Letti Chukha Recipe: Litti Chukka, a traditional dish of Bihar and Uttar Pradesh, is very popular across the country due to its unique and flavourful taste. Its crispy exterior of Litti and spicy Chokha compels diners to eat it again and again. However, many people are afraid to make Litti-Chokha at home because baking it in the traditional way takes a lot of time and making the Litti crispy is a challenge. But now Raksha Kitchen has provided an easy solution to this problem. Raksha’s Rasoi method is simple and uses pressure cooker to prepare Litti in less time and perfectly crispy. In this method, there is no reduction in the taste and texture of Litti, but it also maintains the traditional taste. Moreover, the process of making chokha becomes very easy as well. By adopting this recipe, you can prepare delicious letti chukka at home every week, without spending a lot of time and effort. In this article, we will explain the entire process of kneading the crispy dough for Litti, preparing the spicy Sattu filling, making Chokha and baking Litti in the cooker in simple language, so that everyone can prepare it easily.
Litti making process
Make crispy dough
Litti’s true joy lies in its crispy outer shell. To do this, mix salt, celery and a little baking soda in wheat flour. Now add the melted ghee to it and knead it well with your hands. While kneading, make sure that the dough is neither too hard nor too soft. After kneading, cover it and leave it aside for a while.
Make the sattu filling
The main part of the filling inside Litti is Sattu. Add ghee and salt to taste. Then add chopped onions, green coriander, grated ginger, chopped green chillies and a little cumin. If you like, you can also add lemon juice or pickle masala. Prepare this filling without water, so that the mixture mixes properly while filling the litti. Now we form balls of dough, then stuff the filling inside them and close them well on all sides.
How to make choka
Roasting vegetables
Brinjal, tomatoes and potatoes are required for the chukka. Fry the tomatoes and brinjal on low heat until their skin turns black. You can also make cuts in the brinjal and add garlic and green chillies. Instead of boiling potatoes, lightly fry them in a pan. Then peel and mash these three vegetables.
sharpening
Add chopped onion, ginger, green coriander and lemon juice to the mashed vegetables. Add salt to taste and a spoonful of mustard oil. It will bring desi taste and spices.
Bake lettuce in a cooker
Put some ghee at the bottom of the cooker and do not crowd the litti. Remove the whistle and put the rubber on the lid so that the litti is baked in dry heat. Bake the litti on low heat and keep stirring it from time to time. In this method the litti is cooked evenly and quickly on all sides.
How to apply
Take out the golden and crispy litti, dip it in hot ghee and serve. Also keep chokha ready with it. This delicious Litti-Chokha is a great choice for everyone for lunch or dinner.
