Litti Chokha the Manjhagarh way
1 hour 10 minutes · 4 (about 12 litti)
Litti is Bihar's most portable meal — flour on the outside, spiced roasted gram flour inside, and nothing that spoils in a day of travel. If you have our Sattu Litti Mix the filling is done; this is everything around it.
Ingredients
- 2 cups whole wheat flour
- 1 pack Swad-e-Bihar Sattu Litti Mix (or 1 cup spiced sattu)
- 3 tbsp ghee, plus more for dipping
- 1 tsp ajwain
- Water to knead
- For chokha: 1 large brinjal, 2 tomatoes, 1 onion, 2 green chillies, mustard oil, salt
Method
- 1Knead the wheat flour with ajwain, a pinch of salt, 2 tbsp ghee and enough water into a firm, smooth dough. Rest it covered for 20 minutes.
- 2If using loose sattu, sprinkle a little water so the mix just holds together when pressed. With our pack it is ready to use straight away.
- 3Divide the dough into lime-sized balls. Flatten each, spoon in 1–2 tbsp filling, seal the edges and roll back into a ball.
- 4Roast the litti over a coal fire, in a gas tandoor, or in a 200°C oven for 25–30 minutes, turning until evenly dark golden and cracked.
- 5For the chokha, roast the brinjal and tomatoes directly on the flame until the skins blister and the insides go soft. Peel, then mash with finely chopped onion, green chilli, a spoon of raw mustard oil and salt.
- 6Dip the hot litti in melted ghee and serve broken open, with the chokha and a wedge of lime alongside.
