of litti chokha by adding more or fewer green chilies and red chili powder according to your taste preferences.

9. What is the traditional way to serve litti chokha?

   • Litti chokha is traditionally served with a dollop of ghee or clarified butter on top, along with pickled onions, green chutney, and yogurt raita.

10. Is litti chokha gluten-free?

    • Litti chokha is not gluten-free as it contains whole wheat flour in the dough for litti. However, you can experiment with gluten-free flours to make a gluten-free version of this dish.

 

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