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Litti Chokha By gautam sharma
Winner - Utsaval Recipe Contest
This is a typical winter food, eaten in the villages of north Bihar (esp. in the bhojpuri speaking areas). This may be one of the reasons of using so much of mustard oil and ghee, as these fats are supposed to keep our body warm in winters.
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INGREDIENTS
- Ghee - 1/2 cup
- Whole wheat Atta - 2 and 1/2 cup
- Mustard oil - 5 tbsp
- Sattu (roasted chana dal flou- 2 and 1/2 cup
- Salt - 1 and 1/2 tsp
- Mustard oil - 2 and 1/2 tbsp
- Onion (finely choppe- 1 tbsp
- Ginger (finely choppe- 1 tsp
- Garlic (finely choppe- 1 tsp
- Coriander leaves (finely choppe- 2 tbsp
- Water (for moistening the fillin- 1/2 to 1 cup as required
- For Aaloo chokha
- Potato - 2 medium
- Salt - 1/2 tsp or as desired
- Mustard oil - 2 tsp
- Dry red chilli - 1 large or as desired
PREPARATION
- Mix mustard oil, curd and salt with atta, thoroughly. Sprinkle water if required, and knead to prepare a poori-like semi soft dough. Keep aside for 30 minutes.
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- Mince the red chilli pickle and add all the ingredients of the filling, except water. Mix thoroughly, sprinkle some water and mix to get a moist crumbly filling.
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- Fill 2-3 tsp of the filling and form the litti by closing its mouth and making near round balls. Some people like to roll out a thick poori and then fill sattu. Both the methods are fine.
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- Fill all the littis and let stand for 10 minutes.
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- Preheat Tandoor for 5-7 minutes. Place the littis on the tray and bake till you see brown patches on the surface.
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- Switch off the tandoor and leave the littis inside for 7-10 minutes.
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- Take out the baked littis in a large deep bowl. Add 3-4 tsp of ghee on top and mix with a wooden spatula, so that all the liitis are coated with ghee.
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- While serving, press the littis from top with your thumb to break them. Pour 1/2-1 tsp ghee into each litti and serve hot with Chokha.
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