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Lithi Chokha

Litti, sometimes, along with chokha, is a complete meal that originated from the Bhojpuri region of the Indian states of Bihar and Uttar Pradesh. It is a dough ball made up of whole wheat flour and stuffed with gram flour, pulses and mixed with herbs and spices. It is baked over coal or wood and tossed with large amounts of ghee. Although very often confused with the closely related Rajasthani dish, baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with curd, brinjal chokha, potato chokha, and papad. The litti are traditionally baked over a wood fire, but in the modern days, a new fried version has been developed.


Herbs and spices used to flavour the litti include onion, garlic, ginger, coriander leaves, lime juice, carom seeds, nigella seeds and salt. Tasty pickles can also be used to add spice flavour. In western Bihar and eastern Uttar Pradesh litti is served with murgh korma (a creamy chicken curry) or chokha (a vegetable preparation of roasted and mashed eggplant, tomato, and potato).


LETS GET COOKING:

Lithi Chokha


Course : Lunch




Cuisine : Indian




Prep time : 10 minutes




Process time : 25 minutes




Total time : 35 minutes


Ingredients:

  • Wheat flour- 1 cup

  • Sathu powder - 1/2 cup

  • Onion - 1

  • Lemon juice - 3 tsp

  • Ghee - 2 tsp

  • Green chili chopped - 1 tsp

  • Ginger chopped - 1 tsp

  • Chopped coriander leaves - 2 tsp

  • Cumin powder - 1 tsp

  • Pickle masala - 1 tsp

  • Ajwain - 1 tsp

  • Salt - 1 tsp

Instructions:

  1. In a bowl add wheat flour and salt and mix well, add water and mix to form a soft dough, cover and keep aside

  2. In other bowl add sathu powder, chopped onion, cumin powder, pickle masala, ajwain and salt

  3. Then add lemon juice, chopped ginger and green chili, chopped coriander and ghee, give a good mix. The sathu filling is ready

  4. Now take a small size wheat dough, roll well and make cup shape, then fill the sathu filling into it and cover the edges and roll like a ball.

  5. Now in a hot pan, apply ghee then keep all the stuffed balls into it, cover and cook for 1/2 hour

  6. Once cooked, dip them in ghee and serve


Pictorial :

wheat flour
wheat flour

salt
salt

water
water

soft dough
soft dough

cover and keep aside
cover and keep aside

sattu flour
sattu flour

onion
onion

ghee
ghee

lemon juice
lemon juice

chopped coriander leaves
chopped coriander leaves

chopped ginger and green chili
chopped ginger and green chili

cumin powder
cumin powder

pickle masala
pickle masala

ajwain
ajwain

mix mix mix
mix mix mix

filling ready
filling ready

small dough
small dough

make cup shape
make cup shape

keep the filling
keep the filling

press the stuffing
press the stuffing

roll
roll

place them into hot pan
place them into hot pan

cover and cook for  1/2 hr
cover and cook for 1/2 hr

dip them in ghee and serve
dip them in ghee and serve

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