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Litti Chokha Recipe – How To Make Litti Chokha

Litti Chokha Recipe – How To Make Litti Chokha

An amazing and authentic recipe from Bihar is sure to delight you and your guests. You will relish every bite of this dish. Delicious balls of wheat flour with amazing stuffing will surely turn out to be everyones favorite.

Here is an easy recipe with step by step pictures to make and enjoy Litti chokha with friends and family. You can eat it for lunch or dinner. You can also take it along while on travels.

Directions

Getting ready:

Peel the boiled potatoes, keep them in a bowl and mash them finely.

Litti chokha

Make cuts on the brinjal.

Litti chokhaMaking:

Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.

Litti chokha

Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.

Litti chokha

Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.

Litti chokha

Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.

Litti chokha

Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.

Litti chokha

Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.

Litti chokha

17 to 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.

Litti chokha

Coat the litti evenly with ghee and keep them on a plate. Litti are ready.

Litti chokha

To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.

Litti chokha

Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.

Litti chokha

Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.

Litti chokha

Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.

Litti chokha

As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.

Litti chokha

Then add some green coriander, 1 finely chopped green chilly, ½ tsp of mustard oil and ¼ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.

Litti chokha

Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.

Littii chokhaServing:

Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.

Litti chokhaSuggestions

  • If you prefer eating onion then finely chop an onion and add it in the stuffing.
  • You can cook the litti in tandoor or deep fry them in oil. Don’t cook the litti on high heat. If the tandoor gets heated too much then take out the tray and cool down a bit.

Litti Chokha Recipe - How To Make Litti Chokha
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cups
  • Oil/ghee - ¼ cup
  • Carom seeds - ¼ tsp
  • Salt - ½ tsp or to taste
  • Baking soda – less than ¼ tsp
  • Sattu – 1 cup
  • Masala of mango pickle – 1 tbsp
  • Mustard oil – 1 tsp
  • Black salt - ¼ tsp
  • Salt – less than ¼ tsp or to taste
  • Lemon juice – 1 tsp
  • Ginger baton - ½ inch (grated)
  • Green chilly – 1 (finely chopped)
  • Green coriander – 2 to 3 tbsp (finely chopped)
Instructions
  1. Peel the boiled potatoes, keep them in a bowl and mash them finely.
  2. Make cuts on the brinjal.
  3. Take wheat flour in a big mixing bowl followed by salt, oil, baking soda and crushed carom seeds. Mix everything really well then add water in small portions and knead soft dough as required for making chapatti or parantha. Less than 1 cup of water is used to knead this much quantity of flour. Cover and keep the dough aside for 20 minutes to set.
  4. Meanwhile, prepare the stuffing. Take sattu in another bowl and add masala of mango pickle, salt, black salt, ginger, green chilly, green coriander, mustard oil and lemon juice in it. Mix all the ingredients thoroughly.
  5. Now add 6 to 7 tsp of water in the sattu and mix well to damp the stuffing. Sattu stuffing is ready.
  6. Here, the dough will be ready as well. Slightly knead the dough and divide it into big lemon size lumps. Take a dough lump and expand it from the sides with hand to make a well at the centre.
  7. Put 1.5 to 2 tsp of stuffing on the dough and press it a little. Now lift the edges of the dough and close the stuffing properly. Then roll it as a ladoo, place it on a plate and similarly prepare the rest of the litti.
  8. Preheat the electric tandoor and apply some oil on its tray. Place the litti on the tray and bake them until they become golden brown from all the sides. Check and flip the sides of the litti after every 2 to 3 minutes.
  9. to 18 minutes later, litti will get roasted aptly. We have turned off the electric tandoor in-between to roast the littis in very low heat. Transfer them on a plate.
  10. Coat the litti evenly with ghee and keep them on a plate. Litti are ready.
  11. To make various side assortment of litti, start with roasting the brinjal and tomatoes. Place the brinjal on direct flame and rotate after every 30 to 60 seconds to roast the brinjal evenly. Afterward, turn off the flame and transfer them in a bowl.
  12. Peel out the dark skin from the roasted brinjal and remove the stalk as well. Keep the brinjal in a bowl and mash finely with a spoon.
  13. Now add ¼ tsp of salt and 1 finely chopped green chilli in the brinjal and mix well. Baingan chokha is ready.
  14. Place a net stand on the flame and put the tomatoes on the stand. Rotate the tomatoes after every 30 seconds and roast them until they become dark brown.
  15. As the tomatoes get roasted, peel off the dark skin and keep them in another bowl. Mash the tomatoes finely with a spoon.
  16. Then add some green coriander, 1 finely chopped green chilly, ½ tsp of mustard oil and ¼ tsp of salt in the mashed tomatoes and mix properly. Tomato chutney is ready.
  17. Add ½ tsp of salt, 1 finely chopped green chilli in the mashed potatoes and mix thoroughly. Aloo chokha is ready as well.
  18. Take 2 tsp of aloo chokha on a plate along with 2 tsp of baingan chokha and 3 to 4 tsp of tomato chutney and garnish with green coriander. Mash the litti and serve piping hot along with chokha. If you prefer eating spicy then serve spicy green coriander chutney along with litti. You can enjoy the remaining litti with steaming hot cup of tea.