Time to Prepare: 45 Mins
2 cups atta, also known as durum whole wheat flour
3/4 teaspoon salt
2 tablespoons vegetable oil
water, to knead the dough, around 1 cup
1 cup sattu, also known as roasted bengal gram flour
1 medium red onion, finely chopped
4-5 garlic cloves, grated
1 green chili, finely chopped
1 inch ginger, grated
2 tablespoons chopped cilantro
2 tablespoons pickle masala, I used my grandmom's homemade red chili pickle masala
3/4 teaspoon ajwain, also known as carom seeds
1/2 teaspoon kalonji, also known as nigella seeds
1/2 teaspoon amchur, also known as dry mango powder
salt, to taste
around 1.5 tablespoons water to wet the filling a little
1 medium eggplant
2 medium potatoes, boiled and mashed
4 medium tomatoes
4 garlic cloves, chopped
1 inch ginger, chopped
2 green chili, chopped
1 tablespoon mustard oil
3 tablespoons chopped cilantro
salt, to taste
1/2 cup ghee, also known as clarified butter
In a bowl take atta and add salt to it and then add 2 tablespoons of oil and mix.
Add water little by little to knead to a smooth dough. Let it rest while you make the filling.
For the filling , add sattu to a bowl. To this add finely chopped onion, grated ginger & garlic, green chili, chopped cilantro, kalonji, ajwain, amchur and salt.
Add pickle masala and mix. Also add few tablespoons of water to make it little damp. Filling should be powdery but shouldn't feel too dry.
Divide dough into 8-10 equal parts. Roll each dough into a circle (without applying any extra dry flour).
Put 2-3 teaspoons of sattu filling in the center.
Start sealing the edges from one end and pinch the center to seal the dough ball completely.
Roll it between your palms to make it smooth. Repeat with the remaining dough.
Place the littis on a baking sheet and brush them with little oil.
Bake at 400 F degrees for 40-45 minutes or till evenly browned. Flip the littis 2-3 times in between to make sure it's evenly cooked.
Roast eggplant and tomato on direct fire on low heat for 20-25 minutes till out skin gets charred and they are juicy from inside. Also roast the garlic cloves.
Remove charred skin of eggplant and tomatoes, add them to a bowl and mash them.
Add boiled mashed potato, chopped roasted garlic, chopped ginger, chopped green chili and salt. Also add chopped cilantro and mustard oil.
Mix everything together till well combined. Chokha is done.
Serve Litti Chokha
To eat the litti, break it a little and dip into ghee so that even the filling gets soaked with ghee. Enjoy with chokha.
Litti Chokha - a traditional dish from the state of Bihar in India. Whole wheat dough balls filled with a spicy mix are served with roasted eggplant-potato-tomato mash.