Litti Chokha Recipe
Litti is an authentic ghee dunked wheat balls, stuffed with sattu and some Indian spices and then it is served along with chokha.
Servings 5 people
Calories 816kcal
Ingredients
For Dough
- 4 cup Wheat Flour
- 4 tbsp Mustard Oil
- Salt to taste
For Stuffing
- 2 cup Sattu
- 1 tbsp Ginger roughly chopped
- 1 tbsp Garlic roughly chopped
- 4 nos Green Chilli
- 1 tbsp Pickle Masala any achar masala you can add
- 1/2 cup Coriander Leaves finely chopped
- 1/2 tsp Carom Seeds
- 1 Lemon extract juice
- 3 tbsp Mustard Oil
- Salt to taste
For Chokha
- 2 nos Brinjal
- 2 nos Tomato
- 4-5 Garlic Pods
- 2 nos Green Chilli finely chopped
- 4 tbsp Coriander Leaves finely chopped
- 1 tsp Mustard Oil
- Salt to taste
Other Ingredients
- Ghee as needed
Instructions
For Dough
- In a bowl add wheat flour, mustard oil and salt. Give it a nice mix.
- Now add water little by little and knead it to a soft and smooth dough like that of paratha. Cover and keep it aside for 20 to 30 minutes.
For Stuffing
- Add ginger, garlic, green chilli and pickle in a mixer grinder.
- Blend everything togeather and make a paste. Set aside.
- In a bowl, add sattu, green chilli, coriander leaves, Ajwain, lemon juice, mustard oil, salt and the paste we made.
- Mix everything well.
- Sprinkle little water if the mixture is dry, and mix everything well. (There should be just enough water to slightly bind it).
- Once done set aside.
For Chokha
- Brush the eggplants and tomatoes with mustard oil.
- Then place them on the grill and roast on direct low flame, till they are nicely charred from all the sides and soft in texture.(Make a small slit on the brinjal and insert some garlic pods into it, this is so that the garlic pods also gets roasted along with the brinjal).
- Remove them on to a plate and let them cool down to hand-tolerable heat.
- Remove the skin of eggplant and tomatoes. Roughly mash it and transfer it to a mixing bowl.
- Add salt, coriander leaves,mustard oil and roasted chilli. Mix everything well. Chokha is ready.
How to make Litti
- Take the dough and knead it once again for a minute.
- Similarly mix the sattu mixture also for a minute.
- Divide the dough into equal medium-sized portions.
- Make a cavity in the centre of each ball and place some prepared filling inside. Bring the ends together and seal well.
To roast littis in Jali stand
- Put the jali over the gas cooktop, put littis on it and roast on very low flame. Check and flip the littis at regular intervals until it is golden brown in color.
- Litti on jali stand is roasted and ready. It takes about 10 to 12 minutes. Lift the litti from Jali stand and put in ghee, take it out in a plate. It gives a nice taste but you can skip using ghee if not required.
To roast in Paniyaram pan
- Put the paniyaram maker to heat on very low flame. Arrange all the littis in its moulds. Roast the littis on low flame flipping from all side until golden brown or it gets roastd properly from all the sides. (here roasting process might take 15 minutes)
- Once done take it out in a plate. Brush them with some melted ghee all over.
To roast litti in a kadai
- Take a heavy bottomed kadai to make the littis.
- Heat kadai and place the littis in it to roast.
- Roast littis from all the sides covering in between on low flame.
- It takes approx 18 to 20 minutes to roast litti in kadai.
- Once done take it out in a plate. Brush them with some melted ghee all over.
To fry Litti in Kadai
- Heat oil in a pan and fry all stuffed balls till golden crisp.
- When small cracks appears on it take it out in a plate.
How to Assemble
- Serve Litti Chokha along with dollop of ghee, chokha, some sliced onion, radish, green chilli and lemon.
Nutrition
Calories: 816kcal | Carbohydrates: 121g | Protein: 27g | Fat: 26g | Saturated Fat: 3g | Sodium: 125mg | Potassium: 1692mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1540IU | Vitamin C: 156mg | Calcium: 362mg | Iron: 18mg