Indian

Litti Chokha

A rustic Bihari meal of smoky roasted wheat dough balls filled with spiced sattu, served with mashed roasted eggplant, tomato, and potato chokha. The mustard oil, charred vegetables, and ghee-soaked litti give it its deeply earthy character.

▶Watch it madeNishaMadhulika · 10:33

Ingredients

• Whole wheat flour1 1/2 cups
• Ghee4 tbsp
• Ajwain1/2 tsp
• Salt1 1/4 tsp
• Wateras needed
• Sattu roasted gram flour1 cup
• Mustard oil3 tbsp
• Ginger1 tsp finely grated
• Garlic3 cloves finely chopped
• Green chilies2 finely chopped
• Onion1 small finely chopped
• Fresh coriander3 tbsp chopped
• Lemon juice1 1/2 tbsp
• Mango pickle masala1 tbsp
• Kalonji1/4 tsp
• Cumin powder1/2 tsp
• Large eggplant1
• Tomatoes2 medium
• Potato1 medium boiled
• Dried red chili1 roasted and crushed

Method

1. Mix whole wheat flour, ajwain, 1/2 tsp salt, and 1 tbsp ghee in a bowl until the flour feels sandy.
2. Add water little by little and knead into a firm but smooth dough, then cover and rest for 20 minutes.
3. For the filling, combine sattu, 1 tbsp mustard oil, ginger, half the garlic, green chilies, half the onion, 2 tbsp coriander, lemon juice, pickle masala, kalonji, cumin powder, 1/2 tsp salt, and 2 to 3 tbsp water until the mixture holds together when pressed.
4. Divide the dough into 6 equal balls and flatten each into a small cup with the edges slightly thinner than the center.
5. Fill each dough cup with the sattu mixture, gather the edges, seal tightly, and roll gently into round littis.
6. Roast the eggplant and tomatoes directly over a gas flame or hot charcoal, turning often, until the skins are charred and the flesh is soft.
7. Peel the roasted eggplant and tomatoes, then mash them with the boiled potato.
8. Mix in the remaining onion, remaining garlic, 1 tbsp mustard oil, 1 tbsp coriander, roasted crushed dried red chili, and 1/4 tsp salt to make the chokha.
9. Roast the stuffed littis over medium-hot charcoal or on a heavy tawa, turning frequently, until evenly browned, lightly cracked, and cooked through, about 25 to 30 minutes.
10. Warm the remaining ghee and dip each hot litti in it, or break the littis slightly and spoon ghee over them.
11. Serve the ghee-coated littis hot with the smoky chokha on the side.

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