Litti Chokha
Baked wheat flour balls stuffed with roasted chickpea flour and spices, served with mashed potato, spices, roasted garlic and tomatoes
Ingredients
For the litti
- 2 cup wheat flour
- ½ tsp ajwain / carom seeds / omam
- 2 tbsp ghee
- ½ tsp baking soda
- Salt to taste
- ¾ to 1 cup warm water
For the stuffing
- ½ cup sattu / roasted chickpea flour
- ½ inch ginger grated
- 2-3 green chillies finely chopped
- ¼ cup finely chopped coriander leaves
- ½ tsp jeera / cumin seeds
- ½ tsp ajwain / carom seeds / omam
- 1 tbsp mustard oil
- 1 tbsp pickle spice
- ½ tbsp lemon juice
- Salt to taste
For the chokha
- 2 large potatoes boiled
- 1 medium onion finely chopped
- 4-5 large cloves garlic
- 1 large large tomato
- 2-3 green chillies finely chopped
- ½ tbsp grated ginger
- 1 tbsp chopped coriander leaves
- Salt to taste
- 1 tsp mustard oil
Instructions
To make dough for litti
- Sieve the flour and add all the ingredients, knead it into a not too soft dough with warm water. Cover the dough and keep aside for 30 minutes.
To make stuffing/pitthi
- Take out sattu in a mixing bowl and add jeera, ajwain, ginger, green chillies, coriander, pickle spice and lemon juice. Mix well to form a crumbly mixture. Add 1 tbsp water if it is very dry.
To make litti
- Divide the dough into lemon size balls. Take one ball and flatten between palms. With the help of fingers, expand the dough to 2-3 inches in diameter.
- Place 1 tbsp of the stuffing and bring all sides to the middle and seal completely. Pinch off the the extra dough from top and gently flatten them.
- Preheat the oven to 200 C / 392 F. Prepare the remaining litti and place on a baking tray. Bake for 30-40 minutes or until brown, flipping every 10 minutes.
To make chokha
- Peel the potatoes and mash them coarsely. Set aside.
- In a preheated oven at 220 C / 425 F, place the tomato and garlic in a baking tray and roast for 30 minutes. Allow to cool and peel the skin. Keep in a bowl and mash with a spoon.
- Add this to the mashed potatoes along with onion, ginger, green chillies, coriander leaves, oil and salt. Combine well.
How to serve
- Dip hot litti in ghee and serve with a bowl of chokha and green coriander chutney.
Notes
- Do not apply any extra flour while shaping or rolling the litti.
- Instead of oven roasting garlic and tomato, you can also roast them on gas flame for 12-15 minutes on medium flame.
- If you do not like the raw taste of mustard oil in chokha, you can heat the oil and add to the chokha.
- While baking the litti, flip them at regular intervals to ensure even cooking.
- Pickle spice is the wet oily masala in a pickle excluding the pieces. I have used mango pickle here.