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Saturday, February 5, 2011

Sattu paratha, makuni :) or litti- bihari cuisine

In the ad for glucose perk, the lady reads sattu from her list! If you are a true blue bihari then you surely enjoy sattu in all forms, be it the drink or with curd or stuffed in litti or paratha. Due to lack of experience and unavailability of a gas tandoor, i always make rotis n serve with ghee. I remember rajiv bhai once tried making littis in the barbecue n he said thry turned out good..

My recipe for sattu roti-to make 10 rotis
2 cups sattu
1 grated onion
Juice of one large lemon
Achaar ka masala from any pickle
1 tbsp Chopped dhaniya
1 tbsp ginger garlic paste
1/2 tsp ajwain, mangrela
Salt to taste

Mix all this together with hand. Check for salt and it should taste lemony. This is your filling.I remember how mummy used to give each of us one small round ball to taste!

2.5 cups aata

Make dough. Fill in, like you would stuff aloo. Roll out and cook as chapatis. It can also be greased with oil or ghee and made as parathas.

Serve with gravy veggie and ghee. I served it with kadeema sabzi. In bihar it is served with aloo chokha, desi version of mashed potatoes. Mummy also made baingan and tamatar bharta with this.

Another variation to the filling is adding mooli, which tastes good and makes the filling moist and easy to fill.

My MIL fills them as littis, shaping them as round balls, them boiling them in water. The littis rise up as they cook. Then she fries them. This way it uses up very little oil and you can have them without ghee too.

In my village, the littis are cooked in chulha, and they taste better than anything else on earth to me!

Sometime back, i baked them in yeasty dough, but that's a recipe for another day! Here is the pic.








Edit- Aug 2012
A better pic - boiled and then fried


posted from Bloggeroid

6 comments:

  1. Sattu is nothing but roasted gram flour, a sort of staple in UP and Bihar states in India.

    ReplyDelete
  2. Richa ji nice to see the sattu paratha/litti on net.

    If u use grated/chopped ginger garlic instead of their paste then that will give more authentic flavour n taste.

    Further, litti in real sense is the rough food for males in village. So, if u use mustard oil instead of lemon juice then it may give more kadak taste.

    have u any pics ? If so then upload. That will privide visual introduction of litti.

    A Pakka Bihari

    ReplyDelete
  3. Hey Richa- Thanks for visiting me n leading me here..you have a nice collection. Love sattu paratha anytime..very well explained recipe!

    Good to hear you are from Bihar as well..more specifically I am from Jamshedpur..

    US Masala

    ReplyDelete
  4. Hey Richa- Thanks for visiting me n leading me here..you have a nice collection. Love sattu paratha anytime..very well explained recipe!

    Good to hear you are from Bihar as well..more specifically I am from Jamshedpur..

    US Masala

    ReplyDelete
  5. If you travel by train coming from Bihar, you can find makuni, parantha-bhujia in every persons dinner. It is mouth watering when i see anybody having sattu parantha. Cuisine of Bihar has special taste that you can avoid.

    ReplyDelete