Mix Maida Flour, Salt, and Coconut Oil in a bowl.
Add 1 cup water and knead the dough until it’s smooth and soft.
Once done, cover the dough and keep it on the side for 20 minutes to half an hour.
Use a wooden rolling pin or a mortar pestle (whichever is available) to lightly crush Cumin Powder and Fennel. Keep aside once done.
In a mixing bowl, take Roasted Chana Flour and add the crushed Seeds.
Next, add Ajwain, Nigella Seeds, Chilli Powder, chopped Green Chilies, Ginger and Garlic, Coriander Leaves, and Black Salt.
Add Lemon Juice, Mustard Oil, and Salt (as per taste) and mix well.
Mix the dough stuffing well so that it isn’t too dry or too wet, or it could be felt while eating Litthi.
Flatten the dough and sprinkle some flour on it. Put the stuffing in the middle of the dough and close it, making it a ball.
Do this for all Litthis and keep them under a cotton towel or napkin so the Litthis don’t dry out.
Use some oil to grease a baking tray and place all the Litthis in the tray.
Preheat oven at 200° C/390° F . Once done, place the Litthis in the oven for baking.
Remove the Litthis after 10-15 minutes and turn them over.
Repeat this process 2-3 times for all Litthis until they are hard, crisp, and golden brown.
Brush the Litthis with some coconut oil all over.
Hold the Litthis using a pair of tongs and place them on fire. Keep rotating for a few seconds till you see some charred spots on the Litthis.
Pick each baked Litthi in a tong and bake it a little more on the fire until you see those golden or brown spots getting a little darker.
Serve the Litthis and break and enjoy them with Tomato or Aloo Chokha
Rinse and wash the Tomatoes with water. Place them directly on a stove fire and turn them around until they are well baked with the charred effect.
Roast the Tomatoes well enough till your knife slides easily in them.
Peel each Tomato once they are cooled off and chop them well.
Add chopped Green Chilies, finely chopped Garlic, Coriander Leaves, Mustard Oil, and Lemon Juice to the chopped Tomatoes.
Use salt to season as per taste and mix very well.
Add more Lemon Juice, Mustard Oil, Green Chilli, or Salt, depending on your taste and requirements.
Boil 2 medium Potatoes thoroughly.
Peel and mash the Potatoes once they are hot and well-cooked.
Add ⅓ cup finely chopped Onions, ½ Tsp. chopped Green Chilies, ½ Tsp. finely chopped Garlic, ½ Tsp. Mustard Oil and ½ Tsp. Lemon Juice.
Mix the above-mentioned portions well with mashed Potatoes and add Salt, Lemon Juice, or Green Chilli, according to your taste.
Serve and Enjoy with Litthi
A classic North Indian dish that is a beloved regional specialty of Bihar, known for its rustic and hearty flavors. Here is the recipe for Litthi Chokha for you so prepare it and enjoy with your guests together.
Ingredients
Directions
Mix Maida Flour, Salt, and Coconut Oil in a bowl.
Add 1 cup water and knead the dough until it’s smooth and soft.
Once done, cover the dough and keep it on the side for 20 minutes to half an hour.
Use a wooden rolling pin or a mortar pestle (whichever is available) to lightly crush Cumin Powder and Fennel. Keep aside once done.
In a mixing bowl, take Roasted Chana Flour and add the crushed Seeds.
Next, add Ajwain, Nigella Seeds, Chilli Powder, chopped Green Chilies, Ginger and Garlic, Coriander Leaves, and Black Salt.
Add Lemon Juice, Mustard Oil, and Salt (as per taste) and mix well.
Mix the dough stuffing well so that it isn’t too dry or too wet, or it could be felt while eating Litthi.
Flatten the dough and sprinkle some flour on it. Put the stuffing in the middle of the dough and close it, making it a ball.
Do this for all Litthis and keep them under a cotton towel or napkin so the Litthis don’t dry out.
Use some oil to grease a baking tray and place all the Litthis in the tray.
Preheat oven at 200° C/390° F . Once done, place the Litthis in the oven for baking.
Remove the Litthis after 10-15 minutes and turn them over.
Repeat this process 2-3 times for all Litthis until they are hard, crisp, and golden brown.
Brush the Litthis with some coconut oil all over.
Hold the Litthis using a pair of tongs and place them on fire. Keep rotating for a few seconds till you see some charred spots on the Litthis.
Pick each baked Litthi in a tong and bake it a little more on the fire until you see those golden or brown spots getting a little darker.
Serve the Litthis and break and enjoy them with Tomato or Aloo Chokha
Rinse and wash the Tomatoes with water. Place them directly on a stove fire and turn them around until they are well baked with the charred effect.
Roast the Tomatoes well enough till your knife slides easily in them.
Peel each Tomato once they are cooled off and chop them well.
Add chopped Green Chilies, finely chopped Garlic, Coriander Leaves, Mustard Oil, and Lemon Juice to the chopped Tomatoes.
Use salt to season as per taste and mix very well.
Add more Lemon Juice, Mustard Oil, Green Chilli, or Salt, depending on your taste and requirements.
Boil 2 medium Potatoes thoroughly.
Peel and mash the Potatoes once they are hot and well-cooked.
Add ⅓ cup finely chopped Onions, ½ Tsp. chopped Green Chilies, ½ Tsp. finely chopped Garlic, ½ Tsp. Mustard Oil and ½ Tsp. Lemon Juice.
Mix the above-mentioned portions well with mashed Potatoes and add Salt, Lemon Juice, or Green Chilli, according to your taste.
Serve and Enjoy with Litthi
