THE MAGICAL HANDS: Litti Choka Recipe / Ballia famous Dish Litti Chokha

Ballia is famous for its dish, Litti Chokha. It's popularly served in many stalls and restaurants across the city. And Ballia is my hometown 😊Ballia is located in Uttar Pradesh.And I love ballia sattu ❤( I love the taste and flavour of sattu) . Litti -It is a dough ball made up of whole wheat flour and stuffed with sattu (roasted chickpea flour) mixed with herbs and spices and then roasted over cow dung cakes then it is tossed with much ghee. The taste of litti lies in its stuffed material, sattu. Dry sattu is mixed with chopped garlic and ginger and some Indian dry species to give a tangy flavour, and after the litti is baked it is broken into pieces, and hot ghee is poured all over it Overall, Ballia can be termed as a literature rich district with a good touch of religious and spiritual culture in it.

Puri of this region is popular because of its large size. It is served in marriages, and other functions. In my next blog I am going to share ballia famous "Puri ".👩‍🍳

Today I am going to share litti chokha cooked in gas tandoor.......

Ingredients:

cup Whole wheat flour
1 tsp Salt
1 tsp Ajwain
1/2 cup ghee
Ghee for soaking
Water
Milk 1/2 cup with cream (optional)
For stuffing : 1cup sattu
Chopped ginger garlic green chillies, onion coriander leaves.
Salt as per taste
Lemon 2
Ajwain 1/2 tsp
Mustard oil 1tsp.

Instructions

Mix whole wheat flour, carom seeds and ghee in a pan.
Knead a tight dough using lukewarm milk and water.
Keep aside, covered for 30 minutes.
In a bowl add sattu and all finely chopped ginger, garlic, green chillies, coriander leaves, onion mix well with salt.
Add ajwain and lemon juice and 1tsp mustard oil.
Sattu for stuffing is ready .
Divide the dough into 12 equal parts.
Roll each part into a rough ball.
Make an indentation in the center of each ball with your thumb.
Pre heat the oven to 200 degree C.
Set the oven on toast mode.
Bake the baatis for 20-25 minutes, till slightly browned./ bake in gas tandoor
Remove from oven.
Dip in ghee.
Serve hot with panchmel dal, bharta and chutney.