LITTI CHOKHA

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1 eggplant / brinjal

1 medium chopped tomato

3 cloves chopped garlic

1 chopped green chilli

½ teaspoon lemon juice

1 sprig chopped coriander leaves

For filling

½ cup black gram flour (sattu)

1 teaspoon mustard oil

1 teaspoon salt

1 teaspoon lemon juice

½ teaspoon nigella seeds

½ teaspoon thymol seeds

½ teaspoon grated ginger

½ handful chopped coriander

1 chopped green chilli

1 teaspoon pickle masala

For dough

1 cup whole wheat

1 tablespoon mustard oil

1 pinch salt

Water as required

How to make litti chokha

Step 1

To prepare the dough, take a mixing bowl and add wheat flour, mustard oil and a pinch of salt in it. Add some water and knead a soft dough.

Step 2

TO prepare the filling, take a bowl and mix sattu (black gram flour), pickle masala, mustard oil, lemon juice, kalonji, ginger, coriander leaves, green chillies and salt together. Preheat oven at 180 c. now divide the dough, flatten to the desired size and place a spoonful of the filling. Close the dough by the edges and roll it into a ball.

Step 3

Put these balls on a baking tray and baked turning both sides in till it cooked properly. Put your oven on broil mode for 2-3 minutes turning both sides to get a crisp covering.

Step 4

Now to prepare the chokha, wash, dry and slit the brinjial. Put an aluminium foil on the baking tray and place the brinjal and tomatoes on top. Roast them on broil mode or highest temperature. Once done, peel the brinjal and tomatoes and then mash them well. Transfer these into a bowl.

Step 5

Add garlic, salt, mustard oil, lemon juice, green challis and chopped green coriander leaves in the bowl. Mix the ingredients well. The chokha is ready to be served.

Step 6

Transfer the chokha in a serving bowl. Dip the litti balls in some melted ghee and place along with the chokha. You can also serve this dish with some kadhi. Enjoy the bursting flavours of this up delicacy