Litti Chokha

Knead the dough by mixing wheat flour, ghee, salt, carom seeds, and baking soda with water to make a soft dough.

Cover and rest the dough for 20 minutes.

Roast the eggplant and tomatoes over open flame until the skin is blackened.

Peel the skin of roasted eggplant and tomatoes once cooled.

Peel and mash the boiled potatoes along with the roasted vegetables.

Add salt, green chilies, ginger, coriander, lemon juice, and mustard oil to the mashed veggies and mix well to prepare chokha.

Prepare the stuffing by mixing sattu, salt, ginger, pickle masala, coriander, green chilies, mustard oil, lemon juice, and optional onion and garlic.

Add a little water to the stuffing to bind it.

Divide the dough into small portions and shape them into balls.

Flatten each ball and form a bowl shape with your fingers.

Stuff with 1–2 tsp of filling, seal the edges and roll into a ball.

Roast the littis using one of three methods: in a heavy-based wok with ghee, in an appam maker, or over a jali (net) stand.

Cook on low flame and rotate regularly until golden brown from all sides.

Dip roasted littis in ghee or skip if preferred with less ghee.

Serve the littis with chokha and optionally drizzle ghee over cracked open littis for added flavor.