| MARASA SAROVAR PREMIERE BODHGAYA | ||
| Recipe Name: Bhagalpuri Litti and Chokha | ||
| Ingredients | Quantity | UOM |
| Wheat Flour | 0.075 | Kg |
| black pepper | 0.005 | kg |
| Salt | 0.005 | Kg |
| Roasted Gram flour | 0.025 | kg |
| mustard oil | 0.008 | Lt |
| onion | 0.05 | Kg |
| Kalonji seeds | 0.002 | Kg |
| Ajwan | 0.002 | Kg |
| mixed pickle | 0.005 | Kg |
| tomato | 0.15 | Kg |
| Green Chillies | 0.01 | Kg |
| coriander | 0.025 | Kg |
| Lemon | 2 | nos |
| Ginger | 0.01 | kg |
| Ghee | 0.025 | lt |
| red chilli whole | 0.005 | Kg |
| potato | 0.035 | Kg |
| Brinjal | 0.05 | Kg |
| tomato | 0.35 | Kg |
| cumin powder | 0.025 | kg |
| coriander powder | 0.025 | kg |
| chat masala | 0.025 | kg |
| lemon | 2 | nos |
| Ghee | 0.05 | lit |
| Cooking Procedures | ||
METHOD :
Take wheat flour and other ingredients in a bowl and mix well to form a tight dough . Let it rest for 30 mins .For sattu mix, put roasted gram flour in a pan along with other ingredients and mix well. Make a ball of wheat dough and then hollow it from centre, put the gram flour mix inside and close it properly . Chargrill tomato, remove the skin. put it in a bowl and then pour rest of the ingredients.
roast or bake the Litti on an open fire or in oven until it is cooked well . Serve the dish with ghee. Aloo and Baingan Bharta, tomato chutney : Baingan Bharta- Roast Brinjal on an open flame or on an iron Tawa placed on an open flame, do slit them halfway in the centre. Insert 6-8 pods of garlic. Roast the baingan and garlic together. Later use the garlic for flavouring both the Bharta and chutney.
Aloo Bharta:
Boil potatoes in a pressure cooker and then further roast in a preheated oven for 5-10 minutes to add that smoky flavour. It would taste great both ways. Mix the chopped onion, garlic and seasoning powders .
Tamatar Chutney:
Peel the skin of the tomatoes and roughly chop the tomatoes. Mix this with other ingredients of the chutney using a fork or blend together.
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