Monday, 6 February 2017

613. Litti Chokha

Venturing out to try something different

   Yes, its Monday (so soon) and can you believe it we are into the 6th week of the 2017. Time flies. For our 78th theme on #FoodieMonday #Bloghop we decided to go regional with #RegionalCuisine. As soon as the theme was decided I knew I wanted to try out a cuisine that I've never done before. So it had to be the Eastern part of India. I guess having made baked yogurt and rasmalai doesn't really count. I decided on Litti Chokha from the state of Bihar. Well, some say that its also from Uttar Pradesh. What made me choose Litti Chokha? Two reasons, one being that my son in law is from that state, well now Jharkand which was a part of Bihar once upon a time and my neighbour Priya as she comes from UP and makes litti chokha. 
    
   What is Litti Chokha? Well, its a traditional snack from the state of Bihar. The litti is made from wheat and stuffed with a filling (pitthi) and roasted over coal, cow dung or wood fire. Its usually served with roasted mashed vegetables called chokha or bharta. The chokha  can be made from a mixture of potatoes, brinjal and tomatoes or you can make it with only brinjals or only potatoes. I made it with a mixture of both. Litti Chokha is usually served for breakfast or as a snack. It can be made into a meal by serving it with some yogurt and pickles. 

   The filling is quite different too. Sattu is used as the filling. What is sattu? Sattu is a flour made from roasted bengal grams or chickpeas. It is different from the usual besan or chickpea flour. The chickpeas are roasted in salt or sand in a large wok till they begin to crackle.Various spices are added to the sattu or roasted chickpea flour and then filled into the wheat dough. Modern times we don't have coal, cow dung or wood for stoves or sigris so nowadays the litti is baked in the oven and some even fry them. Most Eastern states of India sell ready made sattu in the stores but I had to grind mine at home.The only roasted chana or chickpeas I got here are the ones with the skin. So I had to spend some time removing the skin. I know some people make the sattu with the roasted skin, but I decided not to. Sattu is very healthy. Its rich in protein and minerals. Easy to digest and is usually given to toddlers, pregnant women and old people to provide energy. Sattu is added to a cool drink during summer, in puris and parathas, upma and even other cereals.

roasting chana in salt (picture from Google)

  
   What other delicious goodies is Bihar well known for? I'm truly amazed at the variety actually. Some of the things I've eaten, I had no idea that they are from Bihar. Some of the popular dishes besides litti chokha are Thekua (khajuria), Chandrakala, khaja, khurma(sakapara) which are shaped differently from the normal diamond shaped we know of, kadhi badi, dal puri, sattu paratha, parwal ki mithai, laktho, dal pitha, chana gugni, kala jamun, rasia to name a few. It also has some famous non vegetarian dishes like Bihari Kebab, Bihari Chicken Masala, Bihari Boti etc. I'll be definitely be exploring more about some of these dishes and trying them out in my kitchen. 
  
    So without much delay, lets go to the recipe of making litti chokha. What adds that unique and special taste to the litti chokha besides the spices? Raw mustard oil (with my nose screwed up!). My neighbour insisted that I had to add that. I had to ask her for some as I don't have mustard oil in my kitchen and I don't like using it because of the really strong smell and taste. However, Now I really don't mind! Hubby loved the new dish and I must thank my neighbour Priya for her valuable guidance.











LITTI CHOKHA
Makes 12 littis
Recipe source: Rachna's Kitchen

For the litti dough:
2 cups wheat flour (atta)
2 tbsp ghee
½ tsp ajwain (carom seeds, ajmo)
2 tbsp yogurt
¼ tsp soda bicarbonate (baking soda)
½ - ¾ tsp salt
⅓ - ½ cup warm water

For the pitthi or filling:
1 cup sattu flour (roasted chickpea flour)
1 tsp ginger
1-2 finely chopped green chillis
1 tsp cumin seeds (jeera)
1 tsp fennel seeds ( valiyari, saunf)
½ tsp ajwain (ajmo, carom seeds)
½ tsp kalonji (nigella seeds)
1 tsp garlic paste
½ cup finely chopped fresh coriander (dhania)
½ - ¾ tsp salt
2-3 tbsp lemon juice
1 tsp mustard oil
1-2 tsp pickle masala
¼ tsp turmeric powder (haldi)

For chokha(bharta):
1 big eggplant (aubergine, baigan)
3 medium tomatoes
2 medium potatoes
4-6 cloves of garlic
1 tsp ginger paste
1-2 finely chopped green chillis
¼ cup finely chopped fresh coriander
2 medium onions finely chopped
1-1½ tsp salt
1 tsp mustard oil

Preparation of the litti dough:

  1. Sift wheat flour, salt and soda bicarbonate into a big bowl.
  2. Add ajwain and ghee. Rub the ghee into the flour.
  3. Add yogurt and warm water and form a dough.
  4. Knead it into a smooth dough. The dough should not be hard or too soft.
  5. Rub a bit of oil or ghee over it. Cover the dough with a lid or cling film and let it rest till the filling is ready.
Preparation of the chokha:
  1. Preheat the oven to 180°C.
  2. Cut the stalk off the brinjal and cut it into half.
  3. Rub some oil on top and the cut part and put it on a baking tray.
  4. Put the tray in the oven and let the brinjal bake for 30 minutes or till done.
  5. Cut the tomatoes into half. Peel the garlic.
  6. When the brinjals have been cooked for 20 minutes add the tomatoes and garlic to the baking tray.
  7. In the meantime boil the potatoes.
  8. Remove the baking tray from the oven.
  9. Peel the skin from the brinjal and the tomatoes.
  10. Put them in a big bowl. Add the roasted garlic to it.
  11. Peel the boiled potatoes and add to the brinjal mixture.
  12. Mash the brinjal, tomato and potato mxiture till its a bit coarse.
  13. Add chopped salt, mustard oil,chillis, ginger, chopped coriander and finely chopped onions.
  14. Mix well and keep it on the side till required.
Preparation of the stuffing(pitthi):
  1. Put the roasted sattu in a bowl.
  2. Lightly roast fennel and cumin seeds. Crush it lightly with a pestle. 
  3. Add it to the sattu.
  4. Lightly crush the ajwain and add to the sattu.
  5. Add chopped chillis, ginger, garlic, kalonji, turmeric powder, chopped coriander, mustard oil,salt, lemon juice and pickle masala.
  6. Mix everything up nicely. If the filling is dry add about 2-3 tbsp water. It shouldn't be too dry or too wet.
Preparation of litti:
  1. Preheat the oven to 180°C.
  2. Divide the dough into 12 equal parts.
  3. Take one part of the dough and using your fingers shape it into a cup or small bowl.
  4. Add 1½ tbsp of the pitthi or stuffing into the cup.
  5. Gather up the edges of the dough to close the cup.
  6. Pinch the seams well.
  7. Roll gently into a round ball.
  8. Rub some oil or ghee over the ball and place it on a lightly greased baking tray.
  9. Repeat steps 3-8 with the remaining dough and filling.
  10. Bake the litti for 30-40 minutes until its golden brown and not soft.
  11. Turn the littis thrice during the baking process.
  12. Remove the littis from the oven.
Finale:
  1. Split the litti into half with your hand. 
  2. Pour some melted ghee over it.
  3. Serve with some chokha.
Tips:
  • Adjust the salt and chillis according to your taste.
  • Pickle masala means any red chilli pickle you have at home, you use the masala or spicy mixture. I didn't have any nice pickle at so I added the dry ready made pickle masala.
  • Enjoy the littis the next day with hot masala tea.
  • Litti can be fried if you don't want to bake them.
You may want to check out the following regional dishes:

baked Punjabi samosas - Punjab
Idli Sambhar - South India
Chum chum - Bengal
poha - Maharashtra

Amiri Khaman - Gujarat




Sending this recipe for the following event:

Blog Hop
   

23 comments:

  1. Mouthwatering post. Looks perfect and yummy.

    ReplyDelete
  2. A very well written post about the most famous food from Bihar jharkhand and UP....

    ReplyDelete
    Replies
    1. Thank you Alka and yes my neigbour mentioned that its quite popular in UP too.

      Delete
  3. Thank you for helping me revive some good old memories of savouring Litti Chokha through your tempting recipe post MayuriDi. Loved the clicks too.����

    ReplyDelete
    Replies
    1. Thank you Pushpita for the kind words.

      Delete
  4. Replies
    1. Thanks Rupal. Hubby loved it and is asking me make it again!

      Delete
  5. What a lovely recipe, I have not heard of it but since I am going to India Rajasthan this week I am going to see if I can sample it. These look like katchoris.

    ReplyDelete
    Replies
    1. Nayna don't know if you'll find this in Rajasthan unless you go to a Bihari or UP restaurant. These are different from the famous dal batti of Rajasthan.

      Delete
  6. I have heard a lot about this dish . I will make it sometime soon. Bookmarking the post.

    ReplyDelete
    Replies
    1. Try it out Shobha it is delicious. My neighbour passed the preparation as perfect. She suggested that if one likes chilli food then adding a bit of the masala from a red chilli pickle to the chokha makes it even more tastier.

      Delete
  7. Everything looks so delicious. Lovely photos. This is a very new and unusual recipe for me. I will also book mark it to try out soon.

    ReplyDelete
    Replies
    1. Try it Mina, its so different from the normal snacks we know. For us it was like a meal :)

      Delete
  8. Too good��������.Its been ages since I had these.Feeling nostalgic looking at the beautiful pics.

    ReplyDelete
  9. Absolutely gorgeous recipe Mayuri Di.. Litti chokha is from Bihar and the UP version is Dal Baati Chokha :) ... Daal baati churma is the Rajasthani version which really taste amazing... Love this amazing platter!!! :) Too good!

    ReplyDelete
    Replies
    1. Thanks Kriti...that's interesting. I've had dal baati churma but not the dal baati chokha.

      Delete
  10. Loved the blog post dee..so informative...delicious share too.

    ReplyDelete
  11. Hi Mayuri,
    Your litti chokha is looking absolutely delicious. You have very nice blog to read. Thank you for link.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Monday, 6 February 2017

613. Litti Chokha

Venturing out to try something different

   Yes, its Monday (so soon) and can you believe it we are into the 6th week of the 2017. Time flies. For our 78th theme on #FoodieMonday #Bloghop we decided to go regional with #RegionalCuisine. As soon as the theme was decided I knew I wanted to try out a cuisine that I've never done before. So it had to be the Eastern part of India. I guess having made baked yogurt and rasmalai doesn't really count. I decided on Litti Chokha from the state of Bihar. Well, some say that its also from Uttar Pradesh. What made me choose Litti Chokha? Two reasons, one being that my son in law is from that state, well now Jharkand which was a part of Bihar once upon a time and my neighbour Priya as she comes from UP and makes litti chokha. 
    
   What is Litti Chokha? Well, its a traditional snack from the state of Bihar. The litti is made from wheat and stuffed with a filling (pitthi) and roasted over coal, cow dung or wood fire. Its usually served with roasted mashed vegetables called chokha or bharta. The chokha  can be made from a mixture of potatoes, brinjal and tomatoes or you can make it with only brinjals or only potatoes. I made it with a mixture of both. Litti Chokha is usually served for breakfast or as a snack. It can be made into a meal by serving it with some yogurt and pickles. 

   The filling is quite different too. Sattu is used as the filling. What is sattu? Sattu is a flour made from roasted bengal grams or chickpeas. It is different from the usual besan or chickpea flour. The chickpeas are roasted in salt or sand in a large wok till they begin to crackle.Various spices are added to the sattu or roasted chickpea flour and then filled into the wheat dough. Modern times we don't have coal, cow dung or wood for stoves or sigris so nowadays the litti is baked in the oven and some even fry them. Most Eastern states of India sell ready made sattu in the stores but I had to grind mine at home.The only roasted chana or chickpeas I got here are the ones with the skin. So I had to spend some time removing the skin. I know some people make the sattu with the roasted skin, but I decided not to. Sattu is very healthy. Its rich in protein and minerals. Easy to digest and is usually given to toddlers, pregnant women and old people to provide energy. Sattu is added to a cool drink during summer, in puris and parathas, upma and even other cereals.

roasting chana in salt (picture from Google)

  
   What other delicious goodies is Bihar well known for? I'm truly amazed at the variety actually. Some of the things I've eaten, I had no idea that they are from Bihar. Some of the popular dishes besides litti chokha are Thekua (khajuria), Chandrakala, khaja, khurma(sakapara) which are shaped differently from the normal diamond shaped we know of, kadhi badi, dal puri, sattu paratha, parwal ki mithai, laktho, dal pitha, chana gugni, kala jamun, rasia to name a few. It also has some famous non vegetarian dishes like Bihari Kebab, Bihari Chicken Masala, Bihari Boti etc. I'll be definitely be exploring more about some of these dishes and trying them out in my kitchen. 
  
    So without much delay, lets go to the recipe of making litti chokha. What adds that unique and special taste to the litti chokha besides the spices? Raw mustard oil (with my nose screwed up!). My neighbour insisted that I had to add that. I had to ask her for some as I don't have mustard oil in my kitchen and I don't like using it because of the really strong smell and taste. However, Now I really don't mind! Hubby loved the new dish and I must thank my neighbour Priya for her valuable guidance.











LITTI CHOKHA
Makes 12 littis
Recipe source: Rachna's Kitchen

For the litti dough:
2 cups wheat flour (atta)
2 tbsp ghee
½ tsp ajwain (carom seeds, ajmo)
2 tbsp yogurt
¼ tsp soda bicarbonate (baking soda)
½ - ¾ tsp salt
⅓ - ½ cup warm water

For the pitthi or filling:
1 cup sattu flour (roasted chickpea flour)
1 tsp ginger
1-2 finely chopped green chillis
1 tsp cumin seeds (jeera)
1 tsp fennel seeds ( valiyari, saunf)
½ tsp ajwain (ajmo, carom seeds)
½ tsp kalonji (nigella seeds)
1 tsp garlic paste
½ cup finely chopped fresh coriander (dhania)
½ - ¾ tsp salt
2-3 tbsp lemon juice
1 tsp mustard oil
1-2 tsp pickle masala
¼ tsp turmeric powder (haldi)

For chokha(bharta):
1 big eggplant (aubergine, baigan)
3 medium tomatoes
2 medium potatoes
4-6 cloves of garlic
1 tsp ginger paste
1-2 finely chopped green chillis
¼ cup finely chopped fresh coriander
2 medium onions finely chopped
1-1½ tsp salt
1 tsp mustard oil

Preparation of the litti dough:

  1. Sift wheat flour, salt and soda bicarbonate into a big bowl.
  2. Add ajwain and ghee. Rub the ghee into the flour.
  3. Add yogurt and warm water and form a dough.
  4. Knead it into a smooth dough. The dough should not be hard or too soft.
  5. Rub a bit of oil or ghee over it. Cover the dough with a lid or cling film and let it rest till the filling is ready.
Preparation of the chokha:
  1. Preheat the oven to 180°C.
  2. Cut the stalk off the brinjal and cut it into half.
  3. Rub some oil on top and the cut part and put it on a baking tray.
  4. Put the tray in the oven and let the brinjal bake for 30 minutes or till done.
  5. Cut the tomatoes into half. Peel the garlic.
  6. When the brinjals have been cooked for 20 minutes add the tomatoes and garlic to the baking tray.
  7. In the meantime boil the potatoes.
  8. Remove the baking tray from the oven.
  9. Peel the skin from the brinjal and the tomatoes.
  10. Put them in a big bowl. Add the roasted garlic to it.
  11. Peel the boiled potatoes and add to the brinjal mixture.
  12. Mash the brinjal, tomato and potato mxiture till its a bit coarse.
  13. Add chopped salt, mustard oil,chillis, ginger, chopped coriander and finely chopped onions.
  14. Mix well and keep it on the side till required.
Preparation of the stuffing(pitthi):
  1. Put the roasted sattu in a bowl.
  2. Lightly roast fennel and cumin seeds. Crush it lightly with a pestle. 
  3. Add it to the sattu.
  4. Lightly crush the ajwain and add to the sattu.
  5. Add chopped chillis, ginger, garlic, kalonji, turmeric powder, chopped coriander, mustard oil,salt, lemon juice and pickle masala.
  6. Mix everything up nicely. If the filling is dry add about 2-3 tbsp water. It shouldn't be too dry or too wet.
Preparation of litti:
  1. Preheat the oven to 180°C.
  2. Divide the dough into 12 equal parts.
  3. Take one part of the dough and using your fingers shape it into a cup or small bowl.
  4. Add 1½ tbsp of the pitthi or stuffing into the cup.
  5. Gather up the edges of the dough to close the cup.
  6. Pinch the seams well.
  7. Roll gently into a round ball.
  8. Rub some oil or ghee over the ball and place it on a lightly greased baking tray.
  9. Repeat steps 3-8 with the remaining dough and filling.
  10. Bake the litti for 30-40 minutes until its golden brown and not soft.
  11. Turn the littis thrice during the baking process.
  12. Remove the littis from the oven.
Finale:
  1. Split the litti into half with your hand. 
  2. Pour some melted ghee over it.
  3. Serve with some chokha.
Tips:
  • Adjust the salt and chillis according to your taste.
  • Pickle masala means any red chilli pickle you have at home, you use the masala or spicy mixture. I didn't have any nice pickle at so I added the dry ready made pickle masala.
  • Enjoy the littis the next day with hot masala tea.
  • Litti can be fried if you don't want to bake them.
You may want to check out the following regional dishes:

baked Punjabi samosas - Punjab
Idli Sambhar - South India
Chum chum - Bengal
poha - Maharashtra

Amiri Khaman - Gujarat




Sending this recipe for the following event:

Blog Hop
   
Pin It

23 comments:

  1. Mouthwatering post. Looks perfect and yummy.

    ReplyDelete
  2. A very well written post about the most famous food from Bihar jharkhand and UP....

    ReplyDelete
    Replies
    1. Thank you Alka and yes my neigbour mentioned that its quite popular in UP too.

      Delete
  3. Thank you for helping me revive some good old memories of savouring Litti Chokha through your tempting recipe post MayuriDi. Loved the clicks too.����

    ReplyDelete
    Replies
    1. Thank you Pushpita for the kind words.

      Delete
  4. Replies
    1. Thanks Rupal. Hubby loved it and is asking me make it again!

      Delete
  5. What a lovely recipe, I have not heard of it but since I am going to India Rajasthan this week I am going to see if I can sample it. These look like katchoris.

    ReplyDelete
    Replies
    1. Nayna don't know if you'll find this in Rajasthan unless you go to a Bihari or UP restaurant. These are different from the famous dal batti of Rajasthan.

      Delete
  6. I have heard a lot about this dish . I will make it sometime soon. Bookmarking the post.

    ReplyDelete
    Replies
    1. Try it out Shobha it is delicious. My neighbour passed the preparation as perfect. She suggested that if one likes chilli food then adding a bit of the masala from a red chilli pickle to the chokha makes it even more tastier.

      Delete
  7. Everything looks so delicious. Lovely photos. This is a very new and unusual recipe for me. I will also book mark it to try out soon.

    ReplyDelete
    Replies
    1. Try it Mina, its so different from the normal snacks we know. For us it was like a meal :)

      Delete
  8. Too good��������.Its been ages since I had these.Feeling nostalgic looking at the beautiful pics.

    ReplyDelete
  9. Absolutely gorgeous recipe Mayuri Di.. Litti chokha is from Bihar and the UP version is Dal Baati Chokha :) ... Daal baati churma is the Rajasthani version which really taste amazing... Love this amazing platter!!! :) Too good!

    ReplyDelete
    Replies
    1. Thanks Kriti...that's interesting. I've had dal baati churma but not the dal baati chokha.

      Delete
  10. Loved the blog post dee..so informative...delicious share too.

    ReplyDelete
  11. Hi Mayuri,
    Your litti chokha is looking absolutely delicious. You have very nice blog to read. Thank you for link.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.