Litti Chokha

Ingredients

• •Wheat dough
• •Sattu
• •Roasted vegetables

Steps

1. 1Mix wheat flour with a little ghee and salt, then gradually add water and knead into a firm, slightly stiff dough, and let it rest for 20 minutes.
2. 2Dry-roast sattu, or roasted gram flour, and mix it with chopped onion, garlic, ginger, green chili, ajwain, mustard oil, lemon juice, and salt to make a crumbly, aromatic stuffing.
3. 3Divide the rested dough into balls, flatten each one into a small disc, and place a generous portion of the sattu stuffing in the center.
4. 4Gather the edges of the dough around the filling and pinch to seal tightly, then roll gently between your palms to smooth into a round ball, taking care not to let the filling escape.
5. 5Bake the stuffed balls in a preheated oven at around 200 degrees Celsius for 25 to 30 minutes, turning occasionally, until the outside is firm and lightly browned, or roast them over hot coals for the traditional smoky flavor.
6. 6While the litti bakes, roast eggplant, tomatoes, and potatoes directly over an open flame or under a broiler, turning occasionally, until the skins char and blister and the insides turn completely soft, about 15 to 20 minutes.
7. 7Peel the charred vegetables, discard the skins, and mash the flesh together with chopped onion, garlic, green chili, mustard oil, and salt to make the smoky chokha.
8. 8Crack open the hot litti, drizzle generously with ghee, and serve alongside the mashed chokha.