Litti Chokha
Litti
Chokha is a staple diet and very popular cuisine in Western Bihar’s Bhojpur region,
are made of wheat flour after making it salty and its dough stuffed with gram
powder (Sattu) mixed with other spicy ingredients and in it, made in round
shape of apple size and served with Ghee and mashed potato, egg plants, tomato,
green chillis and with light mix of lemon juice. So, it is two types of meal, 1st
is Litti and the other is Chokha. It resemble with Churma Dal Bati of Rajasthan,
but in Bati is not stuffed like Litti of
Bihar.
In ancient
period this diet was mostly relished by farmers and peasants in deep into the
villages of Bhojpur region of Indian state of Bihar. But their making process
is completely different by nowadays urbanized people. They use to broil it in
slowly but intense heat generated with the dried cow dung fire (Goitha). But
this urbanization period that method is obsolated, so it is made mostly by ladies
in modern kitchen with the help of cookers, ovens but that smoky and rusty taste
is missing. It is easy to make, and can be found it selling like hot cakes on
footpath and every corners of the city.
On
this pious place where people believe in its cultural and blindly follow the
religious sentiments has made popular this cuisine like Masala Dosa of South,
Loochi with Aloor jhol (potataos curry) of West Bengal. It is to believe that
this cuisine originated from Magadh region of Bihar when it was under the kingship
of Chandragupta Maurya who was the king of Patliputra.
As this
staple diet is always relished in groups so on some special occasion with
friends or families get together, indulging everybody in its preparation and
enjoy it. So, in this way one fine rainy day some of my friends made the programme
of Litti Party and all the
ingredients were arranged and we all indulged in preparation and our labor paid
its dividend in this way, as one of my tribal friend arranged a good quality of
stuff and with this deadly combinations we all relished and enjoyed to its full
which I still remember.
Text and Photo by- Ashok
Karan,
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