Jharkhandi Litti Chokha
Roasted wheat dough balls stuffed with spiced roasted gram flour, served with smoky mashed brinjal and potato chokha and pure ghee.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Tandoor or oven
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 16 g
- carbs
- 48 g
- fibre
- 8 g
- protein
- 12 g
- calories
- 380 kcal
Instructions
- 1
Knead the wheat flour with water, a pinch of salt and 1 tbsp mustard oil into a firm dough. Rest it for 20 minutes.
- 2
Mix sattu (roasted gram flour) with minced garlic, green chilli, ajwain, mustard oil, salt and a splash of water into a crumbly stuffing.
- 3
Divide the dough into balls and flatten them. Stuff generously with the sattu mixture, then seal and shape into round littis.
- 4
Roast the littis over hot coals or in an oven at 200°C. Turn them often until evenly charred and cooked through.
- 5
Meanwhile, roast the brinjal (aubergine) and potato over an open flame or in the oven until skins char and flesh softens.
- 6
Peel the charred vegetables. Mash them together with mustard oil, chopped green chilli, garlic and salt to make chokha (spiced mash).
- 7
Dip the hot littis briefly into melted ghee (clarified butter).
- 8
Serve the hot littis alongside the chokha.
Chef's tips
Roasting brinjal and potato directly over an open flame gives the chokha its essential smoky flavour. Do not skip the ghee dip, which keeps the litti moist inside.
Ingredient substitutions
- coal roasting → oven baking at 200°C
Storage
Littis keep for a day at room temperature; chokha should be refrigerated and used within 2 days.
Reheating
Reheat littis in an oven or over a tawa to regain crispness.
Common mistakes to avoid
- •Understuffing the litti, leaving it bland inside.
Serving suggestions
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