Litti chokha

LITTI CHOKHA [ no onion /no garlic ]

By Krupa Savla    

INGREDIENTS FOR COVERING

• Wheat flour – 2 cup
• Melted Ghee – 1 tbsp
• Salt to taste
• Ajwain -1/4 tsp
• Warm water to knead
• Baking soda – ¼ tsp or a generous pinch

METHOD

Take  atta + salt + ghee + ajwain + baking soda and mix well with clean hands .

Now add water and knead it into a soft dough .

Cover and keep aside .

INGREDIENTS FOR THE STUFFING

• Roasted chana dal flour [sattu ] – 1 cup
• Finely chopped coriander leaves – ¼ cup
• Finely chopped cashew – 1 tbsp
• Ajwain – ¼ tsp
• Saunf – ¼ tsp
• Finely chopped green chilli – 2 or as per taste
• Grated ginger – 1 inch
• Aachar masala – 2 tsp
• Curd – 2 tbsp
• Salt to taste
• Turmeric pwdr – a pinch
• Asafoetida – a pinch

METHOD

Take all ingredients in a mixing bowl and make a mixture , if required sprinkle few drops of water .The mixture should not be dry or wet – of medium consistency .

METHOD FOR MAKING LITTI

Divide the dough into small portions .

Take a portion and flatten it with hands or rolling .

Take a small portion of the stuffing and keep it in the centre .[ just like we do for kachori ]

Bring the edges together and roll it into a smooth ball .

Repeat the process with all ,cover the stuffed balls with a cloth .

Arrange all the stuffed balls on a greased tray .

Bake the litti in a tandoor on slow flame for 30 to 45 mins .

Turn the littis in between so that it is baked evenly .

Once done remove and keep aside .

NOTES –

1. You can also bake in pre heated oven at 200 * for 40 to 45 minutes .[ after 20 mins , you have to turn the litti ]
2. Instead of baking ,some also deep fry it .
3. Even electric tandoors are available .

BAIGAN ALOO TAMATAR CHOKHA RECIPE

INGREDIENTS

• Big baigan / eggplant – 1
• Boiled potato – 2 small
• Tomato – 1
• Green chilli – 3 or as per tatse
• Finely chopped coriander leaves – ½ cup
• Grated ginger -1/4 tsp
• Salt to taste

PREPARATION

1. Roast the baigan on direct flame .Roast it for 4 – 5 mins on all sides .Once done , immerse it in water .Remove and peel off the charred skin .Chop it and mash it well .
2. Also roast the tomato on direct flame till it is charred on all sides .Peel of the charred skin and mash it .
3. Peel the potato and mash it .

METHOD

Take the baigan + tomato + mashed potato + all the other ingredients in a bowl and mix it well with clean hands .

NOTES – You can also add finely chopped onion / few drops of mustard oil and also lemon juice .Instead of grated ginger you can add garlic.

GREEN CHUTNEY RECIPE – Grind together  ½ cup coriander leaves + 2 tbsp mint leaves + green chilli as per taste + ½ tsp lime juice+ salt ino a fine paste by adding little water.

BUTTERMILK RECIPE – Mix ½ ltr buttermilk + mint leaves + coriander leaves + green chill + chaas masala + salt

Serve litti + chokha + ghee + chutney + buttermilk – break  the littis into small pieces , dip in ghee and have it with chokha.

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