Litti is very popular dish in Bihar and Uttarpradesh (East zone). Littis are traditionally baked over a cow-dung fire but the modern days we are using Convection microwave or gas tandoor . Litti can eat with deshi Ghee , Chokha (Bharta ) and cutney. One can have it with dal as well. Herbs and spices used to flavor the litti include Onion, garlic, ginger, coriander leaves, lime juice, carom seeds, mangrela (onion seeds) and salt.
Tasty pickles can also be used to add spice flavour. In western Bihar and eastern Uttar Pradesh litti is served with murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato). “Today litti chokha is not only a favourite dish for people in Bihar, but it has gained an international reputation. This delicious dish has found numerous fans in foreign countries as well. Eat it once and experience the unique flavour,” says Brijbihari, the owner of Raj Sweets located near Sanjay Gandhi Jaivik Udyan Bailey Road, Patna. Brijbihari’s son Chandan says that three generations of their family are engaged in making litti-choka. He wants to expand the business by promoting it as an international brand. Aamir Khan have eaten litti chokha at that place and praised in their promotional tours to Patna . They are using this (amir khan piture) picture for promotion their business…. 🙂 sounds cool naa but its true .Different forms of littis are available.We can deep fry in oil that is called Ghati .Pepole loves to eat while traveling.We can make Paratha or Puri that is known by Sattu paratha Or Makuni which is very popular in India.
For Atta (flour) dough:
- 1½ cup Whole wheat atta.
- salt to taste
- 1 tbsp oil
- 1 tsp carom seeds.
Ingredients For Filling:
- 1 cup: Sattu (a special gram flour)
- 2 tbsp finely chopped Garlic
- 2 tbsp finely chopped Ginger
- 3-4 finely chopped Green chilli
- ½ cup finely chopped Fresh dhaniya (cilantro/ coriander) leaves,
- ½ tsp Mangrella (nigella/ onion seed/Kalonji seeds)
- 2 tbsp Mustard Oil
- 1 tsp Ajwain (carom seeds)
- 1 tbsp Lemon juice
- Salt to taste.
Method for dough :-
Take a big bowl and mix aata 1 tbsp oil and pich of salt . (Traditionally salt and oil does’t use ).Make dough from Atta using with water.
The dough should be soft and fully kneaded. Keep aside for 30 min and cover it .
METHOD FOR STUFFING :-
Mix all the filling ingredients with Sattu together nicely. Add mustered oil to make the stuffing moist and easy to fill.
Note :- Few people uses 1 or 2 tbsp Mircha achar masala (fillings from the red chili pickle)if possible you can use it as well.
Now mix it well .
Staffing is ready!!! Now its time to get filling litti . So just make 6 balls same size from the Atta (flour) dough.
Dust each ball with dry atta and make a patty roughly 2.5″ to 3″ diameter in size with hand. Otherwise you can use roller .Stuff 2 to 3 tsp Sattu filling in the center and close it from all sides.
When all the Littis are stuffed, pre-heat the oven to 375 F (180 degree C)
Put all the Litties on a foil and bake till one side is brown or black spots come on the Litti surface. Then turn over the Litti and bake for few more minutes until that side is brown as well.
Take out and dip in pure ghee or butter .
Litti is ready !!!!!!!!!!!
Ingredients for chokha :-
- 1 big brinjal.(roasted)
- 1 Tomato(roasted)
- 2 potatoes (roasted)
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic .
- 1 tbsp finely chopped green chilli.
- salt to taste
- 1 tbsp mustered oil.
- 1 tbsp chopped coriander leaves .
Method for chokha :-
Mix all ingredients.Now add mustard oil , salt and chopped coriander leaves. Mix it well .
Chokha is ready to eat !!!!!!!!