Pairs well with Desi Style Litti
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Desi Style Litti
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Traditional desi style litti made with wheat flour dough stuffed with spiced gram flour (sattu) mixture, cooked on a desi stove or oven, served with roasted brinjal and chokha.
00:45:00 total
Serves 4
medium
Main Various
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Ingredients
- wheat flour - watch the video to see (for dough)
- oil - 1-2 tablespoons for dough, additional for roasting (for dough and roasting)
- salt - watch the video to see (to taste)
- gram flour (sattu) - 4 tablespoons (for stuffing)
- mustard oil - 1 tablespoon for stuffing, additional for brinjal (for stuffing and massaging brinjal)
- onion - watch the video to see (finely chopped for stuffing)
- ginger - watch the video to see (finely chopped for stuffing)
- green chillies - watch the video to see (finely chopped for stuffing)
- celery - watch the video to see (chopped for stuffing)
- asafoetida (hing) - a pinch (for stuffing)
- pickle masala - a pinch (for stuffing)
- desi coriander - watch the video to see (finely chopped for stuffing and chokha)
- brinjal (eggplant) - watch the video to see (organic, for roasting and chokha)
- garlic - watch the video to see (stuffed inside brinjal)
- tomatoes - watch the video to see (for chokha)
- boiled potatoes - watch the video to see (for chokha)
- lemon juice - to taste (for chokha)
- asafoetida (hing) - a pinch (for chokha)
- salt - watch the video to see (to taste for chokha)
- oil - 1 tablespoon (for chokha)
Instructions
- Prepare the dough: Mix wheat flour with 1-2 tablespoons oil and salt. Knead into a stiff dough similar to hard roti dough. Cover and let it rest.
- Prepare the stuffing: In a bowl, combine 4 tablespoons gram flour (sattu), 1 tablespoon mustard oil, finely chopped onion, ginger, green chillies, celery, a pinch of asafoetida, pickle masala, salt, and finely chopped coriander. Mix well to form a stuffing that is neither too dry nor too wet.
- Make litti balls: Divide the dough into small balls. Flatten each ball, place stuffing inside, and carefully seal and shape into round balls.
- Roast the litti: Cook the stuffed litti on a desi stove or in an oven/cooker. Roast until the litti is cooked through and has a charred appearance. Avoid overburning.
- Prepare the roasted brinjal: Make small cuts in the brinjal and stuff garlic inside. Massage the brinjal with mustard oil to prevent peeling during roasting. Roast the brinjal on the desi stove until soft and charred.
- Prepare chokha: In a bowl, mash the roasted brinjal. Add chopped tomatoes, green coriander, onion, boiled potatoes, salt, a pinch of asafoetida, a spoon of chutney, lemon juice, and 1 tablespoon oil. Mix well.
- Serve: Clean the roasted litti from ash using a cloth. Pour ghee over the litti. Serve the litti hot with the prepared chokha and roasted brinjal.
