MOUTH WATERING DISH OF BIHAR

Bihar is well known for its lip-smacking food and delicious sweets. Personally, I have always been a huge fan of traditional recipes. The dishes you can easily try at your home during lockdown period.

LITTI CHOKHA

It is your great welcome to Bihar’s food in all its dripping glory. It consists of spicy wheat and sattu, kneaded in a round, and spicy balls, dipped in ghee. Litti is a spicy roasted dumpling made with roasted powdered grass to which spices are added, and chokha is roasted brinjal and mashed potatoes with lots of garlic and coriander. It is a world-famous food of Bihar.

RECIPE

LITTI DOUGH PREPARATION:

In a large mixing bowl take 1½ cup wheat flour, ¼ tsp baking powder, ¼ tsp ajwain, ½ tsp salt and 2 tbsp ghee.Crumble and mix well making sure the ghee is combined well.now add water as required and knead the dough.Knead to a smooth and soft dough.grease the dough with ½ tsp oil, cover and rest for 20 minutes.

LITTI STUFFING PREPARATION:

firstly, in a large bowl take 1 cup sattu flour. you can alternatively take roasted gram flour.

also add 2 tbsp coriander leaves, 1 chilli, ½ tsp ginger garlic paste, ½ tsp cumin, ¼ tsp ajwain, ¼ tsp salt and 1 tsp lemon juice 1 chopped onion.

Combine well adding 2 tbsp mustard oil.the sattu stuffing mixture needs to be moist and not dry or too wet.

STUFFING LITTI METHOD:

firstly, after the dough has rested for 20 minutes, knead slightly.

pinch a small ball sized dough. Press the edges and form a cup. further place a ball sized sattu stuffing in the centre. Start pleating the dough, making sure the stuffing is secured well.

pinch off excess dough and roll well.

cover and cook on low flame for 10 minutes.

flip over and cook both sides. cook for approx 30 minutes in total.

continue to cook until the litti turns golden brown from all the sides and cooked from inside.

finally, litti is ready to serve with chokha and ghee.

INGREDIENTS OF BAIGAN KA CHOKHA

2 tomato,

1 eggplant/ brinjal,2 chopped green chilli,1 teaspoon chopped ginger, 4 tablespoon chopped coriander leaves, 6 clove chopped garlic, salt as required

2 tablespoon lemon juice, 2 tablespoon mustard oil

HOW TO MAKE BAIGAN KA CHOKHA

Wash and wipe the brinjal and make 2 small slits. Insert raw garlic cloves in these slits. Now apply some mustard oil over the brinjal with your hands.

Place a wire rack/roti-roaster on direct gas flame and place the brinjal over it. You can also directly place the brinjal over the flame. In the same fashion, roast the tomatoes.

Keep rotating them so that they get evenly cooked on all sides. Once charred well, place the tomatoes and brinjal on a plate and allow to cool. Remove the burnt cover and evenly mash the tomatoes and the brinjal.

Use your hands to remove the threads that brinjal has. Ensure that no lumps remain.

Add in the chopped green chili, ginger, garlic salt, coriander leaves and mustard oil and mix thoroughly with your hands.

Serve fresh with paratha/sattu-paratha/litti or rice and daal.