Stories
Make Litti-Chokha in a Kadai: Roasted Brinjal and Tomato Chokha Adds Flavor, Easy Recipe Inside.
- •This time, Litti can be easily prepared in a Kadai instead of cow dung cakes or an oven, bringing the rustic flavors of Bihari Litti-Chokha to your home.
- •Renowned cooking creator Nisha Madhulika shared a method for making Litti in a Kadai on her YouTube channel, including spicy sattu filling and roasted brinjal-tomato chokha.
- •To make Litti, knead a soft dough with wheat flour, ghee, salt, carom seeds, and baking soda; for the sattu filling, combine coriander, green chilies, ginger, pickle masala, salt, mustard oil, and lemon juice.
- •For chokha, roast a brinjal and four tomatoes with oil over a gas flame, then peel and mash with boiled potatoes, green chilies, ginger, coriander, salt, lemon juice, and mustard oil.
- •Bake the Litti in a heavy-bottomed Kadai with ghee over low to medium heat, flipping every 2-3 minutes until golden, and serve hot with chokha and ghee.
Key Questions Answered
To bake litti in a kadai, apply a spoonful of ghee to a heavy-bottomed kadai, place the prepared littis inside, cover it, and cook on low to medium heat. Flip them every 2 to 3 minutes until their color turns light golden and they are evenly cooked from all sides. Besides a kadai, they can also be prepared in a pressure cooker or an appam pan.
The sattu filling requires one cup of sattu, finely chopped green coriander, 5 to 6 green chilies, 2 inches of grated ginger, one tablespoon of pickle masala, salt to taste, 2 tablespoons of mustard oil, and the juice of one lemon, all mixed well together.
Chokha is made by roasting a brinjal and four tomatoes over a gas flame until their skin turns black, peeling them, and mashing them with four boiled potatoes. Finely chopped green chilies, grated ginger, green coriander, salt, lemon juice, and mustard oil are then added and mixed well.
