Bihar ka Famous Litti Chokha | घर पर स्वादिष्ट लिट्टी चोखा बनाएं आसानी से | Litti Chokha Recipe

Feeling homesick for Bihar? Let's bring a taste of home to you!
Try my Litti Chokha recipe, and share your thoughts in the comments. Can't wait to hear your feedback!
LITTI CHOKHA RECIPE
CHEF AANAL KOTAK
INGREDIENTS:
FOR THE STUFFING:
• 1 cup sattu (roasted gram flour)
• 1 tsp grated garlic
• 1 tsp grated ginger
• 1 tsp chopped green chilies
• 1/2 cup chopped onion
• 1/4 cup chopped coriander leaves
• 1/2 tsp carom seeds (ajwain)
• 1 tsp lemon juice
• 1 tsp dry pickle masala
• 1/2 tbsp spicy Indian pickle
• Salt, to taste
• 2 tbsp mustard oil
FOR THE LITTI DOUGH:
• 1 cup wheat flour
• 1 tbsp ghee (clarified butter)
• Salt, to taste
• Water, as required (for kneading)
• 1/2 tsp mustard oil (for brushing)
FOR THE BAINGAN-TAMATAR CHOKHA:
• 1 large brinjal (eggplant)
• 2 tomatoes
• 4 garlic cloves
• 4 whole green chilies
• 1 tbsp mustard oil (for brushing)
• 1 cup chopped onion
• 1/4 cup chopped coriander leaves
• Salt, to taste
INSTRUCTIONS:
MAKE THE DOUGH:
• In a bowl, mix the wheat flour, ghee, and salt. Gradually add water and knead into a soft dough. Let it rest for 15-20 minutes.
PREPARE THE STUFFING:
• In another bowl, combine the Satu, grated garlic, grated ginger, chopped green chilies, chopped onion, coriander leaves, carom seeds, lemon juice, dry pickle masala, spicy pickle (optional), salt, and mustard oil. Mix well.
• The stuffing should be crumbly but should hold its shape when pressed. If it's too dry, sprinkle a little water and mix again.
STUFF THE DOUGH:
• Divide the dough into equal portions and shape them into balls.
• Roll each dough ball into a small disc. Place a spoonful of the stuffing in the centre of the disc, fold the edges together, and seal tightly.
• Gently roll the stuffed dough ball in your hands to smooth it out.
COOK THE LITTI:
• Heat a paniyaram pan or a tawa on medium heat and grease it with ghee.
• Place the stuffed littis in the pan and cover with a lid. Cook them evenly, turning occasionally, until they are golden brown and crisp on all sides.
• Once cooked, brush the littis with mustard oil for a shiny finish.
ROAST THE BRINJAL AND TOMATOES:
• Make 2-3 slits in the brinjal, inserting garlic cloves and green chilies into the slits. Brush both the brinjal and tomatoes with mustard oil.
• Roast them directly over an open flame or in an oven until the skins are charred and the vegetables are soft. Allow them to cool slightly, then peel off the charred skin.
MAKE THE CHOKHA:
• In a bowl, mash the roasted brinjal, tomatoes, garlic, and chilies together.
• Add chopped onions, coriander leaves, and salt. Mix everything thoroughly.
• Serve the hot littis with the flavorful baingan-Tameta chokha on the side.
• For an authentic touch, drizzle extra mustard oil or ghee over the littis before serving. Enjoy!
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[@gayatridholakia2865]

Wow superb yummy 😋

[@parekhvibhuti4371]

Very delicious👌😋

[@truptidevashrayee338]

Yammi recipe

[@geetahakani9530]

Superb

[@rajshrisoni3841]

Thank you for sharing recipe.. love your all recipes..i think in original recipe they add mustard oil and green chillies in chokha..

[@kashmiramodi5808]

Chokha is just like bengan ka bharta .fark itna ki chokha me onion kachhi he.but mouth watering recipi.

[@gayatridholakia2865]

Tamaro avaj besi gyo che cuff valo avaj che ❤ take care ❤