Ethiopian-style Litti Chokha

Ingredients

In this Ethiopian adaptation of Litti Chokha, we incorporate Ethiopian spices such as berbere and mitmita to infuse the dish with the distinct flavors of Ethiopian cuisine. The traditional Indian spices are replaced with these Ethiopian spices to create a unique fusion of flavors. Additionally, the chokha is prepared using Ethiopian vegetables and herbs, adding an authentic Ethiopian touch to the dish. We alse have the original recipe for Litti chokha, so you can check it out.

• For the litti: For the litti:
• 2 cups (240g) wheat flour 2 cups (240g) wheat flour
• 1 cup (200g) cooked lentils 1 cup (200g) cooked lentils
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon berbere spice 1 teaspoon berbere spice
• 1 teaspoon mitmita spice 1 teaspoon mitmita spice
• Salt to taste Salt to taste
• Oil for frying Oil for frying
• For the chokha: For the chokha:
• 2 large potatoes, boiled and mashed 2 large potatoes, boiled and mashed
• 1 tomato, finely chopped 1 tomato, finely chopped
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   - Preheat the oven to 180°C (350°F).
2. 2.
   - In a mixing bowl, combine the wheat flour, cooked lentils, chopped onion, minced garlic, berbere spice, mitmita spice, and salt. Mix well to form a dough.
3. 3.
   - Divide the dough into small portions and shape them into round dumplings.
4. 4.
   - Heat oil in a pan over medium heat. Fry the litti until golden brown and crispy on all sides. Remove from the pan and set aside.
5. 5.
   - In a separate pan, heat olive oil over medium heat. Add the chopped tomato, green chili, paprika, cumin powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
6. 6.
   - Add the mashed potatoes to the pan and mix well with the tomato mixture. Cook for a few minutes until the flavors meld together.
7. 7.
   - Serve the litti hot with the chokha on the side.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are cooked until they are soft but not mushy. This will help in achieving the right texture for the filling.
• Berbere spice — Adjust the amount of berbere spice according to your spice preference. Increase or decrease the quantity to suit your taste.
• Mitmita spice — Mitmita spice is known for its heat. If you prefer a milder flavor, reduce the amount of mitmita spice used.

Tips & Tricks

• If you don't have berbere or mitmita spice readily available, you can make your own by combining various spices like paprika, cayenne pepper, ginger, garlic, and fenugreek.
• For a smokier flavor, you can roast the tomatoes and green chili before adding them to the chokha.
• Serve the litti chokha with a side of Ethiopian injera bread for an authentic Ethiopian dining experience.

Serving advice

Serve the Ethiopian-style Litti Chokha hot, allowing the flavors to shine. Garnish with fresh cilantro leaves for a pop of color and added freshness.

Presentation advice

Arrange the golden brown litti on a platter and place the chokha in a separate bowl. This will create an appealing contrast of colors and textures. Sprinkle some paprika or berbere spice on top for an extra touch of visual appeal.