Litti Chokha

Cuisines in India are as unique as they can get and I absolutely love that about it. Some of them have received their due and are fairly famous but some of them are underrated. I always feel that one such cuisine from the eastern state of Bihar. The cuisine is simple, healthy and so flavorful but sometimes feel doesn’t get its due. I am fortunate enough to have a lot of good friends to have tasted this cuisine and develop a liking for it.

Think the first thing that I had a few years back was Litti Chokha in winters and it touched a chord. It has become really close to my heart, I love the seemingly simple dish but so complex in flavours. What an absolute delight.

Littis are nothing but wheat balls stuffed with Sattu masala. Sattu is roasted horse gram flour. It is extremely tasty and known for its cooling properties when mixed in water and had in summers. It is also stuffed in parathas and used for a lot of other dishes. Littis are supposedly paired with super flavorful salsas aka Chokhas. Chokhas can be made out of eggplant/Brinjal, potatoes or tomatoes.

I made my Littis in my air fryer this time and that took only 12 minutes to make. Cooking time would differ in how you make them. I have made them in an OTG before and that takes about 45-50 minutes. Similarly, I have tried making them in my coal barbeque and that took about 35 minutes to cook them on very low flame simmering coals to get nice and crusty. Cooking time would also differ in the size of Littis you make.

This is a step by step process for making flavorful and lovely Litti batis. Along with this Litti recipe, I have added recipes for my Baingan Chokha and Tamatar Chokha as separate recipe links for ease of looking at them.

PREPARATION TIME: 25 minutes
COOKING TIME: 15 minutes
SERVINGS: 10 Littis
DIFFICULTY SCALE: High

Litti_Chokha
Litti Chokha

INGREDIENTS: 

For the dough –

  1. Wheat flour/atta – 2 cups
  2. Vegetable oil – 3 tablespoons
  3. Water – 1-1.5 cup
  4. Salt – to taste

For the stuffing –

  1. Sattu – 1 cup
  2. Ginger – 1 small stick
  3. Garlic- 4 pods
  4. Green Chilli – 1
  5. Lemon juice – ½ lemon
  6. Coriander Leaves – 2 tablespoons, finely chopped
  7. Mango/stuffed chilli pickle masala – 1.5 tablespoon, optional
  8. Mustard oil – 2 tablespoons
  9. Onion seeds/Kalonji – ½ teaspoon
  10. Carrom seeds/ajwaein – 1 teaspoon
  11. Cumin seeds/jeera – 1 teaspoon
  12. Fennel seeds/saunf – ½ teaspoon
  13. Red chilli powder – ½ teaspoon
  14. Clarified butter/ghee – ½ cup
  15. Salt – to taste

For the Baingan Chokha/Eggplant Salsa –

16. Eggplant/Brinjal – 1, large
       17. Onion – 1, small
       18. Tomato – 1
       19. Garlic pods – 2
       20. Coriander leaves – a handful
       21. Red Chilli powder – ½ teaspoon
       22. Mustard oil – 1 tablespoon
       23. Salt – a pinch

UTENSILS/EQUIPMENT:

  1. Two mixing bowl
  2. Mortar pestle
  3. Brush
  4. Air fryer

RECIPE:

For Littis –

  1. Take a mixing bowl and add flour/atta to it. Add in a few tablespoons of oil and rub the oil with the flour to mix well.
  2. Now add the salt and start adding water in small quantities.
  3. Knead the dough for 5-7 minutes until it turns into a smooth and soft dough. It should be like a super soft dough – like the one you would use for pooris.
Resting_the_Litti_dough
Resting the Litti dough

4. With your fingers, spread some oil on the dough and cover it with a kitchen towel and let it rest for 20 minutes.
5. Now for the stuffing crush the ginger stick, garlic pods and green chillies into a paste. I did that in a mortar and pestle.
6. Take a mixing bowl and add the sattu powder to it. Add in the crushed paste from ginger-garlic and chilli. Also, add chopped fresh coriander leaves.
7. Add in a tablespoon or two of the masala from any of your pickles. The best ones to use are mango pickle, stuffed chilli pickle or amla pickle. Don’t worry, if you don’t have this though, the raw whole spices would do the trick too.
8. Add in all the dry spices – carom seeds, cumin seeds, fennel seeds and onion seed along with salt. Remember that the dough also has salt, so don’t add in a lot of it otherwise the Litti Batis would become very salty.
9. If you like it to be spicier, you could add in a little dry red chilli powder too. Mix well.

Add_all_the_spices_in_the_sattu_mix
Add all the spices in the sattu mix

10. Now add in the lemon juice and mustard oil. Mix everything together. Remember that the mixture should not to too dry or too wet otherwise it would become very difficult to get the right Littis.

Sattu_mix_is_ready
Sattu mix is ready

11. Now preheat an air fryer to 160 degree Celsius for 4 minutes or so.
12. In the meanwhile, once the dough has rested properly, take small lemon size pieces of it and roll it to make a perfect round. 

Small_lemon_sized_dough_ball
Small lemon sized dough ball

13. Now with your fingers start spreading the dough ball to form a small flatbread. You could either do it with your hands or use a rolling pin but I find it easier to do it with hands.

Flattening_the_dough_ball_with_fingers
Flattening the dough ball with fingers

14. Make a small cavity and stuff in a spoonful of the litti mix on the dough.

Add_the_Sattu_stuffing
Add the Sattu stuffing

15. Now use your fingers to close the dough back into a round and pinch off any excess dough.

Make a round_pinch_off_excess_dough
Make a round pinch off excess dough

16. Roll within your fingers till a perfect round Litti bati is formed.

Perfectly_round_stuffed_Litti_Bati
Perfectly round stuffed Litti Bati

17. Repeat this step till the entire dough is used.
18. Now place these Littis into the air fryer dish and brush them with some oil/ghee.
19. Make sure that they don’t touch each other in the dish otherwise they won’t cook uniformly.
20. Let them air-fry for 12 minutes and rest inside for another 2-3 minutes before taking them out.

Freshly_baked_Littis_out_of_air_fryer
Freshly baked Littis out of air fryer

21. In the meantime, take a pan and melt half a cup of ghee in it.
22. Now with a pair of tongs, carefully place one Litti at a time on a low flame and keep rotating. This will give a lovely charred colour.

Charring_the_litti_on_flame
Charring the litti on flame

23. Keep adding these charred Littis to the pan with ghee. With the help of the tong, remove them from the ghee after a minute.

For Bainga ka Chokha/Eggplant Salsa –

24. Take a large eggplant, wash it and pat it dry with the help of kitchen towels.
25. Place the eggplant on medium flame on a grilling rack and let it get roasted.

BainganChokha_roasting_eggplant_on_flame
Roasting eggplant on flame

26. Keep moving every few minutes to ensure uniform cooking on all sides. Cooking it on low flame ensure that it gets cooked from inside as well.

BainganChokha_Roasted_Brinjal_keep_rotating
Keep rotating the eggplant uniformly

27. Once roasted properly, remove it from the heat and let it cool for 2-3 minutes. Remove the head and peel off the skin.
28. Now add this to a bowl and use a fork to roughly chop it.
29. Add finely chopped onion, tomato and coriander leaves.
30. Add crushed garlic pods, red chilli powder, salt and mix well.

BainganChokha_Add_all_the_spices
Add all the spices


31. Add some mustard oil and its ready to be served.

BainganChokha_ready
Baingan Chokha

32. Serve with hot littis.

Litti_Chokha
Litti Chokha
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5 Comments Add yours

  1. dpranita583 says:

    Delicious !

    1. Nisha Sharma says:

      Thank you so much😀🙏

  2. Bernice says:

    They look delicious!

  3. North India’s finest recipe, beautifully cooked and presented by you.

    1. Nisha Sharma says:

      Thank you so much Vidya ji. Means a lot😀🙏

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