Litti Chokha is going to be our dish today, it's a regional dish from the state of Bihar. I came across this dish when browsing the web for some recipes using sattu flour ( roasted chickpeas flour ). Litti is baked whole wheat balls which is stuffed with a mixture of sattu flour and it is served with a mashed side dish of roasted eggplant, tomatoes and boiled potatoes which is called as Chokha. It's a little lengthy process, but if you plan it properly, you can make them side by side. Try it on a weekend for brunch or lunch and serve it along with some Masala Chaas (spiced buttermilk ) for a complete and delicious meal..
Need To Have
For The Litti
- Whole Wheat Flour - 2 cups
- Ajwain Seeds/Omam - 1/2 teaspoon
- Baking Soda - 1/2 teaspoon
- Salt - 1/4 teaspoon
- Oil - 2 tablespoons
For The Filling
- Sattu Flour - 1 cup
- Chopped Coriander Leaves - 2 tablespoons
- Pickle Gravy ( Any Indian Pickle ) - 1 teaspoon
- Grated Ginger - 1 teaspoon
- Lemon Juice - 1 teaspoon
- Olive Oil - 2 tablespoons
- Cumin Seeds/Jeera - 1 teaspoon
- Green Chilly - 1, chopped finely
- Salt - 1/2 teaspoon
For The Chokha
- Eggplant/Brinjal ( big variety ) - 1 medium
- Poatoes - 2 medium
- Tomatoes - 3 big
- Green Chillies - 2, chopped finely
- Onion - 1 medium, chopped finely
- Chopped Coriander Leaves - 2 to 3 tablespoons
- Salt to taste
I checked the recipe here and here and the youtube for making this dish,
Roast the eggplant and the tomatoes till charred, then let them cool. Boil the potates and keep.
In the meantime let's make the dough, take the whole wheat flour, add the ajwain seeds, baking soda, salt and oil, mix, then adding the water little by little, make the dough and keep it for about 30 minutes. Then divide into 12 portions, roll into balls and keep.
Now let's make the filling for the litti. Take the sattu flour, coriander leaves, pickle gravy, lemon juice, olive oil, cumin seeds, salt, green chilly and the grated ginger, mix everything together using about 2 tablespoons of water and keep.
Take a ball of dough, flatten it as shown, place a little filling ( 1 to 11/2 tablespoon ) and close it as shown.
Then roll it back into balls and place on a baking tray lined with aluminium foil and bake them at 205 C for 20 to 25 minutes.
While it's baking we can make the Chokha. peel the skin of the potatoes, roasted eggplant and the roasted tomatoes and mash them well.
To it, add the chopped green chillies, coriander leaves, salt and onion and mix everything well, the Chokha is ready.
Take the baked litti, either dip it in ghee or apply ghee on the top. Break the Litti, pour more ghee ( optional, it's up to you ) and enjoy it with the Chokha.
Don't bake the Litti for too long, it'll become hard.
Usually they serve the mashed potatoes, mashed eggplant and mashed tomatoes, all separately with the litti, but you can serve them like this too, all in one dish.