morsels45

morsels45 said

Litti chokha

Dough balls stuffed with roasted gram flour, cooked in ash, smashed into charred aubergine.

Litti chokha
Photo: Eddie Stann, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make litti chokha

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Baked, then smashed into the chokha

90 minutes · serves 4 · Medium

What you need

  • 300g wholemeal flour
  • 1 tsp ajwain
  • 150ml water
  • 200g sattu (roasted gram flour)
  • 1 tbsp pickle oil
  • 1 green chilli
  • 1 tbsp grated ginger
  • Coriander
  • 2 aubergines
  • 3 tomatoes
  • 4 potatoes
  • 4 garlic cloves
  • Mustard oil
  • Ghee

What you do

  1. 1Make a stiff dough with the flour, ajwain, salt and water. Rest 30 minutes.
  2. 2Mix the sattu with the pickle oil, chilli, ginger, coriander, lemon and salt into a crumbly, damp filling.
  3. 3Stuff balls of dough with it, seal well and flatten slightly.
  4. 4Bake at 200C for 25 minutes, turning once, until cracked and dry. Over coals is better if you have them.
  5. 5For the chokha: char the aubergines, tomatoes and whole garlic directly over a flame until black. Peel and mash together with raw mustard oil, salt and chilli. Boil and mash the potatoes into it.
  6. 6Dunk each litti in melted ghee and break it into the chokha with your hand.

In an air fryer

60 minutes · serves 3 · Easy

What you need

  • Dough
  • Sattu filling
  • Aubergine
  • Tomato
  • Potato
  • Mustard oil
  • Ghee

What you do

  1. 1180C for 20 minutes, turning twice.
  2. 2Char the aubergine under the grill. You lose the smoke and keep the dish.