Litti Chokha | Majha Kitchen | Sanjeev Kapoor Khazana

A Bihari staple of baked dough balls and smoked mashed brinjal, eaten with plenty of ghee!

LITTI CHOKHA

Ingredients

Litti
1½ cups whole wheat flour (atta) + for dusting
Salt to taste
1 cup sour yogurt
1 cup sattu
1 medium onion, chopped
1 inch ginger, chopped
4 garlic cloves, finely chopped
2-3 tablespoons chopped fresh coriander leaves
1-2 green chillies, finely chopped
1 tablespoon lemon juice
½ teaspoon onion seeds (kalonji)
1 teaspoon carom seeds (ajwain)
Oil for greasing
1 cup melted ghee
Chokha
1 medium brinjal
Oil for brushing
2 medium potatoes, boiled, peeled and mashed
1½ medium onions, finely chopped
2 garlic cloves, finely chopped
2 green chillies, finely chopped
Salt to taste
2-3 teaspoons mustard oil

Method

1. To prepare litti, take 1½ cups wheat flour in a bowl. Add salt and yogurt and knead into a soft dough.
2. Mix together sattu, onion, ginger, garlic, coriander leaves, green chillies, lemon juice, onion seeds, carom seeds and salt in another bowl. Set aside for 5 minutes.
3. Preheat oven to 180̊ C.
4. To make chokha, apply oil on the brinjal and roast on direct heat for 5-7 minutes. Transfer in a bowl and cool.
5. Divide the dough into small portions and shape them into balls.
6. Coat each portion with some wheat flour, make a cavity in the center. Put a portion of sattu mixture in the center, seal and shape into balls.
7. Grease a baking tray with some oil and place the littis. Put the tray into the preheated oven and bake for 50-60 minutes.
8. Peel off the skin of roasted brinjal and mash the flesh. Add potatoes, onions, garlic, green chilli, coriander leaves, salt and mustard oil and mix well.
9. Take melted ghee in another bowl, dip each littis and place back on the tray.
10. Serve immediately.

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