Litti Chokha: Dil Se Desi, Taste Hai Best!
Namaste and Pranam folks! Chef Curry Do’pyaza here, back in your kitchens and in your hearts with a dish that screams “Bihar!” louder than a Bollywood wedding. Today, we’re diving deep into the rustic, earthy goodness of Litti Chokha.
This isn’t just food; it’s an experience. It’s the taste of home, the warmth of a village gathering, and the smoky aroma that lingers in your memory long after the last bite.
When Do We Feast on Litti Chokha?
Litti Chokha is a star during festivals like Chhath Puja and Makar Sankranti. It’s also a common sight at picnics, family get-togethers, and even just a cozy winter evening meal. You will often find it being sold by street vendors during the cooler months, offering a delightful, warm snack.
A Little History Lesson
Litti Chokha has its roots in the state of Bihar, India. It’s a simple, hearty dish that originated as a staple for the working class. Over time, it has become a beloved dish enjoyed by everyone, regardless of their background. It’s a testament to the power of simple ingredients and traditional cooking methods.
Let’s Get Cooking!
Here’s what you need to know before we get started:
- Preparation Time: 45 minutes
- Cooking Time: 45 minutes
Ingredients List:
For the Litti:
- 2 cups Atta (Whole Wheat Flour)
- 1/2 teaspoon Ajwain (Carom Seeds)
- 1/4 teaspoon Mangrail (Nigella Seeds)
- 1/4 teaspoon Salt
- 2 tablespoons Ghee (Clarified Butter) or Oil
- Water, as needed
- 1 1/2 cups Sattu (Roasted Gram Flour)
- 1 tablespoon Ginger-Garlic paste (Adrak-Lahsun Paste)
- 1 Green Chilli, finely chopped (Hari Mirch)
- 1/2 teaspoon Kalaunji (Nigella Seeds)
- 1/4 teaspoon Ajwain (Carom Seeds)
- 1 tablespoon Mustard Oil (Sarson ka Tel)
- 1 tablespoon Lemon Juice
- 2 tablespoons chopped Coriander Leaves (Hara Dhaniya)
- Salt to taste
For the Chokha:
- 2 large Baingan (Eggplants)
- 3 medium Tomatoes (Tamatar)
- 2 medium Potatoes (Aloo)
- 1 large Onion, finely chopped (Pyaaz)
- 2-3 cloves Garlic, finely chopped (Lahsun)
- 2 Green Chillies, finely chopped (Hari Mirch)
- 2 tablespoons Mustard Oil (Sarson ka Tel)
- 2 tablespoons chopped Coriander Leaves (Hara Dhaniya)
- Salt to taste
Step-by-Step Instructions:
Making the Litti:
- Dough Time: In a big bowl, mix the atta, ajwain, mangrail, and salt. Add ghee and mix well. Gradually add water and knead into a firm dough. Cover it with a moist cloth and let it rest for at least 30 minutes.
- Sattu Filling: In another bowl, mix the sattu, ginger-garlic paste, green chilli, kalaunji, ajwain, mustard oil, lemon juice, coriander leaves, and salt. Add a little water, if needed, to bind the mixture.
- Stuffing the Litti: Divide the dough into small, equal-sized balls. Roll out each ball into a small disc. Place a spoonful of the sattu mixture in the center of the disc. Bring the edges together to seal the filling completely. Flatten the stuffed ball slightly.
- Cooking the Litti:
- Oven Method: Preheat your oven to 375°F (190°C). Place the littis on a baking sheet and bake for 25-30 minutes, or until they are golden brown and cooked through. Turn them over halfway through for even cooking.
- Gas Stove Method: Traditionally, littis are roasted over charcoal or cow dung cakes for a smoky flavor. If you don’t have access to that, you can roast them on a low flame on a gas stove using a wire rack or a roti jali. Turn them frequently until they are cooked through and have a slightly charred appearance.
- Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the littis in the air fryer basket and cook for 15-20 minutes, flipping halfway through, until golden brown.
- Ghee Dip: Once the littis are cooked, dip them generously in melted ghee. This adds flavor and keeps them soft.
Making the Chokha:
- Roasting the Vegetables: Roast the baingan, tomatoes, and potatoes directly on a gas flame or in the oven until their skins are charred and they are soft inside. This gives the chokha its signature smoky flavor.
- Peeling and Mashing: Let the roasted vegetables cool slightly. Peel off the charred skins and mash the vegetables together in a bowl.
- Mixing it Up: Add the chopped onion, garlic, green chillies, mustard oil, coriander leaves, and salt to the mashed vegetables. Mix well.
- Adjusting the Flavors: Taste and adjust the seasoning as needed. Add more mustard oil for a stronger flavor or more green chillies for extra heat.
Tips for the Best Litti Chokha:
- Sattu Quality: Use good quality sattu for the best flavor. Freshly ground sattu is always preferable.
- Smoky Flavor: For an authentic smoky flavor, try roasting the littis over charcoal or using smoked paprika in the chokha.
- Mustard Oil: Don’t skip the mustard oil! It’s essential for the authentic taste of both the litti and the chokha.
- Spice Level: Adjust the amount of green chillies according to your spice preference.
Cooking Methods for Different Kitchens:
- Pressure Cooker: You can boil the potatoes in a pressure cooker for faster cooking. Just make sure they don’t get too mushy.
- Microwave: While not ideal, you can microwave the potatoes for a quick chokha. Pierce them with a fork and microwave for a few minutes until soft.
- Slow Cooker/Crockpot: The chokha ingredients can be cooked in a slow cooker for a few hours on low heat for a richer flavor.
Nutritional Information (Approximate per serving):
- Calories: 450-550
- Protein: 15-20g
- Carbohydrates: 60-70g
- Fat: 15-20g
Note: This is an estimate and can vary based on specific ingredients and portion sizes.
Serving Suggestions:
- Serve the hot littis with the smoky chokha.
- A dollop of ghee on top of the litti is always welcome.
- You can also serve it with a side of baingan bharta (another eggplant dish) or raita (yogurt dip).
- Don’t forget a generous squeeze of lemon juice for a tangy finish!
Time to Try It!
There you have it! A delicious and authentic Litti Chokha recipe that you can easily make at home. Gather your ingredients, put on some music, and get ready to experience the taste of Bihar.
Do try this recipe and share it with your friends and family. I am sure they will love it!
Happy cooking!
Yours truly,
Chef Curry Do’pyaza!