How To Make Chokha At Home

Litti Chokha Recipe

Nisha Madhulika |
3,93,984 times read

Litti Chokha is a traditional dish eaten mainly in Bihar and Jharkhad. It can exist had for lunch, dinner or you can make information technology on your holidays and y'all will surely love it. Litti is similar to Bati in appearance but there is a piddling difference. The Pitthi(stuffing) to be filled in it is fabricated with Sattu and Litti is eaten with brinjal bharta or mashed potato. We tin can also prepare Mixed Veg Chokha. So permit us kickoff the grooming for Litti Choka.

हिन्दी में पढिये : Litti Chokha Recipe

Ingredients for Litti

For dough :

Wheat flour - 400 grams (2 cup)
Ajwain(carom seeds) - 1/two tsp
Ghee - 2 tbsp
Curd - iii/4 cup
Baking soda - 1/2 tsp
Salt - three/4 tsp

For stuffing(Pitthi)

Sattu - 200 grams (i cup)
Ginger - 1 inch long piece
Green chilly - 2 to iv
Dark-green coriander(dhaniya) - i/2 cup(finely chopped)
Jeera(cumin seeds) - 1 tsp
Ajwain(carom seeds) - 1 tsp
Mustard oil - 1tsp
Pickle spices - one tbsp
Lemon - juice of ane lemon (if you lot prefer)
Salt - add to sense of taste ( 1/2 tsp)

For Chokha:

Brinjal(big) - 400 grams (i or ii)
Tomatoes - 250 grams ( 4 medium sized)
Green chillies - 2 to 4 (finely chopped)
Ginger - 1 i/2 inch long piece ( finely chopped)
Greenish coriander - 2 tbsp ( finely chopped)
Salt - add to gustatory modality (1 tsp)
Mustard oil - one to 2 tsp

-How to brand Litti Chokha

Set up dough for Litti
Filter the flour and keep it in a utensil, put Ghee, baking soda, Ajwain and common salt in flour so mix well. Vanquish curd and put it in flour besides. Knead a soft dough using warm h2o. Cover the dough and keep aside for 30 minutes. Dough required to make Litti is ready.

How to brand Stuffing for Litti
Launder, peel and finely chop ginger(you can also grate it). Suspension the stems of the green chillies, wash then finely chop them. Clean green coriander, wash then finely chop the leaves. Take out Sattu in a utensil put chopped ginger, light-green chillies, coriander, lemon juice, salt, Jeera, Ajwain, mustard oil and pickle spices in information technology. Mix all the ingredients properly, if the Pitthi seems dry then add ane-2 spoons of h2o to it, Sattu Pitthi is ready.

How to make Litti
Break off medium sized pieces from the dough. With the assistance of your fingers expand the pieces two-3 inches in bore. Identify 1- one 1/2 tsp Pitthi on it, wrap upwardly the dough piece and shut from all sides. Printing this stuffed pieces to flatten it a bit, Litti is ready for frying.

Heat the Tandoor(furnace), place the stuffed pieces of dough in the Tandoor and cook it past turning sides regularly till they plough dark-brown (traditionally Litti is cooked on a Upla).

How to brand Chokha for Litti
Wash brinjals and tomatoes so fry them. Allow them to cool, pare the skins, keep them in a bowl and mash with a spoon. Put the chopped spices, salt, oil and mix properly. Brinjal Chokha is prepare.
If you prefe garlic and onion then peel five-6 cloves of garlic and so finely chop them. Peel one onion, chop it finely and mix these with brinjal.

Aloo ka Chokha
Peel 4-5 boiled potatoes break them into minor pieces, add chopped ginger, dark-green chillies, green coriander, red chilly powder and salt to information technology so mix well. Aloo ka Chokha is set.

Serve
Put Chokha in a bowl, dip hot Litti in melted Ghee, Litti can also be broken at the center and so dipped. Serve with Chokha, light-green coriander chutney and eat..