Litti Choka

Litti Chokha

Litti Chokha is a traditional food of Bihar and Jharkhad.  Litti consists of wheat flour and  sattu (powdered gram) formed into balls with spices, and then filled with clarified butter (ghee).   Spices used to flavour the litti include carom seeds (ajwain), onion seeds (mangrail), garlic, green chillies, coriander leaves, lemon juice, mustard oil and salt.  These spices are mixed with sattu for preparation of stuffing. Tasty pickles can also be used to enhance flavour.  The litti are traditionally baked over a cow-dung fire, but now a day’s microwave and electric Tandoors are also used for Litti making. Once Litti gets roasted properly, then it is cleaned with a clean cotton cloth and is dipped in melted clarified butter (ghee) for 10 – 15 minutes. This gives authentic flavour to Litti.

The best combination of litti is baigan bharta, aalo bharta and tomato chutney. Mango pickle (aam ka achar) and Red chilli pickle (mirch ka aachar) are also its popular combination. Sometimes Littis are also served with spicy mutton or chicken curry. In western Bihar litti is served with chokha (a vegetable preparation of roasted and mashed brinjal, tomato, and potato).

In certain part of Bihar boiled Littis are very popular. Instead of roasting, Littis are initially boiled in water and are then fried in hot oil. These boiled littis can be preserved for a long time. The only thing required is, fry it in hot oil before serving.  “Tomato chutney” and “Tea” are the best combination of boiled Litti.

Sometimes Littis are often confused with “Rajasthani Baati”, which is closely related with it in looks. But it is a completely different dish in terms of preparation and taste.

In recent Years, Litti has become popular in many parts of country. Now it is becoming one of the famous delicacies for marriage functions and parties. People from other parts of country have also started relishing it.

Litti can be served in both lunch and dinner. This can also be served to guests and parties.

Litti recipe is very easy to make. Only the baking part is little tedious as cow –dung fire is required for the authentic taste. But this can easily be replaced with electric tandoor.

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