Throughout the NCR, you will see litti-chokha’s handcuffs. Although it is usually the food of Bihar and eastern Uttar Pradesh (Uttar Pradesh), but in today’s time it is not only flagging flags in different parts of the country but also abroad. Simple to see but great in taste. Also good for health.
Arrived from Bihar-UP
So as I said, Litti is a native food which has come from Bihar and eastern Uttar Pradesh. In view, it is like ‘baati’ but its ingredients and methods of making are completely different. Sattu to be filled in it is its life, so a lot of care has to be taken in making it.
Taste of sattu
Inside the litti, a spice made of gram sattu is filled. The spices used in it are absolutely desi. Mainly, ajwain, mungrel (nigella), garlic, ginger, chopped coriander and lemon are added to it. With a little mustard oil. People take this spice in their hands and start eating it, before cooking.
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Litti’s friend is pure
Chokha, you can say that the food made like Bharta. For this, tomatoes, brinjals and potatoes are roasted on fire and then mashed with hands, chilli-coriander etc. is prepared. It is not fried again. Its fragrant scent only increases appetite. Green chutney adds flavor.
Traditionally, it is made on cow dung cakes. It is baked on a special flame. When it is cooked, it starts bursting from above. Then they are taken out and dusted in a pot, and dipped in ghee and served with pure sugar. Nowadays it is being made on the stove and barbecue table as well.
It is very nutritious food. It is rich in fiber and protein. Together, fresh fresh spices keep your digestive system healthy. This is the reason why it is now eaten a lot in countries like Mauritius and Fiji. Also, now its stall is also found in high-profile parties.
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Apart from Chokhe, some people eat litti along with meat. Along with this, Litti is also made by frying in oil. It is kept in the same size as normal litti but it is slightly different in taste. Not only this, there is a lot of demand for stale litti in the villages.