EAST INDIAN FOOD
East Indian cuisine refers to the culinary traditions and dishes found in the eastern region of India, which includes the states of West Bengal, Odisha, and Bihar. This cuisine is known for its rich and flavorful dishes, as well as its use of aromatic spices and herbs.
One of the signature dishes of East Indian cuisine is fish curry, which is made with fresh, locally caught fish that is simmered in a sauce made from a blend of spices, herbs, and coconut milk. Another popular dish is the Kolkata-style biryani, a fragrant rice dish that is flavored with spices like saffron, cardamom, and cinnamon, and served with tender pieces of chicken, lamb, or beef.
East Indian cuisine is also known for its street food, which includes dishes like kachori, a fried pastry filled with spiced lentils, and puchka, also known as golgappa, which are small, crisp shells filled with a mixture of spices, tamarind sauce, and mashed potatoes.
East Indian cuisine is heavily influenced by the spices and herbs that are grown in the region, which include cumin, coriander, turmeric, and mustard seeds. These spices are used to create the bold and flavorful dishes that are characteristic of East Indian cuisine.
One of the unique features of East Indian cuisine is its use of locally grown ingredients, such as jute leaves, jackfruit, and bamboo shoots. These ingredients are used to create dishes that are not only delicious but also reflective of the region's diverse cultural heritage.
LITTI CHOKHA
Litti Choka is a traditional dish from the Indian state of Bihar and the neighboring regions of Uttar Pradesh and Jharkhand. It is a staple food in the rural areas of these states and is made of wheat flour dough that is filled with a mixture of roasted gram flour (besan) and spices. The dough balls are then baked or roasted over coals or an open flame, until they are golden brown and crispy on the outside.
Litti Choka is traditionally served with a side of spiced mashed vegetables, known as "chokha," which is made from ingredients such as roasted eggplant, tomatoes, and garlic. The dough balls are typically served with a dollop of ghee or clarified butter, which adds a rich and delicious flavor to the dish.
Litti Choka is often considered as a healthier alternative to fried snacks, as it is baked or roasted instead of being deep-fried. It is also a popular dish during festivals and special occasions, as well as an everyday meal for those living in rural areas.
In conclusion, Litti Choka is a delicious and nutritious traditional dish from the Indian states of Bihar, Uttar Pradesh, and Jharkhand. Its crispy and aromatic dough balls filled with a spicy mixture of besan and spices, paired with the flavorful chokha, make it a unique and satisfying dish that is enjoyed by locals and visitors alike.
Various techniques can be used to prepare the litti.
1. Oven baking: I've covered the oven baking process in this post.
2. Roasting on a hot tawa with a low flame requires only flattening the littis. Cook them until they have burnt spots.
3. Deep frying in oil: The littis can be shaped like kachoris and fried in oil. But be sure to thoroughly seal them.
4. Tandoor grilling: Cook and slightly sear the littis in the tandoor until they are done.
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I have explained how to create littis and chokha in the step-by-step
since otherwise the post will get too long. But I have included all
three chokha recipes in the recipe card that is provided below.
- Wheat flour - 400 grams (2 cup)
- Ajwain(carom seeds) - 1/2 tsp
- Ghee - 2 tbsp
- Curd - 3/4 cup
- Baking soda - 1/2 tsp
- Salt - 3/4 tsp
- Sattu - 200 grams (1 cup)
- Ginger - 1 inch long piece
- Green chilly - 2 to 4
- Green coriander(dhaniya) - 1/2 cup(finely chopped)
- Jeera(cumin seeds) - 1 tsp
- Ajwain(carom seeds) - 1 tsp
- Mustard oil - 1tsp
- Pickle spices - 1 tbsp
- Lemon - juice of 1 lemon (if you prefer)
- Salt - add to taste ( 1/2 tsp)
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- Brinjal(big) - 400 grams (1 or 2)
- Tomatoes - 250 grams ( 4 medium sized)
- Green chillies - 2 to 4 (finely chopped)
- Ginger - 1 1/2 inch long piece ( finely chopped)
- Green coriander - 2 tbsp ( finely chopped)
- Salt - add to taste (1 tsp)
- Mustard oil - 1 to 2 tsp
In conclusion, East Indian cuisine is a rich and flavorful cuisine that is characterized by its use of aromatic spices and locally grown ingredients. Whether you're a fan of spicy curries, aromatic rice dishes, or delicious street food, East Indian cuisine is sure to impress and satisfy.
How to prepare the dough cover for litti chokha
1. Combine 2 cups of whole wheat flour (240 grammes) and 1/4 teaspoon of salt in a mixing dish. Add 1 tablespoon of oil or ghee as well.
2. Next, gradually add water and knead to create a smooth, soft dough. 34 cup of water was added. You can add up to one cup of water, depending on the quality of the flour.
Making stuffing for the little one
1. Place 1/2 teaspoon of cumin seeds and 1/2 teaspoon of saunf in a mortar and pestle (fennel seeds). They are softly crushed, then set aside.
2. Place 1 cup of roasted gramme flour (sattu) in a pan or mixing dish.
3. Include the fennel and cumin seeds that have been slightly crushed.
4. Next, add 1/2 teaspoon each of ajwain, nigella seeds, and red chilli powder.
5. Next, add 1 to 2 teaspoons of finely chopped green chilies, 1 teaspoon of ginger, and 1 teaspoon of garlic.
6. Add 14 teaspoon black salt and 2 tablespoons of chopped coriander leaves. Additionally, add normal salt to taste.
7. Include 2 tablespoons of lemon juice.
8. Add two teaspoons of mustard oil next.
9. Combine thoroughly.
10. Distribute 1 to 2 tablespoons of water evenly throughout, then
stir in the flour. If extra water is needed, do so. The mixture for
the sattu should not be very moist or dry. When eating littis, you can
taste the dryness of the mixture.
Making and stuffing litti.
Stuffing and making litti
11 Make little or medium-sized balls from the dough after 30 minutes.
12. Roll each dough ball into a circle measuring approximately 5 to 6 inches in diameter after lightly dusting with flour.
13. Spoon two to three teaspoons of stuffing in the middle.
14. Make a pleat before joining the edges.
15. To give the stuffed dough balls a circular shape, lightly squeeze the linked portion and roll them in your palms. Set apart.
16. The second way involves pressing the dough ball flat between your palms to form a shallow cup.
17. Add the stuffing now.
18. While pressing the stuffing into the centre, gently bring the outside dough cover together. Edges should be joined, then sealed. This approach is a little tricky. So please adopt the approach that works for you. I've described two approaches of packing the littis.
19. This is the litti that was prepared using the second technique. The prepared littis should be kept covered by a cotton cloth or napkin to prevent the dough from drying out.
Baking litti
20. After stuffing all of the littis in this manner, arrange them on a baking sheet that has been prepared with oil. Make sure to oil the baking sheet well to prevent the little ones from sticking.
21. Put the littis in an oven that has been prepared to 200 degrees celsius. Prior to baking, preheat the oven to 200 degrees celsius for 20 minutes.
22. Take the baking sheet out after 10 to 15 minutes and turn each litti over. return the baking tray to the oven.
23. Once more, take the baking tray out after 10 to 15 minutes, and turn each litti over. Re-insert the tray in the oven. For even baking, you'll need to repeat this procedure one or twice more.
Ingredients for Litti
For dough :
For stuffing(Pitthi)
For Chokha:
