Harshita Sinha
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1 cup uncooked rice, 2 cups water, 2 large tomatoes, 1 onion, 1 tsp ginger paste, 1 tsp cumin seeds, 1 tsp coriander powder, salt, 2 tbsp oil.
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Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
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Add chopped onions and sauté until they're translucent. Then, add ginger paste and sauté for another minute.
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Add diced tomatoes, coriander powder, and salt. Mix well and let the tomatoes cook until they're soft and mushy.
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Add uncooked rice to the pan and mix well with the tomato mixture. Then, add water and bring the mixture to a boil.
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Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for 15-20 minutes or until it's fluffy and cooked.
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Garnish the tomato rice with fresh cilantro or scallions for extra flavor and serve.
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For Litti: 2 cups whole wheat flour, 1/2 tsp salt, 1/4 tsp baking powder, 1/4 cup ghee/oil, water; For Chokha: 2 potatoes, 1 eggplant, 1 onion, 2 cloves garlic, 1 tsp mustard oil, salt.
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In a large mixing bowl, combine wheat flour, salt, and baking powder. Gradually add ghee or oil and water to form a dough. Knead for 5-7 minutes.
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Divide the dough into small balls, about the size of a lemon. Flatten each ball slightly into a disk shape.
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Heat a non-stick pan or griddle over medium heat. Roast litti on both sides until golden brown and crispy.
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In a large bowl, combine mashed potatoes, eggplant, onion, garlic, and mustard oil. Mix well and season with salt.
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Serve roasted litti with a generous helping of chokha. You can also add a dollop of ghee on top.
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Savor the flavors of this traditional Bihari dish.