Litti Chokha Recipe

Part 1: Litti (Stuffed Wheat Balls)

Ingredients (for 6–8 litti)

For the dough:

• 2 cups whole wheat flour

• 2 tbsp ghee or oil

• ½ tsp salt

• Water (as needed to make a firm dough)

For the filling (Sattu stuffing):

• 1 cup sattu (roasted gram flour)

• 2 tbsp finely chopped coriander leaves

• 1–2 green chilies, finely chopped

• 1 tsp ginger paste

• ½ tsp carom seeds (ajwain)

• 1 tsp lemon juice

• Salt to taste

• 1–2 tbsp mustard oil

Method for Litti

1. Mix wheat flour, ghee, and salt. Add water gradually and knead into a firm dough. Cover and set aside.

2. In a bowl, mix sattu, green chilies, ginger paste, carom seeds, coriander, lemon juice, mustard oil, and salt. This is your stuffing.

3. Divide dough into equal portions and roll each portion into a small ball.

4. Flatten each ball slightly, place a spoonful of sattu mixture in the center, and carefully close the dough around it to form a ball.

5. Preheat the oven to 200°C (or you can roast traditionally on a charcoal fire). Bake for 25–30 minutes, turning occasionally, until golden brown. Brush with ghee while hot.

Part 2: Chokha (Mashed Vegetable Side)

Ingredients

• 2 medium eggplants (baingan)

• 2 medium tomatoes

• 2–3 medium boiled potatoes

• 2–3 green chilies (adjust to taste)

• 1 tsp garlic paste

• 2 tbsp mustard oil

• Salt to taste

• Fresh coriander leaves, chopped

Method for Chokha

1. Roast eggplants and tomatoes over an open flame or in the oven until the skin is charred. Peel off the skin.

2. Mash the roasted eggplants, tomatoes, and boiled potatoes together in a bowl.

3. Add green chilies, garlic paste, mustard oil, and salt. Mix well.

4. Garnish with fresh coriander leaves.

Serving Suggestion

Serve hot litti with chokha. Traditionally, a dollop of ghee on the litti enhances the flavor!