Litti chokha

Ingredients

• 2 cups wholewheat flour (atta)
• 2 tbsp ghee or mustard oil for the dough
• ½ tsp ajwain
• Salt to taste
• 1½ cups sattu (roasted gram flour)
• 1 small onion, finely chopped
• 1 tbsp grated ginger
• 2 green chillies, chopped
• 2 tbsp chopped coriander
• 1 tsp ajwain and 1 tsp nigella (kalonji) for the filling
• 2 tbsp mustard oil
• 1 tbsp lemon juice or pickle masala
• For chokha: 1 large brinjal, 2 tomatoes, 2 boiled potatoes, 1 small onion, 2 garlic cloves, 2 green chillies, 1 tbsp mustard oil, coriander, salt
• 4 tbsp ghee for dipping

Method

1. Mix the flour, ghee, ajwain and salt. Knead with water into a firm dough and rest it for 20 minutes.
2. Mix all the filling ingredients with salt and a splash of water so the sattu just holds together when pressed.
3. Divide the dough into 12 balls. Flatten each into a cup, fill with 1½ tbsp of sattu filling, close and roll gently into a ball.
4. Roast the littis over a charcoal or cow-dung fire, or bake at 200°C for 25–30 minutes, turning, until cracked and cooked through.
5. For chokha, roast the brinjal and tomatoes over a flame until charred. Peel and mash them with the potatoes, onion, garlic, chilli, mustard oil, coriander and salt.
6. Crack each hot litti, dip it in melted ghee and serve with the chokha.