Litti Chokha

When I read about the bihar special theme in blogging marathon topics, I simply moved ahead as if I never read it. This is because, nothing registered in my mind that could excite me to cook under the theme at that moment.

Then after a couple of days, we had pot luck at office, where I ate the litti chokha again. Suddenly I recollected all the pot luck parties which treated me with the mal puas, kachoris, sattu parathas, tilkuts. The next thing was to rush a mail to Valli begging for change of theme, which like always she agreed happily.

So last week, one morning I had asked Mrs. K to buy all the raw material for the litti chokha dish. Unfortunately, I returned home almost an hour late than the usual time. By this I had raised the expectations for DH, so I had no way to get out of making it.  To my surprise, this dish is so easy to make that I was happy to have opted for it. Once the chokha was done, and the littis were sitting in the oven, I had time for myself which I used for creating some posts.

For first timers, please make this dish at least once in your life to experience the fusion of rustic pallete and sophisticated cooking techniques. Folks from Bihar , take a bow!

Ingredients
For litti (10-12  serves 3 people)
2 cups of whole wheat flour
1 cup curd
1 tspn baking powder
1 pinch baking soda
1 tspn oil
salt to taste
1 cup roasted gram flour (sattu atta)
1 medium onion finely chopped
2 tspn mango pickle masala / pickle
1 tspn nigella seeds (kalonji)
1 tspn ginger-garlic paste
a pinch of ajwain (optional, I did not add)
water as required
for chokha
1 medium Eggplant
3 medium tomato
2 medium potatoes
2-3 red chillies
salt to taste
1 tspn ginger garlic paste
Method
1) Roast the egg plant, tomatoes, potatoes on direct flame, until they are well roasted. I used a papad roasting grid to roast the tomatoes and potatoes so that I could proceed with other things.
2) Prepare the litti filling by mixing, sattu flour, onion, pickle masala, salt, 2 tbsp oil,ginger garlic paste, nigella seeds and mix well. If it is very dry then add a couple of spoon of water to make it powdery paste.
3)Prepare the dough, by mixing the flour, salt, baking powder, baking soda, with some curd and water to make a stiff dough.
4)Make small balls of the dough , roll it out like a small puri, out a spoon ful of the filling and close it from all sides. Finish all the remaining dough balls. Then taking each one on your oiled palms make perfect round shaped balls. Set aside until you preheat the oven at 180c for 5 min. Pop them in oven for 15 min or until they are cooked from all sides. Keep turning it after 8 min or so.
5) For the chokha, remove the sin of the egg plant. Mash it along with salt and little oil.
6) Now mash the tomato with salt and oil in separate bowl.
7) Remove the skin of potato and mash it with salt and oil.
8) Roast the dry red chilli on direct flame. Crush it and sprinkle evenly in all the 3 bowls of chokha.
9) Serve the litti chokha

My pleasure knew no bounds when two tini wini hands happily tucked in my plate to taste the litti , copying me, he dunked his in the potato chokha and then cutely snatched my dish until he polished it off. 

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12 responses to “Litti Chokha

  1. Wow Pradnya, I was so happy seeing so many Bihari dishes coming out..I have been excited to make the those chokha and litti..should make these sometime..

  2. wow…this one is new to me….bookmarking it :-)wishing u n ur family a merry christmas !

  3. looks delicious, except I dont like eggplant. Is there other vegetable you suggest I could substitute. Maybe zucchini?

  4. very interesting recipe dear,thanks for sharing…

  5. Have a heard about litti chokha, but never tried it myself. Thanks for the recipe, it looks delicious.

  6. sounds new to me..but looks tasty

  7. This dish looks scrumptious!

  8. New one and looks yummy.

  9. Now these yummy litti posts during this marathon have piqued my interest levels so much that I need to try those sooner. 🙂

  10. Lots of great looking dishes here! I can't keep up with all the dishes I want to make…there's always so many good ones 🙂
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