BIHARI LITTI AND ALOO KA CHOKHA

BIHARI LITTI AND ALOO KA CHOKHA

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The awesome Bangalore weather tempted me to have some desi (traditional) style soul food. My mother in law suggested Litti Chokha. So I baked some Sattu stuffed Litti with Aloo ka Chokha, accompanied by homemade aam ka achar (mango pickle) mukkamaarke pyaaz (hand-smashed onion) and some nimbu-mirchi (lemon and green chilli) for that extra zing.For those who don’t know about this dish, it’s a Bihari speciality. Try it, you’ll love it!

Litti Aloo Chokha Recipe :

BIHARI LITTI AND ALOO KA CHOKHA 2

Ingredients for litti:

  • 2 cups – Wheat flour
  • 2 tbsp – Ghee (Clarified butter) or oil
  • 3/4 cup – Curd
  • 1/2 tsp – Baking soda
  • Salt to taste

Method for litti:

  1. Sieve the flour with salt and soda, add ghee or oil, then knead the dough with curd and warm water to a make a soft dough. Cover it and keep aside for 30 minutes.

Ingredients for Sattu filling:

  • 1 cup – Sattu (Rosted black gram ground to powder)
  • 1 tsp – Grated ginger
  • 1 tbsp – Chopped green chillies
  • 1 and ½ tbsp – Finely chopped garlic
  • 1 – Finely chopped big red onion
  • 3-4 tbsp – Chopped coriander leaves
  • Juice of 1 lemon
  • 1 tsp – Jeera (cumin) seeds
  • 1 tsp – Ajwain (carom) seeds
  • 1/4 tsp – Kalonji (nigella seeds)
  • 2 tbsp – Masala of red chilli pickle
  • 2 to 3 tbsp – Oil of mango pickle or mustard oil
  • Salt to taste

Method for sattu filling:

  1. Mix all the ingredients for the filling and bring them together. Keep it aside.

Method for assembly of Litti:

  1. Make flat balls of the dough and stuff it with the sattu mixture generously and close it and form a neat ball. Make sure the dough layer is not too thick.
  2. Then make the rest of the littis and place them on a greased baking sheet and bake it in a pre heated tandoor oven or normal OTG at 200 degrees for 25 to 30 minutes or in microwave convection at 200 degrees for 25 minutes or till it’s done.
  3. Keep flipping them once in a while to get even colour.  Once done, take them out and brush them with ghee.

Ingredients for Aloo ka Chokha:

  • 2 to 3 – Roasted potatoes (coarsely mashed)
  • 2 nos – Roasted tomatoes
  • 2 – Chopped onions
  • 2 tbsp – Chopped garlic
  • 1 tsp – Chopped ginger
  • 3 to 4 tbsp – Chopped coriander leaves
  • Lemon juice
  • 1 tbsp – Achar (pickle) masala
  • 1 tsp – Red chilli powder
  • 2 tbsp – Mustard oil
  • 1/4 tsp – Jeera (cumin) for tempering
  • 1/4 tsp – kalonji (Nigella seeds) for tempering
  • 2 nos – Green chillies chopped
  • Salt to taste

Method Aloo ka Chokha:

  1. Heat mustard oil to smoking point and then lower the heat. Add the jeera and kalonji and then add the chopped ginger and garlic and fry.
  2. Add chopped onions and green chillies and fry till soft and add the salt and red chilli powder and fry.
  3. Add the roasted and mashed tomatoes and fry, and then add the roasted and mashed potatoes and fry again for a while.
  4. Finally, add the achar masala, chopped coriander leaves and lemon juice. Serve hot with the Littis, accompanied by hand smashed onion, mango pickle and green chillies. Enjoy the traditional Bihari speciality.
BIHARI LITTI AND ALOO KA CHOKHA
 
Author:
Recipe type: Bihari Affairs, Main course, Street affairs, Veg
Cuisine: Indian
Ingredients
Ingredients for litti:
  • 2 cups – Wheat flour
  • 2 tbsp – Ghee (Clarified butter) or oil
  • ¾ cup – Curd
  • ½ tsp – Baking soda
  • Salt to taste
Ingredients for Sattu filling:
  • 1 cup – Sattu (Rosted black gram ground to powder)
  • 1 tsp – Grated ginger
  • 1 tbsp – Chopped green chillies
  • 1 and ½ tbsp – Finely chopped garlic
  • 1 – Finely chopped big red onion
  • 3-4 tbsp – Chopped coriander leaves
  • Juice of 1 lemon
  • 1 tsp – Jeera (cumin) seeds
  • 1 tsp – Ajwain (carom) seeds
  • ¼ tsp – Kalonji (nigella seeds)
  • 2 tbsp – Masala of red chilli pickle
  • 2 to 3 tbsp – Oil of mango pickle or mustard oil
  • Salt to taste
Ingredients for Aloo ka Chokha:
  • 2 to 3 – Roasted potatoes (coarsely mashed)
  • 2 nos – Roasted tomatoes
  • 2 – Chopped onions
  • 2 tbsp – Chopped garlic
  • 1 tsp – Chopped ginger
  • 3 to 4 tbsp – Chopped coriander leaves
  • Lemon juice
  • 1 tbsp – Achar (pickle) masala
  • 1 tsp – Red chilli powder
  • 2 tbsp – Mustard oil
  • ¼ tsp – Jeera (cumin) for tempering
  • ¼ tsp – kalonji (Nigella seeds) for tempering
  • 2 nos – Green chillies chopped
  • Salt to taste
Instructions
Method for litti:
  1. Sieve the flour with salt and soda, add ghee or oil, then knead the dough with curd and warm water to a make a soft dough. Cover it and keep aside for 30 minutes.
Method for sattu filling:
  1. Mix all the ingredients for the filling and bring them together. Keep it aside.
Method for assembly of Litti:
  1. Make flat balls of the dough and stuff it with the sattu mixture generously and close it and form a neat ball. Make sure the dough layer is not too thick.
  2. Then make the rest of the littis and place them on a greased baking sheet and bake it in a pre heated tandoor oven or normal OTG at 200 degrees for 25 to 30 minutes or in microwave convection at 200 degrees for 25 minutes or till it’s done.
  3. Keep flipping them once in a while to get even colour. Once done, take them out and brush them with ghee.
Method for Aloo ka chokha:
  1. Heat mustard oil to smoking point and then lower the heat. Add the jeera and kalonji and then add the chopped ginger and garlic and fry.
  2. Add chopped onions and green chillies and fry till soft and add the salt and red chilli powder and fry.
  3. Add the roasted and mashed tomatoes and fry, and then add the roasted and mashed potatoes and fry again for a while.
  4. Finally, add the achar masala, chopped coriander leaves and lemon juice. Serve hot with the Littis, accompanied by hand smashed onion, mango pickle and green chillies. Enjoy the traditional Bihari speciality.

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