Photograph of the finished Litti chokha

India · Bánh mì nhân đậu gà nướng Litti chokha

Litti chokha

2 hr Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Atta whole wheat flour Atta whole wheat flour 600 g
  • Photograph of Roasted chickpea flour sattu Roasted chickpea flour sattu 360 g
  • Photograph of Eggplant Eggplant 800 g
  • Photograph of Potato Potato 600 g
  • Photograph of Tomato Tomato 8
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Ginger Ginger 60 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Lime Lime 4
  • Photograph of Chilli Chilli 12

Method

  1. 1 Knead the atta dough with water and a little oil for 8 minutes, then let it rest for 25 minutes.
  2. 2 Mix sattu with minced garlic, ginger, chili peppers, lime juice, and a little water to make a filling that is moist yet still fluffy.
  3. 3 The sattu filling should be loose and not mushy; a wet filling will cause the little balls to crack and the filling to leak out during baking.
  4. 4 Wrap the filling in the dough to form round balls, then bake at 200 degrees for 30 minutes, flipping once.
  5. 5 Grill eggplant, potatoes, and tomatoes directly over the fire for 15 minutes, then peel off the burnt skin and mash them with garlic, chili, and lime to make chokha.
  6. 6 Crush the litti cube, drizzle with melted butter, and eat it with chokha.

With an appliance

  • Air fryer 1 hr

    Replace step 4: hot air oven at 190 degrees for 22 minutes, flip at minute 12; the litti crust will crisp up faster than in a conventional oven, but you must space them out so that air circulates around the pieces.

Start cooking