Litti Chokha is a complete meal on its own originated from the Indian State of Bihar. Littis are wheat balls stuffed with Sattu that is flavored with other spices and is cooked in different ways.
The Littis are dough balls, stuffed with Sattu or Roasted chana dal powder, mixed with pickle masala and other spices. The balls are stuffed with this filling and are then cooked. The original method of cooking was typically over a coal or wood many years ago. Now with the advancement of cooking methods, new ways have been identified and adapted.
These Littis are very similar to the Baati and Bafla. Dal Baati Churma is a dish from Rajasthan and Bafla is popular from Madhya Pradesh. In MP Bafla is served with bharta, where it is baigan bharta.
Litti is popular in Bihar, Jharkhand, and parts of Uttar Pradesh. These Littis are served with a roasted side dish called the Chokha along with tomatoes, potato, and eggplant. While in parts of UP, the littis are served with nonveg dishes as well. The most important step is dipping the hot Litti in melted ghee and again after over the crushed litti.
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Step By Step Pictures for making Litti Chokha
Ingredients Used in making Litti
Wheat Flour – The dough is made with Wheat flour flavoured with Ajwain and Ghee. Baking Soda or Cooking Soda is used to leaven the dough.
Stuffing – Sattu is the roasted chickpea or chana dal that is powdered and mixed with pickle masala along with garlic, ginger, green Chilies, and coriander leaves. Oil is added to knead the powder to a ball like consistency. If you are not able to form a ball, you can sprinkle water to gather the stuffing tight.
Making of the Littis
Smaller balls are pinched out of the dough and balls are rolled in. Then flatten the sides all over and place the stuffing in the center and enclose the balls well. Once you complete the dough and stuffing, you can proceed to cook it.
How to cook Litti
Littis can be cooked in different ways
Cooking the Littis in a Kadai – Once the littis are made, add cooking oil to the kadai and turn to low flame. Place the Littis in the kadai and ensure you drizzle oil all over the littis, cover with a lid and cook over low flame for 10 minutes, tossing the Littis to make sure it is cooked all the sides.
Cooking in Kuli Paniyaram Pan – Sprinkle few drops of oil into each dent/kuli and place the balls in it and cover with the lid. Drizzle a few drops of oil over it and cook for 10 mins, while you keep turning the Litti to get cooked on all sides. When you see the littis are cooked on all sides, increase the flame and cook on high flame for a few minutes, ensuring the littis are not burnt.
Cooking on the direct flame – Drizzle few drops of oil over the uncooked Litti, and place it directly over the flame and with a tong turn it all over to get it cooked well. It takes about 7 to 10 mins when you make it over direct flame.
Baked Littis – Place the stuffed Littis in a baking tray lined with a parchment paper. Bake for 15 mins preheated oven at 175 C.
Serving the Littis
After cooking the Littis in different methods immediately immerse in melted Ghee and tossed all over, remove to a serving bowl.
The Littis are served with Chokhas. The Biharis make different Chokhas and call it Tamatar Chokha, Tamatar Pyaz Chokha, Aloo Chokha, and Baigan Chokha. There are versions where all these are mixed and served together as well.
I have already made Tamatar Pyaz Chokha. Today I made the simpler version of Tamatar Chokha.
After immersing the hot litti in melted ghee, the littis are slightly pressed on top to crushed, then you can again pour hot ghee over it and serve the chokha over it.
Dry sattu is mixed with chopped garlic and ginger and some Indian dry species to give a tangy flavour, and after the litti is baked it is broken into pieces, and hot ghee is poured all over it. It is best served with raw onions soaked in lemon and vinegar, chokha (spicy mashed potatoes), and chicken/meat gravy.