A rustic and hearty dish from Bihar, featuring whole wheat dough balls stuffed with a savory sattu filling. Traditionally roasted and served with mashed vegetables (chokha) and a generous dip of ghee.
Prep40 min
Cook40 min
Servings4
Serving size: 1 serving(3 littis with about 1 cup of chokha)
677cal
25gprotein
111gcarbs
19g
Ingredients
2.5 cups Atta (Also known as whole wheat flour)
2 tbsp Ghee (For the dough)
1 tsp Ajwain (For the dough)
1 tsp Salt (For the dough)
1 cup Water (For kneading, use as needed)
1.5 cups Sattu (Roasted gram flour, for the filling)
A luxurious and creamy Mughlai chicken curry made with a rich paste of nuts, yogurt, and aromatic spices. This mildly spiced dish has a velvety texture and a subtle sweetness, making it a royal treat for any special occasion.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Bihari Litti, Chicken Korma and Kachumber Salad
Soul-satisfying Litti with creamy Chicken Korma and a refreshing salad. A flavorful and energy-giving meal!
This bihari dish is perfect for lunch or dinner. With 1233.0500000000002 calories and 55.44g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Grated, for the filling)
2 pcs Green Chili (Finely chopped, for the filling)
3 tbsp Coriander Leaves (Chopped, for the filling)
1 tsp Kalonji (Nigella seeds, for the filling)
2 tbsp Mustard Oil (For the filling)
2 tbsp Lemon Juice (For the filling)
1 tbsp Mango Pickle Masala (Optional, for the filling)
1 large Eggplant (Baingan, for the chokha)
2 medium Tomato (For the chokha)
2 medium Potato (For the chokha)
Instructions
1
Prepare the Litti Dough
In a large mixing bowl, combine the atta, 2 tbsp ghee, 1 tsp ajwain, and 1 tsp salt. Mix well.
Gradually add water and knead to form a firm, pliable dough. It should be stiffer than regular chapati dough.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
2
Prepare the Chokha Vegetables
Wash the eggplant and tomatoes. Make a few slits in the eggplant and insert garlic cloves if you like.
Roast the eggplant and tomatoes over an open flame or under a broiler until the skin is completely charred and the flesh is soft and pulpy. This should take about 10-15 minutes.
Simultaneously, boil the potatoes until they are fork-tender. Peel them once cooked.
Once roasted, allow the eggplant and tomatoes to cool down, then carefully peel off the charred skin.
3
Make the Sattu Filling
While the vegetables are cooking, prepare the filling. In a bowl, combine the sattu, finely chopped onion, garlic, ginger, green chilies, coriander leaves, 1 tsp ajwain, and kalonji.
Add 2 tbsp mustard oil, 2 tbsp lemon juice, 1.5 tsp salt, and the optional mango pickle masala. Mix thoroughly.
Sprinkle 2-3 tablespoons of water and mix until the filling becomes a moist, crumbly mixture that holds its shape when pressed together.
4
Assemble and Bake the Litti
Preheat your oven to 200°C (400°F).
Knead the rested dough for another minute and divide it into 12 equal-sized balls.
Take one ball, flatten it with your fingers to a 3-inch disc, and shape it into a small cup.
Place about 1.5 tablespoons of the sattu filling in the center.
Carefully bring the edges of the dough together, pinching to seal the filling inside completely. Roll it into a smooth, round ball.
Repeat for all the dough balls and arrange them on a baking tray.
Bake for 20-25 minutes, flipping them over halfway through, until they are golden brown and firm. Some littis might develop small cracks, which is a sign they are well-cooked.
5
Finish the Chokha
While the littis are baking, finish the chokha. In a large bowl, mash the peeled roasted eggplant, tomatoes, and boiled potatoes together.
Add the finely chopped small onion, 2 cloves of garlic, 1 green chili, 1 tbsp coriander leaves, 1 tbsp mustard oil, 1 tbsp lemon juice, and 1 tsp salt.
Mix everything together until well combined. Taste and adjust seasoning if needed.
6
Serve Litti Chokha
Once the littis are baked, remove them from the oven.
Using a kitchen towel, gently press and crack each hot litti.
Dip the cracked littis generously into the bowl of melted ghee, ensuring they are well-coated.
Serve immediately with the prepared baingan chokha and a side of sliced raw onions.
Servings
4
Serving size: 1 serving
509cal
29gprotein
15gcarbs
38gfat
Ingredients
500 g Chicken (Boneless, cut into 1.5-inch pieces. Thigh meat is recommended for tenderness.)
2 pcs Onion (Large, thinly sliced (approx. 400g))
1 cup Vegetable Oil (For frying onions)
1 cup Curd (Full-fat, whisked until smooth at room temperature)
15 pcs Cashew Nuts (Whole, unsalted)
15 pcs Almonds (Blanched and peeled)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
3 tbsp Ghee
1.5 tsp Coriander Powder
1 tsp Kashmiri Red Chilli Powder (For color, not heat)
0.25 tsp Turmeric Powder
0.75 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
1 pcs Bay Leaf
4 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
1 inch Cinnamon Stick
1 tsp Kewra Water (Or use rose water)
1 cup Water (Hot)
1 tbsp Sliced Almonds (For garnish)
Instructions
1
Marinate the Chicken & Prepare Nut Paste
In a large bowl, combine the chicken pieces with whisked yogurt, ginger paste, garlic paste, coriander powder, Kashmiri red chilli powder, turmeric powder, and salt. Mix thoroughly to coat the chicken. Cover and let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
While the chicken marinates, soak the cashews and almonds in hot water for 15 minutes. Drain the water and grind the nuts into a very smooth paste, adding 2-3 tablespoons of fresh water as needed.
2
Prepare the Fried Onions (Birista)
Heat the vegetable oil in a heavy-bottomed pan or kadai over medium-high heat.
Add the thinly sliced onions and fry, stirring frequently, for about 12-15 minutes. The onions will first soften, then turn light brown, and finally become a deep, even golden brown. Be vigilant to prevent burning.
Once crispy and golden, immediately remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil and cool. Once cooled, crush them into a coarse powder with your hands or a rolling pin.
3
Cook the Chicken
Discard the excess oil from the pan, leaving about 3 tablespoons, or use fresh ghee. Heat the ghee over medium heat.
Add the whole spices: bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for 30-45 seconds until they become fragrant.
Add the marinated chicken along with all the marinade to the pan. Increase the heat to medium-high and cook for 7-8 minutes, stirring occasionally, until the chicken is lightly browned and the moisture from the yogurt has mostly evaporated.
4
Build the Korma Gravy
Reduce the heat to low. Add the crushed fried onions (birista) and the prepared nut paste to the chicken. Stir well to combine.
Cook this mixture for 4-5 minutes, stirring continuously to prevent it from sticking, until the raw smell of the paste disappears and you see oil separating from the masala (this is the 'bhunao' stage).
Pour in 1 cup of hot water and stir well to form a smooth gravy. Bring the mixture to a gentle simmer.
5
Simmer, Finish, and Serve
Cover the pan with a tight-fitting lid and let the korma simmer on low heat for 15-20 minutes, or until the chicken is completely tender and the gravy has thickened to your desired consistency.
Turn off the heat. Stir in the garam masala and kewra water for the final touch of aroma.
Let the korma rest for 10 minutes before serving. Garnish with sliced almonds and serve hot with naan, sheermal, or basmati rice.
