Litti chokha

 

🫓 Litti – Spiced Sattu-Stuffed Dough Balls

Ingredients:

• 2 cups whole wheat flour​

• 3 tablespoons ghee​

• ½ teaspoon carom seeds (ajwain)​

• Salt, to taste​

• Water, as needed​

For the stuffing:

• 1½ cups sattu (roasted gram flour)​

• 1 medium onion, finely chopped​

• 6–8 garlic cloves, minced​

• 1 tablespoon mustard oil​

• ½ teaspoon carom seeds (ajwain)​

• 2 tablespoons chopped fresh coriander leaves​

• 1 tablespoon chopped green chilies​

• Juice of 1 lemon​

• Salt, to taste​

Preparation:

1. Prepare the dough: In a mixing bowl, combine whole wheat flour, ghee, carom seeds, and salt. Gradually add water and knead into a smooth, firm dough. Cover and let it rest for 30 minutes.​

2. Prepare the stuffing: In another bowl, mix sattu with chopped onion, garlic, mustard oil, carom seeds, coriander leaves, green chilies, lemon juice, and salt. Mix well to form a crumbly mixture.​

3. Assemble the litti: Divide the dough into equal portions. Flatten each portion into a disc, place a spoonful of the sattu stuffing in the center, and gather the edges to seal. Shape into smooth balls.​

4. Cook the litti: Traditionally, littis are cooked over a coal fire, imparting a smoky flavor. Alternatively, you can bake them in a preheated oven at 200°C (392°F) for about 30–35 minutes, turning occasionally until they are golden brown and crisp. ​

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🍆 Chokha – Mashed Vegetable Relish

Ingredients:

• 1 large eggplant (brinjal)​

• 2 medium potatoes​

• 2 medium tomatoes​

• 4–5 garlic cloves​

• 2 green chilies, chopped​

• 2 tablespoons mustard oil​

• Salt, to taste​

• Fresh coriander leaves, chopped (for garnish)​

Preparation:

1. Roast the vegetables: Roast eggplant, potatoes, and tomatoes over an open flame or in an oven until the skins are charred and the flesh is soft. Let them cool, then peel off the skins.​

2. Mash and mix: In a bowl, mash the roasted vegetables together. Add minced garlic, chopped green chilies, mustard oil, and salt. Mix well. Garnish with chopped coriander leaves.