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Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can be had for lunch, dinner or you can make it on your holidays and you will surely love it. Litti is similar to Bati in appearance but there is a little difference. The Pitthi(stuffing) to be filled in it is made with Sattu and Litti is eaten with  brinjal bharta or mashed potato. We can also prepare Mixed Veg Chokha. So let us start the preparation for Litti Choka.

Ingredients for Litti

For dough :
  • Wheat flour - 400 grams (2 cup)
  • Ajwain(carom seeds) - 1/2 tsp
  • Ghee - 2 tbsp
  • Curd - 3/4 cup
  • Baking soda - 1/2 tsp
  • Salt - 3/4 tsp
For stuffing(Pitthi)
  • Sattu - 200 grams (1 cup)
  • Ginger - 1 inch long piece
  • Green chilly - 2 to 4
  • Green coriander(dhaniya) - 1/2 cup(finely chopped)
  • Jeera(cumin seeds) - 1 tsp
  • Ajwain(carom seeds) - 1 tsp
  • Mustard oil - 1tsp
  • Pickle spices - 1 tbsp
  • Lemon - juice of 1 lemon (if you prefer)
  • Salt - add to taste ( 1/2 tsp)

For Chokha:

  • Brinjal(big) - 400 grams (1 or 2)
  • Tomatoes - 250 grams ( 4 medium sized)
  • Green chillies - 2 to 4 (finely chopped)
  • Ginger - 1 1/2 inch long piece ( finely chopped)
  • Green coriander - 2 tbsp ( finely chopped)
  • Salt - add to taste (1 tsp)
  • Mustard oil - 1 to 2 tsp
Method
  • Slit the brinjal along one side (ensure that it is not cut into two halves).
  • Roast the slit brinjal and tomatoes in cow dung cake/charcoal fire or grill for about 20~25 minutes.
  • Keep turning the baingan and tomatoes over periodically to ensure that they are evenly cooked till the skin of the baingan and tomatoes turn black and the pulp is soft and juicy.
  • Once done, take out from the grill.
  • Remove the charred skin and put the cooked pulp in a bowl.
  • Add rest of the ingredients in this bowl and mix well.
  • The chokha is ready.
Serving
  • Serve littis with generous helping of ghee and chokha.

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