Litti Chokha
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Ingredients
- 200 g sattu (roasted gram flour)
- 350 g chapati flour (atta)
- 4 garlic cloves
- 10 g fresh ginger, grated
- 1 tsp ajwain (carom seeds)
- 4 tbsp mustard oil
- 1 fresh lime, juiced
- 1 aubergine
- 2 maris piper potatoes
- 150 g tomatoes, finely chopped
- 2 fresh green chillies
- 1 red onion, finely chopped
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 726 kcal
- Protein
- 25.3 g
- Carbohydrate
- 103.8 g
- of which sugars
- 9.4 g
- Fat
- 18.8 g
- of which saturates
- 2.4 g
- Fibre
- 18.7 g
- Salt
- 0.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the sattu with the minced garlic, ginger, ajwain, 2 tbsp of the mustard oil and the lime juice to a crumbly, well-combined filling.
- 2
Knead the chapati flour with water and a little oil to a firm dough, divide into 8 balls, and flatten each into a cup shape.
- 3
Spoon the sattu filling into each, seal into a ball, and flatten slightly, then bake at 220C (200C fan, gas 7) for 25-30 minutes, turning once, until the outside is browned and crisp.
- 4
Meanwhile, roast the whole aubergine and potatoes in the same oven for 30-35 minutes until completely soft, then peel and mash with the chopped tomatoes, green chillies, red onion and remaining mustard oil.
- 5
Season the chokha well and scatter with the chopped coriander.
- 6
Serve the hot litti with the chokha alongside.
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