Dinner · 60 min · indian

Litti Chokha

An Indian dinner built around whole wheat flour and sattu roasted gram flour — on the table in 60 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Whole wheat flour
• 1.5 cups Sattu roasted gram flour
• 4 tbsp Mustard oil
• 1 tsp Ajwain
• 1 large Eggplant
• 3 Tomatoes
• 2 medium Potatoes
• 6 cloves Garlic
• 3 Green chilies
• 4 tbsp Ghee

Steps

1. Knead the wheat flour with ajwain, salt, and water into a firm dough; rest 20 minutes.
2. Mix the sattu with mustard oil, chopped chilies, garlic, salt, and a squeeze of lemon into a crumbly, savory stuffing.
3. Divide the dough into 8 balls, flatten each, fill generously with sattu, and seal into round littis.
4. Roast the littis over direct flame, on a grill, or at 400°F for 25 minutes, turning, until blistered and cooked through.
5. Meanwhile roast the eggplant, tomatoes, and potatoes directly over flame or under the broiler until collapsed and charred; peel and mash together with garlic, chilies, mustard oil, and salt into the smoky chokha.
6. Dunk each hot litti in melted ghee — traditionally they swim in it — and crack one open to check the sattu is cooked through.
7. Serve littis alongside generous mounds of chokha; the Bihari way is to break, dip, and repeat.

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