Cooking with Poorni: Litti Choka

Litti is both a snack and a main course dish found in India's Bihar state; it consists of balls of wheat and sattu (powdered gram or lentil) formed into balls with spices. Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. It may be eaten with yogurt, baigan chokha which is similar to baigan bharta, alu chokha (a bihari version of potato mash). The litti are traditionally baked over a cow-dung fire, but in the modern day, roasting over coal or deep frying in a kadhai of hot oil may suffice.
I always wanted to make this but never made it. But for this month's SNC, Litti Choka was announced by Nupur for the southern team. I was determined to make this. And it was awesome. For the Choka, I made Aloo-Baigan Choka. I baked the littis and they turned out very well.

Recipe Source : Nupur's UK Rasoi

Ingredients:

Litti:

Wheat flour - 2 cups
Ajwain/Carom seeds - 1/2 tsp
Ghee - 2 tbsp
Baking soda - 1/4 tsp
Salt to taste
Warm water - 1 cup(as required)
Ghee for serving

Stuffing/Pitthi:

Sattu - 1/2 cup

Grated ginger - 1/2 tsp

Coriander leaves - 1/4 cup

Green chillies - 2

Cumin seeds - 1/2 tsp

Ajwain/carom seeds - 1/2 tsp

Mustard oil - 1 tbsp

Pickle spice - 1 tbsp(i used lemon pickle)

Salt to taste

To make Chokha:

Potatoes - 4-6(boiled and peeled)

Brinjal /eggplant - 1 medium(i used long one)

Garlic - 5-6 large cloves

Onion - 1 large

Tomatoes - 2 medium

Green chillies - 2-4

Green coriander leaves - 2 tbsp

Salt to taste

Mustard oil - 1-2 tsp

Method:

Sieve the flour, add all the ingredients except the ghee and knead everything as a stiff and soft dough.

Take out Sattu in a mixing bowl, add in all the spices and grated ginger, green chillies, coriander and mix well. If it seems too dry, add a tbsp of water to it. the texture should be crumbly, but not runny at all. Keep aside.

Break off medium sized pieces from the dough. On your palm, with the help of your fingers expand the pieces 2-3 inches in diameter. you may simply roll it like a small chapathi, but dont apply any extra flour to it.

Place 1- 2 tsp Pitthi on it, wrap up the dough piece and close from all sides. Pinch the extra dough from top, press with your palms to flatten it a bit.

Preheat the oven at 200 degrees. Place all the balls on a baking dish and bake them for 30-40 minutes. Flip the side half way through, you may have to do it 2-3 times in between to get the even cooking done.

Now roast garlic,brinjal and tomatoes on a tawa for about 15 - 18 minutes on medium flame

Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Add in the spices, salt, oil and mix properly.
Add in mashed potatoes, just mix everything gently with hands. Chokha is ready to be served.

Dough for Litti:

Sieve the flour, add all the ingredients except the ghee and knead everything as a stiff and soft dough.

Stuffing/Pitti:

For the Choka:

Litti is served with Choka. It can be either with potatoes or brinjal/eggplant. But i made it with both. It turned out yummm.

Peel the boiled potatoes and mash them coarsely with hands or masher. Keep aside.
Now roast garlic,brinjal and tomatoes on a tawa for about 15 - 18 minutes on medium flame.
Allow them to cool, peel the skins, keep them in a bowl and mash with a spoon. Add in the spices, salt, oil and mix properly.
Add in mashed potatoes, just mix everything gently with hands. Chokha is ready to be served.

To serve:

Traditionally litti is dipped in ghee and is served with choka and green chutney. But i preferred it to be served with just a drizzle of ghee and choka.