Indian · Vegetarian

Litti Chokha

Name: Litti Chokha
Cuisine: Indian
Ingredients: 400 g Wholemeal wheat flour; 250 g Sattu, roasted gram flour; 90 g Ghee; 300 ml Water; 9 g Salt; 120 g Onion; 4 cloves Garlic; 15 g Fresh ginger; 2 Green chillies; 2 g Ajwain seeds; 30 ml Lemon juice; 25 ml Food-grade mustard oil; 700 g Aubergine; 500 g Tomatoes; 25 g Fresh coriander

Servings

Ingredients

Wholemeal wheat flour400 g
Sattu, roasted gram flour250 g
Ghee90 g
Water300 ml
Salt9 g
Onion120 g
Garlic4 cloves
Fresh ginger15 g
Green chillies2
Ajwain seeds2 g
Lemon juice30 ml
Food-grade mustard oil25 ml
Aubergine700 g
Tomatoes500 g
Fresh coriander25 g

Original recipe serves about 4.

Method

1
Mix the wholemeal flour with 4 g salt, 30 g ghee and 220 ml water. Knead into a firm dough, cover and rest for 30 minutes. Heat the oven to 210°C.
2
Mix the sattu with the chopped onion, minced garlic, grated ginger, chopped chillies, ajwain, lemon juice, mustard oil, 3 g salt and the remaining 80 ml water to make a crumbly filling. Divide the dough and filling into 12 portions; flatten each dough piece, enclose the filling and seal firmly.
3
Put the litti on a baking tray. Place the pricked aubergine and tomatoes on a second tray. Bake for 35–45 minutes, turning the litti twice, until they are browned and the vegetables are soft. Remove the tomatoes earlier if needed.
4
Peel and mash the roasted aubergine and tomatoes with the remaining salt and chopped coriander. Brush the hot litti with the remaining melted ghee. Serve three litti per person with the chokha.

Recipe source: TheMealDB