How is 'Litti Chokha' from Bihar traditionally cooked, and how can the smoky flavor of the 'chokha' be achieved at home?

Question

How is 'Litti Chokha' from Bihar traditionally cooked? Discover how the smoky flavor of the 'chokha' can be achieved at home on a gas stove.

Answer 1

Litti Chokha is traditionally cooked by baking the litti (wheat flour balls) over cow dung cakes or wood fire and roasting the chokha ingredients (eggplant, tomatoes, potatoes) directly on the same fire to impart a smoky flavor. To achieve a similar smoky flavor at home, you can roast the vegetables over an open flame on a gas stove or use a grill.

Detailed Explanation:

Traditionally, Litti Chokha is a rustic dish cooked using natural resources. The litti, made from whole wheat flour, sattu (roasted gram flour), and spices, is baked over a slow fire fueled by cow dung cakes or wood. This slow baking process ensures the litti is cooked thoroughly from the inside and has a crispy outer layer.

The chokha, a mashed vegetable dish, gets its signature smoky flavor from roasting the eggplant, tomatoes, and potatoes directly on the same fire. The vegetables are placed directly on the embers or grill until the skin is charred and the inside is soft and cooked. The charred skin is then peeled off, and the vegetables are mashed together with spices, herbs, and mustard oil.

To replicate this at home:

1. Roasting the Vegetables: Place the eggplant, tomatoes, and potatoes directly on the flame of your gas stove or on a grill. Rotate them frequently to ensure even charring on all sides. The vegetables are ready when they are soft to the touch.
2. Peeling and Mashing: Once cooled slightly, peel off the charred skin of the vegetables. Mash the pulp together in a bowl.
3. Seasoning: Add finely chopped onions, green chilies, ginger, garlic, coriander leaves, and mustard oil to the mashed vegetables. Season with salt to taste. Mix well.
4. Baking the Litti (Alternative): If you don't have access to a traditional oven, you can bake the litti in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until golden brown. You can also cook them in an air fryer.

Pro Tip:

For an enhanced smoky flavor, after roasting the vegetables on the gas stove, place them in a bowl, cover it tightly with a lid, and let the smoke infuse the vegetables for about 10-15 minutes before peeling and mashing. This will intensify the smoky taste.