Litti Chokha is a traditional dish
eaten mainly in the states of U.P., Bihar and Jharkhad. It can be had for
breakfast or snack, and if accompanied with daal aside it can be eaten for
Lunch and dinner too. One can find this dish made traditionally in villages of Bihar and is as famous as a burger in America.
Litti is similar to Bati in appearance with a tiny difference that the stuffing for litti is made with Sattu (roasted Bengal gram flour) and this stuffing is known as Pitthi. Litti is traditionally eaten with Chokha – which is either made up of char-grilled Eggplants (aubergines) or mashed potatoes. In some households, they do a mix of both and prepare the Chokha, which is basically just another name of bharta (mashed potatoes/brinjals). But the preparation of this Chokha is way different than the usual Bharta which is explained in this post later
I am from western U.P, from a city which is in between Lucknow and Delhi and hence the food culture is more inclined towards Mughlai Cuisine. But in Eastern U.P, specially in the places like Varanasi this is a staple and favourite food
among locals. I tasted it first time, when I visited my SIL’s place after my
marriage. She actually made a whole spread with 3-4 variations and both
types of Chokha. I was so amazed looking at her zeal since this really took her
a lot of time to get it all done. When served to us, she poured a lot if ghee (
clarified butter ) on top of each litti and within 15 min both of us were
stuffed till gills. Since I was so excited to explore a new dish, I ate a bit
too much… What happens to my stomach afterwords is a story for another time.. But this dish really does that you, being so addictive and fulfilling.
There is one more method of
making this Litti which is mostly used towards Rajasthan. There, these stuffed
Littis are rolled into smaller round balls, boiled, and then shallow fried. This also
imparts an incredible flavour to the Litti, but I have never tried it on my
own. The method which I am explaining though my post is the oven-roasted
method. OIn the older time, the Littis were roasted in the hot sand and usually took a few days to cook.
Now, in households it’s made in Stove-furnaces (Tandoor) . Why I had to go through the pain of making this recipe and take step by step pictures?
Divya from You too can cook runs this very successful event - SNC Challenge where bloggers from South and North India come together and try recipes from each others' regions. She has given me this wonderful opportunity to host this month's challenge. Since I am a part of the north team, I had to think for a regional recipe to challenge the Southern team. And what a piece of work it has been !! I discussed with the fellow members and we brainstormed to give a challenge which is very traditional, not too difficult to make, and of course delicious to have. We selected this recipe, since though its very common in Bihar and Eastern U.P., I have never seen somebody from any other state with even slightest knowledge of this extremely healthy dish.
So, anyway this was our obvious choice for the challenge. Another challenge which I had to face was - not much info was available on internet about it. i.e. not many bloggers have posted the recipes or tips. So I turned to my friends and relatives from Bihar and U.P. for help. I did some research on the origin of this dish and harassed my friend so much to gather and provide as much info I could from them. I am hoping all this would be fruitful, and my friends from Southern team would understand the origin and process well :)
To get more info on South and North Challenge - visit here.
Although its a straight forward and simple recipe, but the major problem you may face while you are preparing Litti Chokha is that one of the main ingredients - Sattu is not easily available everywhere !!
Now, what is Sattu?
Sattu is a very popular flour in the states of UP and Bihar.
There is no English name for Sattu, but for the convenience sake, you may call
it Roasted chickpea or Gram powder.
Traditionally, Chickpeas or Chana daal ( Bengal gram ) is roasted in hot sand
and then grind to powder. The reason for using the sand is that the individual
bits get roasted evenly. Like these road side Thela wallahs, they roast peanuts
in sand and then just sift it and when you eat it, there is no trace of sand at
all. The same happens with Sattu, and also it gets that earthy taste from
there.
But obviously, we can’t use Sand in our houses for doing the
same. Hence I experimented with my own methods to prepare Sattu at home. I had never
done that before, honestly. So I had to ask few of my friends from Bihar to get
it right. And this method so far has proved to be the best, all tried and
tested :)
How to make Sattu at home?
- Take 2 cups of Bengal gram, wash it properly and drain. Keep aside
- Heat 3 cups of water in a heavy bottomed pan, let it boil. Add chana dal and stir
- Let it cook covered for 7-8 minutes on medium flame. Don’t overcook it.
- Drain the Chana dal ( don’t squeeze every drop of water out of it ) and transfer it to a big bowl. Cover it up with a damp tea towel or cling film and keep it like that for 3-4 hours.
- After 4 hours, lay it out on a soft cotton cloth & let it cool. This will take around 3-4 hours, you may have to shuffle it a few times in between to arrange it evenly. It has to be dry completely, you may increase this time to 5 hours but not more than that else it will start giving bad odour
- Now, take the heaviest wide pan or wok you have. Dry roast Chana dal on a low flame, stirring it frequently in between. Like I stirred it every 5 min, for almost 40 min. Mind you, the flame must be lowest else it will burn off and wont give nice taste. You may do it in batches if you don’t have that big vessel.
- To test if its done or not, simply get one bit out let it coll and eat it. It should be soft, chewable and not mushy or hard. The texture and shape should be retained.
- Turn the flame off and let it cool, later grind chana daal to a fine powder. Store in an air tight container. You can easily keep it for 2-3 months.
Check out another Sattu recipe - Sattu ka Paratha ( MAkuni )
Of course, you don't have to go through all the pain if you are lucky enough to get Sattu nearby. Or if you find this job difficult, just get some of your local Chakki ( mill ) to get it done for you. Sattu can also be milled using roasted chickpeas with or without skin , enhancing the fibre content in it. Roasted barley flour is also available in markets and specialty health food stores and that is called Jau ka sattu in Hindi
Although it seems painstakingly long and boring, but trust me the end result is so much worth it. Plus the health benefits of Sattu are immense.. It is cooling in nature and is considered as a tonic food in villages. Farm workers were given sattu, raw onion and jaggery as their mid-day meal in olden days. Since they used to toil hard under scorching sun, this food used to work as a cooler for the system, hydrating and stamina building. It is absolutely gluten free too.
Sattu is considered strengthening, cooling, light meal that doesn't sit heavy on your system and even helps detox as it is quite rich in soluble fibre Normally it is consumed with raw onion and chopped coriander greens so the cleansing effect of the meal is even better. The best thing about sattu is, it is a great food for babies, adults and even old people as it is light to the digestive system and yet very nutritive. High on Iron, Magnesium and Manganese, low on Sodium, low on Glycemic index makes sattu a favourable food for diabetics and for weight watchers as well.
Enough of gyan :P , lets come back to the recipe: Once you have made Sattu, making Litti is no difficult job. Lets look at the process and ingredients of Litti and Chokha as below:
What you need?
To make Litti:
4 cups Wheat flour
1 tsp Ajwain(carom seeds)
4 tbsp Ghee Baking soda - 1/2 tsp
Salt - 3/4 tsp
almost 2 cups warm water - you may not need all of it, depends on the quality of flour
To Make Pitthi (stuffing):
1 cup Sattu
Ginger - 1 inch long piece
2-4 Green chillies
1/2 cup Green coriander leaves - finely chopped
1 tsp Jeera(cumin seeds)
1 tsp Ajwain(carom seeds)
2 tbsp Mustard oil
2 tbsp Pickle spiceLemon - juice of 1 lemon - almost 1 tbsp
Salt - add to taste
1 cup Sattu
Ginger - 1 inch long piece
2-4 Green chillies
1/2 cup Green coriander leaves - finely chopped
1 tsp Jeera(cumin seeds)
1 tsp Ajwain(carom seeds)
2 tbsp Mustard oil
2 tbsp Pickle spiceLemon - juice of 1 lemon - almost 1 tbsp
Salt - add to taste
To make Chokha:
4-6 potatoes, boiled and peeled
5-6 large cloves of garlic
1 large onion, chopped small2 medium sized tomatoes
2-4 Green chillies
1 tbsp grated ginger
2 tbsp Green coriander leaves
Salt - add to taste - almost 1 tsp
2-4 Green chillies
1 tbsp grated ginger
2 tbsp Green coriander leaves
Salt - add to taste - almost 1 tsp
Mustard oil - 1 to 2 tsp
How to make?
First Prepare dough for Litti:
Sieve the flour and add all the ingredients, knead it into a not too soft dough with the help of warm water. Cover the dough and keep aside for 30 minutes.
Meanwhile, prepare stuffing for Litti:
Take out Sattu in a mixing bowl, add in all the spices and grated ginger, green chillies, coriander, lemon juice, and mix well. If it seems too dry, add a tbsp of water to it. the texture should be crumbly, but not runny at all. Keep aside.
To shape and cook Litti:
To shape and cook Litti:
Break off medium sized pieces from the dough. On your palm, with the help of your fingers expand the pieces 2-3 inches in diameter. you may simply roll it like a small chapathi, but dont apply any extra flour to it.
Place 1- 2 tsp Pitthi on it, wrap up the dough piece and close from all sides. Pinch the extra dough from top, press with your palms to flatten it a bit. Litti is ready for frying.
Place 1- 2 tsp Pitthi on it, wrap up the dough piece and close from all sides. Pinch the extra dough from top, press with your palms to flatten it a bit. Litti is ready for frying.
Traditionally Litti is cooked on an an upla ( dried cow dung, I know really !! ) and in cities they usually sue a proper Tandoor. At home, we can make two ways - either bake in an oven OR in a gas tandoor. If you dont have any of these two , you may even fry these stuffed balls. That tastes so so delicious, but obviously is calorific :)
To make Litti in an oven: Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done.
To make Litti in a home furnace ( Tandoor ) : Pre heat the tandoor and place the stuffed pieces of dough in it carefully. Cook it by turning sides regularly till they turn brown , usually takes 40-50 minutes
To make Litti in an oven: Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done.
To make Litti in a home furnace ( Tandoor ) : Pre heat the tandoor and place the stuffed pieces of dough in it carefully. Cook it by turning sides regularly till they turn brown , usually takes 40-50 minutes
Finally, we will make Chokha for litti:
Peel the boiled potatoes and mash them coarsely with hands or masher. Keep aside.
Now roast garlic and tomatoes on either the gas flame ( like I did, see the pictures below ) or simply in an oven. On the flame, it will take around 12-15 minutes on medium flame. And in an oven, it takes around 20-25 minutes but the later of course is hassle free
Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Add in the spices, salt, oil and mix properly.
Add in mashed potatoes, just mix everything gently with hands. Chokha is ready to be served.
Now roast garlic and tomatoes on either the gas flame ( like I did, see the pictures below ) or simply in an oven. On the flame, it will take around 12-15 minutes on medium flame. And in an oven, it takes around 20-25 minutes but the later of course is hassle free
Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Add in the spices, salt, oil and mix properly.
Add in mashed potatoes, just mix everything gently with hands. Chokha is ready to be served.
At last, assemble and serve:
Put Chokha in a bowl, dip hot Litti in melted Ghee and serve with green coriander chutney.
Litti can also be broken at the centre and then ghee can be poured on top, this way it reaches the stuffing too and pitthi gets a bit damp. I adopt this way to serve, since I love the aroma of ghee mixed with Sattu.
Litti can also be broken at the centre and then ghee can be poured on top, this way it reaches the stuffing too and pitthi gets a bit damp. I adopt this way to serve, since I love the aroma of ghee mixed with Sattu.
- You may also add 2 tbsp of yoghurt to the Litti dough, I havent done it myself but seen people using that. They say it results in smooth texture
- Sattu is also used in making Sattu ka Paratha, Sattu ki Kachori, Sattu ka meetha etc. it’s a very versatile flour and I hope to post more recipes using Sattu in near future.
- The true flavours of Chokha come from two things – Mustard oil and roasted garlic. Even if you omit any other ingredient, its important to keep these two. Obviously, if you don’t eat them at all, then you may replace them. But it’s a definite addition in the traditional recipe
- Be ready to pour in dollops of ghee on top, since it adds to the taste manifolds
- If you are confused that we didn’t cook the mustard oil while making Chokha, you have read it all right. We DO NOT COOK the oil used in Chokha, and that brings out the raw mustard flavour. Not everyone would like it, I know. So please go ahead and heat mustard oil before adding it to the mashed potatoes mixture.
- Traditionally, Chokha is served at room temperature with hot and fresh littis. You may opt for warm chokha too as per your liking
- Littis taste best when eaten fresh. When re heated they loose the crunch. If you do have some leftover littis, you may simply shallow fry them and have them with tea or coffee. It makes a great tea time snack
For more recipes from Bihar, click here
P.S. Thanks to Red Candy for sending out the lovely red glass kettle present in the pictures
Reposting to link to Srivalli's event - Come, join for Breakfast
Great Challenge. Looks yummy.
ReplyDeleteWow ! What a dish ! Amazing.Completely new to me. Nupur,Thanks for sharing such a wonderful traditional dish.
ReplyDeleteyou made my moth water. wonderful wonderful recipe
ReplyDeleteWow...Nupur Litti Chokha looks yumm. Amazing Challenge.....
ReplyDeleteAmazing one.... eagerly waiting to try...
ReplyDeleteGr8 dish.... eagerly waiting to try
ReplyDeleteWhat a wonderful recipe.Such a good detailed pics.lovely
ReplyDeleteMy mouth is watering looking at the spread. Well written post. Definitely for people like me who have litti and choka on their bucket list
ReplyDeleteThanks Anusha, am sure you will like it :)
DeleteAbsolutely delicious litti chokha, mouth watering here.....:)
ReplyDeleteLooks yummy. ...did great work...great challenge. ..thanks for sharing....
ReplyDeletethanks for this challenge, awesome clicks as always :-)
ReplyDeletethis dish is new to me..looks great...
ReplyDeleteThese look absolutely delicious!
ReplyDeleteWow what a lovely challenge. Thank you for putting in so much effort and info!! Very clear instructions Nupur!! :)
ReplyDeleteThanks Divya, glad you liked it :)
DeleteNupur,are Wahh !! Super ...hats off to u for going to all the tiny details and putting up this post...it's looks truly divine especially the pic served with ghee ?.btw that yellow plate I know that :P
ReplyDeleteThanks Vineetha ! Yes, you guessed it right , its the same plate :P isn't it good :)
DeleteNever heard of it wow sounds too good thanks for introducing to such a wonderful recipe to all of us Nupur.
ReplyDeleteI have two whole bags of sattu sitting at home, got it from India this time! These look so nice Nupur, now am craving some!
ReplyDeleteHi Nupur! Thanks to your detailed post my Litti and Chokha is posted. Actually the Litti and chokha was ready ages ago but I was lazy in writing th epost. ;)
ReplyDeleteThanks. My kid loved the chokha so much that she has demanded the chokha again. Tomorrow I may hear about the Litti. :) Glad she is enthusiastic about it.
Thanks once again for the detailed post.
Hi Nupur, sorry for coming in late, I have been on and off the blogosphere lately. I have been dying to get my hands on authentic litti chokha for God knows how long, and this is just amazing.....this is a fabulous selection, and I can't wait to make it. Beautiful clicks, and fantastic looking chokkha.
ReplyDeleteWhere are you from? Bareili? Sitapur?
Wow... Lovely Blog with Excellent pictures! I am following you to get updated on your wonderful recipes.. Thanks! :)
ReplyDeleteDetailed description and nice pics
ReplyDeleteI like litti and potato chokka is So much better than eggplant !
ReplyDeleteI do have a question, is the baking at 200 F? will that not take a lot longer to just brown?
Hi Manasi, yes even I like aalu chokha more than the eggplant one !:)
DeleteEvery oven works differently, mine was ok at this temperature. I didnt dare to make it higher just in case the Littis dont remain under cooked from inside. Since my Littis were medium in size, I was sceptical about increasing the temperature. You may try increasing it to 220 C, please let me know how it turns out :)
Thanks
Oh right! it was in Centigrade! No wonder I was confused! Here( the USA) we use Fahrenheit.
DeleteWould u please update it on the blog? Just to avoid confusion.