Hello, Foodies and Buddies!
It’s Dish of the Week time and we have a traditional Bihari dish this time around. Chef Ritu Agarwal’s Litti Chokha takes its rightful place in our list of elite dishes.
Chef Ritu described the dish to us saying, “Famous for its rustic taste, Litti Chokha is a Bihari delicacy where the Litti is made of whole wheat flour, stuffed with Sattu (powder made out of black chana), herbs and spices and baked over coal/gas flame and then finally drizzled with desi ghee.” Sounds delicious, doesn’t it?
It is a dish that holds a special place in Chef Ritus’ heart and is one of her favourite dishes. “This dish holds a special significance for me as in my house in our native we used to have Litti every Saturday for dinner. A tradition which I am continuing even being in Bangalore,” she said.
Chef Ritu is also quite the historian when it comes to the origins of her dish. “Litti Chokha mainly originated from Bihar and slowly spread to Eastern UP, Jharkhand, West Bengal and other North Indian states.”
“It was mostly eaten by peasants and farmers in Bihar before becoming a popular dish across the country. The reason was it was fairly cheaper and because it had cooling properties, it kept them active throughout the day in summers. Litti and Chokha both were roasted in cow dung cakes. Over the years, it has evolved with people adding new flavours to the cuisine and inventing their own renditions,” she explained.
Chef Ritu was also kind enough to provide the complete recipe for her famous Litti Chokha:
Oven temp: 400 F- 200 C
2 cups whole wheat flour
1/4 cup ghee
1 tsp salt cold water to mix oil for deep-frying
For the filling:
1 cup Sattu (powdered roasted gram)
2 tablespoon oil
1 teaspoon cumin powder
1/8 teaspoon carom seeds
3/4 teaspoon nigella seeds
2 teaspoon powdered coriander seeds
2 teaspoon salt
1 1/2 teaspoon powdered Amchoor (dried mango powder)
1. Mix the filling ingredients together and keep aside.
2. Make the dough.
3. Mix in the flour, salt, ghee and enough water to make a stiff dough.
4. Cover and leave to rest for at least 15-20 minutes.
5. Make about 20 smooth balls from the dough.
6. Roll into 1/4″ thick rounds. Pinch edge all around and wet.
7. Place a ball of the filling in the centre, and bring the wet edges together, covering the filling completely.
8. Press together to seal. Roll between palms to make it smooth.
9. Bake in a pre-heated oven for 10 minutes, then lower the oven temperature and bake another 20-25 minutes, till brown and cooked through.
It is a little bit of a challenging dish to prepare, as Chef Ritu explained. “Yes preparing this dish is quite different compared to other dishes as you don’t have to fry it in oil, it has to be roasted properly to get the authentic taste. A lot of spices have to be used and in accurate proportion and preparing the combination of Litti, Chokha and Chutney as a whole is a time-consuming process.”
Being such a skilled home chef, we asked Chef Ritu what other dishes she was looking to make famous on FoodyBuddy. She replied, “I mainly try to serve those dishes which are not very common and Suji/Rava Paratha is one of those. I am already serving this dish on FoodyBuddy and response is very good.”
Chef Ritu also had some words for FoodyBuddy as well as all of her beloved customers before she said goodbye. “I would like to say Thanks to FoodyBuddy which gave me the platform to feed other people. I really feel blessed when the other person compliments the food served by me.”
Thank you so much for your time, Chef Ritu, and a special shoutout for sharing such a detailed recipe of your beloved dish. Everyone here at FoodyBuddy would like to wish you all the very best in life 🙂
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