Batti Chokha: A Flavor of Traditional India
Every area of India’s enormous and varied culinary environment has a signature dish that reflects the history, geography, and culture of that particular area. Batti Chokha is one such traditional cuisine that is notable for its depth of flavors, rustic charm, and simplicity. This dish, which has its origins in the states of Bihar, Eastern Uttar Pradesh, and some areas of Jharkhand, is a staple of the regional cuisine and is renowned for its distinctive preparation and earthy tastes.
What Makes Batti Chokha Unique
Batti (or litti) and Chokha are two different recipes combined to create Batti Chokha. Batti are wheat balls filled with a spicy blend of herbs, spices, and roasted gram flour (sattu). They are often baked over wood fires or cow dung cakes, which gives them a unique smokey flavor. Roasted eggplant, tomatoes, and potatoes are mashed together and seasoned with fresh coriander, green chilies, and mustard oil to make chokha.
This meal takes you to the rural areas of the Gangetic plains, where it’s often consumed in the wide fields against a bright sky. It’s more than simply food. It honors the relationship between the land and its food by highlighting the ease of preparation and the allure of traditional cooking methods.
Batti Chokha Recipe
It might be a pleasant adventure into traditional Indian cookery to prepare Batti Chokha at home. Here’s a quick recipe to help you make this delicious rustic dish.
Ingredients:
For the Batti (Litti)
- 2 cups whole wheat flour
- 1 cup sattu (roasted chickpea flour)
- 1 tablespoon ajwain (carom seeds)
- 2-3 green chilies, finely chopped
- 1 inch ginger, grated
- Juice of 1 lemon
- Mustard oil, as needed
- Salt, to taste
- Water, to knead the dough
For the Chokha
- 2 medium-sized eggplants
- 2 medium-sized tomatoes
- 2 boiled potatoes
- 2-3 green chilies, finely chopped
- Fresh coriander leaves, chopped
- 1 tablespoon mustard oil
- Salt, to taste
Instructions
Preparing the Batti
- In a mixing bowl, combine the whole wheat flour with water and knead into a soft dough. Set aside.
- In another bowl, mix sattu, ajwain, green chilies, ginger, lemon juice, mustard oil, and salt. Add a little water to make the mixture moist.
- Divide the dough into equal-sized balls. Flatten each ball and place a portion of the sattu mixture in the center. Enclose the filling by bringing the edges together and shape it back into a ball.
- Preheat your oven to 200°C (392°F) or prepare a charcoal grill. Place the batti on a baking tray or directly on the grill. Cook until all sides are golden brown and it has a crispy outer layer.
Preparing the Chokha
- Roast the eggplants and tomatoes directly on the flame until the skin blackens. Let them cool, peel, and mash the pulp.
- Add the boiled potatoes to the eggplant and tomato mash. Mix in green chilies, fresh coriander, mustard oil, and salt.
- Combine everything well. Adjust the seasoning as per taste.
Serving: Spoon a heaping portion of Chokha and a dollop of clarified butter, or ghee, over the top of the heated Batti. Though it tastes best served plain, you can also serve Batti Chokha with a bowl of yogurt or some green chutney to give it a little kick.
Batti Chokha is a celebration of tastes, customs, and the little pleasures in life rather than merely a meal. Making it at home delivers a gratifying and comforting culinary experience in addition to bringing a bit of rural India to your table.