Sanoli's Kitchen: LITTI, MIXED CHOKHA WITH HARA DHANIYA CHUTNEY

Saturday, December 28, 2013

LITTI, MIXED CHOKHA WITH HARA DHANIYA CHUTNEY

"Litti-Chokha-Chutney" is a very delicious speciality of Bihar. Bihari cuisine is simple and wholesome. 'Litti' a baked salted wheat flour cake filled with sattu (roasted chickpea flour) and some special Indian spices. There are many versions of this dish. This is a delicacy which is liked by every group of people whether rich or poor. Litti-Chokha-Chutney is now making its presence internationally.

INGREDIENTS FOR LITTI:

FOR COVERING:
1&1/2 Cup Wheat Flour (atta)
1/2 Cup Self-Raising Flour (maida)
6 tbsp Oil
1/2 tsp Salt
1/2 Cup Melted Clarified Butter (desi ghee)

FOR STUFFING:
1 Cup Sattu (roasted bengal gram flour)
1 tsp Carom Seeds / ajwaan (roasted and crushed)
1 tsp Nigella Seeds / Kalonji (roasted and crushed)
1 tbsp Dried Mango / Amchur Powder
1 tbsp Mango pickle spice and its oil
6-8 Pods of Garlic (minced)
1/2" Ginger (minced)
2-3 Finely Chopped Green Chilies
2 tbsp Finely Chopped Coriander Powder
1 tbsp Lemon Juice
2 tsps Mustard Oil
Salt to taste

INGREDIENTS FOR MIXED CHOKHA:
1 Large Tomato
2 Medium Sized Potatoes (parboiled with skin)
1 Eggplant / Brinjal / Begun (500 gm approx)
1 Big Onion (finely chopped)
5-6 Pods of Garlic (minced)
2 tbsps Chopped Coriander Leaves / Cilantro
2-3 Chopped Green Chilies (or as per taste)
1 tbsp Fresh Lemon Juice
1 tbsp Mustard Oil
Salt to taste

INGREDIENTS FOR HARA DHANIYA CHUTNEY:
50 gm Coriander Leaves / Cilantro
2-3 Green Chilies
4 Pods Garlic
1/4" Ginger
2 tbsp Tamarind Pulp
1 tsp Mustard Oil
Salt to taste

METHOD FOR LITTI:
For making outer cover of litti, sieve wheat flour and self raising flour, add oil and salt. Knead a stiff dough by using water. Cover with a wet cloth and keep it aside.


Make lemon sized (approx 2.5" diameter) 10 balls out of it and set it aside.


In the mean time, combine all spices, sattu, coriander leaves, lemon juice, mustard oil, salt and pickle in a bowl. Mix them nicely by hand. Make sure all spices including pickle mixed very well. Now sattu filling is ready to stuff.


Preheat oven to 200 C. Put 1 tbsp sattu filling in the centre of each ball. Close it firmly from all sides.

Place all the littis on a baking tray.


Bake for 15 minutes. Turn the opposite sides of littis and grill for 10 minutes.


Take out and dip on pure desi ghee (clarified butter) and serve immediately with mixed chokha and chutney.

METHOD FOR MIXED CHOKHA:
Roast eggplant, tomato and parboiled potato over low heat.

Peel the skin of eggplant, tomato and potato nicely. Set aside.

Heat mustard oil in a pan or wok. Add minced garlic and green chilies in it.


Saute for 30-40 seconds followed by adding chopped onion. Fry for 2 minutes.

Add mashed tomato and salt in it. Fry for another minute.


Now add roughly mashed potato and eggplant. Fry for a minute and turn off heat now.

Add coriander leaves and lemon juice. Fold nicely.

Serve this chokha with litti.

METHOD FOR HARA DHANIYA CHUTNEY:
Grind coriander leaves, ginger, garlic, green chilies, tamarind pulp and salt for a minute to make a smooth homogenous paste. Add mustard oil in it. Yummy Hara Dhaniya Chutney is ready to serve with litti and chokha.


Enjoy your dinner with super delicious litti, mixed chokha and hara dhaniya chutney.


NOTE:
  1. In cities, it is not possible to make 'litti' traditionally roasted over "chulha" or "angithi". But I baked it in electric oven, you may use  microoven for grilling it. If you don't have any oven, just heat a non stick pan on medium heat, arrange littis on it, cover it with a heavy lid and reduce the heat. Check after 10 minutes and turn over the other side of littis. Cook other side also for 10 minutes. Lastly, roast those littis on direct flame for giving that grilling effect.
  2. Few people are allergetic on eggplant, if you don't like, just omit it. Potato-tomato chokha is also very delicious. May add 1 tsp mustard paste at the end and mix well, it is also be a great combo with litti.
  3. Chutney can be stored in refrigerator upto an week.
  4. I roasted parboiled potato to get its smokey flavor, which gave an authentic taste and flavor to chokha.

25 comments:

  1. Hats off to you...you made this so perfect..

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  2. I was looking for litti and chokha recipe, thanks for sharing. You made really wonderful.

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  3. Litti,chokha and chutney, shall i invite myself to ur place sis..Delicious foods..

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  4. Super spread, this is totally new to me and looks awesome...

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  5. thats and delicious looking choka and hari chutney :) so tempting me di :)

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  6. Hat off to you Sanoli for making such an amazing spread. Looks super yum and will rock on the Radio show.

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  7. That's a wonderful spread... Can I come over???

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  8. lovely regional specialty,bright and yummy flavors:-)

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  9. Such a tempting & healthy fritter !

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    Replies
    1. Thanks for your comment dear. But those are not fritters, you may call it baked wheat flour cake.....:)

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  10. Very authentic and inviting dish. Bookmarked this.

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  11. this indeed luks really cute, dear..and great dip as well..

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  12. This looks delicious sanoli di ....

    eita khetei hobe :D kobe kahwachho bolo :)

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