Wednesday, 29 January 2014

Litti choka

Today's dish is probably the best known dish from bihar. Litti choka, simple and earthy dish which was quiet a staple in winter months earlier but now has become sort of novelty.It's a simple dish with very few ingredients and super healthy too.


For litti 

Wheat flour - make it into dough by kneading it with slightly warm water.

Sattu - similar to besan but its made by grinding dry roasted  gram (de husked)instead of raw gram as done for besan. Sattu is now commonly available across country in most departmental store and super markets . And yes for this dish sattu cannot be replaced with besan.
Lemon juice  
Onion - finely chopped
Garlic cloves - finely chopped  
Green chillies - finely chopped 
Salt to taste 

For baign ka choka 

1 round eggplant , roast it on open flame. Once cool enough peel the roasted outer layer.  mash the roasted eggplants.
Mustard oil -1 teaspoon
Onion -1 small finely chopped
garlic - 2/3 cloves finely chopped
Green chilli - 1 or more depending on hotness preference , finely chopped
Salt to taste

Mix together everything and baigan ka chokha is ready.

I have already posted the recipe for aloo choka here 

For making litti.

For filling , mix together sattu with onion, chilli, garlic, lemon juice, salt and just enough water so the mix is crumbly.

From the dough, make small balls and roll out into small circular shape (size of a puri) . Now take a tablespoon of filling and place it on rolled out dough. Bring together the edge and shape it into flat ball.

While the typical version is baked, for today i made the poached version.

For this, in a kadhai fill water till 2/3 add salt and put it on heat . Once water come to boil , add these littis to water. let each side cook for 7-8 minutes.

Remove from water and serve with choka.

You can also fry some of these in little oil. Since they are poached before they absorb very less oil.

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