Litti chokha or Batti chokha or Bhauri is one of the most popular dishes of Bihar and Uttar Pradesh.
The baked whole wheat balls are stuffed with flavorful sattu or roasted gram flour filling and I am sure you are going to fall in love with it from the first bite itself. Sattu also called Makuni or Roasted Gram Flour is the main ingredient of Bihari Litti Recipe. It is very versatile as you can make sattu paratha, sattu kachori and even sattu sharbat. The traditional style of cooking litti is baking it in traditional fuel, i.e. dried Cow Dung (local name : goitha) but since it’s not possible to follow that process because of our city life. So in this post, I will share Litti Chokha Recipe and how to make litti in the microwave and on the gas tandoor.
Litti or Baati is served with Baingan ka Choka or also with dal at some places. Rubbing Desi ghee or dipping the litti or baati in Desi Ghee enhances the taste of it to many folds.
INGREDIENTS
For Litti Dough:
Whole wheat flour- 2 cups
Ghee- 1.5 tbsp
Salt- 1.5 tsp or to taste
Water- 1 cup approx (to knead the dough)
For Litti Stuffing
Sattu (roasted gram flour)- 1 cup
Ajwain (carom seeds)- 1/2 tsp
Saunf ( fennel seeds)- 1/2 tsp
Red Chilli powder- 1/2 tsp
Lemon juice- 2 tsps
Onion, finely chopped- 1.5 tbsp
Coriander leaves, finely chopped- 1.5 tbsp
Mustard Oil ( or oil from homemade mango or red chilli pickle)- 2 tsps
Finely Chopped Ginger- 1 tsp
Finely Chopped Garlic- 1 tsp
Salt - 1.5 tsp or as per taste
Water- 2 tbsp approx to bring the stuffing together.
For Baingan Chokha/Bharta:
Baingan -1 (large variety)
Garlic pods roasted - 2-3
Green chilies roasted- 1-2 or as per heat level desired
Mustard oil- 1 tsp
Chopped coriander leaves- 1 tbsp
Salt-1.5 tsp or as per taste
For Aaloo Chokha:
Medium sized potatoes- 2
Green chilies roasted- 1-2 or as per heat level desired
Finely chopped onions -1.5 tbsp
Mustard oil- 1 tsp
Chopped coriander leaves- 1 tbsp
Salt-1.5 tsp or as per taste
For Tomato Chutney:
Medium sized tomatoes- 2
Garlic pods roasted - 2
Green chilies roasted- 1-2 or as per heat level desired
Mustard oil- 1 tsp
Chopped coriander leaves- 1 tbsp
Salt-1.5 tsp or as per taste
INSTRUCTIONS
Making Litti Dough:
1.In a deep and wide mixing bowl,place all ingredients; do not add water yet
2.Between the palm of your hands rub the flour-salt-ghee mix for 5-7 minutes
3.Then add little water and combine the dough; add water gradually to make sure the dough is of right consistency- soft and pliable and not very hard. Cover and keep aside.
Preparing Litti Stuffing:
1.In another deep bowl bring all the stuffing ingredients, except water together and mix well with your hands
2.Add 1 tbsp water and mix well. The mixture should not be too dry but also not very wet, just sightly clumpy.
3.You can test it by pinching some mixture between your fingers and if it almost holds shape it is good to go; add some more water if its very dry and powdery.
Rolling,Stuffing and Baking Litti:
1.Pull out a small ball of dough and roll between your palms as you would when making rotis
2.Then roll out these balls to make almost a 4-6 inch roti, then place about 2 tbsps of the stuffing mixture in the centre
3.Seal the edges by bringing them in the centre and pressing together
4.Then gently roll them between your palms to make a ball
5.Proceed similarly for the remaining dough
6.Preheat your oven to 200 degrees and line a baking sheet with foil
7.Place the stuffed littis on the tray and brush them all over with ghee
8.Bake for approximately 20-30 minutes or until the exterior is slightly charred and baked well
9.Also, halfway through the process , flip the littis over for even baking; brush them again with some more ghee.
Making Baingan Chokha:
1.Slit the baingan/eggplant halfway (and not all the way till the end), press 6-8 garlic pods inside and roast on open flame or an iron tawa placed on the flame till the exteriors are charred and black and the white inside is cooked through; keep turning the eggplant while roasting so it is evenly done
2.Roast 4-6 green chilies alongside
3.Then peel off the skin, remove the stem and pull out the garlic pods
4.Peel the garlic pods and keep aside
5.In a bowl mash together two garlic pods, roasted green chilies as per taste, mustard oil, salt and roasted eggplant using a fork until well combined
6.Garnish with chopped coriander.
Making Aaloo Chokha:
1.Boil potatoes in a pressure cooker until done
2.Roast these boiled potatoes over flame on an iron tawa or in an oven at 200 degrees for 10 minutes; you can also skip the roasting step if you are pressed for time
3.In a bowl mash together roasted green chilies as per taste, mustard oil, salt and boiled/roasted potatoes
4.Garnish with chopped coriander.
Making Tamatar Chutney:
1.Poke holes into tomatoes and roast on an iron tawa , turning sides till the skin is nice and charred and tomatoes cooked through
2.Peel the skin, chop into cubes and mix well with the remaining ingredients using a fork or you could blend all ingredients except the coriander to make a more homogeneous thick liquid
3.Garnish with coriander
4.Serve hot littis with a side of ghee, chokhas and chutney. Winter is truly incomplete without this meal!
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