Best recipe to make Litti Chokha-
Ingredients for Litti:
2 cups whole wheat flour
1/2 cup ghee or clarified butter
1 teaspoon carom seeds (ajwain)
Salt to taste
Water for kneading
Ingredients for Stuffing:
1 cup roasted gram flour (sattu)
2 tablespoons chopped onion
2 tablespoons chopped coriander leaves
1 tablespoon chopped green chili
1 tablespoon grated ginger
1 teaspoon carom seeds (ajwain)
1 teaspoon nigella seeds (kalonji)
1 teaspoon lemon juice
Salt to taste
Water (if needed) to moisten the stuffing
2 large potatoes, boiled and mashed
1 large eggplant, roasted and pulp removed
2 medium tomatoes, finely chopped
2 medium onions, finely chopped
2-3 green chilies, finely chopped
2 tablespoons chopped coriander leaves
2 tablespoons mustard oil
1 teaspoon grated ginger
1 teaspoon cumin seeds
1 teaspoon red chili powder
Salt to taste
Lemon juice (optional)
Instructions recipe to make Litti Chokha:
In a large mixing bowl, combine whole wheat flour, salt, carom seeds, and ghee. Mix well.Gradually add water and knead the mixture into a firm dough. Cover and let it rest for 20-30 minutes.In another bowl, mix roasted gram flour (sattu), chopped onion, coriander leaves, green chili, grated ginger, carom seeds, nigella seeds, lemon juice, and salt. Mix well.If the stuffing feels dry, add a little water to moisten it. The stuffing should be crumbly and hold together when pressed.Preheat your oven to 180°C (350°F). Alternatively, you can also cook the littis on a grill or tandoor.Divide the dough into small lemon-sized balls. Flatten each ball and place a spoonful of the stuffing in the center.Bring the edges together and seal the stuffing inside the dough ball. Gently flatten it with your hands to form a disc-shaped dumpling (litti).Repeat the process with the remaining dough and stuffing to make all the littis. Place the littis on a baking tray and bake in the preheated oven for about 25-30 minutes or until they turn golden brown.While the littis are baking, prepare the chokha. In a mixing bowl, combine the mashed potatoes, roasted eggplant pulp, chopped tomatoes, onions, green chilies, coriander leaves, grated ginger, red chili powder, and salt. Mix well.Heat mustard oil in a pan and add cumin seeds. Let them splutter.Add the potato-eggplant mixture to the pan and cook for a few minutes, stirring well.Remove from heat and squeeze some lemon juice (if desired). Mix well.Once the littis are baked, remove them from the oven and serve hot with chokha on the side.
