Litti Chokha is a quintessential Bihari dish that boasts a rich blend of flavors and textures. Originating from the state of Bihar in India, this traditional recipe features Litti—baked wheat flour balls stuffed with sattu (roasted gram flour) and Chokha—a savory mix of mashed vegetables like brinjal, tomatoes, and potatoes.
Ingredients of Litti Chokha
For Litti:
- 1 ½ cups whole wheat flour
- 1 cup sattu (roasted gram flour)
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon kalonji (nigella seeds)
- 1 tablespoon ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- Salt to taste
- Water, as needed
For Chokha:
- 2 medium-sized brinjals (eggplants)
- 2 medium-sized tomatoes
- 2 medium-sized potatoes
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 green chilies, chopped
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Steps
Preparing Litti:
- Making the Dough: In a large bowl, mix the whole wheat flour with a pinch of salt. Gradually add water and knead to form a soft dough. Cover with a damp cloth and let it rest for at least 30 minutes.
- Preparing the Stuffing: In another bowl, combine the sattu with finely chopped onions, green chilies, ginger-garlic paste, ajwain, kalonji, cumin seeds, fennel seeds, red chili powder, coriander powder, turmeric powder, salt, and a little water to form a thick paste.
- Shaping Litti: Divide the dough into small balls. Flatten each ball into a small circle. Place a spoonful of the sattu mixture in the center of each circle. Fold the edges over the filling and seal them tightly. Shape them into round balls.
- Baking the Litti: Preheat the oven to 180°C (350°F). Place the Litti balls on a baking tray and brush them with ghee. Bake for about 20-25 minutes, turning them halfway through, until they are golden brown and cooked through. Alternatively, you can cook them on a tandoor or open flame for an authentic flavor.
Preparing Chokha:
- Roasting Vegetables: Roast the brinjals, tomatoes, and potatoes over an open flame or in the oven until they are charred and tender. Let them cool, then peel and mash them in a large bowl.
- Making the Tempering: Heat mustard oil in a pan. Add cumin seeds and mustard seeds, allowing them to splutter. Add minced garlic, ginger, and green chilies, and sauté until fragrant.
- Combining Ingredients: Add the mashed vegetables to the pan. Stir in red chili powder, turmeric powder, salt, and cook for a few minutes until well combined. Garnish with chopped coriander leaves.
Tips For Variation
- Flavored Dough: Add some carom seeds, ajwain, or kalonji to the dough for an extra burst of flavor.
- Vegetable Chokha: Experiment with other vegetables like carrots or pumpkin in your Chokha.
- Stuffing Variations: Try adding finely chopped vegetables or a mix of spices to the sattu stuffing for a different twist.
- Grilling Option: Instead of baking, you can also grill the Litti on a barbecue for a smoky flavor.
- Spicy Chokha: Increase the amount of green chilies or add some chopped green chili paste to make the Chokha spicier.
Macros
Per serving (2 Littis and ½ cup Chokha):
- Calories: 350
- Protein: 10g
- Carbohydrates: 55g
- Fat: 12g
- Fiber: 8g
Frequently Asked Questions for Litti and Chokha
- Can I make Litti Chokha ahead of time?
- Yes, you can prepare the Litti and Chokha in advance. Store them in airtight containers. Reheat the Litti in the oven and the Chokha on the stove before serving.
- Can I use ghee for baking Litti?
- While ghee is traditionally used for its rich flavor, you can substitute it with vegetable oil if preferred.
- Is there a vegetarian option for Chokha?
- Yes, Chokha is inherently vegetarian. Ensure you use plant-based oil and check your spice blends for any animal-derived ingredients.
- How can I make Litti Chokha less spicy?
- Reduce the amount of green chilies and red chili powder in both the Litti stuffing and Chokha to suit your spice tolerance.
Litti Chokha: The Authentic Bihari Dish
Litti Chokha is a quintessential Bihari dish that boasts a rich blend of flavors and textures. Originating from the state of Bihar in India, this traditional recipe features Litti—baked wheat flour balls stuffed with sattu (roasted gram flour) and Chokha—a savory mix of mashed vegetables like brinjal, tomatoes, and potatoes.
Ingredients
For Litti:
- 1 ½ cups whole wheat flour
- 1 cup sattu roasted gram flour
- 1 small onion finely chopped
- 2 green chilies finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ajwain carom seeds
- 1 teaspoon kalonji nigella seeds
- 1 tablespoon ghee clarified butter
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- Salt to taste
- Water as needed
For Chokha:
- 2 medium-sized brinjals eggplants
- 2 medium-sized tomatoes
- 2 medium-sized potatoes
- 4 cloves garlic minced
- 1- inch piece of ginger minced
- 2 green chilies chopped
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
Instructions
Preparing Litti:
- Making the Dough: In a large bowl, mix the whole wheat flour with a pinch of salt. Gradually add water and knead to form a soft dough. Cover with a damp cloth and let it rest for at least 30 minutes.
- Preparing the Stuffing: In another bowl, combine the sattu with finely chopped onions, green chilies, ginger-garlic paste, ajwain, kalonji, cumin seeds, fennel seeds, red chili powder, coriander powder, turmeric powder, salt, and a little water to form a thick paste.
- Shaping Litti: Divide the dough into small balls. Flatten each ball into a small circle. Place a spoonful of the sattu mixture in the center of each circle. Fold the edges over the filling and seal them tightly. Shape them into round balls.
- Baking the Litti: Preheat the oven to 180°C (350°F). Place the Litti balls on a baking tray and brush them with ghee. Bake for about 20-25 minutes, turning them halfway through, until they are golden brown and cooked through. Alternatively, you can cook them on a tandoor or open flame for an authentic flavor.
Preparing Chokha:
- Roasting Vegetables: Roast the brinjals, tomatoes, and potatoes over an open flame or in the oven until they are charred and tender. Let them cool, then peel and mash them in a large bowl.
- Making the Tempering: Heat mustard oil in a pan. Add cumin seeds and mustard seeds, allowing them to splutter. Add minced garlic, ginger, and green chilies, and sauté until fragrant.
- Combining Ingredients: Add the mashed vegetables to the pan. Stir in red chili powder, turmeric powder, salt, and cook for a few minutes until well combined. Garnish with chopped coriander leaves.