Bihar Style Litti Chokha
Prep. : 30 Mins
Cook. : 45 Mins
Total Time :
75 mins
Cuisine : Bihari, Indian
Servings : Serve 4
Wheat flour – 1 1/2 cup
Oil – 1/4 cup
Salt – to taste
Water – as required
Sattu – 1 cup
Ajwain – 1/2 tsp
Amchur powder – 2 tbsp
Sauf – 1/2 tsp
Achar ka masala – 2 tbsp
Mustard Oil – 6 tbsp
Chopped garlic – 3 tbsp
Grated ginger – 1/2 tbsp
Chopped onion – 2 cups
Chopped green chillies – 3 1/2 tbsp
Boiled potatoes – 3/4 big
Chopped coriander – 5 tbsp
Roasted black brinjals – 2 big (peeled after roasting)
Chopped Tomatoes – 1 cup
Urad dal – 1 cup
Chana dal – 1/4 cup
Masoor dal – 1/4 cup
Toor dal – 1/4 cup
Moong dal – 1/4 cup
Ghee – 4 tbsp
Clove – 5/6
Mustard seeds – 1 tbsp
Whole Red chillies – 2
Bay leaf – 3/4
Red chilli powder – 1 tsp
Ghee – for soaking the littis
- Boil the dals in a pressure cooker.
- Preheat the oven to 180 degrees C.
- Knead the dough with wheat flour, salt, oil & water.
- In a mixing bowl add sattu, salt, ajwain, sauf, amchur powder, pickle masala, 3-4 tbsp mustard oil, 1tbsp garlic, 1/2 ginger, 1/2cup onion, 1tbsp chilli, water & mix it well to form a dough with little water.
- Boil water in a deep pot.
- Make the balls of sattu dough & stuff it in wheat flour dough.
- Add them to the boiling water till they come up on their own. Place them on a baking tray & bake it for 20 mins.
In the meantime in a mixing bowl mash the potatoes add salt, 1 1/2 tbsp amchur powder, 1/2 onion, 2tbsp coriander, 1tbsp chilli, 1 tbsp mustard oil & mix it well. - In another bowl add chopped roasted brinjals, 1/2cup onion, 2tbsp garlic, salt, 1/2cup tomatoes, 2-3tbsp coriander, 1 1/2tbsp chilli, 1 tbsp mustard oil & mix it well.
- For the tadka, in a kadhai add 4tbsp of ghee, clove, mustard seeds, Kashmiri chilli, bay leaves, once the mustard seed crackles add 1/2cup onion. Once they turn translucent add 1/2cup tomatoes, salt, chilli powder & cook for a few minutes.
- Add the tadka to the boiled daal.
- Once the littis are ready, slit from one side & dip it in ghee & remove it on a serving platter.
- Serve hot with potato & brinjal chokha, dal, mint & tomato chutney.
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