11 Nov Litti Chokha Recipe / Gluten free Litti
Litti Chokha from Bihar. India is a land of multi cuisines that churn out interesting food items. Undoubtedly, Bihari Cuisine is one such and Litti Chokha is one exotic dish from that Cuisine. To add, it’s a complete meal. You can have this for lunch or dinner. This dish is worth making on any festive days or holidays when you can enjoy with family.
In appearance, what is Bati to Rajasthan, is Litti to Bihar. But there is a major difference with respect to taste, texture and preparation. Though both use wheat flour as the base, Litti is stuffed with Sattu flour (made of roasted gram dal) and roasted whereas Bati is just roasted whole wheat flour balls. But by default, I have replaced wheat flour by Jowar flour (Sorghum flour).
Chokha is combination of Bharta of Brinjal, Tomato and Potato.
Traditionally, people dip the Litti in hot ghee and consume with Chokha. By default, I avoid ghee. However if you have no issues, you are free to add ghee in Littis.
To make it Gluten free version, as i have said earlier, I have replaced wheat flour with Jowar flour and the result was healthy and equally delicious dish.
Except for using a teaspoon of oil while kneading the dough, this is zero oil recipe which is commendable.
We make this dish in 3 parts. First, the dough. Second the filling for Litti and lastly, the chokha. It might look elaborate. But do not lose heart. Its easy to make and worth making. It is an exotic dish, no doubt.
For Litti
Ingredients
- 1 cup Jowar Flour (Sorghum Flour)
- salt to taste
- 1 tsp oil
Instructions
- Rub in the oil to the flour till it becomes crumbly.
- Add water and knead to a semi soft dough (neither too soft nor too hard)
- Rest for 10 minutes.
- Divide into lemon sized balls.
For Filling
Ingredients
- 1 cup Sattu flour
- 1 green chilli chopped
- 1 tsp Ajwain (Omam)
- 2 tbsp finely cut onions
- 1 tsp any pickle masala
- 2 garlic cloves finely chopped
- 1 tsp kalonji (nigella seeds, onion seeds)
- 1 tsp lime juice
- salt to taste
- approximately, 1 tablespoon water to mix
Instructions
- Mix all in bowl throughly
- The mixture should not be dry.
- Add a little water till it becomes slightly wet but still crumbly. The dough should hold in hand but crumble when left.
- Take a ball of the dough, make a dent in the centre and form cup.
- Stuff as much filling as possible. The littis will be dry if the filling is less.
- Close the sides and make into balls
- Roast the littis on fire
- Or you can roast them in appe pan
- Make sure all sides are well roasted
For Chokha
Ingredients
- 1 Eggplant (big variety)
- 2 Tomatoes
- 1 Potato boiled and mashed
- 1 tbsp finely cut onion
- Chopped coriander
- 1 green chilli finely chopped
- salt to taste
Instructions
- Roast the eggplant and tomatoes on fire as we do for Bhartha till they become charred.
- Remove from fire and peel
- Take them in a bowl and mash adding salt
- Once its mashed, add the mashed potato, onion, green chillies, coriander leaves and mix everything well.
- Your baingan, tomato and potato chokha is ready.
- Adjust the seasonings if necessary
Your Litti Chokha is ready. Serve hot. Break litti, dip it in Chokha and enjoy. ?
You can find more recipes from North India here
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