Traditionally a labor intensive dish made only for special occasions, this easy litti chokha recipe simplifies the process with easily accessible ingredients. With just a few preparations, you can enjoy this hearty Bihari specialty right at home!

This recipe breaks down how to make foolproof litti with a tangy sattu stuffing, as well as smoky eggplant and tomato chokhas for a satisfying anytime meal.

Ingredients for Litti

– 2 cups sattu (roasted chickpea flour)
– 1 onion, finely chopped
– 1 inch ginger, grated
– 2 green chilies, minced
– 1 tsp carom seeds (ajwain)
– 1/2 tsp baking soda
– Salt to taste
– Mustard oil for brushing
– Water as needed

For Chokha

– 2 medium eggplants
– 2 tomatoes
– 1 onion, chopped
– 2 tsp mustard oil
– Salt to taste
– Lemon juice
– Green chilies
– Cilantro for garnish

Instructions

Make the Litti dough:

1. In a bowl, combine sattu, onion, ginger, green chilies, carom seeds, baking soda and salt.

2. Add water gradually and knead into a soft dough. Cover and rest for 30 minutes.

Shape and stuff the Litti

1. Pinch off a ball of dough and flatten into a cup shape in your palm.

2. Press a depression into the center and fill with 1 tsp stuffing.

3. Pinch closed to seal the stuffing inside and roll into a smooth ball.

4. Repeat with remaining dough and filling. Cover and rest for 15 minutes.

Cook the Litti

1. In a steamer pot or instant pot, arrange the litti leaving space in between.

2. Steam litti for 15-20 minutes until cooked through.

3. Remove from steamer and brush generously with mustard oil while hot.

Make the Chokha

1. Roast eggplants directly over a gas flame or broil in the oven, turning occasionally until blackened and charred all over.

2. Place in a covered bowl to steam for 10 minutes, then peel off the burnt skin. Mash eggplants well with a fork.

3. Roast tomatoes over direct flame or under broiler until charred. Peel skin and mash pulp with eggplants.

4. Mix in onions, mustard oil, salt, lemon juice and green chilies. Garnish with cilantro.

Serving Suggestions

• Break open the hot, crusty litti and stuff with some chokha. Enjoy with rice or paratha.
• For a complete Bihari meal, serve with dal, achar, and kadhi.
• Refrigerate leftover chokha up to 3 days and reheat with a splash of water.

Tips for Best Results

• Use very little water when kneading the litti dough. Too sticky or wet, and litti may fall apart.
• Fill litti when the dough is warm and soft for easy shaping without cracking.
• Steam litti thoroughly until the outer layer is firm while insides remain soft.
• Char eggplant and tomato completely to get nice smoky flavor in the chokha.

Conclusion

This easy litti chokha recipe demystifies the traditional dish, breaking it down into simple steps with easy ingredient swaps. Enjoy this beloved Bihari meal without the work! Whether you make it for a special occasion or a weeknight dinner, the aromatic flavors and hearty satisfaction of litti chokha will transport you right to the streets of Patna.

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This easy sautéed maggi recipe transforms basic instant noodles into a restaurant-worthy meal bursting with aromatic spices, crunchy veggies, and tender protein. Customize it to your taste by choosing your favorite protein and veggies. Let’s make gourmet Maggi at home!

Ingredients

– 2 packages Maggi masala instant noodles
– 3 cups water
– 2 tablespoons oil
– 1 onion, diced
– 1 tomato, diced
– 1 green bell pepper, sliced
– 5-6 button mushrooms, sliced
– 1 carrot, peeled and diced
– 1⁄2 cup cabbage, shredded
– 2 green chilies, minced
– 1 teaspoon garlic paste
– 1 teaspoon ginger paste
– Spices: garam masala, red chili powder, coriander powder, cumin powder
– Salt to taste
– Cilantro for garnish

For Protein:
– 2 eggs, scrambled
OR
– 1 chicken breast, cooked and shredded

Instructions

Cook the Noodles

1. Bring 3 cups water to a boil in a saucepan. Add Maggi noodles and tastemaker.

2. Cook for 2 minutes, then drain and set aside.

Prep the Veggies

1. While noodles are cooking, chop onion, tomato, bell pepper, mushrooms, carrot and cabbage.

2. Mince green chilies. Grate the garlic and ginger pastes.

3. Cook protein of choice: Scramble eggs and set aside. Or shred cooked chicken breast.

Sauté the Maggi

1. Heat oil in a skillet or wok on medium-high heat.

2. Sauté onions for 1 minute until translucent.

3. Add ginger-garlic paste and green chilies. Sauté for 1 minute more.

4. Add tomato and sauté for 2-3 minutes until softened.

5. Add bell pepper, mushrooms, carrot, and cabbage. Sauté for 3–4 minutes.

6. Add in cooked noodles and protein of choice.

7. Season with garam masala, red chili powder, coriander powder, cumin powder, and salt.

8. Toss everything together thoroughly for 2–3 minutes until well combined.

9. Garnish with cilantro, and serve hot!

Tips for Best Results

Use fresh, crisp vegetables for maximum flavor and texture.

• Adjust spice quantities to your desired level of heat.
• For vegetarian option, replace eggs with cubed paneer.
• Add veggies of choice like snap peas, broccoli, etc.
• Cook noodles al dente according to package directions.
• Sauté on high heat to prevent noodles from getting soggy.

Health Benefits of Sautéed Maggi

• Protein from eggs or chicken provides energy and nutrients.
• Fiber-rich vegetables improve digestion and gut health.
• Spices like garam masala and chili boast antibacterial properties.
• Onion, garlic, and ginger promote immunity.
• More nutrients retained by sautéing vs. just boiling noodles.

By combining noodles, veggies, and protein, sautéed Maggi offers a quick, well-rounded meal any time of day!

Conclusion

This sautéed Maggi remix ditches the boring boiled noodle routine for a fast weeknight dinner bursting with spices, textures, and flavors. The secret is cooking Maggi noodles with warm Indian spice blends and fresh mixed vegetables.

Refresh your relationship with Maggi by giving this recipe a try! The aroma alone will have your tastebuds dancing. I hope you like this Spicy Sauteed Maggi Recipe.

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250 gm Macaroni

3-4 cloves of garlic

3-4 green chillies

5 tomatoes

2 medium sized onions

Garam masala

Salt

Procedure

1. Boil water in a pan and add salt and oil to it.
2. Add macaroni to the pan and let it boil for 5-10 mins or till the time it becomes firm.
3. Drain the water and add some oil to the macaroni so that it doesn’t stick together.
4. In another pan heat some oil and add chopped green chillies and chopped garlic.
5. Add chopped onions and sauté it till it becomes golden brown.
6. Add chopped tomatoes and cook them till they become squishy.
7. Now add garam masala, salt and macaroni to the pan and cook it till its done.

PS- if you are using whole wheat pasta then add tomato sauce also as whole wheat pasta doesn’t easily absorb the juice from the cooked tomatoes. The tomato sauce will make your pasta sweet so add a pinch of red chilli powder to it.

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