Litti Chokha
25-10-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Litti Dough
2 cups whole wheat flour
2 tablespoons ghee (clarified butter)
A pinch of salt
Water as needed
For the Litti Stuffing
1 cup sattu (roasted gram flour)
1 tablespoon mustard oil
1 teaspoon ajwain (carom seeds)
1/2 teaspoon kalonji (nigella seeds)
1/2 teaspoon fennel seeds
1/2 teaspoon salt (or to taste)
1/4 teaspoon red chili powder
1/4 teaspoon amchur (dried mango powder)
1 small onion, finely chopped
2-3 garlic cloves, grated
1 inch piece ginger, grated
Fresh coriander, chopped
For the Chokha
1 large eggplant
2 medium tomatoes
2-3 green chilies, chopped
1 large boiled potato, peeled and mashed
1 small onion, finely chopped
Fresh coriander, chopped
Salt to taste
1-2 tablespoons mustard oil
For Serving
Ghee (for drizzling)
Instructions:
Prepare the Dough for Litti
In a large bowl, add whole wheat flour, ghee, and a pinch of salt. Mix well.
Gradually add water and knead to make a firm, smooth dough. Cover and set aside for 15-20 minutes.
Make the Litti Stuffing
In a separate bowl, combine sattu, mustard oil, ajwain, kalonji, fennel seeds, salt, red chili powder, amchur, chopped onion, garlic, ginger, and coriander.
Mix well until the stuffing is moist. If it feels too dry, sprinkle a little water to bind it slightly.
Shape and Fill the Litti
Divide the dough into small, equal portions and shape them into balls.
Flatten each ball slightly with your fingers to form a cup. Place a spoonful of the sattu mixture in the center.
Carefully bring the edges together to seal the stuffing and shape it back into a ball. Repeat for all dough portions.
Cook the Litti
Traditionally, littis are cooked in an open flame or tandoor, but you can also use an oven.
Preheat the oven to 200°C (390°F). Place the littis on a baking tray lined with parchment paper.
Bake for 20-30 minutes, turning them occasionally, until they’re golden brown and crisp. Alternatively, you can cook them on a grill or roast over an open flame for a smoky flavor.
Prepare the Chokha
Roast the eggplant and tomatoes directly on the flame until the skin is charred and the vegetables are soft.
Let them cool slightly, then peel off the skin and mash them in a bowl.
Add mashed potatoes, green chilies, onion, chopped coriander, salt, and mustard oil. Mix everything thoroughly.
Serve
Drizzle ghee over the hot littis.
Serve with the prepared chokha on the side for a complete traditional meal.
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