| Prep Time | 40 minutes |
| Cook Time | 60 minutes |
| Servings |
piece
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Ingredients
For Litti –
- 3 1/2 cups Whole wheat flour
- 1/2 cup Ghee Oil /
- 1/3 tsp Baking soda
- 2 tbsp Yogurt
- 1/2 tsp Ajwain seeds / Carom
- Salt – as needed
- water Warm – for kneading
For filling ( Pitti ) :
- 1.5 cups Sattu
- 1 tsp ginger grated
- 1/2 tsp garlic minced
- 2 tbsps coriander chopped
- 1/2 tsp seeds ajwain carom /
- 1/2 tsp onion seeds / kalongi
- 2 tbsps pickled spices or any left over pickle masala
For aloo chokha :
- 4 potatoes large boiled
- 2 chopped green chil
- 2 onions chopped
- 1 tbsp coriander chopped
- 1/2 tsp chili powder red
- 1.5 tbsps mustard oil
- salt – as needed
For baigan bharta :
- 1 brinjal large – roasted, peeled and mashed
- 1 tomato large – blanched
- 1 green chili
- 1 onion chopped
- 1/2 tsp ginger grated
- 2 tbsps mustard oil
- Salt – as needed
Ingredients
For Litti –
For filling ( Pitti ) :
For aloo chokha :
For baigan bharta :
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Instructions
How to prepare dough for Litti –
- Sieve flour , baking soda in a large bowl. Add ajwain , salt and oil and mix everything nicely.
- Add warm water slowly and knead to make a soft dough.
- Cover the dough with a muslin cloth and keep aside for 20 mins
How to prepare filling / Pitti –
- In a large bowl, mix sattu with ajwain, kalongi, pickle spices, mustard oil, grated ginger, garlic, green chilies, coriander, salt and lemon juice.
- Mix well till everything incorporates with each other nicely.
- If you find the mix too dry, gradually add water and mix again to form a lumpy mix.
- Keep aside in a dry place.
How to prepare baked Litti –
- Take the rested dough on a flat counter and knead again for 5 mins.
- Pinch a lemon sized ball from the dough and roll it like poori.
- Hold the poori between your palm and fill 1-2 tbsp of pitti / sattu filling.
- Gather the sides of the poori and bring them together on top and seal the ball.
- Press the ball gently to flatten it.
- Make similar litti balls.
- Line a baking tray with aluminium foil and place the littis on it at equal distance.
- Pre heat the oven at 180 degree C and place the tray on the middle rack and bake the littis till golden in color. Different ovens have different heating time, mine took around 20 mins to turn brown. So keep checking yours.
- Once the Littis are baked nicely , take out the tray and let them cool on a wire rack.
- You may now store them in an air tight jar and deep fry them in ghee before serving.
How to make Aloo Chokha –
- In a large bowl, add boiled and mashed potatoes along with chopped onion, green chilies, coriander, red chili powder, salt and mustard oil.
- Mix all together nicely either with a spatula or with your hands.
- Aloo Chokha is ready to serve.
How to make Baigan Chokha –
- Roast, peel and mash brinjal and keep it aside in a bowl.
- Take blanched tomatoes, peel them and mash them with a fork and add to the brinjal.
- Add chopped onion, green chilies, coriander, grated ginger, mustard oil and salt. Mix all together with a fork or spoon.
- Baigan chokha is ready to serve,
How to make Garlic & Tomato Chutney –
- Take all the ingredients except salt and water mentioned in the list above and grind them to make a find chutney.
- If you find the chutney to be too thick, then add water as per your requirement.
- Adjust salt according to taste and give a quick stir.
- Tomato & Gralic chutney is ready to serve.
Recipe Notes
Litti chokha is served hot with tomato garlic chutney and some onion salad to go with it.
Serving Suggestions :
You can bake littis and store it in an air tight container and whenever you want to serve them, just take out the littis, fry them in hot ghee from both sides and serve with aloo chokha, baigan chokha and tomato garlic chutney.
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Thanks for stopping by!
Love : Shaheen
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