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.
2teaspoonsmustard oildon't use any other oil for authentic taste
4-5garlic clovesgrated
1green chilifinely chopped
1inchgingergrated
2tablespoonschopped cilantro
2tablespoonspickle masalaI used my grandmom's homemade red chili pickle masala
1/2teaspoonajwainalso known as carom seeds
1/2teaspoonkalonjialso known as nigella seeds
1/2teaspoonamchuralso known as dry mango powder
saltto taste
2tablespoonswaterto wet the filling a little
Chokha
1medium eggplant
2medium potatoesboiled and mashed
4medium tomatoes
4garlic cloveschopped
1inchgingerchopped
2green chilichopped
1tablespoonmustard oildon't use any other oil for authentic taste
3tablespoonschopped cilantro
saltto taste
To serve/dip
1/2cupgheealso known as clarified butter
Instructions
Make Litti
In a bowl take atta and add salt to it and then add 2 tablespoons of ghee and yogurt and mix.
Add water little by little to knead to a soft and smooth dough. Cover dough with a damp cloth and let it rest while you make the filling.
For the filling , add sattu to a bowl. To this add finely chopped onion, 2 teaspoons mustard oik, 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 equal parts. Roll each dough into a circle (without applying any extra dry flour).
Put 1-2 tablespoons 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 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. Once cooked, take them out of the oven and dip in melted ghee immediately. You can also roast them for few seconds on direct heat to get little charring and then dip them in ghee.
Make Chokha
Roast eggplant and tomato on direct fire on low heat for 15 to 20 minutes till outer 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 pour more ghee so that the filling gets soaked with ghee. Enjoy with chokha.