Dish
Litti chokha
Litti chokha is a popular street food in Bihar and is also served in restaurants and homes. The wheat balls are made by mixing wheat flour, salt, and water and then stuffing them with sattu mixed with spices and lemon juice. They are then roasted over a charcoal fire until crispy on the outside and soft on the inside. Chokha is made by roasting eggplant and potatoes over an open flame and then mashing them with spices and mustard oil. Litti chokha is a filling and nutritious dish that is high in protein and fiber.
Origins and history
Litti chokha originated in the rural areas of Bihar and was traditionally eaten by farmers and laborers as a portable and nutritious meal. It has since become a popular dish throughout the state and is also enjoyed in other parts of India.
Dietary considerations
Suitable for vegetarians and vegans (without eggplant). It is also gluten-free if wheat-free flour is used.
Variations
Variations of chokha can include tomatoes, onions, and green chilies. Some recipes also call for adding yogurt or ghee to the sattu filling for added flavor and richness.
Presentation and garnishing
Litti chokha is typically served on a plate or banana leaf. The wheat balls are arranged on one side and the chokha on the other. The dish can be garnished with fresh coriander leaves and a sprinkle of garam masala. To make the wheat balls more flavorful, try adding ajwain (carom seeds) or kalonji (nigella seeds) to the dough. To make the chokha spicier, add more green chilies or red chili powder.
Tips & Tricks
To make the wheat balls more crispy, brush them with ghee or oil before roasting. To make the chokha smoother, blend it in a food processor or use a potato masher.
Side-dishes
Litti chokha is often served with a side of pickles or chutney. It can also be accompanied by a glass of buttermilk or lassi to help cool the spiciness of the chokha.
Drink pairings
Litti chokha goes well with a glass of buttermilk or lassi.
Delicious Litti chokha recipes
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