Litti Chokha | लिट्टी चोखा | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A staple from Bihar and Jharkhand- Litti Chokha, Sattu stuffed in littis and grilled in ghee with masaledaar chokha, make this lip-smacking recipe, easy at home.

LITTI CHOKHA

Ingredients

Dough
2 cups whole wheat flour
1 tsp carom seeds (ajwain)
Salt to taste
¼ tsp baking soda
2 tbsps yogurt
3 tbsps ghee + for dipping
Chokha
1 medium brinjal
3 medium tomatoes
2 medium potatoes, boiled and peeled
Salt to taste
1-2 green chillies, chopped
½ inch ginger, finely chopped
3-4 garlic cloves, finely chopped
2 tbsps freshly chopped coriander leaves
1½ tbsps mustard oil
½ lemon
Filling
1 cup Tata Sampann Jeera Sattu
Salt to taste
½ inch ginger, finely chopped
1-2 green chillies, finely chopped
8-10 garlic cloves, finely chopped
1 small onion, finely chopped
2 tbsps freshly chopped coriander leaves
1 tbsp pickle masala
½ lemon
Onion rings to serve
Lemon wedges to serve
Green chillies to serve

Method

1. For the dough, add whole wheat flour in a large bowl. Add carom seeds, salt, baking soda, yogurt, ghee and water little by little. Knead to soft dough and cover with a damp muslin cloth. Set aside for 15-20 minutes.
2. For choka, brush oil on brinjal and tomatoes. Place a roast grill on direct flame, place the brinjals and tomatoes on it. Roast till cooked from all sides, turning occasionally.
3. For the filling, add Tata Sampann Jeera Sattu in another bowl. Add salt, ginger, green chillies, garlic, onion, chopped coriander and pickle masala. Mix well.
4. Squeeze lemon in it and drizzle a little water, mix till well combined. Set aside.
5. Transfer the roasted brinjals and tomatoes in a bowl. Cling wrap the bowl while the vegetables are hot. Set aside.
6. Meanwhile, apply ghee in the palms of the hands and knead the prepared dough slightly. Divide the dough into equal portions and shape them into a balls.
7. For making lithi, take each portion of the dough ball and spread it. Stuff with a portion of the prepared stuffing. Bring the sides to the centre and seal it. Shape them into a ball and set aside.
8. Place the prepared lithis on the same roast grill and cook till cooked from all sides, rotating and basting with ghee occasionally.
9. Meanwhile for the choka, peel the brinjals and tomatoes. Transfer them into a bowl.
10. Mash the potatoes and add to the same bowl. Add salt, green chillies, ginger, garlic, and chopped coriander. Mash using a masher and mix well. Squeeze lemon and add mustard oil. Mix well and set aside.
11. For serving, transfer the prepared choka in a serving bowl. Dip each lithi into ghee and place on the serving plate. Serve hot with onion rings, lemons wedges and green chillies.

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