Fried Sattu Litti with Chokha is a traditional and delicious dish from the Indian state of Bihar. Litti is round wheat flour balls stuffed with roasted gram flour (sattu) and served with a spicy vegetable mash known as chokha. A step-by-step guide on how to make Fried Sattu Litti with Chokha:
Ingredients:
For Litti:
For the Dough:
- 2 cups whole wheat flour
- A pinch of salt
- Water (for kneading)
For the Stuffing:
- 1 cup sattu (roasted gram flour)
- 1 small onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1 teaspoon ajwain seeds (carom seeds)
- 1/2 teaspoon kalonji seeds (nigella seeds)
- 1/2 teaspoon salt
- 2 tablespoons mustard oil
For Chokha:
For the Roasted Eggplant:
- 1 large eggplant (baingan/brinjal)
- 1-2 cloves of garlic, minced
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- Salt to taste
- 1 tablespoon mustard oil
For Tomato Chokha:
- 3-4 ripe tomatoes
- 1-2 cloves of garlic, minced
- 1-2 green chilies, finely chopped (adjust to your spice preference)
- Salt to taste
- 1 tablespoon mustard oil
Instructions:
Preparing Litti:
1. Make the Dough:
- In a mixing bowl, combine the whole wheat flour and a pinch of salt.
- Gradually add water and knead the mixture into a firm and smooth dough.
- Cover the dough with a damp cloth and let it rest for about 20-30 minutes.
2. Prepare the Stuffing:
- In a separate bowl, combine the sattu (roasted gram flour), finely chopped onions, green chilies, ajwain seeds, kalonji seeds, salt, and mustard oil.
- Mix the ingredients well to form a crumbly stuffing. If it's too dry, you can add a little water or more mustard oil.
3. Shape and Stuff the Litti:
- Divide the dough into small lemon-sized balls.
- Flatten each dough ball in your palm to form a small disc.
- Place a spoonful of the sattu stuffing in the center.
- Gather the edges of the dough disc to enclose the stuffing, shaping it into a round ball.
- Repeat this process to make all the littis.
4. Fry the Litti:
- Preheat your oven to 375°F (190°C) or use a tandoor if available. Traditionally, littis are baked in a tandoor, but you can also use an oven.
- Place the littis on a baking tray or in the tandoor.
- Bake for about 20-25 minutes or until the littis are golden brown and cooked through. Turn them occasionally for even cooking.
- If you don't have an oven or tandoor, you can also cook the littis on a tava (griddle) with some ghee or oil until they become crispy and golden brown.
Preparing Chokha:
For Roasted Eggplant Chokha:
1. Roast the Eggplant:
- Roast the whole eggplant over an open flame or in the oven until the skin is charred and the flesh becomes soft and tender. Alternatively, you can grill it.
- Let the roasted eggplant cool slightly, then peel off the charred skin.
2. Mash and Season:
- In a bowl, mash the roasted eggplant thoroughly.
- Add minced garlic, green chilies, salt, and mustard oil.
- Mix well to combine all the ingredients. Adjust the seasoning to your taste.
For Tomato Chokha:
1. Roast the Tomatoes:
- Roast the ripe tomatoes over an open flame or in the oven until the skin is charred and the flesh becomes soft.
2. Mash and Season:
- In a bowl, mash the roasted tomatoes thoroughly.
- Add minced garlic, green chilies, salt, and mustard oil.
- Mix well to combine all the ingredients. Adjust the seasoning to your taste.
Serving:
- Serve the hot Fried Sattu Litti with Chokha, garnished with fresh coriander leaves.
- Litti is traditionally served with ghee (clarified butter) for added flavor.
Enjoy your homemade Fried Sattu Litti with Chokha, a classic and hearty Bihari dish!