If you have also heard the name of the famous dish of Bihar, Litti Chokha, then today in this recipe we are going to share such a special recipe that you are going to like a lot in Bihari style. On hearing the name of Litti Chokha, the mouth starts watering, but often people do not like the method of making Litti Chokha. We are going to share the method of Litti Chokha step by step, for which you will prepare this recipe very easily.
If you follow the recipe given in this article step by step, then you will prepare a very good Litti Chokha. Follow all the tips and tricks given in this article and try making the best Litti Chokha, which is famous in Bihar or is easily available on every street corner, but you may not be able to reach that corner of Bihar, but if you also want to taste it,
then definitely try making it at home. It does not spoil for two to three days; this is its specialty, and it is also very tasty to eat. Often, in today’s India, Litti Chokha is famous in every state, so make it and try it once. Let’s quickly see what ingredients we need to make litti chokha.
Ingredients for making litti chokha :
- Wheat flour: 2 cups
- Celery, 1/2 teaspoon
- Salt according to taste.
- Ghee: 2 tablespoons (for kneading) + for serving
- Water as needed for kneading
- Ingredients Quantity
- Sattu (gram flour) 1 cup
- Mustard oil, 1 tablespoon
- Ginger-garlic paste: 1 teaspoon
- Green chili (chopped) 1-2
- Lemon juice or dry mango powder, 1 teaspoon
- Chopped coriander, 2 tablespoons
- Celery, nigella seeds 1/4 teaspoon
- Salt according to taste.
- A little water for kneading
- Ingredients Quantity
- Boiled potatoes, 2 medium
- Roasted brinjal, 1 medium (if needed)
- Tomatoes (roasted) 1-2
- Mustard oil: 1 tablespoon
- Green chili 1-2 (chopped)
- Chopped onion, 1 medium
- Garlic (crushed): 4-5 cloves
- Lemon juice or dry mango powder 1 tsp
- Salt to taste.
Coriander leaves 2 tbsp
Method of preparation litti chokha :
Mix ghee, salt, and celery in flour and knead a hard dough. Cover and keep for 20 minutes. Mix all the stuffing ingredients in the sattu and add a little water so that the mixture is neither dry nor wet. Make dough balls, fill sattu in them, and close the circle. Bake in the oven or bake in a tandoor/kadhai on low flame. After baking,
dip the litti in ghee. Roast potatoes, tomatoes, and brinjal and peel them. Mash all the ingredients together and mix. Pour mustard oil on top and garnish. Dip the litti in ghee and serve with hot chokha and chutney.
