Litti chokha is to Bihar, what Dal Baati churma is to Rajasthan . Litti, the traditional & staple food of Bihar is a variation of baati & is stuffed with sattu, a flour made of roasted bengal gram dal. Being high in nutrients & fibre, sattu litti is an ideal power brunch food for field workers & is served with chokha made of boiled potatoes, roasted brinjal & ghee.
Sattu flour is known for its cooling effects & is considered a must have food during summers & is relished in form of littis, parantha, laddoos & drink. Another peculiar feature of this platter is the extensive use of mustard oil. The aroma and the slightly pungent taste provided by mustard oil lends an interesting flavour to the dish.
Litti is traditionally baked over cow dung cakes in villages, but can be baked in gas tandoor or electric ovens as well.
Litti chokha, which is popularly known to be a food for farmers is now making its presence internationally. One can find many litti chokha outlets across the country..viz Litti on wheels!! Shut your calorie conscience for a day & enjoy this hearty meal which is sure to make your day.
Litti/Sattu ki Baati
For the cover/Litti dough
Wheat Flour 6 cups
Ajwain (Bishop’s weed) 1 teaspoon (tsp)
Salt 1 tsp
Ghee/unsalted clarified butter 1 tablespoon
Eno/ fruit salt (Regular flavour) 1 & 1/2 tsp
Warm Water as required to knead the dough
For the stuffing/Sattu ka masala
Sattu 1 & 1/2 cup
Green chillies 2
Ginger 1 inch piece
Coriander leaves chopped 2 tablespoon
Jeera/Cumin seeds 1 & 1/2 tsp
Ajwain/Bishop’s weed 1 tsp
Amchur/dry mango powder 2 tsp
Kala namak/ Black salt 1/2 tsp
Salt 1 & 1/2 tsp
Sarso ka tel/Raw Mustard oil 2 Tablespoon
Warm water 4-5 tablespoon
Ghee as required for smearing
For the dough
Mix all the dry ingredients. Add ghee & knead a (semi soft) dough using required amount of warm water.
Take sattu in a mixing bowl. Add chopped green chillies, grated ginger & chopped coriander. Add all the dry ingredients & mix well. Add mustard oil & water and mix well again. Keep aside.
P.S. The same sattu masala can be used for parantha & litti alike.
Gently roll them into rounds with your palm. Place each rounds in the rolling board/chakla & press gently in the centre lifting the sides up with the help of your thumbs (as shown) to create a space for the stuffing.
Add 3 tsp of stuffing in each litti & carefully pull the dough so as to seal the litti(s). Roll gently again to shape up the litti (as shown)
Pre heat the gas tandoor. Gently place the sattu littis in the wire rack (high flame) & cover with lid. Reduce the flame to medium after 2-3 minutes. Turn the littis upside down when the brown spots appear on the lower surface(approx 5 minutes). Cook the littis till it turns brown (approx 3-4 minutes). Carefully remove the littis from tandoor & drop the littis into a deep bowl filled with hot ghee (as shown) for 2-3 minutes. Transfer the litti into a hot casserole & serve hot with chokha, tomato chutney, Baingan bharta (optional) & dal
Makes 2o littis
Alu ka chokha
Chokha is usually made with potatoes, onion & Brinjal. But this chokha recipe excludes brinjal.
Boiled potatoes 5
Green chillies 2
Salt 1 & 1/2 tsp
Amchur/Dry mango powder 1 tsp
Mustard oil/Sarso ka tel 1 teaspoon
Coriander leaves/cilantro 2 table spoon
Peel & mash boiled potatoes.
Peel the onions & slice into wedges. Chop the green chillies & coriander leaves
Mix patatoes, onions, green chillies & coriander. Add salt, amchur powder & mustard oil (raw,without heating) and mix well again.
Roasted cumin seeds powder/bhuna jeera powder 2 tsp
Kala namak/Black salt 1 tsp
Salt 2 tsp
Sarso ka tel/Mustard oil 1 tsp
Roast the tomatoes in a gas tandoor until the skin/peel seperates & tomatoes turn soft.
Peel the skin & grind coarsely into paste in a mixer grinder.
Add bhuna jeera, kala namak, salt & raw mustard oil & mix well.
Arhar or tuvar dal /Split red gram lentil1/2 cup
Urad dhuli / Split black lentils (dehusked) 1/2 cup
Chana dal/Bengal gram dal 1/2 cup
Moong chilka dal / Green gram lentil (split)1/2 cup
Salt as per taste
Haldi/ Turmeric powder 1/2 tsp
Cardamom (whole)/sabut hari ilaichi 2
For the tempering
Ghee/clarified unsalted butter 1/2 cup
Garlic 4-5 cloves
Cumin seeds /Jeera 1 tsp
Asafoetida/heeng a pinch
Red chilli powder 2 tsp
Bay leaves/tej patta 2
Whole dry red chillies 2
Mix the dal & wash thoroughly. Soak for half an hour with required amount of water.
In a degchi/heavy bottom pan (or a pressure cooker) boil water (approx 6 glass).Add presoaked dal, salt, turmeric powder, cardamom & cloves.
Cook till the dal turns soft for approx 45 minutes, stirring a couple of times in between ( 4-5 whistles if cooking in a pressure cooker). Add more water if required.
To prepare the tadka/tempering heat ghee in a pan. Add cumin seeds, bayleaves, Whole red chillies & asafoetida. Add chopped garlic & cook till it turns brown.
Add chopped tomatoes & red chilli powder & cook till the tomatoes turns soft & ghee seperates from the mixture.
Pour the tadka into dal. Garnish with chopped coriander & serve hot.