Wednesday, June 11, 2008

Litti




Litti is one of the most famous Snack or Meal (as well) in Bihar. In Mithila during winter it is quite famous, especially when winter is at its peak. The most famous combination is Litti-Chokha (of Egg-plant). This is a low calorie, high-fibre meal for those calorie conscious people.

Ingredients

For Dough
  1. Wheat Flour (Atta) - 2 Cup
  2. Water - 1/2 Cup
  3. Salt - 1/2 Tea spoon.
For Filling
  1. Sattu - 1 Cup (Gram baked in Sand and powdered)
  2. Garlic(Chopped) - 4 Cloves
  3. Ginger(Chopped) - 1 Tbl spoon
  4. Green Chilies (Chopped) - 2
  5. Coriander Leaves (Chopped) - 2 Tbl spoon
  6. Onion Seeds (Mangarella) - 1/2 Tea spoon
  7. Thyme (Ajwain) - 1/2 Tea spoon
  8. Lemon juice - 2-3 Tea spoon
  9. Pickle Masala (Chilli pickle is the best) - 3 Tea spoon
  10. Mustard oil - 2 Tbl Spoon
  11. Salt to taste so that the Sattu mix is not Salty.

Method
  1. Mix all the filling ingredients with Sattu. Start with dry mixing all the herbs and spices with Sattu.
  2. Add 1/4 cup water to make the stuffing moist and easy to fill. Keep aside.
  3. Mix flour with water knead it into stiff dough. Add pinch of salt to add to the taste.
  4. Make balls out of dough of approx 3" diameter in size with hand.
  5. Stuff 2 to 3 teaspoon sattu filling in the center of each balls and wrap it from all sides. Ensure that there are no holes or gaps etc and the flour is covering the sattu filling properly.
  6. When all the littis are stuffed, pre-heat the oven to 375 F and put all the littis on a foil .
  7. Bake till one side is brown and black spots come on the litti surface.
  8. Turn over the litti and bake for few more minutes until that side is brown as well.
  9. Take out and dip in pure ghee or butter and serve with baigan (Egg-Plant) ka bharta.
  10. Serve while hot.
One variation of this could be using Egg-Plant and Tomato ka Chokha instead of Egg-Plant bharta (Chokha).

5 comments:

Nandan Jha said...

very good samir babu !!

and now just imagine if we stuff Littis with grated Mozzarella cheese and roast it like before and relish the dish with the same Baigan Chokha....

oh... i can imagine the melted cheese flowing out of Litti once you cut it or take a bite. Really... mouth slobbering !!!!!
:)

Samir Kumar Mishra said...

Yes that would definitely give it a good flavor and add to the taste. Also the Cheese can be used only after baking it first and then sprinkle some cheese and then bake it again for a min or so, that way the cheese will just cover the litti and add to the taste.

Nikhil said...

should have also mentioned the original baking style :), that would give the authentic taste

The Maithil Guy said...

is litti a "maithili" cuisine-???---i doubt..!!! bagiya was the equivalent dish of maithil migrant labours whereas litti was the dish of "bihari-magahi/bhojpuri" migrant labours who used to travel distances...

pn;i am not trying to instill any regionalism here but to be proper is nice....

Chowringhee Laxmi Nagar said...


Lots of great looking dishes here! I can't keep up with all the dishes I want to make...there's always so many good ones :)
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