Best Easy Litti Chokha Recipe

Preheat the oven to 400°F, and set up a rack in the middle position.

In a mixing bowl, combine whole wheat flour, 0.5 tsp salt, and 0.5 tsp ajwain. Gradually add water to make a stiff dough; knead for 8 minutes. Cover and let rest for 20 minutes.

Prepare stuffing: To a bowl, add sattu, chopped onion, cilantro, 1 chopped green chili, lemon juice, nigella seeds, 2 tbsp mustard oil, 0.5 tsp salt, and 2 minced garlic cloves. Mix thoroughly until crumbly.

Divide dough into equal balls, flatten each, place some sattu stuffing in the center, and seal tightly. Shape into smooth balls.

Arrange litti balls on a lined baking sheet. Bake at 400°F for 20–25 minutes, turning halfway, until golden and crisp. Brush baked litti with ghee while hot.

Prick eggplant and tomatoes with a fork; roast directly over an open flame or under broiler until skin is charred and flesh is soft. Let cool, then peel off skin.

Mash together roasted eggplant, tomatoes, boiled potatoes, remaining green chili (chopped), 2 minced garlic cloves, cilantro, red chili powder, and 1 tbsp mustard oil. Season with 0.5 tsp salt. Mix well for the chokha.

Serve hot litti with chokha, drizzled with extra ghee if desired.