「Litti Chokha」

Ingredients and amounts

• 200 g whole wheat flour
• 120 g roasted chickpea flour
• 1 onion (about 80 g), finely minced
• 2 green chilies, finely minced
• 5 g ginger, grated
• 15 ml mustard oil
• 10 ml lemon juice
• 10 g cilantro leaves, chopped
• 3 g cumin seeds
• 5 g sesame seeds
• 3 g red chili powder
• 3 g Indian black salt
• 3 g salt
• 100 ml warm water (for dough)
• 30 g ghee (for brushing after baking)
• 1 eggplant (about 250 g)
• 2 tomatoes (about 180 g)
• 2 potatoes (about 240 g)
• 4 cloves garlic (about 12 g)
• 1 green chili
• 15 ml mustard oil
• 4 g salt
• 10 g cilantro leaves

Step-by-step method

1. 1

   Step 1

   In a bowl, mix 120 g roasted chickpea flour, minced onion, green chilies, and grated ginger.

2. 2

   Step 2

   Add 3 g cumin seeds, 5 g sesame seeds, 3 g red chili powder, 3 g Indian black salt, and 3 g salt.

3. 3

   Step 3

   Add 15 ml mustard oil, 10 ml lemon juice, and chopped cilantro leaves.

4. 4

   Step 4

   Mix thoroughly until the filling is loose but holds together when pressed. Set aside.

5. 5

   Step 5

   Place 200 g whole wheat flour in a large bowl.

6. 6

   Step 6

   Gradually add warm water while kneading to form a smooth, soft dough.

7. 7

   Step 7

   Let the dough rest for 15 minutes.

8. 8

   Step 8

   Divide the dough into 8 equal portions.

9. 9

   Step 9

   Press each portion into a round disc about 8 cm in diameter (slightly thicker in the center).

10. 10

    Step 10

    Place about 15 g of filling in the center of each disc.

11. 11

    Step 11

    Gather the edges of the disc to enclose the filling, pinch the seam tightly, and roll into a ball.

12. 12

    Step 12

    Preheat the oven to 200°C.

13. 13

    Step 13

    Place the littis on a baking sheet and bake for 25-30 minutes, flipping once, until the surface is golden brown and cracked.

14. 14

    Step 14

    If using an open flame: place the littis directly over charcoal or a low gas flame, turning constantly, until evenly charred.

15. 15

    Step 15

    After baking, brush each litti with ghee while hot so it absorbs.

16. 16

    Step 16

    Roast the eggplant, tomatoes, and potatoes directly over an open flame or in a 200°C oven for 20-25 minutes until the skin is charred and the flesh is very soft.

17. 17

    Step 17

    After roasting, peel off the skin and mash the eggplant, tomatoes, and potatoes separately with a fork or by hand.

18. 18

    Step 18

    Mix the mashed vegetables together.

19. 19

    Step 19

    Add minced garlic, green chili, 4 g salt, and 15 ml mustard oil.

20. 20

    Step 20

    Stir thoroughly to combine.

21. 21

    Step 21

    Garnish with chopped cilantro leaves.

22. 22

    Step 22

    Arrange the littis on a plate with the chokha vegetable mash on the side.

23. 23

    Step 23

    Serve hot, breaking the littis with your hands and dipping them into the chokha.