Litti chokha

Afternoons I rarely get to see programs on TV, the day I get all I watch is the lost recipes, राजा रसोई और अन्य कहानियाँ,so Here is an Interesting Recipe, I tried today.

The humble litti chokha which is a poor man's food, the ordinary folks in UP, eat it and the show was shot in the ghats of Varnasi were the women cooked litti chokha on gobar (cow dung dried discs)

Well I made the chokha on gas stove with a griddle on top and here is the recipe. 

Litti chokha served with chopped onions and green chillies. 

Charring the desi tomatoes in direct flame

A large aubergine getting roasted on the direct flame

Chokha 

2 boiled, peeled potatoes 

1 large aubergine /bharta baingan /kathrikay roasted on direct fire - on the stove- burner 

3 ripe tomatoes roasted on direct fire - stove - burner

1 green chilli chopped 

A small piece of ginger sliced

A bunch of coriander leaves washed and chopped 

Salt

1 tbsp mustard oil (optional) 

Method 

*Wash, wipe and apply little oil on the brinjal /aubergine/kathrikay, put a small iron grill, switch on the gas stove, place the aubergine, cook it till the outrskin completely gets burnt, but the inner part is soft and well cooked, you can pierce a thin iron rod or a chopstick to check it. Once done peel peel off the outer skin, keep the aubergine aside. 

*wash, wipe and roast tomatoes, it should be kept on direct fire and we just want it should be cooked well so that we can remove the outer thin skin, once done remove from fire, let it cool, use hands to peel off, keep aside. 

* In a pressure cooker, place a steamer, cut potatoes into halves, cook for 2 whistles, let it reach room temperature, open, peel off, keep aside. 

*Chop coriander leaves, ginger, green chilli, into very small pieces. 

In a large bowl place the deskinned aubergine, potatoes, tomato and gently smash with hands, add salt, coriander leaves, ginger and green chillies. Mix in.

* If you like you can pour mustard oil and mix well, adjust salt, serve with litti. 

Litti 

For the dough

1 cup whole wheat atta

2 tbsp makkika atta

1 tbsp besan

1 tsp ajwain 

Salt

Warm water to knead the atta. 

Kneas the atta and keep aside. 

For the stuffing 

2 tbsp chopped methi leaves 

1 tbsp ragi powder 

1 tbsp besan

1 tbsp makki ka atta

1 tbsp mixed pickle with its oil

1 tbsp coriander leaves 

1/2 inch ginger grated

1 green chilli chopped 

1/4 tsp ajwain 

1 tsp jeera powder 

1/2 salt

1/2 lemon extract 

Use hands to mix these ingredients and make stuffing. 

Methi leaves, coriander leaves, ragi, chana, makki ka atta, ajwain, pickle oil, salt. Mix it with hands make the stuffing. 

Roll like puri and fill the stuffing. 

Make a flat puri sized disc and fill a tbsp filling. 

Roll the litti and bake it in  microwave for 3 minutes. 

Then cook it on direct fire on stove. 

You will notice its becoming brownish and getting cooked, from inside the steam starts coming out. 

The litti is ready to be served. 

Platting litti, chokha, chopped onions and green chillies. 

Method 

*In a large bowl add whole wheat powder, besan, makki ka atta, salt and use warm water to knead the dough. Keep aside. I have made it in the afternoon and left it on the kitchen counter. 

*Mix in the stuffing, keep aside. 

*Divide the dough into 8 parts, use rolling pin to roll our small disc like puri, fill in the stuffing, cover it, roll into a small ball. Repeat and finish all the litti in the same way. 

*Brush all the littis with little oil, bake in the microwave for 3 minutes. 

*Light the gas stove, I have used the largest burner, put a grill and cook it directly on fire till done. 

*Serve with chokha, chopped onions and green chillies. 

Notes

*Traditionally the stuffing is made with sattu, I had no sattu with me instead I used ragi, chana and makki ka atta.