Have you ever heard of Litti Chokha? It is a traditional dish from Bihari and Jharkhand region of India and Chef Pallavi shares her recipe of this tasty snack food. Her stuffed wheat balls or Litti are savoury, and the subzi or chokha has little spices but is still flavourful and delicious.
Litti Chokha
Cuisine

- Indian

Serves

- 1

Cooking Time

-25-30 Min

Difficulty

- Medium

Preparation Time

- 15-20 Min

INGREDIENTS

  • 2 cup gm flour
  • 1 cup chopped onion
  • 3 tbsp mustard oil
  • 1 tbsp finely chopped ginger
  • 5 - 6 garlic cloves
  • 1/2 tsp carom seeds
  • 1 tsp nigella seeds
  • 3 - 4 green chilli
  • 1 tbsp mango pickle masala
  • 1/2 tbsp lemon juice
  • Salt as per taste
  • 3 cups wheat flour
  • 1/2 tsp carom seeds
  • For chokha: 1 roasted eggplant

HOW TO PREPARE LITTI CHOKHA

  1. 1

    In a bowl, add gram flour and mix it well Add chopped onion, ginger, garlic cloves, carom seeds, nigella seeds, green chilli, mango pickle masala and mix Add lemon juice, salt as per taste and mix it well.
  2. 2

    In another bowl, add wheat flour, carom seeds, salt as per taste, water as required and prepare a dough.
  3. 3

    Prepare the balls of the sattu Roll out the dough, stuff the sattu in it and seal it Bake it in the preheated oven at 180'C for 20 - 25 minutes.
  4. 4

    For chokha, add boiled eggplant and potatoes in a bowl Mash it nicely Add mustard oil, finely chopped green chilli, coriander leaves, salt as per taste and mix it.
  5. 5

    Add roasted red chilli and mix Garnish with chopped coriander and clarified butter.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Pallavi Nigam Sahay

Chef

With an earlier education in the Economics field, Pallavi decided to switch careers to become a chef purely by accident. She holds a culinary diploma from ICIF and has shot many recipe videos on YouTube channels. Hailing from the heartland of India, Madhya Pradesh, she has travelled across India picking up and absorbing recipes, languages and the nuances of regional cooking.

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