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The most popular original food from Bihar
For Atta (flour) dough:
1½ cup: Whole wheat atta (Littis are more crunchy if made with maida)
¾ to 1 cup: Regular or fat-free yogurt (dahi)
(Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered.)
1 cup: Sattu (a special gram flour)
4 cloves: Garlic, finely chopped
1 inch: Ginger, finely chopped
2 or more: Green chilies, finely chopped
½ cup: Fresh dhaniya (cilantro) leaves, finely chopped
½ tsp: Mangrella (nigella or onion seed)
2 tbsp: Mustard
1 tsp: Ajwain (thyme)
1 no: Lemon juice
1 or 2 tbsp: Mircha achar masala (fillings from the red chili pickle) Salt to taste
Mix all the filling ingredients with sattu together nicely. Add ¼ to ½ cup water to make the stuffing moist and easy to fill.
# Now make 8 balls from the atta (flour) dough. Dust each ball with dry atta and make a patty roughly 2.5" to 3" diameter in size with hand. You don't need a belan (rolling pin) for this.
# Stuff 2 to 3 tsp sattu filling in the center of the patty and close it from all sides.
# When all the littis are stuffed, pre-heat the oven to 375 F and put all the litties on a foil and bake till one side is brown or black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.
# Take out and dip in pure ghee or butter and serve with achar or dhaniya (cilantro) chutney and/or baigan ka bharta.
- The most popular sweet meat from Bihar
· 4½ cups All Purpose Flour (Maida)
· 1 cup ghee
· 1 cup sugar
· 1 cup water for the sugar syrup
· Ghee/oil (canola oil) for deep frying
· Green cardamom for sugar syrup
Take 4 cups of flour and put ½ cup ghee in it. Mix it well and use water to make a soft dough.
Take the other half cup ghee and warm it up in the microwave for few seconds and add rest of the ½ cup maida in it and make a paste of it. Keep it aside.
Now make two big chapattis of the flour dough. Spread the maida and ghee paste on one of them and put the second chapatti on the first one, put little bit more of the paste. Start rolling both chapattis from one end so that one is layered inside the other.
Now you've a long roll, cut this roll about one inch each with a knife. Keep all the pieces aside.
Take one at a time and press it with your finger a little sideways and the flatten it with a rolling pin.
Deep fry this pieces in medium heat until they are golden brown.
Keep the sugar syrup ready by boiling the sugar and water together. Add cardamom now. Make sure the sugar syrup is thick in its consistency.
Put the fried pieces one at a time in syrup and take it out immediately.
Enjoy them when they are cold.
Important tip: Put the khajas in the sugar syrup right after you take it out of the hot oil. That way, it will retain it's crispness. Make sure the syrup is thick in the consistency otherwise it will make all the khajas soggy.
300 gm whole-wheat flour
50 ml oil / Salt to taste
1 tsp mustard seeds / 2 tbsp coriander, chopped
250 gm chana dal, soaked over night
1 tbsp mustard oil / 1 tsp cumin seeds
2 onions, chopped / 2 tbsp garlic, chopped
2 tbsp green chillies, chopped
2 tbsp coriander, chopped and Salt to taste
Blend soaked dal coarsely in a blender. Heat mustard oil in a pan. Add cumin seeds, crackle. Add garlic, onion and green chilly. Sauté. Add blended dal. Mix well. Add salt and chopped coriander leaves. Take off flame. Cool. Divide into 8 portions.
Sieve flour and salt in a bowl. Make a bay in the flour, pour water. Start mixing gradually. When fully mixed, add 20 ml oil. Mix to a semi-hard dough. Cover with a moist cloth. Set aside for 10 minutes. Divide in 8 portions. Roll into 5-inch thin chappati.
Place the dal filling in the centre, fold into crescent shapes and seal edges well. Repeat with remaining dough. Boil water in a vessel, add 1 tbsp oil. Place pitthies slowly in boiling water. Remove when they float to the top.
Immerse into cold water. Cut each pitthi into four. Heat remaining oil in a pan, add mustard seeds.
Fry pitthies in oil over medium flame. Sprinkle with chopped coriander.
Serve with pudding chutney.