Litti chokha or Batti chokha or Bhauri is one of the most popular dishes of Bihar and Uttar Pradesh. The baked whole wheat balls are stuffed with flavorful sattu or roasted gram flour filling and I am sure you are going to fall in love with it from the first bite itself. Sattu also called Makuni or Roasted Gram Flour is the main ingredient of Bihari Litti Recipe. It is very versatile as you can make sattu paratha, sattu kachori and even sattu sharbat. The traditional style of cooking litti is baking it in traditional fuel, i.e. dried Cow Dung (local name : goitha) but since it’s not possible to follow that process because of our city life. So in this post, I will share Litti Chokha Recipe and how to make litti in the microwave and on the gas tandoor.
Bihari Litti Chokha Recipe:
This post is very special because of few reasons.
a.) This is the most popular dish of Uttar Pradesh (my native place) and Bihar (husband’s native place), so it becomes the favorite of both of us. You can also easily spot small eateries road side in UP and Bihar serving authentic Litti Choka with roasted tomato chutney.
b.) This dish makes me nostalgic about the childhood days or the family gathering when the family together use to cook this dish. Each family member was assigned some or the other task, be it of sattu stuffing preparation, Litti making, Chokha preparation or Baking Litti.
c.) I have made detailed recipe videos of how to make bihari litti chokha step by step on a gas tandoor, litti in microwave convection oven and baingan ka choka. You can check the video to have a look at the process of making litti and chokha. In the video you will find litti chokha recipe in hindi. The ingredients list are mentioned in the blog and for the instructions you can check the videos posted here.
Litti or Baati is served with Baingan ka Choka or also with dal at some places. Rubbing Desi ghee or dipping the litti or baati in Desi Ghee enhances the taste of it to many folds. Give this recipe a try, and share the pictures or your opinion with me on Insta, Facebook or Twitter.
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Sundays are usually chicken curry day at my place. Fish curry is made rarely may be because everyone likes only “Rohu” fish at my place which requires time and a lot of patience to eat it. I first time had Pomfret Masala Fry in Daman at a shack and I really liked it. This spicy masala coated pomfret fry was melt-in-mouth and with a dash of lemon, it tasted absolutely delicious. I tried the deep fried version of pomfret fry at Tarkarli (locally called: pamphlet) but didn’t like it much.
Fried Pomfret or Pomfret Tawa Fry:
I will anytime choose Tawa fry version over deep fried for not only health reasons but also because I like that spicy masala that coats the fish. You can also make Tandoori pomfret by cooking the fish in tandoori masala, this would be a healthier option. Let me share some basic benefits of adding fish in your diet. Fishes are the rich source of essential fatty acids (omega-3 fatty acids)and minerals. It also contains a good amount of iodine which is critical for the thyroid gland. Thus, Pomfret is good for eyesight, healthy hair and skin.
On one such Sunday morning, we went to the fish market to buy “Rohu” fish but I also got tempted to try making Pomfret Fish Masala Fry at home. It’s really simple and easy to make. The fish gets cooked in 10-15 minutes and marination is advisable for 15 minutes. Cooking this fish in mustard oil adds more flavor to the dish. Use non-stick pan or kadhai to prepare Pomfret Masala Tawa fry so that the masala don’t stick in the pan or kadai.
If you try the recipe don’t forget to tag me in your social media posts Instagram- @savorytales or Facebook @savorytales.
I am a big fan of Chicken kebabs, be it Chicken tikkas, Seekh kebabs or Galouti kebabs. I have made various versions of chicken tikkas at home but never tried seekh kebabs as they require grill/tandoor to make. When I came across the recipe of seekh kebab on tawa without an oven, which was very easy to make and the kebabs made very succulent and tasty, I immediately decided to give it a try. You can also try this recipe which requires and let me know how it turned out to be. It takes lesser time to make as no marinate is required, you just have to combine the chicken with ginger-garlic paste, onions and spices.
Salads preparation are something which has “no fix rules” defined. Experimenting with the ingredients can create different, yet amazing salads recipes. Salad being an important part of the meal has gathered attentions these days as people becoming more health conscious ( including me, of course,:P). Routine food and salad can be boring, so you can always make changes and create delicious salads which you and your family can relish. The ‘hung curd’ is one of the best things I came across recently and I am totally in love with it. Hung curd is a great substitute for Mayo or any other creamy dressing. This hung curd chicken salad is a complete meal in itself. Loaded with protein, good fibers, and very less fat. There are no fixed ingredients for this salad, check your refrigerator and toss as many veggies as you want. The creamy texture of salad what we have in restaurants use Mayo which is definitely not healthy especially for weight watchers. So, this hung curd comes to rescue which allows you to have the desired creamy texture, the veggies give a crunch to it at the same time its healthy.
Khaman Dhokla is one of my comfort snacks option. I can enjoy it in breakfast or as evening snacks as well. The soft, fluffy and spongy texture wins my heart every time I have it. If you are looking out for some healthy and quick options to have you can definitely add it to the list as it is steamed, therefore, it is healthy and you can eliminate or modify the tempering as per your need. Even if you do not add oil or sugar water you can still enjoy it.
I like to have it with green coriander chutney along with a cup of tea. Sponginess is the main thing to make perfect dhoklas. Therefore, you should air the mixture well by mixing it before adding the fruit salt. If you try out this recipe do share your feedback or pics with me. Tag me in your Insta – savorytales, FB – savorytales or Twitter- savory_tales posts.